The words “healthy” and “cookies” don’t usually go hand-in-hand. However, cookies and breakfast are a bit of a nontraditional pair as well. But let me tell you, these healthy breakfast cookies are the perfect breakfast when you’re on-the-go. They’re easy to make, delicious, and loaded with healthy ingredients to kick start your day on the right foot. 

You know me, I’m always on-the-go. However, the morning is one of the most important times of day for me because I feel the most productive. I’ve talked about how I’m a proud member of the “5 am Club” in previous posts and despite getting up early, there still sometimes isn’t enough hours in the day to fit me-time in, work, gym, Andrew time, and the list goes on and on. That’s why I love easy recipes like this one that helps me get a healthy dose of nutrients in and not skip meals because I’m “too busy”! 

Why you’ll love this recipe 

I don’t feel like I need to say much to sell you on these. As I was saying, if I could have any excuse to eat cookies for breakfast and not feel guilty about it, then damn, I’m doing it. This recipe is: 

• Easy to make – they only take 20 minutes total from start to finish
• The most delicious things on the planet
• Gluten-free
• Made with organic ingredients 
• People pleasers! I gave these to four people today and each person said: “wow, these would be perfect for breakfast, they’re so healthy!” 

The ingredients that put the “healthy” in these breakfast cookies 

For this recipe, I teamed up (sponsored) with my friends at Bob’s Red Mill. As you know, I love their products and they always have such a good selection of all the ingredients I could possibly need at Whole Foods. For these Healthy Breakfast Cookies, I used Bob’s Almond Flour. Using almond flour versus regular flour is not only healthier, but it also makes these breakfast cookies gluten-free. Bob’s makes their almond flour with ground whole, organic almonds (skin intact). By keeping the skin intact, they are leaving all those wonderful antioxidants intact as well. 

Of course, there is a lot of other healthy ingredients in these magical cookies too that deliver in the health department. Some of the superstars are: 

• Chia seeds: These bad boys are high in quality protein, fibre, antioxidants + more!
• Flax seeds: Full of Omega-3’s, fibre, and can help reduce blood pressure, cancer risk & cholesterol. 
• Pumpkin seeds: Also high in antioxidants, helps improve prostate & bladder health, high in magnesium + fibre!
• Oats: Are not only filling but high in fibre & surprise… antioxidants! (I sense a trend here) 
• Almond butter: Antioxidants, healthy monounsaturated fats our bodies need, and you get the point, these ingredients are HEALTHY!  

These Healthy Breakfast Cookies are no joke. Eat three and you’re sorted! Throw them in your purse for an on-the-go snack. Pack them in your gym bag when you need a burst of energy. There is everything you’ve ever wanted in these cookies and they only take 5 minutes to put together, and 15 minutes to bake. After all, breakfast is one of the most important meals of the day, so when you don’t have time to make something fancy, these are perfect. 

Other breakfast recipes you’ll love 

• Banana Bread Granola 
• Healthy Breakfast Granola Bowl
• Vegan Breakfast Burrito
• Easy Fluffy Pancakes with Homemade Berry Simple Syrup
• Banana Chocolate Chip Muffins

What are some of your favourite healthy (and quick) breakfast recipes? Share them below! I’d love to try them out. 

Healthy Breakfast Cookies

★★★★★ 5 from 6 reviews

• Author: Maria Koutsogiannis
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 18
• Category: Breakfast & Bowls
• Cuisine: Vegan

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Description

These easy (and healthy) breakfast cookies are perfect when you’re too busy to cook but don’t want to skip the most important meal of the day!

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Ingredients

2 mashed ripe bananas

1 cup Bob’s Red Mill Almond Flour

1 cup Bob’s Red Mill Rolled Oats

2 tbsp. Bob’s Red Mill Chia Seeds

2 tbsp. Bob’s Red Mill Flax Seeds

1/4 cup peanut butter

1/4 cup maple syrup or honey

1/4 cup Bob’s Red Mill Pumpkin Seeds

1 tsp baking powder

1 tsp cinnamon or as desired (optional)

1 tsp vanilla

pinch of salt

1 cup chocolate chips or chocolate chunks

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Instructions

Preheat oven to 350F and line two baking sheets with parchment, lightly grease them with coconut oil spray.

Into a medium-sized bowl combine all your ingredients and mix well using a wooden spoon.

Using a small ice screen scoop measure out the batter and roll into balls, then flatten to create a cookie-like shape.

Place a maximum of 12 cookies per tray and bake for 18 minutes or until they are tooth-pick test approved.

Eat immediately or cooled.  Both ways are fabulous.

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Notes

The cookies will last up to 1 week in a tight-sealed container on the counter.

Use gluten-free oats to make this recipe entirely gluten-free.