30 Minute Meals
Healthy Breakfast Cookies
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!”
🍲 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, fibre, antioxidants + more!
Flax seeds – Full of Omega-3’s, fibre, and can help reduce blood pressure, cancer risk & cholesterol.
Almond Butter – Antioxidants, healthy monounsaturated fats our bodies need, and you get the point, these ingredients are HEALTHY!
👩🍳 How to Make Healthy Breakfast Cookies
- Preheat oven to 350F and line two baking sheets with parchment, lightly grease them with coconut oil spray.
- In 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.
🗒 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 to the chocolate chips/chunks
🗒 Other Breakfast Recipes
- Banana Bread Granola
- Healthy Breakfast Granola Bowl
- Vegan Breakfast Burrito
- Easy Fluffy Pancakes with Homemade Berry Simple Syrup
- Banana Chocolate Chip Muffins
- Bagel Sandwich Recipe
👝 How to Store Leftovers
The cookies will last up to 1 week in a tight-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
Use wholesome, healthy ingredients. Most cookie recipes have lots of sugar and butter, these cookies eliminate those unhealthy ingredients and replace them with healthy sweetener like maple syrup or honey.
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.
Healthy Breakfast Cookies
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
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.
Really easy to throw together. Kids and adults both loved them.
This makes me so happy!
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?
These look amazing! Just wondering if I could substitute almond flour for something else, maybe coconut/gram/spelt? Thanks!
You would try!! I haven’t tried/tested them this way but I don’t see that being an issue!
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!
Thank you so much, Stephanie!
These are so good! So easy to make, and so so yummy. I have been making them on repeat to always have on hand.
Thank you so much hun!
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!!!
Thank you sooo much for your support, Chelsy!!! This makes me so so so happy!