breakfast cookie recipe

These Blueberry Oatmeal Breakfast Cookies are my favorite make-ahead breakfast! Soft &amp; puffy like muffin tops, they're vegan, gluten-free, dairy-free, and absolutely delicious.

Oatmeal Breakfast Cookies

ground flaxseed + 5 tablespoons warm water

oat flour (made from 1¼ cups whole rolled oats*)

whole rolled oats

almond flour

lemon (about ½ tablespoon)

baking powder

baking soda

cinnamon

sea salt

almond butter

coconut oil (melted)

maple syrup

walnuts

blueberries

Preheat the oven to 350°F and line a large baking sheet with parchment paper.

In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.

In a large bowl, stir together the oat flour, the additional 1 cup rolled oats, almond flour, lemon zest, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.

Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts and blueberries.

Scoop ¼ cup of batter for each cookie onto the baking sheet. Bake 20 to 22 minutes, or until browned around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.

When cookies are completely cool, they can be stored in an airtight container or frozen.

These vegan breakfast cookies take just 3 ingredients and 15 minutes to make!&nbsp;

Peanut Butter Banana Breakfast Cookies

bananas

old fashioned oats

peanut butter (crunchy or creamy)

Preheat oven to 350°F. Lightly spray a half baking sheet with oil.

Mash the bananas in a bowl.

Add the oats and peanut butter. Mix.

Roll, then flatten 10-12 small cookies (5-6 large) and place on the prepared baking sheet.

Bake at 350°F for about 12 minutes or until the cookies are golden brown, as shown.

https://embed.mediavine.com/videos/cwm3gncb3kcbzdpdytpl

These 3-Ingredient Breakfast Cookies are made with oats, overripe bananas, and peanut butter. These vegan, gluten-free cookies have no added sugar are the perfect grab and go breakfast or healthy snack for school.

3-Ingredient Breakfast Cookies

These flavorful banana oatmeal cookies smell and taste like your favorite banana bread in the form of a cookie. They bake up soft and chewy and stay moist for days!

Soft and Chewy Banana Oatmeal Cookies

(170 grams) unsalted butter, room temperature

(100 grams) granulated sugar

(100 grams) lightly packed brown sugar

(240 grams) mashed ripe banana

tsp vanilla extract

(180 grams) quick rolled oats

(190 grams) all-purpose flour

tsp salt

In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and egg until light and fluffy.

Mix in the mashed bananas and vanilla extract.

Then add in the rolled oats, flour, cinnamon, baking soda, and salt. Stir everthing together until just combined.

Cover and let the batter rest in the fridge for 15 minutes. Meanwhile, preheat oven to 350F and line 3 baking sheets with parchement paper or silicone baking mat.

Using a medium cookie scoop or tablespoon, drop rounded cookie dough 2&#8243; apart onto the prepared baking sheets. Bake for 10-12 minutes or until the edges are golden brown.

Delicious and easy! Made a batch of these cookies and they came out exactly as described-moist and flavorful. My husband is addicted to them! 

I made them with gluten-free flour (store bought gluten-free flour mix) and the recipe worked perfectly. I divided the batter and made three flavors-one with chocolate chips, one with dried cranberries and one with dried coconut flakes. All of them are great!

Try this recipe NOW!

Easy

Easy recipe !Great cookies!!First time I make a cookie with bananas.they were moist and not too sweet.Delicious!

These Breakfast Cookies are a healthy make-ahead breakfast that comes together in less than 30 minutes. They&#039;re soft, chewy and with 12 tasty variations, you&#039;ll have the perfect oatmeal breakfast cookie for every occasion! Gluten-free, refined sugar-free, dairy-free with grain-free, vegan, paleo, low carb and keto options.

Oatmeal Breakfast Cookies - 12 Ways!

natural nut butter

coconut oil (, softened at room temperature)

honey

vanilla extract

almond flour (, can sub with gluten-free oat flour

coconut

gluten-free old fashioned rolled oats

dairy-free chocolate chips chocolate

flax seeds (optional)

chia seeds (optional)

hemp hearts (optional)

egg (room temperature (sub with flax-egg for vegan))

smooth pumpkin seed butter

pumpkin

coconut oil (softened at room temperature)

maple syrup or coconut nectar

tsp pure vanilla extract

tsp pumpkin pie spice

tsp sea salt

tsp baking powder

flour flour

old fashioned rolled oats (use gluten free as needed)

pepitas ((shelled pumpkin seeds))

cranberries

drippy tahini

coconut oil

sunflower seeds

tbsp sesame seeds (plus more for garnish)

almond butter (or another nut or seed butter of your choice)

maple syrup (use sugar-free syrup

flour

gluten-free rolled oats (sub with medium square-shaped coconut flakes

strawberries

chocolate

butter

coconut nectar (or maple syrup/honey)

tbsp key lime juice (sub with regular lime as

lime

superfine almond flour (or finely ground oat flour)

coconut chips (optional, for garnish)

drippy almond butter (or another nut or seed butter of your choice)

golden monk fruit sweetener (or coconut sugar,

vanilla

tsp Himalayan pink salt

coconut flour

almonds

pecans

sugar chocolate chips (optional)

tbsp sesame seeds (optional,

tsp ground ginger

nutmeg

carrots (about 1 large carrot)

gluten-free old fashioned oats (sub

raisins

pecans (plus 12 optional pecan halves,

Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside.

In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the honey, vanilla, cinnamon, salt and baking powder. Beat until combined.

Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in chocolate chips and any other add-ins you&#039;re using.

Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. 

Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.

Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Base Cookie Version

Preheat the oven to 350F. Line a large baking sheet (or two if needed) with parchment paper and set aside. In a large mixing bowl, add the ground flaxseeds followed by the milk. Use a fork to stir until combined. Let the mixture sit for 5-10 minutes, or until it thickens to a gel-like consistency.Add the banana and use the back of the fork to mash well. Add the almond butter, maple syrup and vanilla and mix well to combine. Stir in the hemp seeds, baking powder, cinnamon, salt, shredded coconut and rolled oats. Mix with a silicone spatula or wooden spoon until all the ingredients are combined and the mixture resembles a thick cookie dough. Fold in 1/2 cup of preferred variety of mix-in. (Make a few different variations if desired). If the dough seems too dry, add more almond butter or maple syrup. If the mixture seems too sticky to handle, place the bowl in the refrigerator for 10-15 minutes to firm up slightly or add a little bit more shredded coconut or oats.Use a large cookie scoop or a large spoon to measure about 3 1/2 tablespoons of dough and place the dough round on the prepared baking sheet. Use your hands to shape the dough into an even round and press down gently with your palm (or the back of a spoon) to lightly flatten the top of each cookie. Leave at least a 1/2-inch space between each cookie. Press a few mix-ins into each cookie (to make them prettier - can make them all different or the same). Bake in the preheated oven for 17-20 minutes or until the cookies are just set. Remove the pan from the oven and let the cookies cool for 7 minutes before carefully transferring them to a cooling rack. 

Vegan Breakfast Cookies (Video Version)

https://www.youtube.com/watch?v=06eM4UgUpYo

Breakfast Cookies🍪2 Ways - Blueberry Chocolate🫐🍫 + White Chocolate Cranberry  

Full recipes + 12 variations (including a #grainfree version) ➡️ https://lifemadesweeter.com/breakfast-cookies/
 
ingredients 🍪(gluten-free + vegan)
▪️ground flaxseeds
▪️unsweetened almond milk 
▪️ripe banana
▪️nut / seed butter
▪️maple syrup + vanilla extract
▪️gluten-free rolled oats + cinnamon + baking powder

✨Add-ins:
Reel option 1:
▪️ df chocolate chips + dried blueberries 
Reel option 2 :
▪️df white chocolate chips + walnuts + dried cranberries

#breakfastcookies #cookies #cookiesforbreakfast #breakfast

Breakfast Cookies - 2 Ways

These healthy breakfast cookies are amazing: no flour, refined sugar or dairy, yet they taste like an oatmeal raisin cookie! Morning win.

Magic Breakfast Cookies

applesauce

peanut butter almond butter

Old Fashioned rolled oats

salt

Preheat the oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.

In a large bowl, mix together the applesauce, maple syrup, and peanut butter. Stir in the oats, baking powder, cinnamon and salt and mix very well to combine into a dough. Add the raisins and stir until combined. The dough will be wetter than you expect, but it&#8217;s as intended.

Line a baking sheet with parchment paper. Scoop out 1/4-cup portions of dough and use the palm of your hand to gently shape it into a cookie to about 3/4-inch thick. The cookie won&#8217;t spread while baking, so make it the shape you&#8217;d like the final cookie. Place it on the prepared baking sheet. If it doesn’t pop right out of the cup, you can remove it with your hands, form it into a ball and then flatten it into a cookie shape with your hands. Again, the dough will be wetter than a normal cookie dough. Repeat to make 11 cookies with the 1/4 cup measure, or make 12 slightly smaller cookies. Press a few extra raisins into the tops of any cookies that seem sparse.

Bake until the cookies are golden and firm, about 20 to 25 minutes. Let cool on the pan 5 minutes, then transfer to a rack and cool to room temperature, about 20 minutes. The texture becomes softer during storage. Leftover breakfast cookies will store in a sealed container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months (you can wrap individually in foil if you like or place in a freezer proof container).

I am just beginning to bake for my vegan friends and made the Breakfast Cookie.  I'll be taking it to work tomorrow but was very pleased how the cookies baked and tasted.  I made 18 cookies out of this recipe so more could enjoy them.  I'm looking forward to trying other gluten free and vegan recipes from you.

I love this recipe, I’ve baked it several times as written. I like a sweet bite with my coffee in the morning but also want to eat something with substance. These cookies fit the bill. I also just made a batch replacing the cinnamon with equal amount high quality cocoa powder and the raisins with equal amount chocolate chips (albeit less healthy) and they were also great. I only modified because I wanted to mix it up a little as I’ve made the original so many times 😄. I’ll continue to make both versions.

These healthy oatmeal breakfast cookies are my favorite grab-and-go breakfast! Soft &amp; puffy like muffin tops, they&#039;re vegan, gluten-free, dairy-free, and absolutely delicious.

almond butter**

Scoop ¼ cup of batter for each cookie onto the baking sheet. Bake 20 to 24 minutes, or until browned around the edges. Cool on the pan for 5 to 10 minutes and then transfer to a wire rack to finish cooling. If you take them off the sheet too soon, the cookies may fall apart.

These Apple Pie Breakfast Cookies are filled with whole grain oats, apples, and cinnamon. They make a delicious quick breakfast or healthy snack!

Apple Pie Breakfast Cookies

apple (¼-inch pieces (no need to peel))

old-fashioned rolled oats (gluten free if needed)

oat flour*

flaxseed

honey maple syrup

unsalted butter, melted and cooled slightly

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small saucepan, combine the apples, 2 tablespoons pure maple syrup, and 1 teaspoon cinnamon. Cook over medium-low heat, about 10 minutes, until apples have softened.

Meanwhile, in a large bowl, stir together oats, oat flour, flaxseed, 1 teaspoon cinnamon, nutmeg, baking soda, and salt. Set aside.

In a medium bowl or measuring cup, whisk together the applesauce, honey or maple syrup, egg, and vanilla. Whisk in the melted butter.

Pour the wet ingredients into the bowl with the dry and stir until combined. Fold in the cooked apples and their syrup.

Scoop rounded ¼ cup portions of dough onto the prepared baking sheet, using your hands to shape the dough into uniform balls as needed. (I used my large cookie scoop.) Gently flatten each cookie a bit as they won't flatten on their own during baking. Bake for 12-14 minutes, until cookies are set and lightly golden.

Once completely cooled, cookies can be stored in an airtight container in the freezer for up to two months.

You won’t be able to say no to these quick and easy vegan breakfast cookies! They’re filled with wholesome ingredients, are gluten-free, dairy-free, egg-free, and naturally sweetened (no refined sugar). They can be customized based on what you (or your kids) prefer and they’ll be ready to devour in under 30 minutes.

Vegan Breakfast Cookies

flax seeds

water

½ cups (129 grams) oat flour

(125 grams) rolled oats ((gluten-free, if needed))

(122 grams) puréed very ripe bananas ((roughly 1 medium banana))

(65 grams) raisins

(35 grams) walnut pieces ((see notes for nut-free option))

(18 grams) shredded unsweetened coconut

Preheat oven to 350°F (177°C).

Prepare your baking sheet(s) by lining with parchment paper.

Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.

In a medium bowl, mix the oat flour, rolled oats, cinnamon, baking soda, and salt together.

In a large bowl, add the banana, maple syrup, coconut oil, vanilla extract, and the flax mixture and whisk together.

Add dry ingredients to wet ingredients and mix until combined.

Add the raisins, walnuts, and shredded coconut. Mix until combined.

Using a medium-sized cookie scoop (or a tablespoon), scoop the cookie dough onto the baking sheet(s).

Flatten each cookie slightly until they are ½&quot; thick, these cookies will not spread as they bake.

Bake for 15 minutes, don&#39;t overbake. They will be golden brown when done.

Leave cookies on the cookie sheet to cool for 5 minutes, then carefully transfer them to a cooling rack.

A fast &amp; easy cookie recipe, crunchy on outside and soft inside. Perfect for breakfast or snack.

Traditional Italian Breakfast Cookies

egg (room temperature)

sugar

milk whole or 2% (room temperature)

vegetable oil (I usually use sunflower or corn oil)

Pre-heat oven to 350F (180C). Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, salt and baking powder.

In a large bowl or stand mixer with the flat beaters, beat together the egg and sugar until light and frothy approximately 2-3 minutes. Add the milk, oil and vanilla, beat well.

Add dry ingredients a little at a time and mix with a wooden spoon or spatula (do not beat).

Transfer the dough to a lightly floured flat surface and knead gently until combined. Dough will be slightly sticky so don&#39;t over flour.

Remove pieces of dough to form into oblong shapes (approximately 2-2½&quot; x ¾&quot; - 6½ x 2 cm) roll them in granulated sugar and place on the prepared baking sheets.

Bake for approximately 10-15 minutes. Enjoy!

I would like to try these. I love your biscotti recipe I made the cranberry white chocolate ones and my son's girlfriend wanted the recipe. Now she is making recipes from your site too.  Sharing the love !    Thank you

Rosemary, thank you for a wonderful recipe.  These cookies are delicious and bring back beautiful memories of my nonna and mom.  They made these cookies every week and they disappeared quickly.  You can’t just eat one-yum with a cup of coffee.  Brought these to a couple family members and they had similar memories.  Thank you again for this delicious recipe.

These brought back so many beautiful memories of my Nonna  and mom.  They made similar cookies that our whole family loved.  These were so delicious and I couldn’t stop at just one.  Gave these to some relatives and they loved them. Thank you for a wonderful recipe that I will use time and again.

Rosemary, When I first tried your Italian breakfast cookies I wrote and told you how much I love them and that I had veganized them. I make these all the time. I LOVE them. Today I made 2 batches. I made 1 with anise seed and anise extract, and the other I used orange extract and orange zest. I also added a handful of mini vegan chocolate chips. Omigosh amazing. I also make them with lemon extract and lemon zest. These are the best cookies I have ever eaten. I just cannot thank you enough.

Top 10 breakfast cookie recipe recipes from across the web

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Magic Breakfast Cookies

Magic Breakfast Cookies

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Traditional Italian Breakfast Cooki...

Top 10 breakfast cookie recipe recipes from across the web

The most viewed breakfast cookie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oatmeal Breakfast Cookies

Peanut Butter Banana Breakfast Cook...

Soft and Chewy Banana Oatmeal Cooki...

Oatmeal Breakfast Cookies - 12 Ways...

Magic Breakfast Cookies

Magic Breakfast Cookies

Oatmeal Breakfast Cookies

Apple Pie Breakfast Cookies

Vegan Breakfast Cookies

Traditional Italian Breakfast Cooki...

The most viewed breakfast cookie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine