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:
LOOKING FOR MORE HEALTHY VEGAN BREAKFAST RECIPES?
Date Sweetened Cinnamon Sugar Baked Oatmeal Cups
***Click here for all breakfast cookie nutritional information!***
Print
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 would love to see a pumpkin or pumpkin/choc chip version as well as one using peaches in place of apples. 🙂
I like those ideas! I’ll try out a pumpkin one soon!
Yay… I will be on the lookout for your tasty creations !
I only use dates for sweetener. Think I can sub date sugar for coconut sugar?
And sub watered -down date paste for maple syrup??
Thanks for these recipes and the inspiration to experiment!❤️
I’ve never used date sugar before but I think it would work just fine! I can’t say for sure about the watered down date paste, but you could certainly try! The maple syrup is sticky and helps hold it together, but it would probably work 🙂
I have used baby food dates as a sweetener in baked goods before and it has worked out really well.
Just finished baking a batch of the banana oatmeal variation. I used coconut flour instead of all purpose. The taste is good. There’s however an aftertaste of baking soda. And the cookies are dry on the outside instead of baked. They never spread or risen in the oven. Both baking soda and powder are fresh. Used them in a pancake recipe this past Sunday and worked fine. Not sure what went wrong…
Hi Jen, the tops of the cookies are a little hard when finished baking but if you let them sit (either on counter or refrigerator) for a bit they will soften right up! Sorry about that baking soda taste, I never got that, but I’ll make a batch again very soon and see if I can taste it and remedy it, if so 🙂
you need to research coconut flour…it is totally different from other nut flours…you need to triple the amount of liquid with coconut flour, it is highly absorbent.
A typical cake made with coconut flour might only contain 1/2 cup of flour and at least 8 –
10 eggs….where a cake made with regular flour would have 2 cups of flour and 2 or 3 eggs.
Coconut flour is very dry and incredibly absorbent. It is usually recommended to use 1/4 – 1/3 coconut flour for 1 cup grain based flour. It is also recommended to increase the number of eggs and liquid. Coconut flour is hard to try to use as a substitute.
Can I just use an egg instead of flax egg?
Yes 🙂
Hi! Just wondering…do you think it would work if I substituted some of the flour for protein powder? Thanks
Hi Jen! I haven’t done it myself so I can’t say for sure, but as long as it’s not all of it, I think it would work!
With the subject of adding a protein powder, do you think subbing the flour with quinoa would work? (Or adding mashed black beans somehow?)
What is Coconut Sugar?
It’s a type of un-refined sugar that is similar to brown sugar but made from coconut 🙂
These sound terrific but are high in fructose. The sweeteners used are all high in fructose. You would be better served healthwise just using table sugar which is glucose. Fructose raises blood pressure, and contributes to insulin resistance, and makes you hungry for more.
I like to use maple syrup and coconut sugar but you are more than welcome to use table sugar instead 🙂
Thank you for this comment!!! So many people think anything certain ingredients just sound healthier and that’s not always true. You just taught me something that’ll save me money and be better health wise.
Is it possible to substitute regular sugar, and would it be the same measurement??
Thanks!
I would recommend subbing brown sugar for the coconut sugar since they are very similar, but if you want to use granulated sugar, I’d probably use a tad less than 1/4 cup 🙂
Do you think I could replace the vegan flax egg with an actual egg?
Definitely!
I saw the almond flour question. Do you know if it worked? I’d like to try with almond or coconut or oat flour as well…
I haven’t heard if it works yet, but I don’t really see why it wouldn’t! Let me know if you try it!
I did try it and it was fabulous! My daughter also subbed choc chips for the walnuts (which of course kids always prefer). They were delicious!
Did you use almond flour?
I’d also love to know. I have coconut flour on hand. But a later comment states hers did not turn out well.
I used coconut flour and I feel it didn’t work for me. They were too crumbly as the coconut flour absorbed the almond milk in a funny way. I added more liquid but the end result wasn’t that flash for us. Went back to plain flour as it binded better. Hope this helps xxx
Good to know!
We just made these today and used brown rice flour (because that is what we had on hand). They came out AMAZING! We made the banana bread, and the carrot cake.
That’s great to hear, Nichole!! And nice to know that brown rice flour works! So glad you liked them 🙂
I made mine with a mix of sorghum and tapioca flour and they turned out well. Almond flour is a heavier flour, so you should mix it with a lighter flour like tapioca. I also mixed sorghum, tapioca, and coconut flour to make the tropical ones and they turned out really well also.
I will try making it with store bought gluten-free flour blend to see how it compares. I don’t like to use store blends because they usually have a high amount of rice flour which is much lower in protein and fiber. Rice also has has a higher glycemic load, meaning it raises your blood sugar higher which is followed by a “sugar crash” and feeling hungry sooner. I hope that’s not too much info. 🙂
I used coconut flour for the lemon blueberry cookies and they were so dry and crumbly. Going to try regular flour next time.
I tried regular flour. They were still on the dry side. Wondering what I could add to make them a little more moist.
I would just add a little bit more almond milk, or you could add a mashed up banana
Thank you for the great recipes and for posting the nutritional info!!!
My pleasure! 🙂
Wondering the fat ,sugar calorie content per serving ( cookie) thank-you .
There’s a link right before the recipes with all of that information 🙂
Carrot cake and chocolate peanut butter are my favorites! Still need to try lemon blueberry and tropical, tho. Love this cookies!
Awesome!! Chocolate peanut butter are my favorite too! So glad you like them 🙂
I know this is a vegan recipe, but can I substitute the flax egg for a chicken egg?
Absolutely!
Do you have nutritional info? I realize they are healthy but my grandson is type 1 and I need to know what the carb count is and what the fibre amount is to do the formula for his insulin
Hi Monique, There’s a link right before the fist recipe that contains all the nutritional information 🙂 They’re not really great for a low carb diet though.
28 grams of carbs is actually a good amount of carbs for a diabetic diet. The average count per meal is 40 – 60.
Leave out the flour for your grandson. Some one above said she forgot the flour and they turned out great.
How long will these and also the oat muffins stay good for?
In the freezer, up to 6 months. In the refrigerator, 4-5 days 🙂
Hi love the breakfast cookies recipes, thanks. Can I use regular milk in place of the non dairy version.
Ignore that question just re read your opening paragraphs. Thanks
🙂
Would be great if your printed recipe included your website information.
I’m not sure how to include that but I can look into it!
The author of Sarah Bakes Gluten Free has a print program that produces a link in the pdf: http://www.sarahbakesgfree.com/
I am sure if you wrote her she would tell you what program she uses.
Thank you for sharing
🙂
What would happen if I don’t use flour ???
It would probably still work, but they may not be as fluffy and you probably wouldn’t need quite as much liquid 🙂
I just made the lemon blueberry cookies and actually forgot the flour! ???? They turned out moist and my husband loved them!
That’s funny!! Good to know they still work without flour, haha! And glad your husband liked them 🙂
Update! I am new at this and not vegan (yet) but I am LOVING to experiment!!! Thank you for this recipe! Since my first attempt I’m not sure I did leave out the flour (menopause brain) because the texture is far different from my next three batches where I purposely left out the flour. What I’ve discovered is that it will depend on how much your other ingredients absorb the liquid ingredients. On the tropical cookie I added unsweetened flaked coconut (my 2nd batch) and my 3rd batch was the carrot cake. The carrot cake was where I discovered the oatmeal was not enough to absorb the liquid ingredients. They came out crumbly and will be used as a granola or topping like a previous post I read. Without the flour they may crumble but not too trrribly. I just pulled the banana bread cookie out of the oven and they look good. Once again I added flaked coconut – cause I love coconut! I also used the flax egg this time instead of a chicken egg – my first time doing that.
Once again this is a wonderful recipe that is very forgiving and easily adaptable. Thank you!!!
Use a blender & Ground additional Old Fashioned Oatmeal into consistency of flour and use that in place of regular Flour. If you need 1/2 c or 3/4c of flour the same amount of Oatmeal. It measuers the same after processed. I do this for many recipes calling for all purpose flour. Healthier, more Fiber.
Me too! Glad to see you posted, so I won’t ????
can you make these with almond flour ?
I haven’t made them with oat flour myself so I can’t say for 100% sure but I think you could! Let me know if you try it out!
I made mine with oat flour. I just had to change the ratio a bit — 1c + 1/3c of oat flour and it was still so good!
I’m so glad you enjoyed them!
The flax seed and the few tablespoons of water should be substituted with 1 egg.
Can I use a fresh egg instead of flax egg?
Yes 🙂
How can these be no bake If using raw eggs? Isn’t it bad for you to consume raw egg
I never said that they were no bake…
Yes you can use regular eggs they just won’t be as healthy.
Sure they will. Egg are a superfood. Loaded with nutrition, esp pastured hens’ eggs.
Agreed, Helene- and good small-farm raised eggs are awesome protein!
Wendy, I’ve baked regular recipes and vegan recipes. You should be able to.
I live in Mexico and I have never heard of coconut flour. Neither has my Mexican wife who has lived here all her life, Is this something one buys or something one makes. If it is something one makes how does one make it? Thanks.
You can buy it online. Amazon has it. Or maybe Google it if you can’t get it on Amazon.
You can purchase it off Amazon if you cannot find in in your grocery store.
can i add regular sugar instead of coconut sugar. I’m alleregic to coconut.
I would recommend subbing coconut sugar with brown sugar, since it’s a little closer to the texture than granulated sugar 🙂 But regular sugar would work too if that is what you have!
Thank you! My husband is allergic to coconut, and I had no idea how to substitute that!! Can’t wait to try them now 🙂
Yah! I hope you like them 🙂
Amy thanks for asking! I myself am allergic to coconut and its terrible that so many healthy recipes have coconut oil or coconut sugar or coconut flour. Its impossible for me to eat healthy! lol.
Well lucky you cause you can actually replace almost any coconut product with something else – coconut oil for a different oil (avocado oil, almond oil), coconut sugar with brown or raw sugar, and coconut flour with another flour (almond?) – pretty simple in fact 🙂
Substituting for coconut flour can be tricky as it absorbs more liquid than other flours. However, coconut just about everything else can be a 1:1 substitution. I understand completely though the frustration. I am allergic to almonds, cashews, avocado, olive, hazelnut, paprika and so many more things (everything with a pit or stone or cross-related). Everything I make is modified in some way. I am also sensitive to all dairy and grains (not a gluten issue, so just gluten free does not work). My husband will love these though!
Try stores where they sell organic food. Most supermarkets have an organic isle. I live in Monterrey, Mexico and I can find it al HEB, Soriana and smaller stress that sell organic foods. You can also try Amazon Mexico.
Your whole food/Vegan grocery stores carry it. I buy it there all the time
How do you add protein powder to the recipes?
Just add a scoop or two to the batter
Calories per serving?
There is a link above the first recipe that will have all of that information 🙂
Speaking from past experience you should really use the flour it calls for to get the best results. If you want to try Almond Flout, make sure it is Blanched Almond Flour which means they removed the skins before they ground the almond. Also I would suggest making a small sample batch with the almond flour to see how they turn out. VOICE OF EXPERIENCE. It can be very costly if you have to throw them all away.
Keep in mind that your gluten-free flour blends tend to have 0-11 gms fat and 400-600 calories per 1 cup serving depending on the mix. Almond flour however, has a whopping 56gms of fat and 640 calories per 1 cup serving. If you’re making these because you want to be healthy or to lose weight, I would not suggest using a lot of almond flour. If you do decide to use almond flour remember that it tends to be a heavier flour so your cookies will be more dense unless you mix it with a less dense four like tapioca or teff. Also nut flours tend to burn easily so you may want to want to cook at a lower temperature for a longer time. I hope this helps answer your question. 🙂
I used almond flour and it worked!
Awesome! 🙂