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Breakfast Cookies

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Recipe photo courtesy of Andrew McCaul

Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola--no bowl, spoon, or milk required.

Source: Martha Stewart Living, September 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Cookies can be stored in an airtight container up to 1 week.

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Reviews

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How would you rate this recipe?
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  • alexissogl
    11 SEP, 2017
    I love most of Martha's recipes but seriously, what kind of breakfast cookies has 3 cups of sugar in it?
    Reply
  • MS10310508
    15 JUN, 2017
    It's a cookie not a salad. If you want lo cal they have a section for that.
    Reply
  • MS11544744
    8 JUN, 2017
    Yikes, where did I go wrong? I've made these cookies 1-2 times a month, made them at least 18 times - we love these cookies. However this time the batter turned out crumbly and dry. I looked over the recipe to see if I had forgotten an ingredient, the only thing I can think of, is it took longer than usual because of my bad back pain, I had to keep taking breaks. Any help would be much appreciated
    Reply
  • karengaylin
    2 JUN, 2016
    I made this recipe but cut the ingredient amounts by half ( I probably added a little more dried fruit).This still made 24 good sized cookies using an ice cream scoop. I also cut the sugar by half a cup and substituted a snack sized cup of unsweetened apple sauce. With the addition of dried fruit,these cookies were sweet enough. These were enjoyable without being over the top ; good with tea or coffee as well as a snack or lunch box addition.
    Reply
  • prvrbs31gal
    30 SEP, 2015
    I got about 36 cookies out of the batch... replaced half the butter with applesauce, cut the brown sugar to 2 cups, and used unsweetened coconut. They taste delicious, but I only gave them 3 stars because as originally written, the recipe has way too much fat and sugar. Topping with the dried bananas is optional, but we liked the extra crunch. Next time I may try to use all white wheat flour instead of the all-purpose. These would be great for soccer snacks, hiking, etc.
    Reply
  • mimiwood1
    25 APR, 2015
    I recently made the cookies after watching the episode for the 2nd time. I used 2 sticks of butter, 1/4 cup coconut oil and 1/4 cup of applesauce. The results were amazing. I used a 1/4 cup cookie scoop which turned out well and made 42 cookies. I will be making them again. This recipe is a definite favorite!
    Reply
  • cylanstar
    18 NOV, 2014
    I have to use gluten-free flour and nondairy/vegan butter. The butter doesn't cream as with normal butter. I would love to add gluten-free oats and peanut butter with dried apples, dried cranberries, raisins- golden and dark, dates, maybe figs? and the banana chips. Since using peanut butter do you have to use less butter? Will try using coconut oil as an alternative to the butter. But this recipe, these cookies look awesome as a grab and go breakfast for all in my home. Thank you Martha
    Reply
  • sljohnston
    25 OCT, 2014
    I watched this episode on TV and just couldn't believe the ingredients - for 8 cookies!! I also ran the ingredients through a recipe analyzer and got 1400 calories/70g fat for ONE cookie. A whole pound of butter for 8 cookies is outrageous, there's nothing healthy about these AT ALL. Even 700 calories each for 16 cookies or 350 calories each for 32 cookies is unreal. People should know the calorie count - I think this is actually an incredibly irresponsible recipe.
    Reply
    • davinci
      29 MAR, 2015
      I agree with you--- and jmaxjack is wrong. This recipe (as I am finding most of MS's to be) is misleading on television. Due to the high fat content and sugar for such a low portion amount, I will not make these.
    • jmaxjack
      24 FEB, 2015
      if you don't like the recipe, then keep your negative comments to yourself and move on. Do you have any kitchen sense and possibly think about how you could lighten it up? I have and I think you could easily change the recipe for lighter cookies. Why don't you try something like, "hi martha - can you make suggestions to how I can lighten up your recipe? I would love to try it but would like to cut back on some of the calories - thank you" Now, doesn't that seeem a little more mature?
  • MissMidori
    9 AUG, 2014
    Just made these beautiful cookies. These are to die for. These are so easy and so delicious I used apricots instead of mango. Also used a 2 inch cookie scoop made the perfect size. Martha sorry to hear of the loss of your sister God Bless. Tracy G.
    Reply
  • MS10589452
    24 APR, 2014
    very delicious as usual. Thank you Martha
    Reply

I'm in the mood for:

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