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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.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
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.
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.
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.
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.
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 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
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.
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.
Absolutely! They’re perfect for meal prep. Make a batch on Sunday and you’ll have grab-and-go breakfasts all week long.
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.
Depending on their size and your nutritional needs, 2-3 cookies usually make a satisfying breakfast portion that will keep you fueled until lunch.
Definitely! Just adjust the baking time accordingly – smaller cookies will take 12-15 minutes, while larger ones may need 20-25 minutes.
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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
- ¼ cup peanut butter
- ¼ cup maple syrup or honey
- ¼ 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
Start Cooking- 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.
35 people are discussing this recipe.
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?
I haven’t tested them another way but I don’t see why apple sauce wouldn’t work!
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!
We love these cookies! Whenever we have bananas going bad these are our go to. They come together ridiculously quick and are the perfect Saturday morning treat.
Thanks so much for the support,. Marissa!
So so good! Perfect in every way
thank you so much hun
So good and actually healthy! The second time I made them I swapped the chocolate chips for raisins in attempt to be even healthier, but chocolate chips are best.
CHOCOLATE WILL ALWAYS WIN