Fruity Breakfast Cookie

  • Yield 2

This breakfast cookie is densely packed with fiber, omega 3s, protein, iron and taste.

Fruity Breakfast Cookie
Mark Boughton/styling: Teresa Blackburn

You’ll be supermom when you send your kids to the bus stop with these nutrition packed cookies. Oats for fiber, flaxseeds and walnuts for omega-3s, dried fruit for antioxidants, and carbohydrates for energy will keep their brains working faster than a speeding train.


1 cup butter
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon salt
2 teaspoons ground cinnamon
2 eggs
1 cup old-fashioned oats
1/2 cup flaxseed meal
1/2 cup whole-wheat flour
1 to 1 1/2 cup self-rising flour
1 cup dried cranberries or cherries
1 cup chopped dried apricots or dried plums
1 cup raisins
2 cups chopped walnuts


  1. Preheat oven to 350F.
  2. Combine butter, sugars, salt and cinnamon in a large mixing bowl. Beat with a mixer at medium speed until light and fluffy. Beat in eggs.
  3. Stir in oats, flaxseed meal, whole-wheat flour and 1 cup self-rising flour. Add additional self-rising flour in ¼ cup increments if dough is still sticky. Stir in fruits and nuts until well combined.
  4. Scoop dough onto a baking sheet, using a 1-ounce (2-tablespoon) scoop. Bake 10 to 13 minutes, until cookies are puffy and light tan. Be careful not to overbake. The centers will be a bit doughy and dense. Makes 2 dozen.




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