snowy mountain

Breakfast Cookies

I don’t actually like the idea of a breakfast cookie because I think all other breakfast items are just way better, but this cookie was good and not very sweet so I suppose it could work as a breakfast cookie if that’s your type of thing. I like these and bring them on trail runs for food! Plus, who doesn’t want to try making a cookie with peas and corn?

Total time: 30 mins. Makes about 30 substantial cookies.

Materials: Processor; 1 mixing bowl; measuring vessels; baking sheet(s). Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • ½ cup (3 oz) frozen peas
  • ½ cup (3 oz) frozen corn
  • ½ cup brown sugar
  • 3 tbsp almond butter
  • 3 ½ tbsp (2 oz) apple sauce
  • 1 egg
  • 1 tsp vanilla
  • ½ cup milk
  • 1 ½ cups rye flour
  • ½ tsp salt
  • ½ cup cashews
  • ½ cup chocolate chips
  • ¼ cup dry oats
  • 4 chopped dates
  • ⅛ cup millet
breakfast cookie, coconut, peas, corn, almond, cashew, oat, chocolate chips


  1. Preheat oven to 350˚F.
  2. Blend together in a processor: ½ cup (3 oz) frozen peas, ½ cup (3 oz) frozen corn, ½ cup brown sugar. Transfer to mixing bowl.
  3. Using a wooden spoon or spatula, mix in: 3 tbsp almond butter, 3 ½ tbsp (2 oz) apple sauce, 1 egg, 1 tsp vanilla, and ½ cup milk.
  4. In a measuring cup, stir together 1 ½ cups rye flour and ½ tsp salt.
  5. Add flour to the batter and mix together. Add in cashews, chocolate chips, dry oats, coconut flakes, chopped dates, and millet, as desired.
  6. Drop onto baking sheet and spread slightly. Bake at 350˚F for 8-10 minutes until the tops are no longer wet.

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