Healthy High-Fiber Breakfast Cookies: No Eggs, No Added Sugar

These golden-brown, fiber-rich breakfast cookies are the perfect way to start your day with a nutritious yet indulgent treat. Inspired by traditional European biscuits, these cookies combine the wholesome goodness of oats with the natural sweetness of dried fruits, creating a satisfying breakfast option that doesn’t rely on added sugars or eggs. The addition of rum adds a sophisticated depth of flavor that makes these cookies feel extra special.

Ingredients

  • 170g (1⅓ cups) all-purpose flour
  • 80g (1 cup) rolled oats
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 30g (¼ cup) raisins
  • 30g (¼ cup) dried cherries
  • Pinch of salt
  • 1 tablespoon pure vanilla extract
  • 60ml (¼ cup) water
  • 90g (6 tablespoons) unsalted butter, room temperature
  • 1 tablespoon amber rum

Instructions

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a food processor or large mixing bowl, combine the flour, oats, baking powder, and cinnamon.
  3. Add the raisins, dried cherries, and salt to the dry ingredients.
  4. Incorporate the room temperature butter into the mixture.
  5. Pour in the vanilla extract, water, and rum.
  6. Process or mix by hand until a cohesive dough forms. The mixture should hold together when pressed.
  7. Turn the dough onto a lightly floured surface and roll it into a rectangle. Aim for about ½-inch thickness for a pleasantly crunchy texture.
  8. Cut the dough into even rectangular shapes using a sharp knife or pastry cutter.
  9. Transfer the cookies to the prepared baking sheet, leaving slight space between each cookie.
  10. Bake for approximately 15 minutes, or until the cookies are lightly golden around the edges.
  11. Allow to cool completely on a wire rack before serving.

Nutritional Information

(Per cookie, based on 12 servings)

  • Calories: 180
  • Protein: 3g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Fat: 8g
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes

Tips and Tricks

  • For the best texture, don’t overprocess the dough – mix just until combined
  • Keep the dough cool while working with it for easier handling
  • Use a ruler or straight edge for even cookie sizes
  • Watch carefully during the last few minutes of baking to prevent over-browning
  • Let cookies cool completely to achieve the perfect crisp texture

Variations and Substitutions

  • Replace dried cherries with cranberries or chopped dried apricots
  • Swap amber rum for bourbon or omit entirely, adding 1 tablespoon more water
  • Use whole wheat flour instead of all-purpose for extra fiber
  • Add 1 teaspoon of orange zest for a citrusy twist
  • Include 30g of chopped nuts for added protein and crunch

Common FAQs

Q: Can I make these cookies gluten-free?
A: Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend and use certified gluten-free oats.

Q: How long do these cookies stay fresh?
A: When stored properly in an airtight container, they remain fresh for up to 1 week at room temperature.

Q: Can I freeze the dough?
A: Yes, the dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking.

Q: Why are my cookies not crunchy enough?
A: Try rolling the dough thinner or baking for an additional 2-3 minutes for a crispier texture.

Storage and Make-Ahead Tips

  • Store baked cookies in an airtight container at room temperature for up to 7 days
  • Freeze baked cookies for up to 3 months in a freezer-safe container
  • Prepare the dough up to 24 hours in advance and refrigerate
  • For longer storage, wrap individual portions of dough in plastic wrap and freeze
  • Thaw frozen cookies at room temperature for 30 minutes before serving

These versatile breakfast cookies are perfect for meal prep and busy mornings. Pair them with your favorite hot beverage and fresh fruit for a complete, satisfying breakfast that will keep you energized throughout the morning.