If mornings are a whirlwind and you crave a breakfast that’s wholesome, full-flavored, and a tad indulgent, these Kitchen Sink Breakfast Cookies (Whole Grain & Refined Sugar-Free) are about to be your new best friend. Imagine a cookie loaded with all the good stuff—hearty oats, crunchy nuts, chewy dried fruit, and melty chocolate chips—all held together with nourishing ingredients and absolutely no refined sugar. They’re the kind of treat that shouts “finished breakfast with a smile!” whether you’re powering through meetings or heading out on a new adventure.
Ingredients You’ll Need
This recipe celebrates simplicity and versatility—all the ingredients come together for a symphony of taste, texture, and color in every bite. Each item brings something unique, and the swaps and add-ins are only limited by your imagination.
- Old-fashioned rolled oats: The wholesome base, delivering a chewy texture and that classic, nutty flavor.
- Whole wheat flour: Adds nutrition and substance, making the cookies genuinely hearty.
- Baking soda: Ensures a tender crumb and gentle lift as the cookies bake.
- Cinnamon: That subtle, warm spice note brings all the flavors together.
- Salt: Just enough to balance sweetness and keep things lively.
- Coconut oil (melted): Delivers moisture with a hint of tropical aroma—no butter needed!
- Unsweetened applesauce: A secret weapon for natural sweetness and softness without added sugar.
- Maple syrup or honey: Nature’s sweeteners, these give a gentle, nuanced sweetness without the crash.
- Egg: Binds everything beautifully, ensuring your cookies don’t crumble.
- Vanilla extract: A splash of pure comfort and depth.
- Natural peanut butter or almond butter: Nutty and rich, this ingredient provides flavor and helps the cookies stick together.
- Raisins or dried cranberries: Little bursts of chew and tartness for excitement in every bite.
- Chopped nuts (walnuts or almonds): Crunch fans rejoice—nuts bring great texture and healthy fats.
- Unsweetened shredded coconut: Adds delicate flavor and that extra bit of chewiness.
- Dark chocolate chips (optional): A touch of indulgence, ensuring these cookies are never boring.
- Chia seeds or flaxseed: For a nutrition boost and pleasant texture—plus, they help bind the cookies together.
How to Make Kitchen Sink Breakfast Cookies (Whole Grain & Refined Sugar-Free)
Step 1: Prep Your Workspace
Start by preheating your oven to 350°F (175°C) while you line a baking sheet with parchment paper. This little bit of prep means easy cleanup later and picture-perfect cookies that never stick.
Step 2: Whisk Together the Dry Ingredients
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Mixing these first sets the stage for evenly flavored cookies and helps the magic happen when you add your wet mixture.
Step 3: Mix the Wet Ingredients
In a separate medium bowl, whisk together the melted coconut oil, unsweetened applesauce, maple syrup or honey, egg, vanilla extract, and your nut butter of choice. This combo gives the cookies richness, moisture, and that signature irresistible chew. Make sure everything’s smooth and happy before moving on!
Step 4: Combine and Fold
Pour the wet mixture over your dry ingredients, stirring gently until just combined. You don’t want to overmix—just enough so no dry streaks remain. Then, fold in your raisins or dried cranberries, chopped nuts, shredded coconut, chocolate chips (if using), and those mighty chia or flaxseeds. You can swap extras in and out, letting your pantry inspirate you every time.
Step 5: Scoop, Shape, and Bake
Using a heaping tablespoon or cookie scoop, portion the dough onto your prepared baking sheet. Gently flatten each mound—these cookies won’t spread much, so a little encouragement from your fingers does wonders. Bake for 10 to 12 minutes, just until golden at the edges. They’ll firm up as they cool, so resist the urge to overbake!
Step 6: Cool and Enjoy
Let the cookies rest on the pan for a few minutes, then transfer them to a wire rack to cool completely (if you can wait that long). Enjoy watching them disappear—warm cookies on a chilly morning are pure bliss.
How to Serve Kitchen Sink Breakfast Cookies (Whole Grain & Refined Sugar-Free)
Garnishes
For an irresistible finishing touch, try a sprinkle of flaky sea salt, a dusting of extra cinnamon, or a drizzle of melted nut butter over the top. These little upgrades add flair and an extra layer of flavor, making each Kitchen Sink Breakfast Cookie (Whole Grain & Refined Sugar-Free) feel like a treat from your favorite bakery.
Side Dishes
Pair your cookies with a creamy Greek yogurt parfait, a cold glass of almond milk, or fresh fruit for a complete, energizing breakfast. They’re perfect alongside a cup of coffee or tea for an afternoon snack, too.
Creative Ways to Present
Pack a few in parchment envelopes for on-the-go mornings, stack them up on a cheerful plate for brunch gatherings, or place in little bags as a thoughtful (and practical) hostess gift. They’re also wonderful tucked into lunchboxes for both kids and grown-ups alike!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Kitchen Sink Breakfast Cookies (Whole Grain & Refined Sugar-Free) in an airtight container at room temperature for up to 4 days. If your house is humid, a layer of parchment between each cookie helps keep their delightful texture intact.
Freezing
These cookies freeze beautifully. Just lay them flat in a single layer in a freezer-safe bag or container; once frozen, you can stack them. Thaw overnight at room temperature or give them a quick warm-up for an almost-freshly-baked treat whenever you want.
Reheating
If you love a warm cookie with melty chocolate chips, zap one in the microwave for 10 to 15 seconds or pop in a low oven for a few minutes. The result: a breakfast treat that tastes like it just came out of the oven.
FAQs
Can I make these cookies vegan?
Absolutely! Replace the egg with a flax egg (1 tablespoon ground flaxseed with 3 tablespoons water, mixed and set for 5 minutes) and opt for maple syrup instead of honey to keep it 100 percent plant-based.
Do I have to use both chia seeds and flaxseed?
No, you can use either chia seeds or flaxseed in your Kitchen Sink Breakfast Cookies (Whole Grain & Refined Sugar-Free). Both provide a pleasant crunch and a dose of nutrition, so pick your favorite or use what you have.
Can I swap in different mix-ins?
Yes, the beauty of these cookies is their flexibility! Try adding sunflower seeds, chopped dates, dried apricots, or even pumpkin seeds—whatever you love or have on hand gives the cookies new personality each time.
What if I don’t have coconut oil?
No problem! You can substitute melted butter or a neutral oil if needed. Coconut oil adds a subtle flavor, but your cookies will still turn out tasty and satisfyingly soft with other options.
Are these sweet enough for someone with a real sweet tooth?
They’re lightly sweet, making them ideal for breakfast or a wholesome snack. If you prefer a sweeter treat, you can add a few extra chocolate chips or a drizzle of honey after baking without overpowering the other flavors.
Final Thoughts
There’s a certain joy in starting the day with something as nourishing, simple, and customizable as Kitchen Sink Breakfast Cookies (Whole Grain & Refined Sugar-Free). Whatever mix-ins you choose, you’ll end up with cookies that feel special every single time. Give them a try—I think you’ll soon find yourself looking forward to mornings just a little bit more!
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Kitchen Sink Breakfast Cookies (Whole Grain & Refined Sugar-Free) Recipe
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Kitchen Sink Breakfast Cookies are a wholesome and delicious treat, packed with nutrient-dense ingredients. Perfect for a quick breakfast or a satisfying snack, these cookies are made with whole grains and are free of refined sugar.
Ingredients
Dry Ingredients:
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened applesauce
- 1/3 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup natural peanut butter or almond butter
Mix-Ins:
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped nuts (walnuts or almonds)
- 1/4 cup unsweetened shredded coconut
- 1/4 cup dark chocolate chips (optional)
- 1 tablespoon chia seeds or flaxseed
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine dry ingredients: In a large bowl, mix oats, flour, baking soda, cinnamon, and salt.
- Prepare wet mixture: In another bowl, whisk coconut oil, applesauce, maple syrup/honey, egg, vanilla, and nut butter.
- Combine wet and dry: Stir wet into dry ingredients until just combined.
- Add mix-ins: Fold in dried fruit, nuts, coconut, chocolate chips, and chia/flaxseed.
- Bake cookies: Scoop dough onto sheet, flatten slightly, bake 10–12 minutes until golden.
- Cool and enjoy: Cool on sheet, then transfer to a wire rack to cool completely.
Notes
- Feel free to customize with your favorite mix-ins.
- These cookies freeze well for convenience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
