Swap Ready

Breakfast Cookies (Kid Friendly)

Cookies for breakfast? And it’s not even Yes Day! We like these nutrient-packed treats for snack-time too, with a glass of milk, please! And the cookies freeze well, making a convenient grab-and-go breakfast on a hectic morning.

Breakfast Cookies

Author/Source:

Pam @ onceamonthmeals.com (inspired by Missy Chase Lapine, The Sneaky Chef)

Ingredients:

  • 2 cups wheat flakes (such as Total or Wheaties)
  • .5 cup flour
  • .25 cup wheat germ
  • .5 cup brown sugar
  • .75 cup yogurt
  • .25 cup oil
  • 1 egg
  • .5 tsp. salt
  • .5 tsp. baking soda
  • 2 tsp. vanilla
  • 1 cup dried cranberries

Directions:

Preheat oven to 375F. Crush wheat flakes with a rolling pin. In a bowl, mix yogurt, egg, oil, and vanilla. Add crushed wheat flakes, flour, sugar, wheat germ, salt, and baking soda. Mix well then add dried cranberries. Place by spoonfuls on a cookie sheet and bake for approx. 10 minutes or until set.

Variation: omit dried cranberries and sprinkle cinnamon and sugar over the top of the cookies before baking. My kids’ favorite part!!


Freezing Directions:

After baking, allow to cool, place in freezer bag(s), label, and freeze. To serve: Grab a cookie or two from the freezer, allow to thaw for a few minutes, and then have a quick breakfast or snack on the go.

Servings:

Makes approx. 16 cookies.

This Post will be linked at:

Disclosure: Affiliate links used in this post.

45 Responses to “Breakfast Cookies (Kid Friendly)”

  1. [...] Breakfast Cookies ~ Once a Month Mom ( I would put dark chocolate chips in mine. ) [...]

  2. These sound great! I’ll have to make these for sure, thanks!

  3. Lauren says:

    awesome! My son is slowly starting to boycott all food…he will love these!!! Thank you!

  4. You should be able to substitute at least half of the oil for applesauce. Like I’m going to. Right now. ;)

  5. sheri grennille says:

    what are wheat flakes? cereal?

  6. Country-Fried Mama says:

    Where do you find wheat flakes? Whole Foods can’t tell me what that is. Thanks!

  7. Shannon says:

    What kind of yogurt? Should it be plain? Can it be nonfat or lowfat? Can you use vanilla yogurt or other flavors?

    • Pam says:

      Plain, vanilla, non-fat, lowfat, no problem. Other flavors of yogurt would be great too, just depends on what flavor you want. We did blueberry yogurt and dried blueberries the other day.

  8. [...] Time to break out the breakfast cookies. Honestly, I could barely make it through one swallow myself because the smoothie tasted like dirt. So, I guess I’ll need to do a bit more experimenting if I’m hoping to make strawberry-beet smoothies a favorite around here! [...]

  9. Sam says:

    I made these with Raisin Bran. I tripled the recipe and used wheat bran for a third of the flour. I used all applesauce instead of oil and raisins for the cranberries. I added about a tsp of cinnamon to the batter and about 1/4 cup of mini cinnamon chocolate chips (just a hint of a treat). I highly recommend that you grease the pans as my first batch stuck. My family ate these up like they were treat cookies! They didn’t believe me/care that they were supposed to be healthy! I’ll be saving this one!

  10. Stephanie says:

    Love these & make them all the time with Bobs Red Mill Wheat Bran. Will have to try the applesauce too. Wondering calorie count though. Do you know? Thanks!

  11. [...] Lunch: Hardboiled eggs, Breakfast Cookies, frozen [...]

  12. Ashlyn says:

    These sound so yummy!!! I can’t wait to give them a try. I’m a freezer meal newbie but I’m in the planning stages of giving it a try. This recipe is on the list! Thanks for sharing! :)

  13. [...] Breakfast Cookies – I loved these, Hubby loved these, Colton loved these. My friend liked these, but her kids did not. They’re meant to be eaten right from the freezer, which I think is great, but do get sticky as they get warm, which I think is what bothered my friend’s two kids. [...]

  14. [...] answer: It would probably be Breakfast Cookies.  I mean who doesn’t want to eat cookies for breakfast. Share this:FacebookMoreTwitterLike [...]

  15. Lisa says:

    Wondering calorie count and fiber content as well. Anyone have this info??

  16. Amy S says:

    Might be a silly question….do you measure the wheat flakes after crushing them or before?

  17. Stefani says:

    Can I substitute dried oatmeal for the flakes?

  18. Sarah says:

    I made these today. Yum! Have eaten 2 already, they just smelled so good. They are like eating muffin tops. I made mine a little bigger and got 12 cookies. I calculated and got 6 ww+ points per cookie. I’m going to try some substitutions and add in shredded carrot next time also.

  19. Kylie says:

    what does .75 cup mean?

  20. Aimee says:

    This recipe sounds great! My problem is that I’m allergic to yogurt. Is there anything I could substitute so that I can try this recipe?

  21. Lorie says:

    I am definitely going to try this with substitutions for the yogurt and wheat. Can’t wait to try it out as soon as I get more spelt flour!

  22. Jennifer says:

    My family didn’t care for them; didn’t have a cookie texture so my kids wouldn’t even eat them. Don’t know if I did something wrong. I think next time I would had a bit more flour so there not so wet and will had chocolate chips and some nuts. I made mine with all applesauce and no oil which could of made the difference. they are spongie

  23. Shyla says:

    This is one of my kids’ favorite cookies and I even love them! Thanks so much for the recipe. We make this frequently.

  24. Judy Schell says:

    Accidentally used granulated sugar, the cookies spread out on the pan. Does the brown sugar prevent this. Yours looked like a nice cookie.

    • Katie says:

      Yes, I think that brown sugar vs regular sugar could have been the difference. When I made them they were thinner than a normal chocolate chip cookie but didn’t spread out too thin. Enjoy!

Leave a Reply

After hitting submit your comment will await moderation.