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Breakfast Cookies

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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428
  • csports268
    18 OCT, 2017
    These are awesome cookies. I swapped out half the butter for yogurt and one of the eggs for a ripe banana. They're super filling so they make a good, quick breakfast. My next batch is gonna have pumpkin purée instead of eggs: Pumpkin spice breakfast cookies!
    Reply
    • COTisdels
      18 OCT, 2017
      Great idea! I love adjusting recipes by season. I'm looking forward to trying a little pumpkin next time.
  • lynnbartlett
    8 OCT, 2017
    Who in thier right mind would want that heart attack for breakfast, You are just a laugh..
    Reply
  • MS10564668
    8 OCT, 2017
    4 STICKS OF BUTTER AND 3 CUPS OF SUGAR FOR 8 COOKIES????? This is insane even by Martha's usual unhealthy recipe standards.
    Reply
  • 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

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