Saturday, March 7, 2015


While at Costco today, one of the samples being given out was a type of breakfast cookie.  There are a number of variations of breakfast cookies and some are more healthier than others.  The DH was slightly tempted in buying a package of these cookies but I told him that I would make a batch this afternoon.

The breakfast cookie reminds me of a hermit cookie.  A hermit cookie includes the usual flour, oatmeal, butter, sugar, eggs, baking powder, vanilla, cinnamon, nutmeg and dried fruit.  A breakfast cookie can include most of the same ingredients but some of the dried fruit ingredients are interchanged with seeds, nuts, chocolate chips, and coconut.  There are also breakfast cookies that are flourless, no eggs, coconut oil instead of butter, dates exchanged for the sugar and so on.

The cookies can be made gluten free and vegan friendly if desired.  I didn't add the cranberries or raisins.  I used splenda instead of sugar and oil instead of butter or margarine.  Because I used oil the cookies are more crumbly.  I would have preferred to have used butter or margarine but didn't.  Lessons learned.  Regardless, the cookies are very good and will be eaten with pleasure.

Mixing batter in the bowl.

I experimented and used two different kind of liners to bake the cookies.

Cooling before sampling begins.


1 1/2 cups flour
1/3 cup ground flax seed
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt

1 cup softened butter or margarine
3/4 cup sugar or splenda
2 eggs
2 tsp vanilla

2 cups quick cooking oatmeal
1 cup chocolate chips
1 cup raisins or cranberries or half and half
1/2 cup sunflower or pumpkin seeds
1/2 cup unsweetened shredded coconut


Heat the oven to 350 degrees F.  In a small bowl mix the flour, flax seed, baking soda, cinnamon and salt.  In a separate larger bowl mix together the wet ingredients.  Add the flour mixture to the wet ingredients and combine the cookie batter.  Using the mixing bowl from the flour mixture, combine the oatmeal, chocolate chips, cranberries, seeds and coconut.  Mix well.  Add the oatmeal mixture to the cookie batter and combine but be careful to not over do it.

Using non stick baking sheets, you can line them with parchment paper or silicon baking sheets if desired.  Take a tablespoonful size of batter, less than a golf ball size and drop onto the baking sheet.  I first shaped the golf ball size batter with my hands before putting it on the baking sheet and then slightly flattened it.  Bake the cookies for 12 minutes, remove, let cool on the baking sheets for a few minutes and then place the cookies on a cooling rack.  Makes about 36 cookies.

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