Update: This is a post from 2006 when Breakfast Cookies were kind of a thing. I originally made them with Sucanat, which isn’t really in vogue these days. You can still order it, but I rarely see it in grocery stores. Since posting, I always make them with brown sugar.

Gluten-Free Breakfast Cookies

The original recipe calls for whole wheat pastry flour. However, one modification I’ve made since posting is to use 8 oz/230 grams gluten-free 1:1 flour (KA Measure for Measure) in place of the pastry flour It seems to work just as well. I’ve only tested with Measure for Measure, but I’m sure Bob’s or any other brand would work as long as you weigh out the 8 oz.

Old Post

A few weeks ago I was reading a blog by someone in California who mentioned breakfast cookies. Shortly after hearing of breakfast cookies, what should appear on the shelves of my local grocery store but Quaker Breakfast Cookies. What took them so long?

Now I must admit, I did not take the time to read the Quaker nutrition label. I was too busy thinking how good these would be homemade and what an excellent opportunity this would be for me to try Sucanat, a deep, dark, dehydrated cane sugar Wholesome Sweeteners.

The cookies turned out great! They were fat, soft, round and perfect for wrapping individually. I’m looking forward to playing with the flavors. If not for breakfast, they make a great snack.

Recipe

Breakfast Cookies

Anna

A nutritious cookie designed for breakfast.

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings

Ingredients

2 cups whole wheat pastry flour or 224 grams gluten-free 1:1 flour such as King Arthur Measure for Measure 8 oz by weight is about (224 grams)
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon you can use less if you want
1 cup brown sugar or sucanet (200 grams)
2 tablespoons canola oil (or any other oil)
1 large egg (50 grams)
1 large egg white (37 grams)
1/3 cup prune puree or prune babyfood
1 1/3 cups rolled oats OR quick oats
1/2 cup pecans — coarsely chopped and toasted
1/2 cup dried cranberries
chocolate chunks or chips (optional)

Instructions

Preheat oven to 325 degrees F.
Stir together flour, baking soda, baking powder, salt and cinnamon. Set aside.
In a large mixing bowl, beat together Sucanet, canola oil, egg and egg white and prune puree. By hand stir in flour mixture followed by oats, pecans and raisins.
Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
Dampen back of a spoon or measuring cup and flatten to about ½ inch (cookies do not spread much during baking. Bake 8 minutes for chewy cookies or 10 minutes for dry.
Bake 8 or 9 minutes or until cookie has set. Let cookies cool completely….they will be soft. Note: Your cookies may take longer! My last batch took almost 15 minutes, so check at 9 minutes, but at 325 they'll probably take a little longer to bake than the original bake time of 8 or 9 minutes.

Notes

Make sure to stir and aerate your flour well before measuring. I’ve noticed that the whole wheat pastry flour I buy in the bulk bin weighs about 4 ounces per cup, while Hodgson Mills weighs a little more (about 4 1/2 oz per cup). It’s either the brand of flour or the fact the flour in the bin has been stirred and aerated so much. But measure the flour carefully and with a light hand or the cookies might come out too dry.

Keyword Breakfast Cookies

Tried this recipe?Let us know how it was!

Comments

I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

Qi

June 16, 2009 at 9:39 am

Hi Anna, I wanted to try this recipe however I can’t get whole wheat pastry flour could I sub for whole wheat flout? What’s the difference between whole wheat flour and whole wheat pastry flour.
Anna

June 16, 2009 at 9:56 am

Hi Qi,

I think whole wheat pastry flour has less protein than regular whole wheat flour. Flours with less protein (like cake flour and pastry flour) yield more tender baked goods. I think you could use whole wheat flour, but the cookie might not be as tender.
Anna

January 24, 2006 at 12:41 pm

Go for it, Jen!Also, I am shocked to say that Fuzz actually ate one and enjoyed it. I thought they would be too healthy tasting for her, but they passed the preschooler test.
Jen

January 24, 2006 at 12:36 pm

Aha! Finally a recipe to use up that prune baby food lurking in the pantry. I wish I could remember why I bought it but these look great – perfect for when I want to make cookies but Bert wants to take breakfast treats to work! I’m thinking I might also experiment with fresh cranberries, too.
Anna

January 24, 2006 at 10:40 am

Hi Amy!Thanks for the heads up. I just added the yield (something I’m bad about) which was exactly 12 cookies. I don’t know how my cookie radar didn’t detect Breakfast Cookies.
doggerham

January 24, 2006 at 10:26 am

Hi Anna,These look good! How many did you get?Many of the Weight Watchers folks have been familiar with Bakers Breakfast Cookies for years. For a long time, they were strictly mail order, but now I see them in Whole Foods and Kroger — so maybe they sold the company?http://www.bakersbox.com/Page.bok?template=CookieAmy