These breakfast cookies are a great make ahead healthy option that are also super portable!
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!
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’re looking for an even lower sugar option, check out these Naturally Sweetened Breakfast Cookies (6 ways)!
- You may substitute a regular egg for the flax egg.
- If you don’t want to use maple syrup, you can use honey, brown rice syrup or agave nectar.
- Some mix in suggestions if you want a little boost:
- 1-2 tablespoons Chia Seeds – high in omega-3, fiber, antioxidants and protein
- 1-2 tablespoons Hemp Hearts – high in omegas and protein
- Protein Powder – extra boost of protein
- 1-2 tablespoons Brewers Yeast – This can help boost lactation for nursing mothers
Click here for all nutritional information!
Lemon Blueberry
Lemon Blueberry – Healthy Make Ahead Breakfast Cookies
Prep Time: 10 mins- Cook Time: 15 mins
- Total Time: 25 minutes
Yield: 12
Category: Breakfast, Gluten Free, Vegan
Print Recipe
Pin RecipeDescription
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
- 1/2 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
- Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
- Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
- 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
Carrot Cake – Healthy Make Ahead Breakfast Cookies
- 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 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
- Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
- Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
- 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
Cherry Chocolate – Healthy Make Ahead Breakfast Cookies
- 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
- 1/2 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
- 1/3 cup chocolate chips (I used mini non-dairy ones)
- 1/2 cup dried cherries (You can also use fresh)
Instructions
- Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
- Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
- 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
Chocolate Peanut Butter – Healthy Make Ahead Breakfast Cookies
- 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
- 1/2 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
- Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
- Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
- 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
Banana Bread – Healthy Make Ahead Breakfast Cookies
- 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 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
- Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
- Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
- 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
Tropical – Healthy Make Ahead Breakfast Cookies
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
- 1/2 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
- 1/2 cup diced dried pineapple
- 1/2 cup diced dried mango
- 1/2 cup dice dried apricot
- 1/2 cup chopped cashews
Instructions
- Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
- Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
- 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
Naturally Sweetened Breakfast Cookies – 6 Ways
*This post contains affiliate links, thank you so much for helping to support She Likes Food!
can you make these with almond flour ?
I haven’t made them with oat flour myself so I can’t say for 100% sure but I think you could! Let me know if you try it out!
Can I use a fresh egg instead of flax egg?
Yes 🙂
Yes you can use regular eggs they just won’t be as healthy.
Sure they will. Egg are a superfood. Loaded with nutrition, esp pastured hens’ eggs.
I live in Mexico and I have never heard of coconut flour. Neither has my Mexican wife who has lived here all her life, Is this something one buys or something one makes. If it is something one makes how does one make it? Thanks.
You can buy it online. Amazon has it. Or maybe Google it if you can’t get it on Amazon.
You can purchase it off Amazon if you cannot find in in your grocery store.
can i add regular sugar instead of coconut sugar. I’m alleregic to coconut.
I would recommend subbing coconut sugar with brown sugar, since it’s a little closer to the texture than granulated sugar 🙂 But regular sugar would work too if that is what you have!
Thank you! My husband is allergic to coconut, and I had no idea how to substitute that!! Can’t wait to try them now 🙂
Yah! I hope you like them 🙂
Try stores where they sell organic food. Most supermarkets have an organic isle. I live in Monterrey, Mexico and I can find it al HEB, Soriana and smaller stress that sell organic foods. You can also try Amazon Mexico.
Calories per serving?
There is a link above the first recipe that will have all of that information 🙂
Speaking from past experience you should really use the flour it calls for to get the best results. If you want to try Almond Flout, make sure it is Blanched Almond Flour which means they removed the skins before they ground the almond. Also I would suggest making a small sample batch with the almond flour to see how they turn out. VOICE OF EXPERIENCE. It can be very costly if you have to throw them all away.
Keep in mind that your gluten-free flour blends tend to have 0-11 gms fat and 400-600 calories per 1 cup serving depending on the mix. Almond flour however, has a whopping 56gms of fat and 640 calories per 1 cup serving. If you’re making these because you want to be healthy or to lose weight, I would not suggest using a lot of almond flour. If you do decide to use almond flour remember that it tends to be a heavier flour so your cookies will be more dense unless you mix it with a less dense four like tapioca or teff. Also nut flours tend to burn easily so you may want to want to cook at a lower temperature for a longer time. I hope this helps answer your question. 🙂
What would happen if I don’t use flour ???
It would probably still work, but they may not be as fluffy and you probably wouldn’t need quite as much liquid 🙂
I just made the lemon blueberry cookies and actually forgot the flour! 😂 They turned out moist and my husband loved them!
That’s funny!! Good to know they still work without flour, haha! And glad your husband liked them 🙂
Update! I am new at this and not vegan (yet) but I am LOVING to experiment!!! Thank you for this recipe! Since my first attempt I’m not sure I did leave out the flour (menopause brain) because the texture is far different from my next three batches where I purposely left out the flour. What I’ve discovered is that it will depend on how much your other ingredients absorb the liquid ingredients. On the tropical cookie I added unsweetened flaked coconut (my 2nd batch) and my 3rd batch was the carrot cake. The carrot cake was where I discovered the oatmeal was not enough to absorb the liquid ingredients. They came out crumbly and will be used as a granola or topping like a previous post I read. Without the flour they may crumble but not too trrribly. I just pulled the banana bread cookie out of the oven and they look good. Once again I added flaked coconut – cause I love coconut! I also used the flax egg this time instead of a chicken egg – my first time doing that.
Once again this is a wonderful recipe that is very forgiving and easily adaptable. Thank you!!!
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.
Would be great if your printed recipe included your website information.
I’m not sure how to include that but I can look into it!
The author of Sarah Bakes Gluten Free has a print program that produces a link in the pdf: http://www.sarahbakesgfree.com/
I am sure if you wrote her she would tell you what program she uses.
Thank you for sharing
🙂
Hi love the breakfast cookies recipes, thanks. Can I use regular milk in place of the non dairy version.
Ignore that question just re read your opening paragraphs. Thanks
🙂
How long will these and also the oat muffins stay good for?
In the freezer, up to 6 months. In the refrigerator, 4-5 days 🙂
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
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.
Leave out the flour for your grandson. Some one above said she forgot the flour and they turned out great.
I know this is a vegan recipe, but can I substitute the flax egg for a chicken egg?
Absolutely!
Carrot cake and chocolate peanut butter are my favorites! Still need to try lemon blueberry and tropical, tho. Love this cookies!
Awesome!! Chocolate peanut butter are my favorite too! So glad you like them 🙂
Wondering the fat ,sugar calorie content per serving ( cookie) thank-you .
There’s a link right before the recipes with all of that information 🙂
Thank you for the great recipes and for posting the nutritional info!!!
My pleasure! 🙂
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…
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!
I did try it and it was fabulous! My daughter also subbed choc chips for the walnuts (which of course kids always prefer). They were delicious!
Did you use almond flour?
I’d also love to know. I have coconut flour on hand. But a later comment states hers did not turn out well.
I used coconut flour and I feel it didn’t work for me. They were too crumbly as the coconut flour absorbed the almond milk in a funny way. I added more liquid but the end result wasn’t that flash for us. Went back to plain flour as it binded better. Hope this helps xxx
Good to know!
We just made these today and used brown rice flour (because that is what we had on hand). They came out AMAZING! We made the banana bread, and the carrot cake.
That’s great to hear, Nichole!! And nice to know that brown rice flour works! So glad you liked them 🙂
I made mine with a mix of sorghum and tapioca flour and they turned out well. Almond flour is a heavier flour, so you should mix it with a lighter flour like tapioca. I also mixed sorghum, tapioca, and coconut flour to make the tropical ones and they turned out really well also.
I will try making it with store bought gluten-free flour blend to see how it compares. I don’t like to use store blends because they usually have a high amount of rice flour which is much lower in protein and fiber. Rice also has has a higher glycemic load, meaning it raises your blood sugar higher which is followed by a “sugar crash” and feeling hungry sooner. I hope that’s not too much info. 🙂
Do you think I could replace the vegan flax egg with an actual egg?
Definitely!
Is it possible to substitute regular sugar, and would it be the same measurement??
Thanks!
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 🙂
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.
I like to use maple syrup and coconut sugar but you are more than welcome to use table sugar instead 🙂
Thank you for this comment!!! So many people think anything certain ingredients just sound healthier and that’s not always true. You just taught me something that’ll save me money and be better health wise.
What is Coconut Sugar?
It’s a type of un-refined sugar that is similar to brown sugar but made from coconut 🙂
Hi! Just wondering…do you think it would work if I substituted some of the flour for protein powder? Thanks
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!
With the subject of adding a protein powder, do you think subbing the flour with quinoa would work? (Or adding mashed black beans somehow?)
Can I just use an egg instead of flax egg?
Yes 🙂
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…
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 🙂
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.
Coconut flour is very dry and incredibly absorbent. It is usually recommended to use 1/4 – 1/3 coconut flour for 1 cup grain based flour. It is also recommended to increase the number of eggs and liquid. Coconut flour is hard to try to use as a substitute.
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!❤️
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 🙂
I have used baby food dates as a sweetener in baked goods before and it has worked out really well.
I would love to see a pumpkin or pumpkin/choc chip version as well as one using peaches in place of apples. 🙂
I like those ideas! I’ll try out a pumpkin one soon!
Yay… I will be on the lookout for your tasty creations !
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!!!!
oh no! So sorry it didn’t work, but thank you for reporting! Glad the crumbs at least tasted good, haha 🙂
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!
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! 🙂
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.
That’s so great to hear, Sara! Glad everyone liked them! I need to look into date sugar, I’ve never used it before!
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.
I haven’t, but I think they would probably work fine! This recipe is pretty easily adapted 🙂
Thanks for amazing recipes. Can you suggest substitute for flex egg. My son is allergic, but I would love to keep it vegan. Thanks.
Hi Tanya, you could use a chia egg, can he have that?
Thanks, yes he can =)
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 =/
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 🙂
Many people are going low carbs and hiigh fat, i am going to try this using almond flour, coconut flour… wish me luck lol
Good luck! I’d love to know how it turns out!
What could be substituted for the flax egg? I’m allergic to flax and chia seeds, but anything else goes as far as I know.
Have you ever heard of aquafaba? It’s the juice leftover from a can of chickpeas and can be used as an egg replaced. I’d use about 1/4 cup and that should work!
Yes, I have! I just haven’t gotten around to trying to use it yet. All of these are egg substitutes, though. Could I just use an egg?
Oh yes, definitely! For some reason I thought you couldn’t do eggs either 🙂
I made the chocolate/cherry version and I could not get the batter to stick together at all. 1 cup wet ingredients to more than 3 cups dry does not work for me. They came out of the oven crumbly. Any suggestions?
Hi Helen, I’m sorry you had issues with the recipe. Did you sub any of the ingredients out? I’ve never had an issue with them bing dry and crumbly, so I’m not sure what the problem could have been. I’m happy to help you troubleshoot it and see if we can figure out where the recipe went wrong 🙂
The only sub I made was using coconut flour instead of what is listed on the recipe.
Ahh, that would be the issue then. Other readers have said that coconut flour doesn’t work as a sub for AP or regular GF flour.
Are these cookies hard or soft?
Soft 🙂
Is there a reason (nutritionally) that you chose not to put raisins in any of your cookies?
No reason, I just don’t love raisins haha 🙂 You can absolutely add the to any of the cookies though!
Could you use whole wheat flour in these cookies?
Yes 🙂
You have the patience of a saint to deal with all the same questions asked multiple times! Thank you for the cookie and cup variation recipes, these are going to be so much fun to play with.
I’m trying to think of all the other variations like subbing the banana for pumpkin and adding a few more spices for a pumpkin pie variation.
Also a zucchini spice and simple almond variation using slivered almonds and extract. So excited about these recipes. Maybe even a raisin and bran variation. The possibilities are endless!! Thank you for doing them while foods plant based❤.
I gotta get baking!!
Haha, thank you!! A pumpkin chocolate chip version sounds delicious! I think I will be making that soon! I just did a dried cranberry, chocolate chip and pecan one the other day and it was really good! The possibilities really are endless! Thank you so much for your kind comment, Dena! 🙂
Could you use quick oats instead of rolled? I just have alot of those for breakfasts and would love to skip trip to market and just use what I have. Seems like they would be interchangeable…maybe not as chewy?
Hi Amy, you could try but they might make the cookies a little mushy since they don’t hold their shape as much as rolled oats when baked, since they’re quick cooking. I’d love to know if you try it and they work 🙂
I can’t eat oats (the old fashion or gluten free) any thoughts on a sub for them? Thanks for your time.
P.
Hi Peg, Hmmm, unfortunately I don’t think there is really a great sub since the majority of the cookie is oats. I’ll let you know if I think of something though!
I cannot print the Tropical receipe. It only shows up in the picture but not in type to be printed. Plese address this issue.
Hi Marjorie, I checked and I’m able to print it fine. Maybe it’s your internet browser? You could try copying and pasting it into a word document? I hope that helps 🙂
I made the chocolate peanut butter ones this weekend and they were a big hit with the whole family! Will be trying the carrot ones next!
Made these today with my 5 yr old boy and 8 yr old girl, and everyone loved them, esp their 2 yr old brother! We made the pb chocolate, a version with dried cranberries and dried blueberries, and a banana chocolate chip. Used half almond milk half whole milk, and used regular eggs. Made a pan of bite-sized cookies from the extra batter, baked for about 8 minutes. These are a big hit here and we’ll make them again! Thank you!
That’s so great to hear, Mairin! My one year old loves them too 🙂
It only took me 2 hours to make 4 of these recipes! I’m in love and my 4-yr old & 2-yr old are walking around eating them like real cookies!
I made a few changes to the standard recipe: used whole wheat flour, coconut milk and honey (instead of syrup).
I made the following recipes and just tweaked 2 of them: Banana Bread, Chocolate-Peanut Butter, Cherry-Chocolate Chip (I added chopped almonds) and Tropical (I added unsweetened shredded coconut).
Once these batches are gone, I am going to try a couple of fall-inspired recipes like Orange-Cranberry and Pumpkin Pie!
That’s awesome!! My one year old loves eating them too haha! I’m so glad you and your family enjoyed them! A pumpkin pie one sounds delicious!
What can be used as a substitute for maple syrup?
You could use honey, agave syrup or brown rice syrup. Any sticky sweetener will work 🙂
These cookies are great! I wake up hungry and morning is a very busy time in the am and these are perfect fo getting food into me fast! I’ve made the Chocolate Peanut Butter and Blueberry Lemon ones so far. Very tasty and no sugar crash!!! My family loves them. I’m looking forward to making the rest of them. Also, when I’m making a batch, I make a second “base” ingredient bag. If I’m pressed for time, I just have to add wet ingredients and ingredients specific to that specific cookie.
That’s awesome and so great to hear, Suzanne! I wake up pretty hungry too 🙂 I love the idea of making an extra base recipe! The chocolate peanut butter are one of my favorites!
hi i just printed three of these cookie recipes. i intend to freeze some batches. they seem pretty interesting that is why i chose them but i have a request. Please try to change the print versions of your recipes to fit on one standard A4 page. When i print them they consume two pages to print the whole recipe but there are only three rows on the second one which can totally be adjusted on the first page. sorry for being fussy but i feel a bit sad to think about the environment and that a lot of trees can be saved in the long run if we make a little bit of effort one page at a time. thanx.
Hi, I’m sorry about that. I’ll look into it and see if there anything I can change. Is there an option when you print to just print everything to one page? I haven’t actually printed from my site before, so I’ll have to look into it 🙂
LOVEEE your page and your recipes. Thank you, thank you.
Thanks so much, Julia! I’m so glad you like them! 🙂