Healthy Make Ahead Breakfast Cookies – 6 Ways

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These breakfast cookies are a great make ahead healthy option that are also super portable!

Healthy Make Ahead Breakfast Cookies - 6 Ways These breakfast cookies are a really great make ahead breakfast option that are also super portable and healthy!  Choose from 6 different flavors that are all vegan, gluten free and refined sugar free!

I’ve been feeling a little sentimental lately.  My little boy is going to be one years old in just a few weeks and I’m not sure where the time went.  It’s crazy thinking about those first few weeks home with him and what an adjustment it was.

I had a really long and difficult labor and it took me a while to recover.  The first two weeks home it seemed like we were constantly going to appointments.  Pediatrician appointments for Elijah and doctor appointments for me.  Not only did I not feel like cooking anything, I had no energy and was emotionally drained.  I’m pretty sure breakfast cookies were the only reason I survived those first weeks!

Healthy Make Ahead Breakfast Cookies - 6 Ways These breakfast cookies are a really great make ahead breakfast option that are also super portable and healthy!  Choose from 6 different flavors that are all vegan, gluten free and refined sugar free!

When we came home from the hospital I found a big box of breakfast cookies on our doorstep.  I had never eaten breakfast cookies before but I swear, they were a godsend!  They were really easy to transport and I always made sure I had a few in the diaper bag.

They were also really filling and made me feel like I had a substantial meal, while also allowing me to eat cookies for breakfast :)  To celebrate those memories I thought it would be fun to give you guys 6 different flavors of Healthy Make Ahead Breakfast Cookies.

They’re all gluten free, vegan and refined sugar free.  They’re really easy to make and only require one bowl.  And, they’re all freezer friendly so you can always have a stash on hand.  They’re great for snacks too!  I hope they come in handy for you just like they did for me!

A few things:

  • Each recipe makes 12 cookies.  A serving size is 1 cookie.
  • This scoop is awesome for measuring them out!  And parchment paper helps them not stick.
  • Cookies can be frozen up to 6 months in an airtight freezer friendly container.
  • Cookies stay fresh in the refrigerator or on the counter for 4-5 days.
  • Any type of milk will work (dairy or non-dairy)
  • If you don’t want to use maple syrup, you can use honey, brown rice syrup or agave nector.

Click here for all nutritional information!

 

Lemon Blueberry

Healthy Make Ahead Breakfast Cookies - 6 Ways- Lemon Blueberry

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Healthy Make Ahead Breakfast Cookies - 6 Ways-7034

Lemon Blueberry – Healthy Make Ahead Breakfast Cookies


  • Author:
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12
  • Category: Breakfast, Gluten Free, Vegan

Description

These blueberry lemon cookies are a little bit of sweet with little bit of kick!


Ingredients

  • 2 1/2 cups old fashioned oats, gluten free certified if necessary
  • 3/4 cups flour, gluten free or all purpose
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup + 1 tablespoon non-dairy milk (I like almond)
  • 1/4 cup maple syrup
  • 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1/2 cup dried blueberries (you could also use fresh)

Instructions

  1. Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. Add all dry ingredients to a large bowl and stir.  Next, add all remaining ingredients and mix again until everything is combined.
  3. Use a 1/4 cup scoop to scoop the batter onto the parchment paper.  Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through.  Let cool on a wire rack before eating.

Carrot Cake

Healthy Make Ahead Breakfast Cookies - 6 Ways- Carrot Cake

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Healthy Make Ahead Breakfast Cookies - 6 Ways-7024

Carrot Cake – Healthy Make Ahead Breakfast Cookies


  • Author:
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12
  • Category: Breakfast, Gluten Free, Vegan

Description

These carrot cake cookies are packed with warm spices and fresh carrot!


Ingredients

  • 2 1/2 cups old fashioned oats, gluten free certified if necessary
  • 3/4 cups flour, gluten free or all purpose
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup + 1 tablespoon non-dairy milk (I like almond)
  • 1/4 cup maple syrup
  • 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
  • 1 teaspoon vanilla extract
  • 1 cup grated carrot

Instructions

  1. Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. Add all dry ingredients to a large bowl and stir.  Next, add all remaining ingredients and mix again until everything is combined.
  3. Use a 1/4 cup scoop to scoop the batter onto the parchment paper.  Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through.  Let cool on a wire rack before eating.

Cherry Chocolate

Healthy Make Ahead Breakfast Cookies - 6 Ways- Cherry Chocolate

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Healthy Make Ahead Breakfast Cookies - 6 Ways-7037

Cherry Chocolate – Healthy Make Ahead Breakfast Cookies


  • Author:
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12
  • Category: Breakfast, Gluten Free, Vegan

Description

Tart cherries and sweet chocolate make these cookies so good!


Ingredients

  • 2 1/2 cups old fashioned oats, gluten free certified if necessary
  • 3/4 cups flour, gluten free or all purpose
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup + 1 tablespoon non-dairy milk (I like almond)
  • 1/4 cup maple syrup
  • 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate chips (I used mini non-dairy ones)
  • 1/2 cup dried cherries (You can also use fresh)

Instructions

  1. Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. Add all dry ingredients to a large bowl and stir.  Next, add all remaining ingredients and mix again until everything is combined.
  3. Use a 1/4 cup scoop to scoop the batter onto the parchment paper.  Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through.  Let cool on a wire rack before eating.

Chocolate Peanut Butter

Healthy Make Ahead Breakfast Cookies - 6 Ways- Chocolate Peanut Butter

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Healthy Make Ahead Breakfast Cookies - 6 Ways-7031

Chocolate Peanut Butter – Healthy Make Ahead Breakfast Cookies


  • Author:
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12
  • Category: Breakfast, Gluten Free, Vegan

Description

These cookies are rich and delicious without being too sweet!


Ingredients

  • 2 1/2 cups old fashioned oats, gluten free certified if necessary
  • 3/4 cups flour, gluten free or all purpose
  • 1/4 cup + 1 tablespoon coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup + 1 tablespoon non-dairy milk (I like almond)
  • 1/4 cup +1 tablespoon maple syrup
  • 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
  • 2 teaspoons vanilla extract
  • 1/2 cup creamy peanut butter
  • 1/4 cup unsweetened cocoa powder

Instructions

  1. Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. Add all dry ingredients to a large bowl and stir.  Next, add all remaining ingredients and mix again until everything is combined.
  3. Use a 1/4 cup scoop to scoop the batter onto the parchment paper.  Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through.  Let cool on a wire rack before eating.

Banana Bread

Healthy Make Ahead Breakfast Cookies - 6 Ways- Banana Bread

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Healthy Make Ahead Breakfast Cookies - 6 Ways-7028

Banana Bread – Healthy Make Ahead Breakfast Cookies


  • Author:
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12
  • Category: Breakfast, Gluten Free, Vegan

Description

This classic banana bread flavor does not dissapoint!


Ingredients

  • 2 1/2 cups old fashioned oats, gluten free certified if necessary
  • 3/4 cups flour, gluten free or all purpose
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup + 1 tablespoon non-dairy milk (I like almond)
  • 1/4 cup maple syrup
  • 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
  • 1 teaspoon vanilla extract
  • 1 large ripe banana, mashed
  • 1/2 cup chopped walnuts

Instructions

  1. Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. Add all dry ingredients to a large bowl and stir.  Next, add all remaining ingredients and mix again until everything is combined.
  3. Use a 1/4 cup scoop to scoop the batter onto the parchment paper.  Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through.  Let cool on a wire rack before eating.

Tropical

Healthy Make Ahead Breakfast Cookies - 6 Ways- Tropical

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Healthy Make Ahead Breakfast Cookies - 6 Ways-7043

Tropical – Healthy Make Ahead Breakfast Cookies


  • Author:

Description

These cookies are full of fruit for a fun tropical bite!


Ingredients

  • 2 1/2 cups old fashioned oats, gluten free certified if necessary
  • 3/4 cups flour, gluten free or all purpose
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup + 1 tablespoon non-dairy milk (I like almond)
  • 1/4 cup maple syrup
  • 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
  • 1 teaspoon vanilla extract
  • 1/2 cup diced dried pineapple
  • 1/2 cup diced dried mango
  • 1/2 cup dice dried apricot
  • 1/2 cup chopped cashews

Instructions

  1. Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. Add all dry ingredients to a large bowl and stir.  Next, add all remaining ingredients and mix again until everything is combined.
  3. Use a 1/4 cup scoop to scoop the batter onto the parchment paper.  Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through.  Let cool on a wire rack before eating.

*This post contains affiliate links, thanks so much for supporting She Likes Food! :)

If you like these, you might also like:

Healthy Baked Oatmeal Breakfast Cups – 6 Ways

Healthy Baked Oatmeal Cups - 6 Ways-MAIN

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Comments

    • She Likes Food says

      It would probably still work, but they may not be as fluffy and you probably wouldn’t need quite as much liquid :)

    • Vickie Harles says

      Use a blender & Ground additional Old Fashioned Oatmeal into consistency of flour and use that in place of regular Flour. If you need 1/2 c or 3/4c of flour the same amount of Oatmeal. It measuers the same after processed. I do this for many recipes calling for all purpose flour. Healthier, more Fiber.

  1. Jackie says

    Hi love the breakfast cookies recipes, thanks. Can I use regular milk in place of the non dairy version.

  2. Monique Hunsley says

    Do you have nutritional info? I realize they are healthy but my grandson is type 1 and I need to know what the carb count is and what the fibre amount is to do the formula for his insulin

    • She Likes Food says

      Hi Monique, There’s a link right before the fist recipe that contains all the nutritional information :) They’re not really great for a low carb diet though.

  3. Alison says

    I saw the almond flour question. Do you know if it worked? I’d like to try with almond or coconut or oat flour as well…

    • She Likes Food says

      I haven’t heard if it works yet, but I don’t really see why it wouldn’t! Let me know if you try it!

    • She Likes Food says

      I would recommend subbing brown sugar for the coconut sugar since they are very similar, but if you want to use granulated sugar, I’d probably use a tad less than 1/4 cup :)

  4. Donna says

    These sound terrific but are high in fructose. The sweeteners used are all high in fructose. You would be better served healthwise just using table sugar which is glucose. Fructose raises blood pressure, and contributes to insulin resistance, and makes you hungry for more.

    • She Likes Food says

      I like to use maple syrup and coconut sugar but you are more than welcome to use table sugar instead :)

  5. Jen says

    Hi! Just wondering…do you think it would work if I substituted some of the flour for protein powder? Thanks

    • She Likes Food says

      Hi Jen! I haven’t done it myself so I can’t say for sure, but as long as it’s not all of it, I think it would work!

  6. Jen says

    Just finished baking a batch of the banana oatmeal variation. I used coconut flour instead of all purpose. The taste is good. There’s however an aftertaste of baking soda. And the cookies are dry on the outside instead of baked. They never spread or risen in the oven. Both baking soda and powder are fresh. Used them in a pancake recipe this past Sunday and worked fine. Not sure what went wrong…

    • She Likes Food says

      Hi Jen, the tops of the cookies are a little hard when finished baking but if you let them sit (either on counter or refrigerator) for a bit they will soften right up! Sorry about that baking soda taste, I never got that, but I’ll make a batch again very soon and see if I can taste it and remedy it, if so :)

    • Lj says

      you need to research coconut flour…it is totally different from other nut flours…you need to triple the amount of liquid with coconut flour, it is highly absorbent.
      A typical cake made with coconut flour might only contain 1/2 cup of flour and at least 8 –
      10 eggs….where a cake made with regular flour would have 2 cups of flour and 2 or 3 eggs.

  7. Melody Tilton says

    I only use dates for sweetener. Think I can sub date sugar for coconut sugar?
    And sub watered -down date paste for maple syrup??
    Thanks for these recipes and the inspiration to experiment!❤️

    • She Likes Food says

      I’ve never used date sugar before but I think it would work just fine! I can’t say for sure about the watered down date paste, but you could certainly try! The maple syrup is sticky and helps hold it together, but it would probably work :)

  8. Joanne Brown says

    I would love to see a pumpkin or pumpkin/choc chip version as well as one using peaches in place of apples. :)

  9. jessica says

    I did use coconut flour and my first batch of cookies is a CRUMBLY MESS! Agh! I just read the comments, saw someone said coconut flour dries out the dough, so added a real egg and some butter to SALVAGE my bowl of dough. I will try regular flour next time. Crumbs taste good though! So much for healthy baking today!!!!

    • She Likes Food says

      oh no! So sorry it didn’t work, but thank you for reporting! Glad the crumbs at least tasted good, haha :)

  10. Jamie says

    I made the banana bread ones and the chocolate peanut butter ones. I used a regular egg, all purpose flour and brown sugar. My family loved them, however they were a little dry, especially the chocolate peanut butter ones. Any suggestions or tricks for making them a little more moist? Thanks for sharing your recipes!

    • She Likes Food says

      Hi Jamie, I noticed that when I let them sit for a big while being in a container they were much more moist than right out of the oven. You could also try adding a bit more milk to the recipe. I’m so glad to hear your family loved them! :)

  11. Sara Parker says

    These are amazing!!! Thank you for this recipe :) my husband and kids love them. I made the lemon blueberry (my fav), carrot and the banana ones. I used date sugar and agave instead and it worked great. For the carrot next time I’m going to add raisins and the banana ones I put some chocolate chips in.

    • She Likes Food says

      That’s so great to hear, Sara! Glad everyone liked them! I need to look into date sugar, I’ve never used it before!

  12. Julia says

    Just wondering if anyone, including yourself (!), have tried to make them without any sugar and only adding in the maple syrup as a sweetener? Would like to cut out sugar if it’s not necessary.

    • She Likes Food says

      I haven’t, but I think they would probably work fine! This recipe is pretty easily adapted :)

  13. Tanya says

    Thanks for amazing recipes. Can you suggest substitute for flex egg. My son is allergic, but I would love to keep it vegan. Thanks.

  14. Sarah says

    This may sound funny, but I’m still a beginner baker!! Could you use steel cut oats? I don’t know the difference between my oats =/

    • She Likes Food says

      I think that steel cut oats are a little harder and take more time to cook and might not absorb as much liquid, but I could be wrong! I don’t think they would work, but let me know if you try it out and it does work! Sorry I don’t have a better answer for you :)

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