Kitchen Sink Breakfast Cookies

Kitchen Sink Breakfast Cookies


The inspiration for this recipe was simple: I love cookies. I love breakfast. I wanted to incorporate both in a sweet, semi-healthy snack. Peanut butter, craisins, coconut, chocolate…you really can’t go wrong with these flavors (:

I reviewed several different recipes online while coming up with my version, and while my recipe is original and my own, it does share some similarities with THIS recipe from Sally’s Baking Addiction. Particularly, I borrowed her technique of chilling the dough before baking—it definitely makes a difference!

Ingredients (Yield: 1 and 1/2 dozen cookies)

3/4 cup old fashioned oats

1/4 cup unsweetened coconut flakes

1/4 cup sunflower seeds

1/4 cup semi sweet chocolate chips (I used mini-chips)

1/4 cup craisins

1/3 cup sugar

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

2 eggs

1 cup peanut butter


Combine oats, coconut, sunflower seeds, chocolate chips, cinnamon, craisins, sugar, and baking soda in a bowl. Stir to combine. Add in peanut butter, vanilla, and eggs and stir until ingredients are well-combined and dough is thick. Cover bowl with plastic wrap and chill in the fridge for 1-2 hours.

On a lined baking sheet, drop spoonfuls of dough 2 inches apart. Bake cookies at 350 for 10-13 minutes, or until just lightly golden The cookies will appear slightly underdone, but they will set as they cool.

Eat warm or store in an airtight container for up to 1 week!

Minnesota-based grad student, future RD, educator, content creator, and mac and cheese expert! Natalie is currently a Masters of Public Health student and dietetic intern at the University of Minnesota, and is on-track to becoming a registered dietitian-nutritionist. She earned her bachelor's degree in Dietetics in 2019 from St. Catherine University.