Healthy Breakfast Cookies

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Healthy Breakfast Cookies

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Healthy breakfast cookies scattered on plates

Prep

10 minutes

Cook

18 minutes

Yield

18

🍪 These easy 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!

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. 

❤️ Why You’ll Love Healthy Breakfast Cookies

  • Easy: These Healthy Breakfast Cookies only take 20 minutes total from start to finish.
  • Gluten-free: To satisfy all the dietary needs in your household, these cookies are gluten-free.
  • So Good: I gave these to four people today, and each person said: “Wow, these would be perfect for breakfast, they’re so healthy!”.
Healthy breakfast cookies stacked on a plate

🍲 Ingredients

Almond Flour – 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. 

Chia seeds – These bad boys are high in quality protein, fiber, antioxidants + more! They add a delightful crunch while providing omega-3 fatty acids and help create a satisfying texture that keeps you full longer.

Flax seeds – Full of Omega-3’s, fiber, and can help reduce blood pressure, cancer risk & cholesterol. These tiny powerhouse seeds add a subtle nutty flavor while boosting the nutritional profile of your breakfast cookies with essential fatty acids and lignans.

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Almond Butter – Antioxidants, healthy monounsaturated fats our bodies need, and you get the point, these ingredients are HEALTHY! The almond butter provides richness and helps bind the cookies together while adding protein and heart-healthy fats that keep you satisfied all morning long.

Healthy breakfast cookies on a plate

👩‍🍳 How to Make Healthy Breakfast Cookies

  1. Preheat oven to 350F and line two baking sheets with parchment, lightly grease them with coconut oil spray.
  2. In a medium-sized bowl combine all your ingredients and mix well using a wooden spoon.
  3. Using a small ice screen scoop measure out the batter and roll into balls, then flatten to create a cookie-like shape.
  4. Place a maximum of 12 cookies per tray and bake for 18 minutes or until they are tooth-pick test approved.
  5. Eat immediately or cooled. Both ways are fabulous.

🪄 Tips and Tricks

  • Consistency Check: The dough should hold together when pressed, but not be too wet or dry.
  • Even Sizing: Use a cookie scoop for uniform cookies that bake evenly.
  • Don’t Overbake: Remove when edges are set but centers still look slightly soft.
  • Texture: Let them cool completely for the best texture – they firm up as they cool.


🗒 Substitutions

  • Oats: Use gluten-free oats to make this recipe entirely gluten-free.
  • Almond Flour: You can use other flours as you wish, just make sure that you look at if it’s a 1:1 substitution because not all flours are equal.
  • Fruit: Add dried fruit like raisins or cranberries to these cookies, if you wish. They can also be a great replacement for the chocolate chips/chunks.
Breakfast cookies on a plate and on countertop


🗒 Other Breakfast Recipes

👝 How to Store Leftovers

The cookies will last up to 1 week in a tightly sealed container on the counter. They are also great when frozen. Freeze any leftovers and let them thaw on the counter when you’re ready to eat.

🤔 Common Questions

What makes these breakfast cookies healthy?

Use wholesome, healthy ingredients. Most cookie recipes have lots of sugar and butter; these cookies eliminate those unhealthy ingredients and replace them with healthy sweeteners like maple syrup or honey.

How to know when cookies are done baking?

Stick a toothpick into the cookie, and if batter comes out on the toothpick, they need a bit more time. A good rule of thumb is that if you notice the edges starting to go brown, they are done. Cookies will continue to bake when they’re sitting on a hot baking sheet out of the oven.

Can I meal prep these healthy breakfast cookies?

Absolutely! They’re perfect for meal prep. Make a batch on Sunday and you’ll have grab-and-go breakfasts all week long.

What makes these cookies healthy enough for breakfast?

They’re packed with protein from almond flour and almond butter, healthy fats from nuts and seeds, fiber from oats and chia seeds, plus natural sweeteners instead of refined sugar.

How many cookies should I eat for breakfast?

Depending on their size and your nutritional needs, 2-3 cookies usually make a satisfying breakfast portion that will keep you fueled until lunch.

Can I make these cookies smaller or larger?

Definitely! Just adjust the baking time accordingly – smaller cookies will take 12-15 minutes, while larger ones may need 20-25 minutes.

Healthy Breakfast Cookies

5 from 1 vote
🍪 These easy 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!
Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast & Bowls
Cuisine Vegan
Servings 18
Shop Ingredients on Jupiter

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.

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.
Review This Recipe Let us know how it was!
Sharon M

María I’m allergic to bananas. Could I substitute them for something else as they look delicious and I’d love to try making them?

Maria Koutsogiannis

I haven’t tested them another way but I don’t see why apple sauce wouldn’t work!

Ellen L

5 stars
Really easy to throw together. Kids and adults both loved them.

Maria Koutsogiannis

This makes me so happy!

McMillan David

Are you the same Maria that has a space at the West Jefferson farmer’s market? I went by this morning for my cookies and you weren’t there.☹️ R u ok?

Dee West

These look amazing! Just wondering if I could substitute almond flour for something else, maybe coconut/gram/spelt? Thanks!

Maria Koutsogiannis

You would try!! I haven’t tried/tested them this way but I don’t see that being an issue!

Stephanie S

Have made these cookies many times and love them! They’ve gone into the favourites recipe binder! Moist, flavourful and super easy to make! Thanks Maria!

Maria Koutsogiannis

Thank you so much, Stephanie!

Jamie Pacheco

These are so good! So easy to make, and so so yummy. I have been making them on repeat to always have on hand.

Maria Koutsogiannis

Thank you so much hun!

Chelsy Ramos

These are the only cookies I’ve been eating during the past 4 months of quarantine. They’re my go-to when I’m craving something sweet and the only thing I bake because it’s so easy to make (I don’t bake). I always make extras for my family and so I can snack on them during the week. I work at a health store and I’m always tempted to buy the Sweets from the Earth vegan cookies but I had to stop munching on them because they have way too much sugar! I never feel guilty eating these because they’re so healthy. Maria Koutsogiannis, you are the best for sharing this recipe!!!

Maria Koutsogiannis

Thank you sooo much for your support, Chelsy!!! This makes me so so so happy!

5 from 1 vote
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