Healthy Breakfast Cookies - FoodByMaria Recipes

Vegan Breakfast

Healthy Breakfast Cookies

Last Updated:
Healthy breakfast cookies scattered on plates

Prep

10 minutes

Cook

18 minutes

Yield

18

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!

 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”! 

Healthy breakfast cookies spread across multiple plates

Healthy breakfast cookies on a plate

Healthy breakfast cookies stacked on a plate

Breakfast Cookies Recipe stacked on a plate

Why you’ll love these healthy breakfast cookies: 

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
  • Gluten-free: To satisfy all the dietary needs in your household
  • Organic: Made with organic ingredients 
  • So Good: I gave these to four people today and each person said: “wow, these would be perfect for breakfast, they’re so healthy!” 

Breakfast cookies on a plate and on countertop

Breakfast cookies on a plate and on countertop

Breakfast cookies stacked on plates with bag of flour in back

Ingredient Notes: 

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!  

This breakfast cookies recipe is 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. 

How to make breakfast cookies: 

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

Expert Tips & FAQ: 

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

Gluten-Free: Use gluten-free oats to make this recipe entirely gluten-free.

Stack of healthy breakfast cookies on a plate

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

Want even more amazing cookies (even if they aren’t as healthy…)? Check out my recipes for the best chewy Sunbutter Cookies and my ever-popular Double Chocolate Vegan Protein Cookies.

Other breakfast recipes you’ll love 

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For more amazing recipes:

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Close-up of vegan breakfast cookies on a plate

Healthy Breakfast Cookies

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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!
Prep Time 10 mins
Cook Time 18 mins
Course Breakfast & Bowls
Cuisine Vegan
Servings 18

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.

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!

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!

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