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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It only took me 2 hours to make 4 of these recipes! I’m in love and my 4-yr old & 2-yr old are walking around eating them like real cookies!
I made a few changes to the standard recipe: used whole wheat flour, coconut milk and honey (instead of syrup).
I made the following recipes and just tweaked 2 of them: Banana Bread, Chocolate-Peanut Butter, Cherry-Chocolate Chip (I added chopped almonds) and Tropical (I added unsweetened shredded coconut).
Once these batches are gone, I am going to try a couple of fall-inspired recipes like Orange-Cranberry and Pumpkin Pie!
That’s awesome!! My one year old loves eating them too haha! I’m so glad you and your family enjoyed them! A pumpkin pie one sounds delicious!
Made these today with my 5 yr old boy and 8 yr old girl, and everyone loved them, esp their 2 yr old brother! We made the pb chocolate, a version with dried cranberries and dried blueberries, and a banana chocolate chip. Used half almond milk half whole milk, and used regular eggs. Made a pan of bite-sized cookies from the extra batter, baked for about 8 minutes. These are a big hit here and we’ll make them again! Thank you!
That’s so great to hear, Mairin! My one year old loves them too 🙂
I made the chocolate peanut butter ones this weekend and they were a big hit with the whole family! Will be trying the carrot ones next!
I cannot print the Tropical receipe. It only shows up in the picture but not in type to be printed. Plese address this issue.
Hi Marjorie, I checked and I’m able to print it fine. Maybe it’s your internet browser? You could try copying and pasting it into a word document? I hope that helps 🙂
I can’t eat oats (the old fashion or gluten free) any thoughts on a sub for them? Thanks for your time.
P.
Hi Peg, Hmmm, unfortunately I don’t think there is really a great sub since the majority of the cookie is oats. I’ll let you know if I think of something though!
Could you use quick oats instead of rolled? I just have alot of those for breakfasts and would love to skip trip to market and just use what I have. Seems like they would be interchangeable…maybe not as chewy?
Hi Amy, you could try but they might make the cookies a little mushy since they don’t hold their shape as much as rolled oats when baked, since they’re quick cooking. I’d love to know if you try it and they work 🙂
You have the patience of a saint to deal with all the same questions asked multiple times! Thank you for the cookie and cup variation recipes, these are going to be so much fun to play with.
I’m trying to think of all the other variations like subbing the banana for pumpkin and adding a few more spices for a pumpkin pie variation.
Also a zucchini spice and simple almond variation using slivered almonds and extract. So excited about these recipes. Maybe even a raisin and bran variation. The possibilities are endless!! Thank you for doing them while foods plant based❤.
I gotta get baking!!
Haha, thank you!! A pumpkin chocolate chip version sounds delicious! I think I will be making that soon! I just did a dried cranberry, chocolate chip and pecan one the other day and it was really good! The possibilities really are endless! Thank you so much for your kind comment, Dena! 🙂
Could you use whole wheat flour in these cookies?
Yes 🙂
Is there a reason (nutritionally) that you chose not to put raisins in any of your cookies?
No reason, I just don’t love raisins haha 🙂 You can absolutely add the to any of the cookies though!
Are these cookies hard or soft?
Soft 🙂
I made the chocolate/cherry version and I could not get the batter to stick together at all. 1 cup wet ingredients to more than 3 cups dry does not work for me. They came out of the oven crumbly. Any suggestions?
Hi Helen, I’m sorry you had issues with the recipe. Did you sub any of the ingredients out? I’ve never had an issue with them bing dry and crumbly, so I’m not sure what the problem could have been. I’m happy to help you troubleshoot it and see if we can figure out where the recipe went wrong 🙂
The only sub I made was using coconut flour instead of what is listed on the recipe.
Ahh, that would be the issue then. Other readers have said that coconut flour doesn’t work as a sub for AP or regular GF flour.
What could be substituted for the flax egg? I’m allergic to flax and chia seeds, but anything else goes as far as I know.
Have you ever heard of aquafaba? It’s the juice leftover from a can of chickpeas and can be used as an egg replaced. I’d use about 1/4 cup and that should work!
Yes, I have! I just haven’t gotten around to trying to use it yet. All of these are egg substitutes, though. Could I just use an egg?
Oh yes, definitely! For some reason I thought you couldn’t do eggs either 🙂
Many people are going low carbs and hiigh fat, i am going to try this using almond flour, coconut flour… wish me luck lol
Good luck! I’d love to know how it turns out!
This may sound funny, but I’m still a beginner baker!! Could you use steel cut oats? I don’t know the difference between my oats =/
I think that steel cut oats are a little harder and take more time to cook and might not absorb as much liquid, but I could be wrong! I don’t think they would work, but let me know if you try it out and it does work! Sorry I don’t have a better answer for you 🙂
Can you use quick oats?
I haven’t tired it myself but I’ve heard it works
Thanks for amazing recipes. Can you suggest substitute for flex egg. My son is allergic, but I would love to keep it vegan. Thanks.
Hi Tanya, you could use a chia egg, can he have that?
Thanks, yes he can =)
Just wondering if anyone, including yourself (!), have tried to make them without any sugar and only adding in the maple syrup as a sweetener? Would like to cut out sugar if it’s not necessary.
I haven’t, but I think they would probably work fine! This recipe is pretty easily adapted 🙂
These are amazing!!! Thank you for this recipe 🙂 my husband and kids love them. I made the lemon blueberry (my fav), carrot and the banana ones. I used date sugar and agave instead and it worked great. For the carrot next time I’m going to add raisins and the banana ones I put some chocolate chips in.
That’s so great to hear, Sara! Glad everyone liked them! I need to look into date sugar, I’ve never used it before!
I made the banana bread ones and the chocolate peanut butter ones. I used a regular egg, all purpose flour and brown sugar. My family loved them, however they were a little dry, especially the chocolate peanut butter ones. Any suggestions or tricks for making them a little more moist? Thanks for sharing your recipes!
Hi Jamie, I noticed that when I let them sit for a big while being in a container they were much more moist than right out of the oven. You could also try adding a bit more milk to the recipe. I’m so glad to hear your family loved them! 🙂
I did use coconut flour and my first batch of cookies is a CRUMBLY MESS! Agh! I just read the comments, saw someone said coconut flour dries out the dough, so added a real egg and some butter to SALVAGE my bowl of dough. I will try regular flour next time. Crumbs taste good though! So much for healthy baking today!!!!
oh no! So sorry it didn’t work, but thank you for reporting! Glad the crumbs at least tasted good, haha 🙂