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Healthy Make Ahead Breakfast Cookies – 6 Ways

225 Comments Breakfast, Dairy Free, Gluten Free, Home- Featured, Kid Friendly, Vegan

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’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

Healthy Make Ahead Breakfast Cookies - 6 Ways- Lemon Blueberry

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Lemon Blueberry – Healthy Make Ahead Breakfast Cookies

  • Author: She Likes Food
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Breakfast, Gluten Free, Vegan
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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
  • 1/2 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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Carrot Cake – Healthy Make Ahead Breakfast Cookies

  • Author: She Likes Food
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Breakfast, Gluten Free, Vegan
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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

  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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Cherry Chocolate – Healthy Make Ahead Breakfast Cookies

  • Author: She Likes Food
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Breakfast, Gluten Free, Vegan
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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

  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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Chocolate Peanut Butter – Healthy Make Ahead Breakfast Cookies

  • Author: She Likes Food
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Breakfast, Gluten Free, Vegan
Print Recipe

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

  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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Banana Bread – Healthy Make Ahead Breakfast Cookies

  • Author: She Likes Food
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Breakfast, Gluten Free, Vegan
Print Recipe

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

  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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Tropical – Healthy Make Ahead Breakfast Cookies

  • Author: She Likes Food
Print Recipe

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

  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

 

Naturally Sweetened Breakfast Cookies – 6 Ways

 

*This post contains affiliate links, thank you so much for helping to support She Likes Food!

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Comments

    • 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!

      Reply

    • 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.

      Reply

        • 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!

          Reply

        • Amy thanks for asking! I myself am allergic to coconut and its terrible that so many healthy recipes have coconut oil or coconut sugar or coconut flour. Its impossible for me to eat healthy! lol.

          Reply

          • Well lucky you cause you can actually replace almost any coconut product with something else – coconut oil for a different oil (avocado oil, almond oil), coconut sugar with brown or raw sugar, and coconut flour with another flour (almond?) – pretty simple in fact 🙂

      • 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.

        Reply

    • 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.

      Reply

    • 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. 🙂

      Reply

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

      Reply

      • I just made the lemon blueberry cookies and actually forgot the flour! ???? They turned out moist and my husband loved them!

        Reply

        • That’s funny!! Good to know they still work without flour, haha! And glad your husband liked them 🙂

          Reply

        • 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!!!

          Reply

    • 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.

      Reply

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

    Reply

  6. 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

    Reply

    • 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.

      Reply

      • 28 grams of carbs is actually a good amount of carbs for a diabetic diet. The average count per meal is 40 – 60.

        Reply

  11. 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…

    Reply

    • 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!

      Reply

      • 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!

        Reply

      • 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

        Reply

    • 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.

      Reply

      • That’s great to hear, Nichole!! And nice to know that brown rice flour works! So glad you liked them 🙂

        Reply

    • 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.

      Reply

      • 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. 🙂

        Reply

    • 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 🙂

      Reply

  14. 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.

    Reply

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

      Reply

    • 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.

      Reply

    • 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!

      Reply

      • With the subject of adding a protein powder, do you think subbing the flour with quinoa would work? (Or adding mashed black beans somehow?)

        Reply

  18. 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…

    Reply

    • 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 🙂

      Reply

    • 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.

      Reply

    • 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.

      Reply

  19. 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!❤️

    Reply

    • 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 🙂

      Reply

    • I have used baby food dates as a sweetener in baked goods before and it has worked out really well.

      Reply

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

    Reply

  21. 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!!!!

    Reply

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

      Reply

  22. 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!

    Reply

    • 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! 🙂

      Reply

  23. 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.

    Reply

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

      Reply

  24. 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.

    Reply

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

      Reply

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

    Reply

  26. 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 =/

    Reply

    • 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 🙂

      Reply

  27. Many people are going low carbs and hiigh fat, i am going to try this using almond flour, coconut flour… wish me luck lol

    Reply

  28. 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.

    Reply

    • 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!

      Reply

      • 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?

        Reply

  29. 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?

    Reply

    • 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 🙂

      Reply

        • 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.

          Reply

    • No reason, I just don’t love raisins haha 🙂 You can absolutely add the to any of the cookies though!

      Reply

  33. 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!!

    Reply

    • 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! 🙂

      Reply

  34. 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?

    Reply

    • 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 🙂

      Reply

    • 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!

      Reply

  36. I cannot print the Tropical receipe. It only shows up in the picture but not in type to be printed. Plese address this issue.

    Reply

    • 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 🙂

      Reply

  37. 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!

    Reply

  38. 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!

    Reply

  39. 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!

    Reply

    • 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!

      Reply

  41. 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.

    Reply

    • 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!

      Reply

  42. 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.

    Reply

    • 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 🙂

      Reply

  44. HI. I’ve been wanting to try these cookies for a while and finally got around to it today. I really wanted to do the blueberry lemon (working from the top down, right? ????), but I live in Jamaica, and we don’t grow blueberries. Since fresh is always better, My mulberry tree was bearing so I subbed those, honey for maple and brown sugar for coconut. Also added a few chia seeds. They are in the oven now, so here’s to hoping … But you know when you look at the raw product and just know they will be good? I’m looking forward to trying them. Thanks for this post.

    Reply

  45. Would you, by any chance, have the calories count per cookie… these sound delicious but I’m working hard on weight loss here.
    Thank you very much!

    Reply

    • Hi Diane, there is a link right before the first recipe that lists all the nutritional information 🙂

      Reply

  46. Is the basic dough supposed to be very firm? Or am I not using an ough liquids then? Sorry I have to recalculate al measurements to grams and millilitres so hope I did this wright.

    Reply

    • Hi Cindy, not super firm, but not really liquidy either. It’s easily shaped into a cookie and doesn’t spread apart. I hope that makes sense 🙂

      Reply

      • I head to knead it like a dough. So the first 2 batches were a little dry. After I added some moreason milk and it was better. Think something did went wrong with the recalculating but they were still very good.

        Reply

  47. First day of school, January 2nd, 2018☺ WOW! Amazing! I prepared orange cranberry flavor. I can’t wait to try other recipes too.. Thank you sooo much Izzy! Love your recipes. ???? ????

    Reply

  48. These are really good! I used egg and oat milk (something new at the grocery store!) as I also have dairy (lactose and casein intolerance along with the gluten intolerance) and made the blueberry lemon and cherry chocolate so far. do find them just a bit dry, so wonder if I should increase the oat milk just a bit? I’m going to make the tropical ones next. Thanks for a great breakfast recipe!

    Reply

    • I’m so glad you liked them, Debbie! Yeah, I would just add a little more milk next time 🙂 I hope you enjoy the tropical ones!

      Reply

  49. Thanks for these! Everything else I looked at had nut butters in them, which is lot more like lunch than breakfast to me!
    From reading what you say, I think you care about such things, so I’m mentioning them. I’m not on a soap box; I have mixed feelings myself. Feel free to delete my comment if you don’t want it here.I suspect you use parchment paper for the same reasons I did: non-toxic, low environmental impact. In fact, it turns out that much of it is made from bleached paper and thus releases dioxins. OK, so unbleached parchment paper. Oops…they’re all coated with silicone or quilon. You definitely don’t want quilon. And paper making is very far from environmentally friendly. What to do? I haven’t done and don’t have the resources to do a cradle to cradle analysis of coated parchment paper over silicone mats, so I decided this way: silicone is inert, as far as we know. No toxin leaching. It’s derived from a natural product – silicon. Not to say it’s innocent; it doesn’t break down to silicon! But it’s reusable. Paper breaks down, but paper manufacturing is horrendously polluting and wastes mountains of water (I know – disappointing). Toxins may leach. I only use the paper once.I chose the long-lasting silicone mats. But if I were choose paper, it would be unbleached and coated with silicone – which is more expensive – and not quilon. End of the interruption. Thanks again for sharing your recipes!

    Reply

    • Hi Melody, I appreciate your comment 🙂 I actually recently started using a silicone mat instead of parchment paper and I’m loving it!

      Reply

  51. I am so delighted I just found your website on Pinterest! I so appreciate the time you take and the love that you put into sharing your delicious healthy recipes-thank you! I eat TOTALLY healthy and am trying to get my husband to do the same. We both have developed food/environmental sensitivities/allergies and it is not necessarily easy to find DELICIOUS recipes that are within our limitations. While I don’t have a sweet tooth like my husband, he is looking forward to me trying your recipes, including the savory ones and I am too. My following comments are honestly not meant to be critical. My intention is to purely educational. My health journey has taken years to evolve and it extends to beyond the whole foods I put into my body. It has morphed into what I put ON my body and my family as well as what I INHALE on a daily basis. This has extended to totally ridding my house of toxins in my beauty and cleaning products. Our skin is the largest organ on our bodies right?! If we eat healthy but yet apply products that are riddled with toxins on our bodies with makeup, shampoo, body lotions/cleansers and baking products, then we are poisoning ourselves and our precious children. That sounds pretty drastic doesn’t it? I suggest it is! I believe none of us would KNOWINGLY poison ourselves or our children, but yet we do this every day. Just to have toxic cleansers etc IN our house, we not only are incorporating them INTO our laundry, our dishes, our carpets….you name it, we BREATHE it in every time we open that bottle/jar. And just by sitting on the shelf, the toxins leach out of the bottles into the air we breathe. More precise to my point as it relates to baking….. you suggest using silicone baking cups, parchment paper and cooking spray. If one does their research, they will find all of these products are toxic. Who would have thought right? The toxins that are in these products (but they sure are convenient), are being released during the baking process into these yummy healthy foods you have so lovingly created and into your lungs when you open the oven door. For me…that puts a whole different spin on them being healthy. Here I am baking this yummy sounding food, thinking I am doing something really good for myself and my family right? All things considered, I’m not????. I realize not everyone cares or wants to take the time to incorporate total health into their lives. But maybe just like me at one point in my journey to health, others will come to the understanding that they have not even considered these components that are bombarding their health and literally killing some of us and giving the rest, chronic illnesses. As a counter to the silicone products out there, one could use aluminum non stick baking products (just like our mothers and grandmothers used before the food industry found clever ways of poising us in the name of convenience). There is bleach free parchment paper available and if you want nonstick cooking spray, just grease the cupcake pan with a healthy oil such as coconut, avocado or olive (not corn oil). Have you not seen the research on GMO’s? ???? I realize there are those that think I am way too anal. I thought this of others as well, until my sensitivities/allergies forced me to think and live healthier. I am disappointed I didn’t realize this much earlier in my life as I most likely wouldn’t have all the issues I have, including my body’s reactions to something as simple as a dryer sheet. All this has forced me to dig deeper to understand what caused these reactions/health issues in the first place. I encourage you to start reading labels, then look up the ingredients and make your own decisions for you and your family. EWG is a great resource! Izzy….if you are so inclined, you can incorporate even more healthy living into your blog????. What an even greater addition to your healthy recipes! Someone may just thank you for opening their eyes????. The others will just ignore, as is their choice and was mine unfortunately, at one point in my life. Wishing you all TOTAL healthy living!

    Reply

  52. Will it be ok to add brewers yeast to these recipes to make lactation cookies for my sister? If so, how much?
    Love these ❤

    Reply

    • I love eating these as a lactation cookie! I add 1 ½ tablespoons of brewers yeast, any more and you can really taste the yeast. I also add about a tablespoon more flax meal to help milk production. They have helped keep my supply up, and are so delicious! Thanks for such a great recipe!

      Reply

  53. I was just wondering are these ingrediants measured in American measurements? Because I’m Australian and need to convert them if they are 🙂

    Reply

  55. These are amazing!!! I used milk, egg and brown sugar and they baked a bit longer than called for, but they are wonderful. I am on my 4th batch, preping for the up coming school year. I have a hard time eating breakfast if I have to do more than grab it on my way out the door, which leads to some pretty unhealthy breakfasts sometimes (and hitting a vending machine mid morning because I didn’t grab anything…)
    I tried another persons version of breakfast cookies and they were mushy. These are awesome!!!

    Reply

    • I’m so glad to hear you like them, Katie!! I am the exact same way with breakfast haha, it’s so much easier if it’s already prepared. Thank you so much for your comment 🙂

      Reply

  56. Thank you so much for this recipe! I used oat flour, brown sugar, black strap molasses, egg and almond milk (cuz’ that was what was in the pantry) and they came out great! We have already made 4 different kinds. I am a children’s pastor and am planning on making up a bag of the dry ingredients for each of our families for back-to-school. My kids are grown now and often eat breakfast on the go, these are a perfect thing to take on the bus. The comments above were so helpful too. I love that everyone chimed in to help make this recipe easy and versatile. Thanks!!

    Reply

    • Yah! I’m so glad to hear that you are enjoying these! That’s such a great idea to make a bag of dry ingredients to give away! My little ones love these! 🙂

      Reply

  57. I just made the the cherry chocolate and they are very delicious! I used almond flour and goji berries instead of dried cherries. Can’t wait to try the other flavors! My boyfriend loved them as well.

    Reply

  58. I have been wanting to make breakfast bars an-d U think your recipes will work. I am especially excited about trying the Cherry Chocolate Chip recipe.

    Reply

  59. I added 2 Tbsp. Of protein powder & instead of using the maple syrup, I used the brown rice syrup & I used a regular egg. Mine came out dry. Was it due to the protein powder? Should I have added more moist ingredients when adding Protein powder?

    Reply

    • Hi Stacey, it definitely could have been the addition of the protein powder. I’d trying adding a little more milk to balance it out. I hope that helps!

      Reply

  60. Hello, if I were to add protein powder how much would I add and do I need to modify any other ingredients if I do add the powder? Thank you.

    Reply

    • I think if you just add a couple of tablespoons you shouldn’t need to modify anything else. Unless they look pretty dry and then I’d just add a little bit more almond milk 🙂

      Reply

  61. Hi Izzy, I’d like to try these cookies. They look delicious for busy morning. Can I opt out Maple syrup or any sticky sweetener? What will happen with the cookies?
    Thanks

    Reply

    • I think that would be fine! These cookies are pretty adaptable so you shouldn’t need to change anything else 🙂

      Reply

  62. Lastnight i read the recipes and tried them out with my 3.5 uear old helper. Easy to make and adapt. I made the lemon blueberry and carrot cake. For the first i used garbanzo flour and the latter i used almond flour. I also used all agave insted of coconut sugar because i didn’t have any. I forgot the agave is sweeter quite a bit sweeter than coconut sugar so both came out sweeter than i prefer, but my family luvs Ha! The garbanzo flour came out well but the carrot with almond flour came out much more mois, almost like cake. Experiments like this are challengi g unless one uses the very same recipe. Both dried blueberries and garbanzo can absorb more liquid, where as carrot actually provides moisture and the almond flour to wheat flour sub is 1:1 ratio.
    After makngi these i read your naturally sweet recipes, much more to my preferance and i will play around with flavors.
    Thanks so much

    Reply

  64. I used Carr’s sugar free pancake syrup in place of maple syrup and protein powder in place of flour. Used 1 real egg. Loved them!!

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  66. Can I just leave out the sugar all together in these recipes? Trying to stick to below 5g of added sugar in my meals. Thank you!

    Reply

  67. I made the banana ones and added chia, flax, and hemp. I also used honey instead of syrup and coconut flour instead of all-purpose and carbmaster milk.

    Here is the nutrition if anyone is interested for what I made.

    Reply

    • Hmm, the link didn’t post. Here it is copied.

      Nutrition Facts
      Serving size: 1 cookie
      Servings: 32
      Amount per serving
      Calories 86
      % Daily Value*
      Total Fat 2.6g 3%
      Saturated Fat 0.3g 1%
      Cholesterol 0mg 0%
      Sodium 9mg 0%
      Total Carbohydrate 13.3g 5%
      Dietary Fiber 2.4g 8%
      Total Sugars 3.5g
      Protein 2.6g
      Vitamin D 0mcg 0%
      Calcium 27mg 2%
      Iron 1mg 5%
      Potassium 102mg 2%

      Reply

  68. Just made the Banana Bread cookies. These are sooo yummy!!
    Made a few substitutions though, but basically the same. I did use honey instead of maple syrup and an egg instead of the flax egg. I used unsweetened coconut milk for the non-dairy milk, rice flour for a gluten free flour, organic raw sugar instead of the coconut sugar, and almond extract instead of the vanilla. I also threw in 3 Tbsp of Hemp seeds. In the second batch I also added some unsweetened shredded coconut.
    Thanks for your contribution to my “gluten free recipes that taste good” file.

    Reply

  69. I just made a batch of these and my signifcant other and I liked them a lot. We’re about to go on a week long camping trip, and I was wondering how long these would keep. Any suggestions for storage? Thanks in advance.

    Reply

    • I’m so glad you both enjoyed them! If you have a cooler I would probably put them in the cooler but if not, I think they would last a few days just in an airtight container 🙂

      Reply

  70. Hi! I just wanted to share I made the chocolate cherry cookies! I used 1/8 cup of plain white sugar instead of coconut sugar, a regular egg instead of flax, and honey instead of maple syrup. And I added 1/4 cup of Bob’s Red Mill Whey Protein, 1/8 cup of chia seeds, and and 1/8 cup of ground flax. The texture came out similar to a granola bar and a bit like a no bake cookie. They’re a great little snack with 192 calories, 7 grams of protein and 30 grams of carbs. Thank you so much!

    Reply

  71. Thank you for these breakfast cookie recipes, add in ideas, and approx. nutritional info. This is just what I’ve been looking for as my family has been wimpy on breakfast lately. We made the lemon blueberry ones and the flavor was tops! The kids really liked them – me too. It encourages me to try flax eggs for them next time. Well done.

    Reply

  72. These cookies are ingenious! It seems as if I am always running around with two teenagers in my home. These cookies are perfect for on-the-go! Thank you so much!

    Reply

  73. I made all of these today and then made up mixed dozens for my new neighbors, to take into the office with me Monday and to give to our theater seat mates that gave us their extra Cinderella tickets. It’s a super easy recipe and fairly inexpensive to do in such a large quantity. Thanks!

    Reply

  74. In the recipe where it says ‘3/4 cups of flour’ does that mean 3 quarters of a cup? or 3 to 4 cups? It’s quite confusingly worded.

    Reply

  75. I made a batch of the cherry chocolate chip cookies and everyone LOVED them. My dad called them “phenomenal!” They’re filling, moist, and perfectly sweet and cinnamon-y.
    Thank you so much for these delicious recipes! I’ll be making these for the rest of my life 🙂

    TIP: I used oat flour instead of wheat or GF flour. Additionally, oat flour can be swapped with millet flour cup-for-cup. Both flours are relatively inexpensive, so they’re perfect for gluten free baking! Just scan the ingredients and allergen information to make sure they do not include gluten.

    Again, thanks for sharing the recipes!

    Reply

    • I’m so glad you liked them!! And love the tip about using oat flour instead of regular flour, so smart!

      Reply

  76. I made the cherry chocolate version this weekend. They are incredible! Thank you for posting recipes. I did substitute a duck egg because I love them for baking. Going to try adding protein powder next time

    Reply

  79. I have never heard of coconut sugar. Where does one buy it? I don’t think I have seen it in local stores. Is there something else you may use as a good substitute if you cannot find it?

    Reply

    • I can usually find it in the baking section of most grocery stores. If you can’t find it, just use regular brown sugar instead 🙂

      Reply

  80. I made the carrot cake flavor–five stars! I’m not vegan so I just used regular milk and egg, and I didn’t have coconut sugar so I just used brown (and I reduced to 3 tablespoons). I also made them a bit smaller and got 20 cookies out of these. I did add a tablespoon each of chia, flax, and hemp seeds, just for extra nutrition.I love that I finally found a healthy cookie that doesn’t require banana! I love the gingery taste. I was tempted to up the spices because 1/4 teaspoon seemed like so little, but I’m glad I stuck with the recipe because it was just right. Will be making these again! It’s the perfect mid-morning snack. I’m looking forward to also trying the chocolate peanut butter.

    Reply

  81. What flour did you use? I used coconut GF flour….my carrot cake were very dry. I used unrefined coconut sugar. I have no idea where I went wrong..even mixing…I could tell it as very dry. So Im thinking flour…was the issue.

    Reply

    • I’ve made them with regular flour and gluten free AP flour. Coconut flour sucks up a lot of liquid and usually can’t be substituted 1:1 in a baking recipe. That is most likely why they were dry.

      Reply

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