busy morning breakfast cookies

busy morning breakfast cookies | theclevercarrot.com

Ah, yes… the infamous morning routine.

Just when you think you’ve figured it all out- lunches, homework, outfits, commute- your world gets thrown upside down.

One child wakes up with a mysterious rash, your other child refuses to get off the toilet, and suddenly, you’ve slept through your alarm for the first time in 6 years!

Oh, and you can’t find the other shoe.

I created these busy morning breakfast cookies to combat life’s unpredictability.

busy morning breakfast cookies | theclevercarrot.com

Packed with oats and naturally sweetened with maple syrup and raisins, these cookies are perfect for on-the-go situations. Just grab a few and eat them in the car.

They’re also easy to make.

The entire recipe is done in the food processor, which goes directly into the dishwasher when finished. To portion the dough, use a mini ice cream scoop instead of struggling with two spoons. Twelve minutes later, you’ll have wholesome breakfast cookies.

My kids think they look like chicken nuggets.

busy morning breakfast cookies | theclevercarrot.com

These cookies are not too sweet, not too crumbly, and have a hint of tropical flavor from the coconut oil.

Make them your own by adding cinnamon, pumpkin pie spice, or even different extracts. I’ve been baking a different batch each week, usually after dinner (while cleaning up) so I’m all set for the morning.

Because when life throws you a curve ball, sometimes you just need a cookie…

Kitchen Notes:

  • To enhance the natural maple flavor, my secret is to add 2 capfuls of  pure vanilla extract. It makes the cookies a little bit sweeter, without having to add sugar.
busy morning breakfast cookies
Prep time
Cook time
Total time
Serves: 35 mini cookies
  • 2 cups quick oats (not instant or old fashioned)
  • 1 cup white whole wheat flour
  • ½ tsp. baking soda
  • 1 egg
  • ½ cup coconut oil, melted
  • ½ cup pure maple syrup
  • ½ cup raisins (I use organic)
  • 2 capfuls of pure vanilla extract
  1. Preheat your oven to 375 F. Line 2 baking sheets with parchment paper for easy clean up.
  2. Add the quick oats, white whole wheat flour, and baking soda to a food processor. Run the machine until the oats look like 'flour.' It's okay to have a few big pieces in the mix.
  3. Add the egg, coconut oil, maple syrup, raisins, and vanilla extract. Pulse until the mixture until it looks like cookie dough- you'll have some big and small pieces of raisins. If the dough is too wet or runny, just add a sprinkle of flour and pulse gently until it comes together.
  4. Using a mini ice cream scoop about 1-inch in diameter (or with 2 spoons), portion the cookies onto your lined baking sheets.
  5. Bake for about 12-13 minutes or until light golden brown. Cool on the tray for 5 minutes. Transfer to a wire rack to finish cooling.
  6. Store cookies in an air-tight container for up to one week (if they last that long).


  1. Donna says

    My kids are all grown up now (with kids of their own), but I know how those hectic mornings are. These look delicious and just the ticket to get me out the door on time to work. Did I tell you how much I love your blog?

    • Emilie says

      Hi Donna! I think mornings are hectic no matter what- kids or no kids! It’s always something, isn’t it? The worst is when you wake up and there’s no power ;) Thanks so much for the sweet comment about the blog. Glad to have you here! xx

    • Emilie says

      Bingo! I’ll be the first to admit that I’m constantly munching on kids’ snacks. Goldfish? PB&J crusts? Yes. Yes. Yes. And so with these cookies, at least they’re something you can feel good about eating whether it’s for breakfast or just a snack. x

    • Emilie says

      Oh, yes. I totally get what you’re saying. I promise you, these will hold together just fine! And no cardboard cookies here, lol ;)

  2. says

    Oh yes, mornings can get very unpredictable at times – but with these cookies you surely don’t have to skip breakfast. I actually love that you can make a big batch and then easily store them not just for busy mornings but for lazy mornings as well ;)

  3. says

    They sound and look delicious. I love food processor meals :-) and I love even more preparing meals ahead of time! I don’t like clamor and rush around me as I cook. Anytime that I can get ahead of schedule and prep my ingredients – I am a happy girl.

    • Emilie says

      Yes, to everything you just said! Even (yes!) to the word ‘clamor’ which I happen to love and use obsessively to describe the sound of mussel shells when stirred in a pot. And yes, I’m losing my mind ;)

  4. says

    Haha, kids have the funniest descriptions for foods. Chicken nuggets! I think they look delicious, particularly that slightly browned, toasty bottom from baking on the cookie sheet (yum!). Such a good idea Emilie. Transportable breakfasts are all-too-easy to come by in the supermarket these days, but they’re often packed with refined sugar and other nasties (or the ‘healthy’ ones cost a bomb!). Love this healthy, oaty alternative. We are massive oat lovers in our household (we’ve joked about calling our first child ‘Oat’!) so I’m sure my husband would be down for a daily dose of these ;) xxx

    • Emilie says

      Kids are so darn blunt. You should’ve seen my face when they said that! And yes, what’s up with supermarket breakfast cookies that cost a fortune? I don’t get that. Maybe it’s the brand name. My ‘favorite’ healthy breakfast cookies are the ones they sell as singles for like $5 each ;)
      We love oats as well- do you buy them in bulk? Because we eat them often, and I use oats in baking, I buy in bulk from my health food store. They are SO MUCH CHEAPER!
      PS- I like ‘Oat’ as a name. Perhaps the full version could be ‘Oatis.’

    • Emilie says

      Hi Celia! I’ve made these a couple of different ways; with sugar, with honey, and with maple syrup, respectively. They each produce a slightly varied cookie. Using sugar makes them more crisp, honey makes them taste very sweet, and I felt that maple syrup was somewhere in between. Plus, I thought that maple syrup is more of a suitable breakfast ingredient than sugar! xx

  5. says

    The other morning my son told me at 7:25 am as we were just sitting down to eat breakfast that jazz band tryouts were at… 7:30 !! I was like are you kidding me?! So breakfast went in the garbage and I handed him a banana and we raced out the door. Now if only I had one of these COOKIES… ; )

  6. says

    I just love these Emilie. Made with simple, whole food ingredients, they sound like the perfect morning fuel <3. My husband is a blur flying out of the house every morning, I think I might make him up a batch of these to grab a handful of before he pulls a Sonic the Hedgehog ;)

    • Emilie says

      Haha! Sonic the Hedgehog! I totally pictured it. You are too funny, Jessie! yeah, the cookies can sub in for those gold rings (or whatever you want to call them ;)

      • says

        Hehe! Glad you were able to picture it too ;). And I made these yesterday and they are amazing Emilie! Of course since I’m wheat free and vegan I had to make some substitutions, but they came out just perfect! Thank you for this recipe. Definitely keeping it in my back pocket for years to come of busy mornings. <3

  7. says

    These are such lovely little cookies! I can’t even remember the last time I sat down for breakfast…. every day I make a smoothie before work and drink it once I’m there. I miss the days when my mom would make me breakfast for school. It doesn’t seem like it was that long ago but it’s been over 15 years!

  8. says

    Girlfriend, you just spoke my words. Although my boys are little older now, it’s still a chaos and looks like someone hit the fast forward button. So crazy.
    THese are crazy good idea dear. I will definitely make them sometime. It’s so much easier when breakfast is taken care of.
    When we sort of get used to the routine, its Winter break. haha.

  9. says

    Mornings are so unpredictable at my house! And I only have one monkey! One day she is ready ten minutes before we leave for school, so I start thinking, oh, things are changing and its getting easier. The next day she can’t decide what to wear, does not want to eat and grumpy like a bear!
    These cookies look so darn good! I think on difficult days I might just make these for on the go… lovely recipe Emile! <3

  10. Eva (Spain) says

    I live in Spain and here i cannot find the Quick oats, so…the instant and the original don´t work for the recipe?
    Thank you so much!

    • Emilie says

      Hi Eva!

      I use quick oats because they absorb the liquid better than thick, rolled oats. Instant oats are too powdery, in my opinion. If you can only find regular rolled oats, that’s fine- make sure they are well blended in the food processor (should look like oat flour). If your dough seems too dry, you will have to add more liquid, either syrup, water etc. to correct the texture and get it to stick. Hope this helps!

  11. Rose says

    Great idea for a school lunch treat and/or playdate treat. I have the same question as Eva (Hola!) from Spain, why use instant oats instead of rolled/whole oats? Texture? Cooking time? Cheers from Down Under (Australia).

  12. Tricia says

    Query- in Australia our flours differ from yours. When you say white wholewheat flour can i sub wholemeal flour instead? We can buy wholewheat pastry flour – not sure if that is the same as your flour but it’s quite expensive. Also i’m presuming it’s plain flour? Loving your site – hoping to give these little goodies a try this weekend.

    • Emilie says

      Hi there! Great question! I would substitute with equal parts plain flour and whole meal flour (it’s not worth it to buy expensive pastry flour for just one recipe). If you find that your dough is not sticking together right away, just add a touch more liquid, perhaps maple syrup, so everything comes together nicely. And yes, the flour I’m referring to is plain flour! Good luck with recipe, Tricia! I hope you enjoy :)

      • Tricia says

        Just tried these – i call them my 5 minute biscuits cause that’s about the time it takes to blend them together. I added cranberries and some cinnamon and oh my gosh – i’m in LOVE with them. Thank you so much for the recipe

        • Emilie says

          Woo hoo! That’s incredible! So glad you liked them :) I’m posting a new version with cranberries and cinnamon too! Stay tuned!

  13. says

    Emilie, these are so superbly simple and would seriously change up my routine of making muffins and granola bars. I’m going to swap out raisins for cranberries and bake these tonight. I’m sequestered in my house, since I am fighting the flu, and I am finally feeling a little better to both catch up on posts and maybe do a little baking! XO!

    • Emilie says

      Jayme! I’m so sorry to hear that you are not feeling well. Don’t you have a cocktail for that?! I do hope you enjoy these cookies. They’re super easy to make. I have a batch going right now with cinnamon, cranberries and a few spoonfuls of ancient seed mix from Trader Joe’s. I’m hoping they turn out good! And I hope you feel better. I think some cat snuggles are in order… xo

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