Harvest Spice Breakfast Cookies for the Ultimate Cozy Start to Your Day

Cookies for breakfast? You bet!

Vertical image of a pile of homemade breakfast cookies on a white plate, printed with orange and white text near the top and at the bottom of the frame.

No, this isn’t a cereal commercial from the ‘90s (although, now that I think about it, it’s been far too long since I’ve indulged in a big bowl of my childhood favorite cereal…).

Nope, today we’re talking about homemade nutritious cookies that are a total breakfast win for moms with picky kids, or for adults who are in need of a grab-and-go option in the morning.

While breakfast is by far my favorite meal of the day, not everyone agrees.

Whether you don’t have time to whip something up, or can’t stomach a full meal that early in the day, these cookies are just what you’ve been looking for!

Imagine being able to wake up, grab a cookie, and head out the door with time to spare. Eat it in the car, or bring it to your desk to enjoy a mid-morning dunk into a cup of coffee or milk. Sounds pretty good to me.

And the best part is, these cookies really are a nutritious way to start your morning.

Vertical oblique overhead image of a white ceramic plate of homemade harvest spice cookies with pear, on a white wood surface with scattered uncooked oats.

Nutritionally speaking, breakfast can really set the tone for the rest of your day.

Think about it: if all you have is a donut or a bowl of sugary breakfast cereal, you’re more likely to get hungry within an hour or two and start snacking – and usually not on veggies or fruit. So many of us forget the healthy stuff when a hunger pang strikes, and reach for the chips or sweets.

Plus, all that sugar, especially first thing in the morning, can leave you feeling sluggish and irritable long before lunchtime, transforming you into a less-than-ideal coworker or fellow student.

Instead, breakfast should keep you full and energized by supplying your body with fiber, healthy fats, protein, vitamins, minerals, and a low amount of sugar.

So, how do these cookies stack up?

Let’s start with sugar, as the idea of a “cookie” usually implies that it is sweet.

Unlike dessert versions, there isn’t a speck of refined sugar anywhere in this recipe. And surprisingly, there isn’t even any maple syrup or honey. Instead, they are naturally sweetened with fresh pear, applesauce, a hint of molasses, and cinnamon.

One of my favorite tricks for starting to cut back on sugar cravings is adding a sprinkle of cinnamon. Filled with antioxidants, this warm spice helps to reduce inflammation and regulate blood sugars while also adding a serious flavor punch.

Vertical image of a hand holding a spiced pear breakfast cookie over a glass of milk that is in soft focus below, on a beige surface.

Next up: healthy fats!

Packed with essential omega-3 fatty acids, flax seeds are also a good source of B vitamins, which help keep your energy levels up during the day.

And that’s not all! These tiny seeds happen to be a good source of heart-healthy fiber and contribute protein, both of which will help to keep you feeling full throughout the morning.

Also contributing healthy dietary fiber are rolled oats, fresh pear, and unsweetened applesauce.

I told you – these cookies are bursting with nutrients from whole food ingredients!

And then there’s the texture. Almost like a muffin top, they’re slightly crunchy on the outside, yet soft and chewy on the inside.

So, even if you or your kids couldn’t care less about making healthy breakfast choices, who would say no to eating a warm, harvest-spiced cookie for breakfast?

Print
Horizontal overhead image of a white ceramic plate of homemade breakfast cookies, on a white painted wood surface with a glass of milk at the top left of the frame and scattered uncooked oats.

Harvest Spice Breakfast Cookies


  • Author: Kelli McGrane
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 large cookies 1x

Description

Made with wholesome ingredients, these harvest spice breakfast cookies are perfect for an on-the-go meal you can feel good about.


Scale

Ingredients

  • 1 medium pear, peeled and diced (about 1 cup)
  • 1 cup unsweetened applesauce
  • 1 tablespoon plus 1 teaspoon molasses
  • ⅓ cup coconut oil, melted
  • 1 inch fresh ginger root, finely grated
  • 1 ⅓ cups unbleached all-purpose flour (or gluten-free baking mix)
  • ⅓ cup old fashioned oats
  • 2 tablespoons ground flax seed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking powder

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat silicone baking mat and set aside.
  2. In a large mixing bowl, combine diced pear, applesauce, molasses, coconut oil, and ginger. Set aside.
  3. In a medium-sized mixing bowl, whisk together flour, oats, ground flax seed, cinnamon, salt, and baking powder.
  4. Pour dry ingredients into pear mixture and stir well to combine.
  5. Using a ¼-cup measure or a cookie scoop, drop batter onto prepared cookie sheet, leaving 1-2 inches between cookies.
  6. Bake for 15-18 minutes, or until edges are lightly browned.
  7. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Let cookies cool completely before storing in an airtight container.

  • Category: Cookies
  • Method: Baking
  • Cuisine: Breakfast

Keywords: breakfast cookie, apple, pear, cinnamon, molasses

Cooking By the Numbers…

Step 1 – Preheat Oven, Prep and Measure Ingredients

Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.

Peel and dice the pear, peel and grate the ginger, and measure out all of the remaining ingredients.

Horizontal overhead image of a clear glass medium-sized mixing bowl of flour, surrounded by smaller glass and white ceramic bowls of molasses, ground flax seed, cinnamon, baking powder, diced pear, applesauce, salt, and baking powder, on a white wood surface.

Note: Bosc pears are my preferred variety to use for baking, as they hold their shape well and have a nice level of sweetness. Anjou or French butter pears would also work.

Step 2 – Combine Wet Ingredients

In a large mixing bowl, combine the diced pear, applesauce, molasses, coconut oil, and ginger.

Horizontal overhead image of a liquidy oat batter in a glass mixing bowl being stirred with a spoon, with a bowl of spices and other dry ingredients at the top left corner of the frame, on a white surface partially covered on the right side of the frame with burlap fabric.

Set aside.

Step 3 – Whisk Together Dry Ingredients and Add to Wet

Horizontal overhead image of a medium-sized clear glass bowl with individual piles of oats, flour, baking powder, and ground spices at the bottom, with a larger glass bowl of oats mixed with liquid and other ingredients to the right, on a white wood surface with light brown burlap fabric to the left.

In a medium-sized mixing bowl, whisk together the flour, oats, ground flax seed, cinnamon, salt, and baking powder.

Horizontal overhead closely cropped image of a glass mixing bowl of a wet oat mixture sprinkled with flour and other dry ingredients on top, being stirred with a spoon, on a white wood surface.

Pour the dry ingredients into the pear mixture, and stir together well to combine.

Step 4 – Drop Batter onto Baking Sheet

Horizontal closely cropped overhead image of a glass bowl of cookie batter with a spoon, on a white surface.

Using a ¼ cup measuring scoop, drop batter onto prepared cookie sheet.

Horizontal overhead image of a hand holding a scoop of cookie batter in a metal measuring cup, with a white parchment paper background.

Leave 1-2 inches between each.

Horizontal overhead image of eight portions of cookie dough arranged in two rows on a piece of white parchment paper.

You should get 10 in total.

Step 5 – Bake and Cool

Horizontal image of harvest spice cookies arranged in rows on a white piece of parchment paper, with light brown burlap at the bottom right of the frame.

Place the baking sheet in the oven, and bake for 15-18 minutes, or until the edges are starting to brown.

Horizontal overhead image of just-baked cookies on a white piece of parchment paper.

Let cool on the baking sheet for 5 minutes before transferring to a cooling rack. Let cookies cool completely before storing in an airtight container.

Horizontal oblique overhead image of cookies cooling on a wire rack set into a rimmed metal baking sheet, on a beige surface.

These cookies will keep for up to 5 days at room temperature. You can also individually wrap them in plastic wrap and place them in a zip-top freezer bag. Store in the freezer for up to one month.

Keep the Fall Feels Going Strong

Whether it’s actually fall, or whenever you need some warm spices to entice you to get out of bed in the morning, it’s hard to find a better combination than apples or pears and cinnamon – or both!

And you know I’m not talking about those instant apple cinnamon oatmeal packets. From muffins to pancakes, the sweet and slightly spicy aroma of a homemade breakfast is sure to lift the spirit of even the grumpiest morning person.

Try this recipe, and let us know how you liked it in the comments below. Don’t forget to leave a rating!

Horizontal overhead image of a white ceramic plate of homemade breakfast cookies, on a white painted wood surface with a glass of milk at the top left of the frame and scattered uncooked oats.

When you’re craving something a little different, add a little coziness to your breakfast with these tried-and-true Foodal recipes:

Photos by Kelli McGrane, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on October 18, 2011. Last updated: October 24, 2019 at 12:20 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

The contents of this article have been reviewed and verified by a registered dietitian for informational purposes only. This article should not be construed as personalized or professional medical advice. Foodal and Ask the Experts, LLC assume no liability for the use or misuse of the material presented above. Always consult with a medical professional before changing your diet, or using supplements or manufactured or natural medications.

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About Kelli McGrane, MS, RD

Kelli McGrane is a Denver-based registered dietitian with a lifelong love of food. She holds undergraduate and master’s degrees in nutrition science from Boston University. As a registered dietitian, she believes in the importance of food to nourish not only your body, but your soul as well. Nutrition is very personal, and you won’t find any food rules here, other than to simply enjoy what you eat.

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