Breakfast Cookies: Four Recipes

September 27, 2017

Breakfast Cookies: Pumpkin Raisin by Faring Well #Vegan

When you wake up on a cool fall morning and sit hovering over your warm cup of coffee at the table, it’s nice to have a jar of breakfast cookies. When you’re out on a morning hike and pause at a beautiful overlook to pull out your thermos of hot chocolate, it’s nice to have a bag of breakfast cookies. When you’re flying by the seat of your pants out the front door with your hairbrush still in your hand, it’s most definitely nice to have a container of breakfast cookies (even if they are lost at the bottom of your bag for a bit). And now as I am learning, when your husband surprises you with a trip to Chicago 48 hours before the flight leaves, it’s most definitely nice to know you have a jar of breakfast cookies for travel snacks.

Our travel/adventure budget has been slim since moving back to southern California a year and a half ago. Fewer day trips and camping adventures than we are use to, and we’ve realized it’s just the season of life we are in at the moment. After our fall trip plans fell through the other day, I had come to grips with not getting to leave town once more. Knowing Scott was going to be in Chicago for work this week, I had accepted I would burry myself in some projects to distract my mind from reality. Not a decision I’m proud of or would recommend, just a real life struggle and a poor temporary bandaid. Then Scott surprised me on Monday with a plane ticket and AirBnb in Chicago(!),  to tag along with him on his work trip and explore the city on my own for two full days. I cried, so full of gratitude and a feeling of “I just really needed this, thank you”.

So here I am leaving on a plane this morning for Chi town, with about a dozen coffee spots and architectural must-sees to pass my time. I love being alone in big cities, people watching, walking everywhere, drinking so much coffee my eye begins to twitch (only the left one). I love seeing new things. I love watching new-to-me people. I think life is so interesting, I just want to watch how it’s lived everywhere. Having studied interior design in college, and cramming in as many architecture classes my schedule would allow on the side, I’ve been dreaming of visiting this incredible city for so long. I’d love to know any of your “must sees” if you feel like leaving any in the comments section below :) and in exchange I’ve brought you some cookies.

I’m always on the hunt for a way to not prepare breakfast during the week. Especially if it makes it easier on Scott too. Breakfast cookies seemed a little daunting in my mind, but once I got to mixing they were really just too fun – obviously, because I have four variations of my new recipe for you here. They aren’t too sweet, and their flavors hit you as you munch a few times and maybe take a swig of coffee or tea. Pleasantly spiced with a great chew and texture. Nothing too abrupt for first thing in the morning, and in our eyes really balanced for a feel-good start to the day. I hope you enjoy them tons and maybe tag me if you give any of these a whirl too?! I’d love to see. Cheers to fall, to cookies for breakfast, and to sweet husbands who love their wives way too much. -xx


P U M P K I N – R A I S I N
(pictured above)

PUMPKIN RAISIN BREAKFAST COOKIES
makes 9 cookies, 3 servings

dry
1 cup old fashioned rolled oats
1/4 cup hazelnut flour
1/4 cup chopped raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
scant 1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon baking powder
a good pinch of fine sea salt
1/4 cup coconut sugar
3 to 4 grates of fresh orange zest

wet
1 tablespoon flax meal
3 tablespoons plant milk
3 tablespoons pumpkin puree
1/2 teaspoon pure vanilla extract

Preheat the oven to 375F. Line a baking sheet with parchment and set aside.

Combine the ground flax and plant milk in a small dish and set aside to thicken.

In a medium mixing bowl, add the dry ingredients: oats, nut flour, chopped raisins, spices, baking powder, salt, coconut sugar, and orange zest. Mix together and create a well in the center. Measure the pumpkin puree and vanilla into the center well, then add the thickened flax mixture. Stir to combine until a sticky cohesive dough forms.

Scoop into 9 mounds on the parchment lined baking sheet, and press down with your fingers to flatten to 3/4 inch thick.

Bake for 12 minutes. Check for light browning to signify they are done, and transfer to a wire rack to cool.

Can be served fresh from the oven, but we prefer them cold from the fridge (and even the freezer).

Store in an airtight container in the fridge or freezer until ready to eat. Should keep for a week when chilled, or for a month when frozen (potentially, haven’t tested it for this long as of yet).


A L M O N D – C H O C O L A  T E – C H I P

Breakfast Cookies: Almond Chocolate Chip by Faring Well #Vegan

ALMOND CHOCOLATE CHIP BREAKFAST COOKIES
makes 9 cookies, 3 servings

dry
1 cup old fashioned rolled oats
1/4 cup almond flour
1/4 cup cacao nibs
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
a good pinch of fine sea salt
1/3 cup coconut sugar

wet
1 tablespoon flax meal
5 tablespoons plant milk
2 tablespoons almond butter
1/2 teaspoon pure vanilla extract

Preheat the oven to 375F. Line a baking sheet with parchment and set aside.

Combine the ground flax and plant milk in a small dish and set aside to thicken.

In a medium mixing bowl, add the dry ingredients: oats, nut flour, cacao nibs, cinnamon, baking powder, salt, and coconut sugar. Mix together and create a well in the center. Measure the almond butter and vanilla into the center well, then add the thickened flax mixture. Stir to combine until a sticky cohesive dough forms.

Scoop into 9 mounds on the parchment lined baking sheet, and press down with your fingers to flatten to 3/4 inch thick.

Bake for 12 minutes. Check for light browning to signify they are done, and transfer to a wire rack to cool.

Can be served fresh from the oven, but we prefer them cold from the fridge (and even the freezer).

Store in an airtight container in the fridge or freezer until ready to eat. Should keep for a week when chilled, or for a month when frozen (potentially, haven’t tested it for this long as of yet).


T R A I L – M I X

Breakfast Cookies: Trail Mix by Faring Well #Vegan

TRAIL MIX BREAKFAST COOKIES
makes 9 cookies, 3 servings

dry
1 1/4 cup old fashioned rolled oats
1/4 cup oat flour
1/4 cup chopped dates
1/4 teaspoon ground cinnamon
1 tablespoon sunflower seeds
1 tablespoon pepitas
1 tablespoon chopped pecans
1/2 teaspoon baking powder
a good pinch of fine sea salt
1/4 cup coconut sugar

wet
1 tablespoon flax meal
3 tablespoons plant milk
3 tablespoons unsweetened applesauce
1/2 teaspoon pure vanilla extract

Preheat the oven to 375F. Line a baking sheet with parchment and set aside.

Combine the ground flax and plant milk in a small dish and set aside to thicken.

In a medium mixing bowl, add the dry ingredients: oats, nut flour, chopped dates, cinnamon, chopped nuts and seeds, baking powder, salt, and coconut sugar. Mix together and create a well in the center. Measure the applesauce and vanilla into the center well, then add the thickened flax mixture. Stir to combine until a sticky cohesive dough forms.

Scoop into 9 mounds on the parchment lined baking sheet, and press down with your fingers to flatten to 3/4 inch thick.

Bake for 12 minutes. Check for light browning to signify they are done, and transfer to a wire rack to cool.

Can be served fresh from the oven, but we prefer them cold from the fridge (and even the freezer).

Store in an airtight container in the fridge or freezer until ready to eat. Should keep for a week when chilled, or for a month when frozen (potentially, haven’t tested it for this long as of yet).


A P P L E – C I N N A M O N

Breakfast Cookies: Apple Cinnamon by Faring Well #Vegan

APPLE CINNAMON BREAKFAST COOKIES
makes 9 cookies, 3 servings

dry
1 1/4 cup old fashioned rolled oats
1/4 cup almond flour
1/4 cup chopped dried apple rings (unsweetened)
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
a good pinch of fine sea salt
1/4 cup coconut sugar
4 to 5 grates of fresh lemon zest

wet
1 tablespoon flax meal
3 tablespoons plant milk
3 tablespoons unsweetened applesauce
1/2 teaspoon pure vanilla extract

Preheat the oven to 375F. Line a baking sheet with parchment and set aside.

Combine the ground flax and plant milk in a small dish and set aside to thicken.

In a medium mixing bowl, add the dry ingredients: oats, nut flour, chopped dried apple rings, cinnamon, baking powder, salt, lemon zest, and coconut sugar. Mix together and create a well in the center. Measure the applesauce and vanilla into the center well, then add the thickened flax mixture. Stir to combine until a sticky cohesive dough forms.

Scoop into 9 mounds on the parchment lined baking sheet, and press down with your fingers to flatten to 3/4 inch thick.

Bake for 12 minutes. Check for light browning to signify they are done, and transfer to a wire rack to cool.

Can be served fresh from the oven, but we prefer them cold from the fridge (and even the freezer).

Store in an airtight container in the fridge or freezer until ready to eat. Should keep for a week when chilled, or for a month when frozen (potentially, haven’t tested it for this long as of yet).


I love seeing what you create! Be sure to tag your photos on Instagram with #FWmakers.

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46 Comments

  • Reply Jayne September 27, 2017 at 2:06 am

    OMG COOKIES!! ::jumping up and down:: cookiescookiescookies….. Ahem…sorry. Oh, cookies. Lovely. These all look amazing.

    • Reply Faring Well October 2, 2017 at 12:49 pm

      I love your enthusiasm for cookies here Jayne ;) thank you!

  • Reply Susan September 27, 2017 at 4:00 am

    I can’t wait to try these! Working in Chi town, stop by the Chicago Architecture Foundation on Michigan near Jackson for great walking tours. Think they will give you direction if you want to try on your own. Definitely do the architecture water tour from the Chi River. Must do! Fall-ish weather in high 60’s, low 70’s for next couple of weeks.

    • Reply Faring Well October 2, 2017 at 12:58 pm

      Thank you so much for this Susan! I’m definitely going to do this tour with Scott next time we are in town :)

  • Reply Karlie September 27, 2017 at 4:04 am

    ENJOY CHICAGO! What a lovely surprise! And those trailmix cookies are calling my name for Fall camping. xx

    • Reply Faring Well October 2, 2017 at 12:59 pm

      Thank you Karlie! I had the best time! Totally fell in love with that city. And also big time yes to these trial mix cookies for camping (!!!) now you have me itching to go.

  • Reply Sarah | Well and Full September 27, 2017 at 6:37 am

    Awww I hope you have the best time in Chicago, Jessie!! And as a fellow food blogger, I SO appreciate all the time and effort you put into making FOUR separate cookie recipes!! You’re a champ ;)

    • Reply Faring Well October 2, 2017 at 1:00 pm

      So so sweet of you Sarah, thank you! Making these recipes was really all too fun ;).

  • Reply Abby September 27, 2017 at 7:02 am

    I hope you have a wonderful time in Chicago! Two things that I really enjoyed: 1) The John Hancock tower – it’s so beautiful at night to see the whole shiny city from above. It was my favorite thing from my time there. 2) Go on the swing ride at Navy Pier. It is so fun and makes your stomach drop a bit too! Can’t wait to read about all you did, ate, and saw after you return from your trip. Much love <3

    • Reply Faring Well October 2, 2017 at 1:01 pm

      Thank you for this Abby! I sadly didn’t get to do these two things, but they are added to my list for our next trip ;) really fell in love with that incredible city. xo

  • Reply Savannah September 27, 2017 at 7:35 am

    In the pumpkin raisin could I sub the hazelnut flour for almond or coconut flour ?

    • Reply Faring Well September 27, 2017 at 10:29 am

      Hi Savanah! You absolutely could sub almond flour :) coconut flour will be too drying though, so I’d stick to a moist nut-based option.

  • Reply Taylor September 27, 2017 at 7:42 am

    Thank you for the recipes! I can’t wait to try them out :)

    • Reply Faring Well October 2, 2017 at 1:01 pm

      Yay! You’re so welcome Taylor, I’m glad you’re excited to give them a go too!

  • Reply Sasha September 27, 2017 at 8:16 am

    Jessie,

    Have so much fun in Chicago! I’m so glad you’re getting a vacation in. You deserve it! These look like the perfect snack…

    • Reply Faring Well October 2, 2017 at 1:02 pm

      Thank you Sasha! Both for the cookie love and good trip wishes. It was such a fabulous time. I can’t wait to go back already.

  • Reply Jillian September 27, 2017 at 11:00 am

    I love this idea! Can you double the ingredient amounts (like, to make a double batch) for these or would you suggest making two separate batches? Thank you for sharing these!

    • Reply Faring Well October 2, 2017 at 1:03 pm

      Hi Jillian! You’re so sweet, thank you. If making the same cookie I would say absolutely feel free to double! But if looking to make two kinds then mix in separate bowls, since a few of the base ingredients get tweaked a bit between the types. Hope you get to make and enjoy them tons!

  • Reply Ashley September 27, 2017 at 12:37 pm

    Yay! You’re in my city! What neighborhood are you staying in? There’s endless exploring to do (and extremely impressive plant-based food!) and the whether is just perfect for walking around all day =) Btw, I feel like I hit the jackpot since you are sharing 4 recipes today! I need a cookie pretty much every day, and even more so in the Fall when I sip on tea all day ;) Have a wonderful trip!

    • Reply Faring Well October 2, 2017 at 1:05 pm

      Hi Ashley! Sorry I’m just not replying after our trip. We stayed near Wicker Park and I pretty much walked the entire town – you live in such a jam packed city! So much to do, so pretty, such wonderful people, gah – I did not want to leave. Thank you for this cookie love now too! I totally agree, cookies need to be on hand at all times in the fall for just that ;).

  • Reply Lauren September 27, 2017 at 2:10 pm

    Mmm, these breakfast cookies! We visited Chicago for the first time last year and absolutely LOVED it! I’m going to second the Chicago Architecture Foundation River Cruise. It is an incredible experience!

    • Reply Faring Well October 2, 2017 at 1:05 pm

      Thank you Lauren! I can’t wait to go back and do the cruise with Scott together, it looked like such fun and that water was so beautiful.

  • Reply Catarina September 27, 2017 at 3:29 pm

    Those look lovely! I would like to use honey instead of coconut sugar. What do you think if I, say in the TRAIL MIX COOKIES, didn’t use the coconut sugar and the applesauce and add honey?

    • Reply Faring Well September 28, 2017 at 7:41 am

      Hi Catarina, great question! Honey can be quite dry and dense, and is not something I’d personally recommend as an equal-swap option for coconut sugar or apple sauce. I’m sorry! I worked on the balance of these quite a bit, but feel free to experiment on your own of course! <3

  • Reply Morgan September 27, 2017 at 5:02 pm

    You can’t go wrong with aquarium. I’d also highly recommend going to wicker park and eating tacos at either big star or antique taco. They are both fantastic and have great porches to soak up the end of summer sun. To top off your night, would also suggest stopping by black dog gelato :)

    • Reply Faring Well October 2, 2017 at 1:06 pm

      These all sound like such amazing ideas, thank you Morgan! Writing them on my “next trip to Chicago” list, because there will definitely be one, fell in love with that town!

  • Reply Megan September 28, 2017 at 12:07 pm

    I love this post! It’s so full of excitement and realness, two of my favourite things. Also the cookies look delicious and so versatile, I’ll definitely be making some. Have fun in Chicago! Xx

    • Reply Faring Well October 2, 2017 at 1:07 pm

      You are so kind thank you Megan! Really making me smile. Hope you get to enjoy some cookies soon too <3.

  • Reply Tracey September 28, 2017 at 2:37 pm

    Traveling vacation trips are the best surprises! Have a great time! :) I can’t wait to try one of these breakfast cookies, especially the apple cinnamon one! :) yum!

    • Reply Faring Well October 2, 2017 at 1:08 pm

      They really are, it was the best to just get out and explore! And I’m so happy to hear you giving the apple cinnamon one some love, it’s secretly my favorite one ;).

  • Reply Edie October 2, 2017 at 12:42 pm

    COOOOOKIES! Bookmarking these recipes :). Also, your trip to Chicago looked lovely (followed along on your IG). Aren’t those types of trips the best? It’s like the universe knows how much you need to explore and then drops the opportunity right in your lap. Much love.

    • Reply Faring Well October 2, 2017 at 1:09 pm

      Aw thanks for following on Instagram Edie! I’m so glad you enjoyed my snaps from the trip :) I had the best time, ever. And you’re right, it was so perfectly timed and wonderful, I’m exploding with gratitude for getting to go. And yes, COOKIES ;).

  • Reply Janette October 8, 2017 at 2:33 pm

    I just made the pumpkin raisin and chocolate almond ones this morning!! Sooooo yummy! Thank you

    • Reply Faring Well October 9, 2017 at 7:56 am

      Yay I’m so glad Janette! You’re so welcome, enjoy them tons. xx

  • Reply Robyn | Sweetish October 9, 2017 at 9:50 pm

    I just feel like you deserve a standing ovation for putting 4 recipes into one post! (From one food blogger to another I know how much work this is and I’m like whoa!) Also, I am SUCH a fan of breakfast cookies and seriously can’t wait to tuck into those pumpkin ones…. Think I might replace the coconut sugar with muscovado sugar, because I’m obsessed with the stuff and also #sweetish. Dying over here in the best way at all of your creative and beautiful variations. (p.s hi! :)

    • Reply Faring Well October 10, 2017 at 2:03 pm

      You are too sweet Robyn! Thank you for stopping by and leaving me a note. I’m blushing. And totally second the muscovado, that stuff is delicious ;). I love your love for breakfast cookies (of course! sweetish!) and hope if you try any of these that they meet your standards – you are the baking queen my friend. PS. Hiii back! xoxo

  • Reply Carmen October 13, 2017 at 11:57 pm

    hey j! i made the chocolate chip recipe first (had to!) and subbed banana for the almond butter – – it was delish!! i’ll try again with AB but i had to get rid of some nanners so it worked out. can’t wait to try the others. thank you for the super simple recipes. <3 xox

    • Reply Faring Well October 14, 2017 at 5:02 pm

      Ooo love that idea Carmen! Makes me happy to hear they are so adaptable <3 enjoy them this weekend girl!

  • Reply Lauren October 23, 2017 at 10:00 am

    I’ve only tried the almond cacao nibs ones but I’m making them for the second time right now and I doubled the recipe because my boyfriend and I love these!! I’d also like to note that I’ve had some amazing workouts after I’ve eaten one lil cookie :) I’ve added some chopped roasted almonds too and it adds a fun extra crunch! I found you through IG and I can’t wait to try more of your recipes. Thank you!!

    • Reply Faring Well October 24, 2017 at 8:03 am

      You are so sweet Lauren, this made me smile so big while reading. Thank you for leaving me this comment and I am SO happy to hear about your love (and your bf’s) for these cookies + the epic workouts post consumption too! ;)

  • Reply Roshni December 1, 2017 at 3:37 pm

    I was looking for more of a high-vibe dessert/snack situation, so I made the pumpkin cookies without raisins and dipped them in melted semi-sweet chocolate. The thin chocolate layer got beautifully crisp in the freezer, and the cookie inside was so soft and cake-y. It’s taking all the self control I have to not go back for a second one! Thanks for such a winning recipe, these are PERFECT. :)

    • Reply Faring Well December 3, 2017 at 7:35 am

      Oh my goodness this sounds incredible Roshni! I’m so happy you love them, thank you tons for taking the time to write me about it here <3. Happy high-vibe cookie eating :).

      • Reply Gabrielle December 4, 2017 at 7:58 pm

        I’m pretty sure they weren’t quick cooking, unless I accidentally bought the wrong ones from the bulk sections :) I don’t have much experience using flax, and I did grind my own meal from whole flax seeds. I wonder if this could have been an issue? They still tasted delicious! Just hard to keep together. Thanks for your help, I love your work!

        • Reply Faring Well December 6, 2017 at 1:42 pm

          I totally trust you! I also grind my own flax too, I’m sure you’re was more than okay here. It could be because measuring devices differ so much from set to set. I’d say if you gave them a second go to mix everything but the oats together, and then add a 1/4 cup of the rolled oats to the mix at a time, possibly adding it in tablespoon increments after the first 1/4 cup, until the mixture thickens but is still gooey enough to hold together. This way you can control the outcome a bit better! I hope this helps Gabrielle :) let me know if you do, and thank you for trying my recipe again – I’m really flattered you did so and wrote me!

  • Reply Gabrielle December 1, 2017 at 11:14 pm

    Hi Jessie!

    I tried to make the Apple Cinnamon tonight, and for some reason I don’t feel like my dough stayed together well enough which made for a slightly crumbly cookie (but still great as oatmeal!) Any thoughts on why this might be? I’d love to perfect them!

    Thanks!
    Gabby :)

    • Reply Faring Well December 3, 2017 at 7:36 am

      Oh no! That is really strange, they should be quite gooey! I can only think maybe one of the measurements possibly went awry? Did you use a different type of oat by chance, like a quick cooking? Those can absorb more liquid, so that’s my first thought. Let me know, I’m happy to work this out with you!

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