... and so much more



Happy New Year!! I hope you all had a wonderful holiday season. We sure did! Lots of great family time, cooking and baking (and eating, of course!), playing board games, watching movies, enjoying our wood-burning fireplace … and making these Breakfast Cookie Bites. 


While I’m not big on resolutions, I would like to up my breakfast game. This recipe for Breakfast Cookie Bites comes together without a mixer in just a few minutes. Additionally, the bites freeze beautifully, so I can make a batch or two and my boys enjoy them for the week.


I messed up as a mom … my boys do not like the same thing for breakfast every morning. When I was a kid, it was cereal and milk every morning with an occasional bowl of oatmeal. Neither of my boys like milk. (See, I told you I messed up!) Consequently, I offer a variety of options for weekday breakfasts since milk and cereal aren’t going to cut it! I often make and freeze extra pancakes, waffles and muffins to make our morning routine as easy as possible.


What’s so special about these Breakfast Cookie Bites?


I like this recipe because it uses a mix of whole wheat flour and all-purpose flour. I find whole wheat flour a challenge because the wheat flavor can be overwhelming. However, in this recipe, there’s just a hint of whole wheat thanks to the oats, unsweetened coconut and mini chocolate chips. I adapted this recipe from Chef Savy to suit our family’s taste. The result? Delicious.


NOTE: I’d recommend using a medium-sized cookie dough scoop. Pack the dough into the scoop before placing on parchment paper or a Silpat mat. If you don’t have a cookie scoop, use about 2 tablespoons of dough per cookie.


I’d love to hear what are your favorite weekday breakfast options. Leave a comment and let me know what your family enjoys on busy mornings.



Yield: 24


Breakfast Cookie Bites


  • 2¼ cups old-fashioned oats
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 cup unsweetened coconut
  • 1/4 cup mini semi-sweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/2 cup unsweetened applesauce
  • 1/4 cup honey
  • 3 tablespoons light brown sugar
  • 1 large egg


  1. Heat oven to 350 degrees. Line two baking sheets with a Silpat baking mat or parchment paper.
  2. In a large bowl, whisk together flours, cinnamon, baking soda, unsweetened coconut and mini chocolate chips.
  3. In a medium bowl, combine peanut butter, applesauce, honey, brown sugar and egg. Add to dry ingredients. Stir until moistened.
  4. Pack dough into a medium-sized cookie scoop (about 2 tablespoons per cookie) and place on baking sheets. Flatten each cookie slightly. Dough only minimally spreads.
  5. Bake 8-10 minutes or until just a bit browned.
  6. Cool on baking sheet 2 minutes before transferring to a wire rack to cool completely.
  7. ** Breakfast Cookie Bites can be frozen for up to 3 months. To thaw, remove from freezer and microwave for 30-60 seconds on 50% power.


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