Breakfast Cookies Recipe | Abel & Cole

Breakfast Cookies

Cooking time
Serves24 people
Vegetarians Vegans

Your morning bowl of granola, in cookie form. Packed with oats, dried fruit, nuts and seeds as well as sweet shreds of carrot, these are a brilliant option for breakfast on the go.

89 ratings
layout 3 comments

Ingredients

  • 125g wholegrain spelt flour
  • 150g jumbo porridge oats
  • ½ tsp bicarbonate soda
  • ½ tsp ground cinnamon
  • 100g demerara sugar
  • 4 tbsp maple syrup or agave nectar
  • 1 large carrot or 2 medium-sized carrots, coarsely grated
  • 100ml olive or coconut oil, plus extra for greasing
  • 100g chopped dried fruit (raisins, dates, apricots, mango and/or figs)
  • 100g chopped nuts or seeds
  • Grated zest of 1 lemon (optional)

Prep: 15 mins | Cook: 15 mins

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Method

1. Preheat your oven to 180°C/160°C/Gas 4. Lightly oil a couple of baking trays.
2. Add the flour, oats and baking soda to a big bowl with a pinch of salt. Mix well so the baking soda and salt are evenly distributed. Add the remaining ingredients to the boil and mix everything together.
3. Scoop 1 tbsp of the mixture out of the bowl and drop onto the baking tray. Gently press into a round and tidy up the edges. You should be able to fit around 12 cookies on a single baking tray. If you don't want bake all the cookie mixture today, just transfer the mix to a tub and freeze for up to 3 months.
4. Bake the cookies for 10-12 mins, or till just starting to set and just picking up a little colour. They'll set to be soft and chewy. If you'd prefer your cookies crisper, flip them over and return to the oven for 3 mins or so to crisp up the bottoms.
5. Transfer the baked cookies to a wire rack to cool. These cookies will store well for up to a week in an airtight container.
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Momma

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Chilli lover

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Gaia

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these were amazing. My friend still asks me about it years on from when she tried them at mine. So, so, so good.

D Day

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Fantastic recipe and always a winner...kids love them everytime. Great way to set them up for the day.

Anything goes traybake

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One of my all time favourite Abel and Cole recipes. It is so versatile. I tend to make it as a traybake. It is in the oven right now, although I'm not sure breakfast cookies is an appropriate name for this version as some fudge managed to sneak its way in...

Joyous

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RebeccaJayne

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Sevenhens

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More butter please

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Condor

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VegEleven

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Cinnamon Duck

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