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3.8 of 5 (108)
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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 111.1
  • Total Fat: 5.0 g
  • Cholesterol: 18.0 mg
  • Sodium: 39.9 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.1 g

View full nutritional breakdown of Healthy Breakfast Cookie calories by ingredient
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Healthy Breakfast Cookie

Submitted by: COFFEEBEANS
Healthy Breakfast Cookie

Introduction

Don't run out the door without breakfast! Grab a portable, delcious, and nutritious breakfast cookie. Don't run out the door without breakfast! Grab a portable, delcious, and nutritious breakfast cookie.
Number of Servings: 30

Ingredients

    2 large eggs, beaten
    1/2 cup of honey
    1/4 cup of butter
    1 cup grated carrots
    1/2 cup raisins
    1 cup walnuts, chopped
    1/2 cup dried apricots, chopped
    1 cup all-purpose flour
    1 cup rolled oats
    1 tsp Nutmeg
    1 tsp Cinnamon
    1 and 1/2 cups Cheerios

Directions

Combine egg, honey, and butter.
Add raisins, walnuts and apricots.
Stir to combine.

In a separate bowl combine flour, oats, nutmeg and cinnamon.
Add this to wet mixture and stir until everything is wet. Fold in Cheerios.

Drop mixture onto cookie sheets about 2.5 cm apart and bake at 350 for 15 minuts or until cookie is firm.






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Member Ratings For This Recipe


  • Incredible!
    70 of 73 people found this review helpful
    I've made these twice. Love them. I cut the butter to 1 TB, added 1/4 c applesauce, cut the honey in 1/2, added 1/4 Splenda Brown Sugar Blend, used 1 egg, 1 egg white, dried cranberries instead of apricots, graham flour. I freeze them, eat one on the way to work. Great recipe, sorry I sub'd . - 3/14/09

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  • Very Good
    27 of 27 people found this review helpful
    I like the recipe and think that adding vanilla would bring out the other flavors a little more. Also the tip to sub Peanut butter to up the protein and lower the calories a tad. My personal battle, up protein and lower calories - 2/18/09

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  • Very Good
    22 of 25 people found this review helpful
    Add the carrots along with the dried fruit. I added 1 tsp each of nutmeg and cinnamon. The texture isn't quite cookie-like, but it tastes very good, especaially the next day. Also, please don't submit a comment if you haven't actually made the recipe; that makes zero sense. - 11/12/07

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  • 21 of 22 people found this review helpful
    Next time I will add a chopped apple instead of the raisins. Another alternative is a mashed banana!! - 11/27/07

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  • 18 of 18 people found this review helpful
    I did substitute peanut butter for butter and used whole wheat flour instead of white flour. They're pretty good. - 2/18/09

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  • 18 of 19 people found this review helpful
    I love these cookies!! I've made them three times now and have used different dried fruit or cereal, whatever I have available. They are great!! - 1/2/08

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  • Very Good
    18 of 18 people found this review helpful
    After reading about benefits of flax, I added 2 TBLS of milled flaxseed. Also, this Wisconsinite substituted dried cranberries for the apricots. I'm not crazy about all the work of making cookies, BUT I WILL MAKE THEM AGAIN BECAUSE THEY WERE GOOD TO EAT AND GOOD FOR YOU! - 12/5/07

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  • 16 of 16 people found this review helpful
    My wite -Ladydi25348-made this recipe. Didn't have carrots so used zucchini and added the cinnamon and nutmeg w/o measuring. Baked a bit longer than recommended and made 31. Pretty good, very sweet and chewy. We both liked them. - 6/24/08

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  • Incredible!
    12 of 12 people found this review helpful
    I made these tonight, and they turned out very good. I read and reread the recipe, but I could not see when to add the carrots, so I added them to the egg mixture. Anyway, they are delicious, and I will rate them as such! - 1/28/10

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  • Good
    12 of 12 people found this review helpful
    I wanted to try this recipe subsituting corn flour (for all purpose flour) as I have a friend who is alergic to wheat. Turned out just fine. I think I'd like to add a little brown sugar next time because the carrots tasted bitter. Also added coconut which was nice.
    - 2/18/09

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  • Incredible!
    11 of 11 people found this review helpful
    Just made it and loved it! I added some applesauce and wheat germ, substituted almonds for the walnuts and completely forgot the carrots. But it was great! - 2/24/09

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  • Incredible!
    11 of 11 people found this review helpful
    I like everything in this cookie and did put them in the freezer to have on the run. I may put chopped apples in when I don't have the apricots. And I did add 2 TBSP ground flaxseed which I do to most of my goodies. - 2/18/09

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  • Very Good
    11 of 11 people found this review helpful
    I liked these and so did my boys, but make sure to eat them quickly or they dry out. - 12/29/07

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  • 10 of 10 people found this review helpful
    I used frozen cranberrys in mine and it made them more moist. I ran the cranberrys through the blender before adding. - 2/18/09

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  • Very Good
    10 of 12 people found this review helpful
    These were very good. We did not add the cinnamon or nutmeg, because they were left out of the ingredient list. We subbed raisin bran, because we did not have cheerios. I guess most any cereal will do. Nutrit. would change. We used WW flour. My Pampered chef cookie scoop made 30 perfect cookies. - 12/2/07

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  • 9 of 9 people found this review helpful
    I keep a batch of these in the freezer and when my husband wants to go to McDonalds for a apple pie and cookie I pull one of these out and take it along in my purse. - 9/28/10

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  • Very Good
    9 of 10 people found this review helpful
    Very good, but I have a hard time eating just one! I substituted different dried fruits for apricots and i have to say it is just as good withdried apples and dried cranberried! - 2/19/09

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  • Very Good
    9 of 9 people found this review helpful
    I switched figs for the apricots. I only got 15 cookies out of a batch. If I can make them anyone can make them. very easy recipe to follow and the clean up later wasn't bad - 11/28/07

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  • Good
    8 of 8 people found this review helpful
    I made these with 1/4 cup peanut butter and 1 Tbl butter, whole wheat flour instead of all purpose. Added 1/2C apple sauce and only 1/8C honey, and 2 Tbl flaxseed. The apricots were very flavorful! Next time I will omit the apple sauce and use full measurement of honey. - 2/5/10

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  • Good
    8 of 8 people found this review helpful
    I like the idea of sub w/P But and flax seed. I did use WW Flour and add tsp of cinnamon. Not exactly what I expected, but good. Also added coconut. My husband really likes them. Will make again and try other fruits & nuts. - 4/1/09

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  • 8 of 11 people found this review helpful
    Has anyone made this with peanut butter instead of "butter"? Or almond flour/protein powder instead of flour? Am hoping to UP the protein and down the carbs for myself (diabetic).... - 8/6/08

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  • Incredible!
    7 of 7 people found this review helpful
    Delicious! I loved 'em! they were great! Also, a tip for them is to make them sweeter try 1 cup of mashed banana too! mm-mm! Very filling too which was good but i definitely craved one after I ate it! - 2/2/10

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  • 7 of 8 people found this review helpful
    I used 1 tsp of nutmeg and cinnamon but will add more next time. They are good but need a little more seasoning. - 12/2/07

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  • Incredible!
    7 of 7 people found this review helpful
    Wonderful! I added craisins instead of apricots. My husband loved them too! - 3/14/07

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  • Incredible!
    6 of 6 people found this review helpful
    WOW! I left out the raisins,but it was great. - 2/20/09

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