Breakfast Cookies

I was having trouble finding a simple recipe for breakfast cookies, so I adapted a top-rated oatmeal cookie recipe to suit my needs. This recipe is still a little too addictive for me for regular use, but it was tasty with a butterscotch flavour coming through from the brown sugar. Also, I was very happy with the texture, it was very biscuit-like.

Breakfast Cookies With Pumpkin Seeds

1/2 cup oil
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups quick cooking oats
3/4 cup all-purpose flour
1/4 cup chickpea flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoons ground cinnamon
1/4 cup pumpkin seeds

Mix together the oil and brown sugar, beat in the egg, and stir in the vanilla. Mix together the dry ingredients and stir them into the creamed mixture.

Grease a cookie sheet and preheat the oven to 375F. Roll the dough into balls and place on the cookie sheet. Flatten the cookies with a fork.

Bake for 8 to 10 minutes. Let the cookies cool for a few minutes before removing them from the sheet to either a rack or a plate.


  1. I tried a variation on this recipe: half the brown sugar and 1/4 cup chopped dates added with the dry ingredients. This still makes for a tasty cookie and I don’t find it as addictive.
  2. The original recipe is found here: