Breakfast Cookies

August 17, 2015
3 Ratings
Photo by HMMessinger
  • Makes 13 large cookies
Author Notes

Named for their wholesome and earthy ingredients like rolled oats and flax seeds, these are nonetheless huge, gooey, and full of chocolate. My Sunday school teacher in high school made them every week. —HMMessinger

What You'll Need
  • 5 ounces unsalted butter, at room temperature
  • 3/4 teaspoon kosher salt
  • 5 ounces brown sugar
  • 4 ounces raw cane sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla or almond extract
  • 8 ounces organic sprouted wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 ounces old-fashioned rolled oats
  • 2 ounces walnuts, roughly chopped
  • 2 tablespoons golden flax seeds
  • 10 ounces dark chocolate, chopped
  1. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, salt, and sugars until well-incorporated and airy.
  2. Add in egg and vanilla and beat until the mix resembles a smooth buttercream.
  3. Add the flour, baking soda, and baking powder and mix on a low speed until just combined.
  4. Using your hands, fold in oats, walnuts, flax seeds, and chocolate.
  5. Roll into 3-ounce balls, then chill dough for at least 30 minutes. The longer you chill it, the less it will spread during cooking. I chilled mine for about 8 hours.
  6. Preheat oven to 350° F. Bake for 15 to 16 minutes, then let them sit on the pan for 10 minutes before transferring to a cooling rack. They won't look done when you pull them out of the oven, but the residual heat from the pan will give them just the right amount of gooey-ness as they rest.

See what other Food52ers are saying.

  • Luke Fishback
    Luke Fishback
  • Ashley May
    Ashley May
  • Jesse Bray
    Jesse Bray
  • LO
  • trackhorse
Food stylist, photographer, writer, and butter enthusiast. Living in Nashville, Tenn.

16 Reviews

Luke F. January 28, 2019
Substituted 6oz cassava flour + 2oz arrowroot starch to make gluten free. Great cookie!
Ashley M. September 16, 2016
I made these last night and chilled overnight. They were great with the exception that I use whole wheat pastry flour but it's what I had on hand and I really wanted to try these. Just like the last recipe I subbed pastry flour for sprouted flour they turned a little like cake. They are tasty but next time I'll use sprouted. Anyway, I cut the sugar down and they were still quite sweet. I can probably go down by 50% instead of 60%.
Jesse B. July 10, 2016
I love that this recipe is so forgiving. I used a mixture of whole white flour, and milled flax seed. I omitted the white sugar, and substituted the flax for chia seeds. I subbed peanuts for walnuts and candied ginger and raisins for chocolate. -- they were amazing, plump little cookies unlike pictured.
Ashley M. September 16, 2016
I wonder why mine were cake like as yours were not. Can you expand on your version of the recipe, please?
LO March 14, 2016
This cookie recipe is excellent. I've made this as is and with various flour and mix-in substitutions, as well as different dough ball sizes and the results have been great every time. My personal favorite variation is made with spelt flour instead of whole wheat, chia seeds instead of flax and chopped up organic, fair trade 70% chocolate (healthy and ethical!). Also I made the dough ball sizes smaller to make more cookies. I recommend shaping the balls, freezing them and baking them straight from the freezer. They are very sweet and chewy like a dessert cookie so I will also experiment with less sugar and/or sugar alternatives so it is better suited for my breakfast preferences.
minahrock February 14, 2016
delicious! Not sure how they got so flat in the picture, mine remained about 1/2 - 3/4" thick. chilled about 4 hours. definitely did not do a 3 ounce ball - more like 1.5 oz.
trackhorse September 29, 2015
Priscilla E. August 30, 2015
Can you amend this recipe with less sugar?
Liz August 26, 2015
Made these last night. I should have just waited until today to bake them but was dying to try them so I only chilled for an hour which I don't think was long enough. I ended up having to break them into pieces but I just threw them in the freezer to have for a while. They actually tasted so good cold when I snuck a few bites this morning. Great flavor and quick to make. Probably would have turned out like the pictures if I was a bit more patient!
Assonta W. August 22, 2015
Regular wheat flour will work, right?
trackhorse August 21, 2015
It is disingenuous to call for an ingredient— "organic sprouted wheat flour"— that is impossible to buy at retail (and we live near NYNY) and, in any event, costs about $7.50 per pound. That's $.60 per cookie, not counting any of the other ingredients
Selena August 23, 2015
Organic sprouted wheat flour is a kitchen staple in our Las Vegas home. We (ok, he) make(s) amazing sprouted wheat pancakes almost every Sunday. The most I pay is $7.00 for 2 pounds ($3.50 per pound). We use One Degree Organics, it's an excellent product. Good luck with your search!
lapadia September 28, 2015
FYI link for sprouted wheat flour:
lapadia September 28, 2015
PS, Selena, I use One Degree also, I find it at Whole Foods.
trackhorse September 28, 2015
"Our" WF (Greenwich, Connecticut) does not carry any sprouted wheat products. Hey, for that matter, they have devoted most of the flour shelf-space to "gluten-free". I'm lucky there's any wheat flour at all. Welcome to the world of imaginary ailments.
lapadia September 28, 2015
Ha, I can totally picture that full GF shelf-space!