Happy Wholesome Breakfast Cookies - Healthy, High Fiber Recipe

Early this spring Jeff pointed out that we had a lot of jars of jelly. They were mostly gifts from friends and family. While I love getting homemade preserves, we just don't eat them that often. Jeff made a couple batches of jam thumbprint cookies, but we still had lots of jam. We needed a healthier option than thumbprint cookies.


Then Jeff found a recipe for breakfast cookies. I just used up the last jar of jelly today. I would guess 80% of our jam was used making this breakfast cookie recipe. We make it about every other week. The oats and wheat germ make them wholesome and the pecans and raisins bring lots of flavor to the table.

We tried lots of flavors of jelly: persimmons, blueberry, blackberry, and wild grape - all were tasty. The wild grape goes perfectly with the raisins. If you have peach or apricot jam, I could see adding chopped dried apricots instead of raisins. Anyone have a jar of apricot jam they want to give me?

At first I wasn't impressed with the breakfast cookies because although they look like cookies, they don't taste like cookies. They aren't sweet. They are more like a granola bar, but that still implies sweet. Breakfast biscuit? No, that sounds like it should be light and fluffy and these are definitely dense. I guess cookie is as good description as any. And who knows, perhaps calling these cookies will entice the reluctant breakfast eater.

Just serve them with a cup of coffee or a glass of milk and no one will care what they are called because they are nutty and delicious. Plus they are portable; perfect for eating on the way to school or work.

Happy Wholesome Breakfast Cookies

1/3 cup jam or jelly

3 tablespoons canola oil

2 tablespoons honey

1 large egg

3/4 cup all-purpose flour

3/4 cup wheat germ

1/4 cup pecans, chopped

1/4 raisins (optional)

Step 1:  Preheat the oven to 350 degrees.  Mix all the wet ingredients together in a medium bowl - jelly, oil, honey, and egg. 

Step 2:  In a second bowl whisk together the dry ingredients - flour, baking soda, salt, oats, wheat germ, pecans and raisins if desired. 

Step 3:  Add the wet ingredients to the dry ingredients and mix till combined.  This will be a very course dough.  Divide the dough into 12 balls and place on a cookie sheet.  Use the palm of your hand to flatten the balls until the dough is about 3/4 of an inch thick.  These cookies won't spread or rise.  Bake for 15 minutes or until the bottoms turn golden brown. 

Breakfast cookies are wonderful fresh and they store well. 

Yields: 12 cookies

Nutrition for one cookie:  3 Weight Watcher's Points each, 150 calories, 3 grams of fiber, 5 grams of fat and 4 grams of protein.