Kitchen sink breakfast cookies
Open up your cabinets, these cookies will taste great with lots of different ingredient combos! Nuts, dried fruit, even a bit of candy like butterscotch or white chocolate folds well into the mix and bakes into a great breakfast component (pair with greek yogurt or a hard boiled egg on the side!) or snack.
  • CourseBreakfast, Snack
Servings Prep Time
12cookies 10 minutes
Cook Time
Servings Prep Time
12cookies 10 minutes
Cook Time
Wet Ingredients
  • 1/8cup canola or coconut oil
  • 1/4cup honey
  • 2 eggs
  • 1/2cup peanut butter
Dry Ingredients
  • 1cup rolled oats
  • 3/4 cup nuts of choice(I used pecan pieces)
  • 1/2 cup shredded coconut(mine was sweetened)
  • 3/4 cup dried fruit of choice(I used dried cherries)
  • 1/2 cup chocolate chips or chunks
  • 2Tbsp chia seeds
  • 2Tbsp ground flax
  • 1/2cup almond meal
  • 1/2 tsp salt
  • 1/4tsp nutmeg
  • 1/4tsp allspice
  • 1 tsp cinnamon
  • 1/4tsp cardamom
  1. Preheat oven to 350F. Combine dry ingredients in a bowl, mix until evenly distributed. Combine wet ingredients in a separate bowl, stir until smooth, then pour into dry ingredients and blend with a spatula until all dry ingredients are coated. Shape cookies into balls, then press gently to flatten onto a baking sheet (using a silicon liner is very useful here!). Bake for 15 minutes, until golden brown, and remove when cool if using a silicon liner or immediately if using a baking sheet.