healthy breakfast cookies

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.

For this recipe, I use gluten-free oats, superfood ingredients like chia seeds and flaxseed meal, and banana, peanut butter, chocolate chips, cranberries, pumpkin seeds, and maple syrup as the natural sweetener. These cookies are super easy to make and can be enjoyed for breakfast, as a snack, or for dessert!

Superfood Breakfast Cookies

flaxseed

water

oats

cranberries

chocolate chips

raw pumpkin seeds

chia seeds

fine sea salt

natural peanut butter, softened

banana (mashed)

vanilla extract

Preheat

Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper. (If your baking sheet is non-stick, there’s no need for the parchment paper.)

Whisk

In a small bowl, whisk together the flaxseed and water and let it sit until it begins to gel and thicken, about 5 minutes.

Combine

In a large bowl, use a large silicone spatula to combine the oats, cranberries, chocolate chips, pumpkin seeds, chia seeds, cinnamon, and salt. Add the peanut butter, mashed banana, flaxseed mixture, vanilla, and maple syrup and stir it all together until the dough is well combined and sticky enough to hold together.

Scoop

Scoop 1/4 cup (60 ml) rounds of dough onto the rimmed baking sheet, spacing them 1 inch (2.5 cm) apart.

Bake

Bake until the cookies are golden brown around the edges, 15 to 18 minutes. Remove from the oven, then use the bottom of a heat-proof cup or mug to gently flatten each cookie. You want them chunky.

Cool

Allow the cookies to cool completely on the baking sheet before serving.

Store

Store any leftover cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.

You only need 8 ingredients to make these delicious healthy Vegan Gluten-free Breakfast Cookies that are so healthy, oil-free and refined sugar-free! They have an amazing depth of flavor compared to other breakfast cookies because of the pumpkin pie spices and a crispy texture that is undeniable!

Vegan Breakfast Cookies (Oil-free and Gluten-free!)

(120 grams) pure maple syrup

(8 grams) ground flaxseed

pumpkin pie spice (I used my homemade blend)

(50 grams) gluten-free old-fashioned oats

(23 grams) brown rice crisp cereal

(45 grams) dried cherries

scale.

Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.

Add the almond butter, syrup, flaxseed, pumpkin pie spice and salt to a large bowl and stir very well until mixed.

Add the oats, rice crisp cereal, cherries and nuts/seeds. Stir until a very thick and sticky batter forms.

Use a cookie scoop with 2 tablespoons worth of batter and place them onto the pan 2 inches apart. I always get 13-14 cookies. The batter will be VERY sticky and fragile, loose, but will firm up a ton after baking, so don&#039;t worry.

Piece any loose pieces back together along the edges of the cookies, trying to form a round shape.

Use a small square piece of parchment paper to gently press each cookie down to 1/2 inch thickness.

Bake for JUST 10 minutes. They should be looking golden brown. Do not overbake these, as they will taste burnt and not good. The cookies will be VERY tender after removing them from the oven, so do not try to remove or eat them yet or they will crumble! Leave them on the pan for 15 minutes, and they will be totally firm and crispy by then. Transfer to a cooling rack using a thin spatula. Store at room temperature covered.

These soft and chewy healthy breakfast cookies are a dream come true. They&#39;re a flourless cookie recipe made with whole grains and superfoods such as oats, nuts, bananas, coconut, and raisins. They make the perfect healthy grab-and-go morning meal!

Healthy Breakfast Cookies

bananas (can be frozen and thawed)

peanut butter

milk (we like unsweetened almond

honey

vanilla

salt

coconut

raisins

Mix wet ingredients

Preheat your oven to 350 degrees. In a large bowl, mash the bananas. Add the peanut butter, milk, honey, vanilla, cinnamon, and salt and mix well.

Mix dry ingredients

Stir in the oats, walnuts, coconut, raisins, and if using the chocolate chips. The batter will be thick and sticky.

Line a baking sheet with parchment paper. Drop ¼ cup mounds of the cookie dough onto the baking sheet and press down the tops lightly. Bake for 14-16 minutes then let them cool completely.

Healthy cookies loaded with oats, peanut butter, and raisins- these Oatmeal Breakfast Cookies a dream come true for a quick morning meal!

Oatmeal Breakfast Cookie

old fashioned oats

flour

flaxseed*

vanilla protein powder*

raisins, optional

Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.

In a large bowl, stir together banana, peanut butter, honey, and vanilla.

In a small bowl, combine oats, flour, ground flax, protein powder, cinnamon, and baking soda.

Stir the oat mixture into the banana mixture until combined. Stir in raisins.

Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 ¾-inch round, about ½ inch thick.

Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.

Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

I woke up this morning and looked for a breakfast cookie recipe and found this.  Yes I am nuts at 6am just finding a recipe and chancing making it before I have to get the kids up AND while I'm making and packing lunches.  But it was SO quick and easy and filling, definate hit!  I will def keep this one and play around to see what other combos of stuff I can come up with for it.  :)  I'll try a version with sunbutter and applesauce for my son as well.

These turned out great! I have been trying countless breakfast cookie recipes and LOVE this one. Thanks for a great recipe!

I'm trying to eat better and these are awesome! These will keep me from hitting the supersized muffins and the convenience store next to my office!

Try "No-Nut Butter".  Its a GREAT substitution for nut butters and tastes better than Sunbutter (in my families opinion).

Big thanks for this post! I'm crazy low on groceries and will go shopping tomorrow,  but needed something to pack in my 6 year olds lunch box in the morning. This will pair great with the last apple and a few other little things we have left. You saved me from having to grocery shop at midnight.  Thank you!

These are great! My toddler loved them and so did I! I subbed 2 medium eggs for the banana, dropped the honey to 1/3 cup, and split the mix-ins with 1/4 cup each of dried cranberries and chocolate chips. I've previously used a different breakfast cookie recipe but I think this will be my go to now!

I doubled this recipe, except for the honey;  used 1/2 honey and 1/2 brown sugar.  My flax seed isn't ground so I threw it in whole, added cloves (cuz I love them), raisins, coconut and cinnamon chips. My son thinks they're "ok", but my husband,  who doesn't usually care for cookies much,  LOVES them! I could do with less sweetener, but I'm not changing anything because he's requested them again! I made smaller, regular sized cookies,  and got 5 dozen. I bake 1 pan/day, put the dough in the fridge, and let it warm a bit before I bake the next batch. Lasts the whole week. Healthy AND delicious!

I over cooked them a bit.... Oh well! I have a second batch.

This recipe is great! Thanks so much for sharing it! I used chocolate protein powder and mixed in dark chocolate chips and they are so delicious! I really like to prep meals ahead of time for the whole week and had been struggling o find that go-to breakfast for busy mornings. This will for sure fill that slot for me.Next week I will try it with pumpkin, since I have some left over canned pumpkin in the freezer from this week's dinner.

Are these supposed to softer like somewhere between a muffin and cookie or crispier like a cookie? Mine turned out like the former and not sure I really like them that way...

I don't have any kind of milk or protein powder.  Is it really necessary for this recipe, or can I substitute something for it?

I made these for the third time.  This time, I scooped them into a regular cupcake pan (lined with papers). 10 cakes (docked at 50g/cake). I baked them 18 minutes or so, at 340*, until lightly browned on top. My daughter and I both decided immediately that they're better as (flat, small) cupcakes. More convenient and easier to deal with than cookies! Oh, and since I always weigh when I bake... 
80g oats
170g honey/sorghum
45g flax seed ground 
25g milk powder
130g peanut butter
80g of dried cherries

These are amazing! I did not have flax so I used chia seeds and my banana was small so added shredded carrots! What a great recipe for a pre-workout meal. 8 grams of protein also!

These are delicious. I've made them as written aBut also love how versatile the recipe is. Today I threw in pumpkin seeds, chia seeds and slivered almonds, and subbed raisins for the craisins. They are GREAT!!!

This was awesome!  I used a tablespoon of coconut flour instead of regular flour and added an egg (due to the coconut flour).  I also cut the honey to a 1/3 cup and added chocolate chips.  No one in my home is allergic to nuts so I was thinking that would be a good addition as well!  Love that this has a good amount of protien as well.  Thank you!

Every time my daughter comes home for a visit from college, I send her back to school with a batch of these. She loves having them for a quick breakfast or snack, and I love knowing that she has a nutritious option. Although she prefers them fresh, if I make a large batch, she freezes some of them. When she wants to eat one, she'll pop it in the microwave for 15-20 seconds and it's good to go. Thank you for the great recipe. It's served us well for the past 4 years!

I love this recipe because the energy that I get from it is very balanced (great fats and proteins) and I can use what I have on hand.  Thank you.

I made these last week and actually got the nod of approval from the 14 year old!  :D

I'm making this now.  Substituted applesauce for the mashed banana, 1/2 cup GF flour for the whole wheat and flax seed, 1/4 cup maple syrup for the 1/2 cup honey, pumpkin pie spice for the cinnamon (and 2 tsp), and added an egg.  They are baking now - but they sure look good!!!!!

We liked them so much that I made a double batch the next day to freeze.  I skipped the milk/protein powder and used half the honey, as suggested (we're always trying to keep sugar/quick carbs low, unless eating a real cookie, of course!), half the vanilla to suit my taste, and added a hefty pinch of salt.  Easy, healthy, and convenient.  Thank you!

Made these for the first time this morning and my family loved them.  Wondering why you suggest to only bake one sheet at a time...

I add 1/4c chia seeds, 1/2c chocolate chips (with the raisins,) sub almond flour instead of all-purpose flour, and I use MRE lite peanut butter cookie protein powder. These are so good! I’ve made them 3 times already. My kids’ school requires kids to bring 2 snack a day. We’re not really a snacking family, as they’re usually unhealthy and just extra calories. I’m thrilled to find something my 8 year old begs for that’s not processed! Wonderful recipe!

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)

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

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))

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

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

strawberries

chocolate

butter

coconut nectar (or maple syrup/honey)

tsp vanilla extract

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,

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

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

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 breakfast cookies are chewy, nutty, sweet and perfect for a breakfast or snack on the go! They are gluten free, refined sugar free, vegan and dairy free and can be made all in one bowl! They will keep you full for hours and are so simple to make!

Top 14 healthy breakfast cookies recipes from across the web

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

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Top 14 healthy breakfast cookies recipes from across the web

The most viewed healthy breakfast cookies 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

Superfood Breakfast Cookies

Vegan Breakfast Cookies (Oil-free a...

Healthy Breakfast Cookies

Oatmeal Breakfast Cookie

Oatmeal Breakfast Cookies - 12 Ways...

Magic Breakfast Cookies

Magic Breakfast Cookies

Oatmeal Breakfast Cookies

Healthy Gluten Free Vegan Breakfast...

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