Cookies for Breakfast

Definitely Delicious

By Terri Windover, Connect Columist

There are just so many wonderful and unique reasons to love breakfast cookies:

1. Cookies for breakfast (Really, this is reason enough, but I’ll continue.)
2. Cookies for breakfast
3. Cookies for breakfast
Oops, sorry let’s try again…
1. Portion control – one cookie is filling and perfectly sized for breakfast
2. Grab & go. Perfect for those busy mornings (a.k.a. EVERY morning)
3. Versatile and fun to create new flavors
4. Kids LOVE them. Umm, hello….they think mom is letting them eat a COOKIE for BREAKFAST

What’s better than a cookie for breakfast? And they are good for you. Fool the kids, yourself and everyone else with this delicious way to start your day. Supplied photo

What’s better than a cookie for breakfast? And they are good for you. Fool the kids, yourself and everyone else with this delicious way to start your day. Supplied photo

A client recently asked me to create a healthy cookie, preferably peppermint. As much as I love all things peppermint, I’d rather have my peppermint in my toothpaste, and not my breakfast cookie. So basically my answer was no. But after breakfast, I’m game for all things peppermint, so maybe I’ll look at dreaming up a peppermint shake instead one day. I gave these breakfast cookies a major gingerbread flavour thanks to molasses, ginger, cinnamon, cloves, nutmeg and a wee bit of cardamom to keep things interesting.




The healthy base of these cookies is a combination of whole wheat flour and oats. Super filling with tons of great fiber. A balanced combination of butter and Greek yogurt keeps the cookies flavorful and moist. I added in dried cranberries and chopped apples to not only give great flavor but also provide some texture and color.
But let’s face it, the flavour combos here are only limited to your imagination and your pantry contents. With new recipes I usually separate the base into two or three sections and try different combos. That way if one is less than desirable I’m not wasting an entire cookie batch. If you’ve ever seen my families faces when I throw out cookies or food in general you’d understand.

These freeze well, so feel free to triple it up and this may be just what you need to stop yourself from falling victim to those darling little door-to-door cookie salesgirls. Personally, I just hand then twenty bucks and close the door before they can hand me the boxes. I get to support them, but save myself about 30 miles on the treadmill. So the next time your sweet tooth strikes give these gems a try. Let me know what you think when you make these by dropping a pic on Instagram and using the hash tag #definitelydeliciousymm or for more free recipes, fitness tips or to follow my rants and raves go to

1 and 1/4 cup white whole wheat flour (or alternative)
1 and 1/2 cup rolled oats
1/4 cup ground flax seed
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
1/4 cup unsalted butter, softened
1/2 cup plain Greek yogurt
2/3 cup brown sugar
2 large eggs
2 tablespoons molasses
1 teaspoon pure vanilla extract
1/2 cup dried cranberries
1/2 cup chopped (small) granny smith apple (about one apple)

1. Preheat oven to 350 degrees Fahrenheit. In a medium bowl, stir together flour, oats, flax seed, salt, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and cardamom, until combined. Set aside.

2. In the bowl of a stand mixer, cream together softened butter and yogurt. Add brown sugar and mix until combined. (This mixture won’t look pretty, but that’s okay) Add eggs, molasses and vanilla, mixing again until combined. With the mixer on low, gradually add in the dry ingredients until just combined.

3. By hand, fold in the cranberries and apples. Scoop onto a parchment paper lined baking sheet by about 1/4 cup spoonful. Bake for 15-18 minutes or until firm to the touch.

-Connect Weekly-