These Healthy Breakfast Cookies are easy to make and great for a make-ahead breakfast or afternoon snack. Today, I’m sharing my favorite breakfast cookie recipe, plus six delicious variations!
I’ve been feeling a little sentimental lately. My little boy will be one year old in just a few weeks, and I’m not sure where the time went. It’s crazy thinking about those first few weeks home with him and what an adjustment it was. I had a really long and difficult labor and it took me a while to recover. The first two weeks home it seemed like we were constantly going to appointments. Pediatrician appointments for Elijah and doctor appointments for me. Not only did I not feel like cooking anything, I had no energy and was emotionally drained. I’m sure breakfast cookies were the only reason I survived those first weeks!
WHAT ARE BREAKFAST COOKIES?
I like to think that breakfast cookies are much healthier than regular cookies, andtherefore suitable for breakfast! These breakfast cookies do contain some sugar, but not nearly as much as a regular chocolate-chip or sugar cookie. They are packed with healthy oats and different fillings, and you can easily add your own healthy additions, such as protein powder, spirulina powder, nuts, and matcha powder.
HEALTHY BREAKFAST COOKIE INGREDIENTS
For these Healthy Breakfast Cookies, I use one simple base recipe and add different ingredients for each flavor. Once you have the base recipe down, you can make whatever flavors you like!
- Old Fashioned Oats – I always use rolled old-fashioned oats for this recipe and have never tried it with quick-cooking oats or steel-cut oats.
- Flour – I made these with gluten-free all-purpose flour. You could also use regular AP, oat, or almond flour. If you switch up the kind of flour, you may have to add a little more or less liquid, but they should still turn out!
- Coconut Sugar – I used coconut sugar as one of the sweeteners in this recipe. You could also use brown sugar instead.
- Pure Maple Syrup – I made these vegan, so I used maple syrup, but honey could also be used.
- Plant-Based Milk – Any plant-based milk will work (or even regular milk). I recommend using a plain, unsweetened kind so you don’t add any extra sugar to the recipe.
- Vegan Egg Substitute – I used a flax egg for this recipe because flax is really good for you, but any vegan egg substitute would work.
- Cinnamon & Vanilla Extract – For extra flavor and sweetness.
- Salt & Baking Powder
Lemon Blueberry
Carrot Cake
HOW TO STORE AND FREEZE
One of the great things about this Breakfast Cookie Recipe is that it can be made ahead of time and easily stored in the refrigerator or freezer. When storing in the refrigerator and freezer, I recommend storing in an airtight container, such as a ziplock bag or Tupperware container. Try to get as much air out of the Ziplock as possible. Breakfast cookies stay good in the refrigerator for about 4-5 days and in the freezer for up to 6 months.
Cherry Chocolate
Chocolate Peanut Butter
BREAKFAST COOKIE FREQUENTLY ASKED QUESTIONS
- How many cookies does the recipe make? Depending on how big you make them, each recipe makes about 12 cookies.
- Is there nutrition information for each recipe? Yes! I have linked to the page with all the nutrition information right here.
- Can I make them using a real egg and cow milk? Yes, just use the same amount of each.
- Can I use an alternative flour in this recipe? I have only tested it using GF AP and regular AP flour. Other readers have heard that it worked great with almond and oat flour. Coconut flour will not work because it is very absorbent, and the cookies will be super dry.
- Can I reduce the sweeteners in cookies? Several readers have told me they used less sweetener, and the cookies turned out well. I also have a naturally sweetened breakfast cookie recipe that uses just date paste as the sweetener.
- Why were my breakfast cookies so dry? I can’t say for sure since I wasn’t in the kitchen with you, but you could always add a little extra milk if your mixture seems too dry.
Have a question I didn’t answer? Ask me in the comments below and I will get back to you ASAP.
Banana Bread
Tropical
RECIPE TIPS, TRICKS AND ADDITIONS
- This scoop is awesome for measuring them out! And parchment paper helps them to not stick.
- If you’re looking for an even lower-sugar option, try these Naturally Sweetened Breakfast Cookies (6 ways)!
- Some mix-in suggestions if you want a little boost:
- 1-2 Tablespoons Chia Seeds – high in omega-3, fiber, antioxidants and protein
- 1-2 Tablespoons Hemp Hearts – high in omegas and protein
- Protein Powder – extra boost of protein
- 1-2 Tablespoons Brewers Yeast – This can help boost lactation for nursing mothers
Check Out Exactly How I Make These Healthy Breakfast Cookies Below:
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***Click here for all breakfast cookie nutritional information!***
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Healthy Make Ahead Breakfast Cookies
- Total Time: 25 minutes
- Yield: 12 1x
- Diet: Vegan
Description
These Healthy Breakfast Cookies are all super easy to make and great for an easy breakfast or healthy afternoon snack!
Ingredients
Lemon Blueberry
- 2 1/2 cups old fashioned oats, gluten free certified if necessary
- 3/4 cups flour, gluten free or all purpose
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup + 1 tablespoon non-dairy milk (I like almond)
- 1/4 cup maple syrup
- 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 1/2 cup dried blueberries (you could also use fresh)
Carrot Cake
- 2 1/2 cups old fashioned oats, gluten free certified if necessary
- 3/4 cups flour, gluten free or all purpose
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/2 cup + 1 tablespoon non-dairy milk (I like almond)
- 1/4 cup maple syrup
- 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
- 1 teaspoon vanilla extract
- 1 cup grated carrot
Cherry Chocolate
- 2 1/2 cups old fashioned oats, gluten free certified if necessary
- 3/4 cups flour, gluten free or all purpose
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup + 1 tablespoon non-dairy milk (I like almond)
- 1/4 cup maple syrup
- 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips (I used mini non-dairy ones)
- 1/2 cup dried cherries (You can also use fresh)
Chocolate Peanut Butter
- 2 1/2 cups old fashioned oats, gluten free certified if necessary
- 3/4 cups flour, gluten free or all purpose
- 1/4 cup + 1 tablespoon coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup + 1 tablespoon non-dairy milk (I like almond)
- 1/4 cup +1 tablespoon maple syrup
- 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
- 2 teaspoons vanilla extract
- 1/2 cup creamy peanut butter
- 1/4 cup unsweetened cocoa powder
Banana Bread
- 2 1/2 cups old fashioned oats, gluten free certified if necessary
- 3/4 cups flour, gluten free or all purpose
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup + 1 tablespoon non-dairy milk (I like almond)
- 1/4 cup maple syrup
- 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
- 1 teaspoon vanilla extract
- 1 large ripe banana, mashed
- 1/2 cup chopped walnuts
Tropical
- 2 1/2 cups old fashioned oats, gluten free certified if necessary
- 3/4 cups flour, gluten free or all purpose
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup + 1 tablespoon non-dairy milk (I like almond)
- 1/4 cup maple syrup
- 1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
- 1 teaspoon vanilla extract
- 1/2 cup diced dried pineapple
- 1/2 cup diced dried mango
- 1/2 cup dice dried apricot
- 1/2 cup chopped cashews
Instructions
- Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
- Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
- Use a 1/4 cup scoop to scoop the batter onto the parchment paper. Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through. Let cool on a wire rack before eating.
Notes
ALL NUTRITIONAL INFORMATION IS LINKED RIGHT BEFORE FIRST FLAVOR.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast, Gluten Free, Vegan
- Method: Oven
- Cuisine: American
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I tried this recipe bc I was looking for an easy breakfast cookie and I’m so happy I found your recipes! I used the lemon blueberry recipe and instead of lemon juice I subbed fresh squeezed orange juice & orange zest then dried cranberries as my SO likes Cranberry Orange together and it was perfect!
I did use a real egg instead of the flaxseed mixture and I used oat milk. The cookies turned out delicious! Made about 12 and cooked for 15 min!! Thanks so much! I can’t wait to try your other breakfast cookie recipes!
Thank you so much for your comment, Courtney! I’m glad you enjoyed these breakfast cookies 🙂
Can you use just egg whites and not a whole egg?
Hi Ashley, I think that should work fine!
I am really awful at eating breakfast, but I found your recipe and made the chocolate peanut butter, the lemon blueberry and the chocolate cherry (didn’t have cherries so used craisins and they were amazing!). I now look forward to breakfast and this is my weekend recipe to prep for a couple of weeks. These are so good it’s hard to believe they’re pretty good for you.
I also added some chia seeds for that omega 3 boost and I’m so happy I did. Did affect texture or taste but gave it a nice boost.
Thank you so much for sharing! Can’t wait to experiment with my own flavors!!
That is one of the best compliments, Elizabeth!! Thank you!! So glad you are enjoying them!
These cookies are the best! I have been making them every week for the past year or so. I always add protein powder and I make a different flavor every week. I always have one or two kinds in the freezer because my husband likes to take one to work with him every day. I’ve made the flavors you posted as well as pumpkin, cranberry orange, apple, peach – just about anything you can imagine. I also found that you can mix all the dry ingredients into a mason jar and store it in the pantry for a week or two. It’s a great time saver for the next batch! Thank you for sharing this recipe!!
Thank you for such a kind comment!! Pumpkin flavored ones sound delicious right now!
Can I use unsweetened applesauce in place of the maple syrup?
I haven’t tried that myself so I can’t say for sure if it would work, but I think it probably would!
I am notorious in my house for not eating breakfast. Some days I go most of the day not eating. But tomorrow I start my new job and working with middle schoolers means I need all the energy I can get! Enter BREAKFAST COOKIES!
Changes I made include: using an egg rather than flax meal binder, using lactose free milk rather than plant based milk, using oat flour rather than all purpose flour, and using brown sugar rather than coconut sugar (hubs doesn’t like coconut).
I just made the banana bread flavored ones and they taste just like biting into banana bread! I love them!
That is so nice to hear!!
These cookies are amazing! I made the carrot cake version, just added some dried pineapple and some protein powder. They’re definitely going to be on regular rotation in my meal prep! Thanks for the recipe!!
I’m so glad you enjoyed them!!
thank you so much for posting this recipe. I have been looking for a good breakfast cookie for years, and these seem to be perfect for my needs. I am not vegan, but I do appreciate the cuisine. I love that you have provided several versions, and I can’t wait to try them all.
That’s so nice to hear! I hope you enjoy them!
I made the banana cookies just substituting pecans for the walnuts because that was what I had. They were delicious! Not too sweet and very filling!
Yah! So glad you enjoyed them!
Can FROZEN blueberries be used in the recipe? I want to make the lemon blueberry cookie and I have lots of frozen berries in the freezer that need to be eaten.
They would add extra moisture so you might have to balance that with extra flour or oats but it should work!
Made the peanut butter coco ones. Rather dry. So I made the tropical ones. Couldn’t get them to stay together in cookie shape. So I added peanut butter to them. Taste good, just not very moist like I expected. Think there is way too much on the oats in this recipe. Taste is good though & I got my husband to eat oatmeal!
Today I made the banana cookies and they were very good. I substituted the coconut sugar for dried dates that I cut up real fine. The cookies turned out great!
Yah!!
I stocked my freezer before giving birth to my first child, and these were a lifesaver in those early days of breastfeeding. Now, I even make a version for my son (18mo toddler) using instant or pre-softened rolled oats and a little less sugar. He loves them, they’re perfectly soft and chewy, and they don’t crumble- no mess snack! Lately, my favorite way to make them is with a cup of pumpkin puree (like the carrot cake version without carrot.) Such a versatile base recipe!
That is so nice to hear!!
Love these!
I have made the Lemon Blueberry and the Carrot Cake, so far.
This morning, I made Orange Cranberry with Walnuts. Using the same recipe as the Lemon Blueberry but subbing out the lemon zest and juice with orange zest and juice and using dried cranberries instead of blueberries. Yum!
That’s so nice to hear!!
What is a good substitute for almond meal? I have a pea/nut allergy but can eat pecans (weird, huh). Thank you for your feedback on this.
regular flour would work!
What flour did you use? I used coconut GF flour….my carrot cake were very dry. I used unrefined coconut sugar. I have no idea where I went wrong..even mixing…I could tell it as very dry. So Im thinking flour…was the issue.
I’ve made them with regular flour and gluten free AP flour. Coconut flour sucks up a lot of liquid and usually can’t be substituted 1:1 in a baking recipe. That is most likely why they were dry.
I made the carrot cake flavor–five stars! I’m not vegan so I just used regular milk and egg, and I didn’t have coconut sugar so I just used brown (and I reduced to 3 tablespoons). I also made them a bit smaller and got 20 cookies out of these. I did add a tablespoon each of chia, flax, and hemp seeds, just for extra nutrition.I love that I finally found a healthy cookie that doesn’t require banana! I love the gingery taste. I was tempted to up the spices because 1/4 teaspoon seemed like so little, but I’m glad I stuck with the recipe because it was just right. Will be making these again! It’s the perfect mid-morning snack. I’m looking forward to also trying the chocolate peanut butter.
Yah! I’m so glad to hear you enjoyed them!
I have a lot of oatmeal on hand so I’d like to make these but I don’t have any maple syrup. .Can I omit it or substitute something else?
Yes, you can use another liquid sweetener like honey or just leave it out
I have never heard of coconut sugar. Where does one buy it? I don’t think I have seen it in local stores. Is there something else you may use as a good substitute if you cannot find it?
I can usually find it in the baking section of most grocery stores. If you can’t find it, just use regular brown sugar instead 🙂