These Healthy Breakfast Cookies are easy to make and great for a make ahead breakfast or afternoon snack. Today I’m sharing my favorite breakfast cookie recipe plus six delicious variations!
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!
WHAT ARE BREAKFAST COOKIES?
I like to think that breakfast cookies are cookies that are much healthier than regular cookies so we can eat them for breakfast 🙂 These breakfast cookies do contain some sugar but not nearly as much as a regular chocolate chip or sugar cookie. They are packed with healthy oats and different fillings and you can easily add in your own healthy additions, such as protein powder, spiralina powder, nuts and matcha powder.
HEALTHY BREAKFAST COOKIE INGREDIENTS
For these Healthy Breakfast Cookies, I have one simple base recipe and then I add in different ingredients for each different flavor. Once you have the base recipe down you can make whatever flavors you like!
- Old Fashioned Oats – I always use rolled old fashioned oats for this recipe and have never tried it with quick cooking oats or steel cut oats.
- Flour – I made these with gluten free all purpose flour. You could also regular AP flour, oat flour and almond flour. You may have to add a little more or less liquid if you switch up the kind of flour but they should still turn out!
- Coconut Sugar – I used coconut sugar as one of the sweeteners in this recipe. You could also use brown sugar instead.
- Pure Maple Syrup – I was making these vegan so I used maple syrup but honey could also be used.
- Plant Based Milk – Any plant based milk will work (or even regular milk) I just recommend using a plain, unsweetened kind so you aren’t adding any extra sugar to the recipe.
- Vegan Egg Substitute – I used a flax egg for this recipe because flax is really good for you, but any vegan egg substitute would work.
- Cinnamon & Vanilla Extract – For extra flavor and sweetness.
- Salt & Baking Powder
HOW TO STORE AND FREEZE
One of the great things about this Breakfast Cookie Recipe is that they can be made ahead of time and easily stored in the refrigerator or freezer! When storing in both the refrigerator and freezer, I recommend storing in an airtight container, such as a ziplock bag or Tupperware container. Try to get as much air out of the ziplock back as you can. Breakfast cookies stay good in the refrigerator for about 4-5 days and in the freezer for up to 6 months.
Chocolate Peanut Butter
BREAKFAST COOKIE FREQUENTLY ASKED QUESTIONS
- How many cookies does the recipe make? Each recipe makes about 12 cookies depending on how big you make them.
- Are there nutrition information for each recipe? Yes! I have linked to the page with all the nutrition information right here.
- Can I make them using a real egg and cow milk? Yes, just use the exact same amount of each.
- Can I use an alternative flour in this recipe? I have only tested this recipe using GF AP and regular AP flour. I have heard from other readers that the recipe worked great with almond flour and oat flour. Coconut flour will not work because it is very absorbent and the cookies will be super dry.
- Can I cut down on the sweeteners in cookies? I’ve had several readers tell me that they used less sweetener and the cookies turned out well. I also have a naturally sweetened breakfast cookie recipe that uses just date paste as the sweetener.
- Why were my breakfast cookies so dry? I can’t say for sure since I wasn’t in the kitchen with you, but you could always add a little extra milk if your mixture seems too dry.
Have a question that I didn’t answer? Ask me in the comments below and I will get back to you ASAP!
RECIPE TIPS, TRICKS AND ADDITIONS
- This scoop is awesome for measuring them out! And parchment paper helps them not stick.
- If you’re looking for an even lower sugar option, check out these Naturally Sweetened Breakfast Cookies (6 ways)!
- Some mix in suggestions if you want a little boost:
Check Out Exactly How I Make These Healthy Breakfast Cookies Below:
LOOKING FOR MORE HEALTHY VEGAN BREAKFAST RECIPES?Print
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