We both enjoy having something sweet with our morning coffee. To prepare a healthy breakfast, we developed this recipe. Usually, I make two batches and store them in the freezer. Even when frozen, they still taste great. No butter, but whole grains, fiber, and protein! Can it actually be tasty? Yes! My children can’t help sticking their fingers in the batter. Everyone keeps requesting me for the recipe, so I made the decision to add it to Allrecipes. Enjoy!
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 18 |
| Yield: | 18 cookies |
Ingredients
- 1 cup walnuts
- 1 ½ cups old-fashioned rolled oats (not instant)
- ⅓ cup whole wheat flour
- ½ cup ground flax meal
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup almond butter
- ¼ cup canola oil
- ¼ cup blue agave nectar
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup dried cherries
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
- Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
- Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.
- The agave nectar (sometimes called blue agave, or raw agave syrup) comes from the agave plant. It is sweeter, less processed and has a lower glycemic index (releases glucose into the bloodstream at slower rate) than table sugar. You can substitute 1/3 cup brown sugar for agave (so a total of 2/3 cup brown sugar for this recipe), and add 1 egg white. I like the consistency of the cookie better with the agave.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 173 mg |
| Sugars | 15 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Very good but will skip the Cinnamon next time I make them, just a personal preference
Boy are these delicious! I used peanut butter and honey in place of almond butter and agave, because that is what I had around the house. They are mildly sweet, just the right balance for a breakfast cookie. I got 21 good size cookies from this recipe. I can’t wait to try other nuts, nut butters and maple syrup.
I would say. For texture you have to pulse the oatmeal and dry ingredience… since you are usinig whole oatmeal not quick. I like everything about this recipe much healthier than most recipes, and you can easily swap out things you might not have on hand, for example peanut butter for almond brown sugar or honey for agave etc. I was curious how much does 1 cup of walnuts process into when you pulse it into flour? anyone?? I had almond flour on hand so I used that.
We love these! We added 2 eggs instead of one, half cup almond flour instead of walnuts(didn’t have), peanut butter for almond, and the brown sugar sub instead of agave. They are really good. It’s hard to find a good breakfast cookie that doesn’t have banana! These are winners with my SUPER picky daughter and the whole family. Just made a second batch tonight!
I just made these for my office and they really liked them a lot. They said they were super tasty. I used honey instead of agave nector bc I couldn’t find it in the store. I was also a little short on semi-sweet chocolate chips so I used a bit of shredded coconut to make up for it.
These are so delicious and my family would never know they are healthy for them! I make them in a double batch, they freeze so well! Thanks for posting this perfect cookie.
These are fantastic! I couldn’t find flax meal, so I used almond flour instead, and I definitely put too many chocolate chips in the mix because there were many left at the bottom of the bowl when I was done baking. I’ll probably change the recipe to only put 3/4 c. of the chips in next time, otherwise, these are perfection.
Really good recipe! I substituted another 1/3 c whole wheat flour instead of the blended walnuts. I didn’t have dried cherries so I used dried cranberries infused with cherry. Really good with the cranberry and sweet chocolate chips! I left out cinnamon too. I will definitely save this recipe to make again.
After reading all the comments and seeing consistent good results with the following substitutions, I made these using honey, peanut butter and coconut oil – instead of the blue agave, almond butter and canola – because this way I had all the ingredients already on hand. I chopped the cherries into quarters as they were about the size of a quarter, when whole – and measured a half cup AFTER they were chopped. I used whole wheat pastry flour (which I assume is maybe milled to a finer texture?) and dark chocolate chips. Anyway I am making these for an 18 yr old who is working out daily and needs lots of protein and calories, in a convenient form – so I made them with an ice cream scooper, which yielded 17 – 2” cookies. Baked at 375° on silicone baking sheets on a regular large cookie sheet, for 10 minutes which gave the surfaces a touch of lovely golden brown. Followed the instructions exactly and flattened with a glass mug immediately after baking. I was pleasantly surprised at how soft they were, since the mounds looked dense and unyielding. But they softened easily and made good sized, hearty cookies. I cooled them for five minutes on the sheet, then transferred to a rack. At ten minutes cooled, and just a slight bit warm – I tasted one. They are surprisingly tasty – and I say that because I did taste a crumb of dough without any cherries or chocolate and thought ‘uh- oh, these are gonna be a hard sell….’ But biting into it with the tart dried cherries and the subtly sweet dark chocolate chips was actually a rather satisfying and mouth rich experience. They stayed soft after cooling and really need to cool completely to hold their shape. I think warming these after they have been made, before eating would be an excellent idea. They are definitely worth trying!
These are delicious BUT there is no way 1 cup of chocolate chips can fit inside the dough this recipe makes. The first time I made these cookies, I only had about 1/3 cup chips, and the cookies were great but I wanted more chocolate. Today I made them a second time and used a full cup chocolate chips, and no matter how carefully I shoved the chips into the dough, half of them fell out as the cookie dough crumbled apart. In the end, I was finally able to make the cookie balls with half the chips… the other half ended up in the bottom of the bowl. Next time I’ll make the recipe as-is except will use only 1/2 cup chips.
Amazing, satisfying “breakfast”! My daughter-in-law is gluten sensitive (and dairy intolerant) so for her I substituted the whole wheat flour with oat flour (ground oatmeal). She loves them and says she feels like she is cheating. Since they are already dairy free it’s a great cookie for her. I do reduce the chocolate chips to 3/4 c and increase the dried cherries to 3/4 c but that is a personal preference.
Loved the recipe. I tend to use Peanut Butter rather than almond butter but the peanut butter does not overwhelm the taste. Walnut flour is available if you don’t like to pulverize walnuts in a food processor. I love adding caramel flavored chips instead of the chocolate as well.
These are by far the best cookies we’ve ever had!!! Absolutely in love with them. Next time I’m doing triple batch and freezing to always have access to fresh bakes!
I love these cookies!! I avoid eating wheat so I substituted garbanzo bean flour instead of the whole wheat flour, which still allowed the cookies to be soft and squishy. The bitter bean taste makes the dough absolutely vile, but once the cookies have been baked you can no longer taste any bitterness. I have no problem with peanuts or dairy, so I used regular peanut butter instead of almond butter and used butter instead of canola oil. I also used honey instead of agave syrup. Muah, muy delicioso!!
These were very good. I think the whole wheat flour gave it a “healthy” taste more than an indulgent taste. I would imagine if you used white flour the kids would like it more. Would be great for an on the go breakfast or a snack. I made them into bars. If you use a 9×12 pan, I would double the batch.
Rather than pulse up walnuts I used almond flour. Didn’t have cherries so used dried cranberries. Left out the almond butter altogether as I didn’t have that either. Added an extra egg instead. This is a very forgiving recipe and very tasty. Should have made 2 batches.
The “cookies” are very tasty, but I think that if I’d make them again I’d use mini-chocolate chips as my chips were difficult to mix and and kept on falling out of my dough balls. So I ended up placing all the dough in a jelly roll pan and bakes like bars. That worked.
I was a bit skeptical, but these turned out great! I did 1/2 cup almond flour instead of walnuts and stevia/brown sugar/honey for the sugars. I also used olive oil, doubled the egg, and half all natural peanut butter/ half almond butter. My kids asked for no cranberries this time (sad face). The cookies turned out great though! I always tend to tweak recipes, and it was definitely a winner! 🙂 Fits the Mediterranean diet too!! Just an FYI if anyone else is on that lifestyle too. 😉
Hearty and satisfying snack for any time of the day. Doubled recipe and made in half pan instead of cookies. Use 350 degrees instead of 375 degrees, but baked much longer because of thickness, at least 35-45 minutes, leaving residual heat to finish up. Used sliced almonds because of walnut allergy, used three eggs instead of two, used whole flax seeds, added some ground wheat bran, dried cranberries instead of cherries. Did not add semi-sweet chocolate chips. Came out great! We are nibbling on this and don’t think it will last long!
Excellent!!! Cookies are my all time favourite tea time snack.I substituted to almonds and also gone well and taste better.Thanks for sharing!!
I love this recipe. staying at home a lot has forced me into the kitchen and I’m so grateful to have found this recipe. 3rd time making this and i did make a few changes: 1. halve the chocolate chips 2. the agave was sweet enough so I didnt bother with the sugar 3. added 2times the flax & added chia seeds as well 4. 8 minutes @375F was causing burning so be extra vigilant towards the end