Nutty Breakfast Cookies

Monday, July 3, 2017 1
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If figure or vigor were of no concern, I’d eat biscuits for breakfast every day; and I also wish I were smart enough for that to be the start of a Limerick. Digestives, shortbread, jammie dodgers, oatmeal raisin, chocolate chip, snickerdoodles, I’d have them all with a huge cup of milky tea. Predictably, however, having two children within a ludicrous 15 months of each other has forced me to curb the free availability of sugar in the house. I don’t deny us much food wise, but I’ve drawn a line above refined sugar at breakfast. With the busy lives we all lead (not just if you’ve decided to spawn social security contributors) convenience is a major consideration at breakfast. These Nutty Breakfast Cookies provide a nourishing and filling option with no compromise on taste.* I’ve loosely adapted the recipe from Whole-Grain Mornings, a clever cookbook with the most inspiring breakfast and brunch recipes. Oats, spelt flour, raisins and your choice of nuts are brought together by rich coconut oil and a little maple syrup. A batch of these don’t last long around here.

*Disclaimer  -my almost three year old can’t get enough of them, and she’s as happy to help bashing up the nuts as she is to receive one of these cookies as a snack. The fussier 18 month old uses them for bowling practice.
Nutty Breakfast Cookies
Nutty Breakfast Cookies
Nutty Breakfast Cookies


Nutty Breakfast Cookies

Adapted from Whole-Grain Mornings by Megan Gordon

Note: You can make a double batch and freeze them unbaked. Roll the dough into balls and freeze them spread out on a baking sheet. When they are frozen, put them in a bag or container and pop a few in the oven whenever you want one.


1 and 1/4 cups wholegrain flour. I like spelt.

1 cup rolled oats

1/2 baking soda

1/2 baking powder

1 teaspoon cinnamon

1/2 teaspoon kosher or sea salt (or 1/4 teaspoon table salt)

1/2 cup coconut oil, melted

1/2 cup maple syrup

1 large egg

1 teaspoon vanilla extract or vanilla bean paste

1/3 cup raisins

1 cup toasted nuts of your choice (I had hazelnuts and walnuts so I used those)


  1. Preheat the oven to 175ºC/350ºF. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt
  3. Melt the coconut oil in the microwave, it takes a minute or two.
  4. In another bowl, whisk the egg, maple syrup, coconut oil and vanilla. Add these wet ingredients to the flour mixture and mix well with a spoon. Stir in the nuts and raisins.
  5. Leave the dough to chill in the fridge for 30 minutes.
  6. Scoop out 2 tablespoons of dough at a time and form balls between your palms. Place the balls about 2 inches apart on the baking sheet. If you want to freeze the cookies, do so at this point.
  7. Bake until golden and dry on the outside but still soft in the center. 8-10 minutes maximum.


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