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 will be one year 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 sure breakfast cookies were the only reason I survived those first weeks!
WHAT ARE BREAKFAST COOKIES?
I like to think that breakfast cookies are much healthier than regular cookies, andtherefore suitable 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 your own healthy additions, such as protein powder, spirulina powder, nuts, and matcha powder.
HEALTHY BREAKFAST COOKIE INGREDIENTS
For these Healthy Breakfast Cookies, I use one simple base recipe and add different ingredients for each 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 use regular AP, oat, or almond flour. If you switch up the kind of flour, you may have to add a little more or less liquid, 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 made 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 recommend using a plain, unsweetened kind so you don’t add 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
Lemon Blueberry
Carrot Cake
HOW TO STORE AND FREEZE
One of the great things about this Breakfast Cookie Recipe is that it can be made ahead of time and easily stored in the refrigerator or freezer. When storing in 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 as possible. Breakfast cookies stay good in the refrigerator for about 4-5 days and in the freezer for up to 6 months.
Cherry Chocolate
Chocolate Peanut Butter
BREAKFAST COOKIE FREQUENTLY ASKED QUESTIONS
- How many cookies does the recipe make? Depending on how big you make them, each recipe makes about 12 cookies.
- Is 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 same amount of each.
- Can I use an alternative flour in this recipe? I have only tested it using GF AP and regular AP flour. Other readers have heard that it worked great with almond and oat flour. Coconut flour will not work because it is very absorbent, and the cookies will be super dry.
- Can I reduce the sweeteners in cookies? Several readers have told me 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 I didn’t answer? Ask me in the comments below and I will get back to you ASAP.
Banana Bread
Tropical
RECIPE TIPS, TRICKS AND ADDITIONS
- This scoop is awesome for measuring them out! And parchment paper helps them to not stick.
- If you’re looking for an even lower-sugar option, try these Naturally Sweetened Breakfast Cookies (6 ways)!
- 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
Check Out Exactly How I Make These Healthy Breakfast Cookies Below:
LOOKING FOR MORE HEALTHY VEGAN BREAKFAST RECIPES?
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***Click here for all breakfast cookie nutritional information!***
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Healthy Make Ahead Breakfast Cookies
- Total Time: 25 minutes
- Yield: 12 1x
- Diet: Vegan
Description
These Healthy Breakfast Cookies are all super easy to make and great for an easy breakfast or healthy afternoon snack!
Ingredients
Lemon Blueberry
- 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)
Carrot Cake
- 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
Cherry Chocolate
- 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)
Chocolate Peanut Butter
- 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
Banana Bread
- 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
Tropical
- 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.
Notes
ALL NUTRITIONAL INFORMATION IS LINKED RIGHT BEFORE FIRST FLAVOR.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast, Gluten Free, Vegan
- Method: Oven
- Cuisine: American
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I have made three versions a few times now- banana nut, carrot cake & chocoPB. I have made them with AP flour, GF flour & WW flour. All work well. This is a great snack-cookie. Thanks so much!
(I use an egg, almond milk, brown sugar & true maple syrup in my recipes).
That makes me so happy to hear!! Glad you are enjoying them!