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 have been wanting to make breakfast bars an-d U think your recipes will work. I am especially excited about trying the Cherry Chocolate Chip recipe.
thanks! I hope you enjoy!
I just made the the cherry chocolate and they are very delicious! I used almond flour and goji berries instead of dried cherries. Can’t wait to try the other flavors! My boyfriend loved them as well.
I’m so glad to hear you and your boyfriend both enjoyed them! 🙂
Thank you so much for this recipe! I used oat flour, brown sugar, black strap molasses, egg and almond milk (cuz’ that was what was in the pantry) and they came out great! We have already made 4 different kinds. I am a children’s pastor and am planning on making up a bag of the dry ingredients for each of our families for back-to-school. My kids are grown now and often eat breakfast on the go, these are a perfect thing to take on the bus. The comments above were so helpful too. I love that everyone chimed in to help make this recipe easy and versatile. Thanks!!
Yah! I’m so glad to hear that you are enjoying these! That’s such a great idea to make a bag of dry ingredients to give away! My little ones love these! 🙂
These are amazing!!! I used milk, egg and brown sugar and they baked a bit longer than called for, but they are wonderful. I am on my 4th batch, preping for the up coming school year. I have a hard time eating breakfast if I have to do more than grab it on my way out the door, which leads to some pretty unhealthy breakfasts sometimes (and hitting a vending machine mid morning because I didn’t grab anything…)
I tried another persons version of breakfast cookies and they were mushy. These are awesome!!!
I’m so glad to hear you like them, Katie!! I am the exact same way with breakfast haha, it’s so much easier if it’s already prepared. Thank you so much for your comment 🙂
Do you know the calorie count for these cookies?
I Lee Ann, all nutritional information is linked before the first recipe 🙂
I was just wondering are these ingrediants measured in American measurements? Because I’m Australian and need to convert them if they are 🙂
They are measured in American measurements, sorry about that!
Will it be ok to add brewers yeast to these recipes to make lactation cookies for my sister? If so, how much?
Love these ❤
Definitely! I’ve never done it myself, but probably wouldn’t add anymore than 2 tablespoons 🙂
I love eating these as a lactation cookie! I add 1 ½ tablespoons of brewers yeast, any more and you can really taste the yeast. I also add about a tablespoon more flax meal to help milk production. They have helped keep my supply up, and are so delicious! Thanks for such a great recipe!
That’s awesome!! I have a baby due in January so I will have to try that too!
I am so delighted I just found your website on Pinterest! I so appreciate the time you take and the love that you put into sharing your delicious healthy recipes-thank you! I eat TOTALLY healthy and am trying to get my husband to do the same. We both have developed food/environmental sensitivities/allergies and it is not necessarily easy to find DELICIOUS recipes that are within our limitations. While I don’t have a sweet tooth like my husband, he is looking forward to me trying your recipes, including the savory ones and I am too. My following comments are honestly not meant to be critical. My intention is to purely educational. My health journey has taken years to evolve and it extends to beyond the whole foods I put into my body. It has morphed into what I put ON my body and my family as well as what I INHALE on a daily basis. This has extended to totally ridding my house of toxins in my beauty and cleaning products. Our skin is the largest organ on our bodies right?! If we eat healthy but yet apply products that are riddled with toxins on our bodies with makeup, shampoo, body lotions/cleansers and baking products, then we are poisoning ourselves and our precious children. That sounds pretty drastic doesn’t it? I suggest it is! I believe none of us would KNOWINGLY poison ourselves or our children, but yet we do this every day. Just to have toxic cleansers etc IN our house, we not only are incorporating them INTO our laundry, our dishes, our carpets….you name it, we BREATHE it in every time we open that bottle/jar. And just by sitting on the shelf, the toxins leach out of the bottles into the air we breathe. More precise to my point as it relates to baking….. you suggest using silicone baking cups, parchment paper and cooking spray. If one does their research, they will find all of these products are toxic. Who would have thought right? The toxins that are in these products (but they sure are convenient), are being released during the baking process into these yummy healthy foods you have so lovingly created and into your lungs when you open the oven door. For me…that puts a whole different spin on them being healthy. Here I am baking this yummy sounding food, thinking I am doing something really good for myself and my family right? All things considered, I’m not????. I realize not everyone cares or wants to take the time to incorporate total health into their lives. But maybe just like me at one point in my journey to health, others will come to the understanding that they have not even considered these components that are bombarding their health and literally killing some of us and giving the rest, chronic illnesses. As a counter to the silicone products out there, one could use aluminum non stick baking products (just like our mothers and grandmothers used before the food industry found clever ways of poising us in the name of convenience). There is bleach free parchment paper available and if you want nonstick cooking spray, just grease the cupcake pan with a healthy oil such as coconut, avocado or olive (not corn oil). Have you not seen the research on GMO’s? ???? I realize there are those that think I am way too anal. I thought this of others as well, until my sensitivities/allergies forced me to think and live healthier. I am disappointed I didn’t realize this much earlier in my life as I most likely wouldn’t have all the issues I have, including my body’s reactions to something as simple as a dryer sheet. All this has forced me to dig deeper to understand what caused these reactions/health issues in the first place. I encourage you to start reading labels, then look up the ingredients and make your own decisions for you and your family. EWG is a great resource! Izzy….if you are so inclined, you can incorporate even more healthy living into your blog????. What an even greater addition to your healthy recipes! Someone may just thank you for opening their eyes????. The others will just ignore, as is their choice and was mine unfortunately, at one point in my life. Wishing you all TOTAL healthy living!
These look great, but the amount of fruit in the tropical cookies seems out of proportion (2 cups). Is that right?
Hi Susan, it’s correct and it works well 🙂
Thanks for these! Everything else I looked at had nut butters in them, which is lot more like lunch than breakfast to me!
From reading what you say, I think you care about such things, so I’m mentioning them. I’m not on a soap box; I have mixed feelings myself. Feel free to delete my comment if you don’t want it here.I suspect you use parchment paper for the same reasons I did: non-toxic, low environmental impact. In fact, it turns out that much of it is made from bleached paper and thus releases dioxins. OK, so unbleached parchment paper. Oops…they’re all coated with silicone or quilon. You definitely don’t want quilon. And paper making is very far from environmentally friendly. What to do? I haven’t done and don’t have the resources to do a cradle to cradle analysis of coated parchment paper over silicone mats, so I decided this way: silicone is inert, as far as we know. No toxin leaching. It’s derived from a natural product – silicon. Not to say it’s innocent; it doesn’t break down to silicon! But it’s reusable. Paper breaks down, but paper manufacturing is horrendously polluting and wastes mountains of water (I know – disappointing). Toxins may leach. I only use the paper once.I chose the long-lasting silicone mats. But if I were choose paper, it would be unbleached and coated with silicone – which is more expensive – and not quilon. End of the interruption. Thanks again for sharing your recipes!
Hi Melody, I appreciate your comment 🙂 I actually recently started using a silicone mat instead of parchment paper and I’m loving it!
These are really good! I used egg and oat milk (something new at the grocery store!) as I also have dairy (lactose and casein intolerance along with the gluten intolerance) and made the blueberry lemon and cherry chocolate so far. do find them just a bit dry, so wonder if I should increase the oat milk just a bit? I’m going to make the tropical ones next. Thanks for a great breakfast recipe!
I’m so glad you liked them, Debbie! Yeah, I would just add a little more milk next time 🙂 I hope you enjoy the tropical ones!
First day of school, January 2nd, 2018☺ WOW! Amazing! I prepared orange cranberry flavor. I can’t wait to try other recipes too.. Thank you sooo much Izzy! Love your recipes. ???? ????
Yah! I’m so glad you like them! Happy New Year! 🙂
Is the basic dough supposed to be very firm? Or am I not using an ough liquids then? Sorry I have to recalculate al measurements to grams and millilitres so hope I did this wright.
Hi Cindy, not super firm, but not really liquidy either. It’s easily shaped into a cookie and doesn’t spread apart. I hope that makes sense 🙂
I head to knead it like a dough. So the first 2 batches were a little dry. After I added some moreason milk and it was better. Think something did went wrong with the recalculating but they were still very good.
That’s strange you had to knead it, but glad you still enjoyed them!
Would you, by any chance, have the calories count per cookie… these sound delicious but I’m working hard on weight loss here.
Thank you very much!
Hi Diane, there is a link right before the first recipe that lists all the nutritional information 🙂
HI. I’ve been wanting to try these cookies for a while and finally got around to it today. I really wanted to do the blueberry lemon (working from the top down, right? ????), but I live in Jamaica, and we don’t grow blueberries. Since fresh is always better, My mulberry tree was bearing so I subbed those, honey for maple and brown sugar for coconut. Also added a few chia seeds. They are in the oven now, so here’s to hoping … But you know when you look at the raw product and just know they will be good? I’m looking forward to trying them. Thanks for this post.
I bet they’ll be so good with the mulberries! I hope you enjoy! 🙂
LOVEEE your page and your recipes. Thank you, thank you.
Thanks so much, Julia! I’m so glad you like them! 🙂
hi i just printed three of these cookie recipes. i intend to freeze some batches. they seem pretty interesting that is why i chose them but i have a request. Please try to change the print versions of your recipes to fit on one standard A4 page. When i print them they consume two pages to print the whole recipe but there are only three rows on the second one which can totally be adjusted on the first page. sorry for being fussy but i feel a bit sad to think about the environment and that a lot of trees can be saved in the long run if we make a little bit of effort one page at a time. thanx.
Hi, I’m sorry about that. I’ll look into it and see if there anything I can change. Is there an option when you print to just print everything to one page? I haven’t actually printed from my site before, so I’ll have to look into it 🙂
These cookies are great! I wake up hungry and morning is a very busy time in the am and these are perfect fo getting food into me fast! I’ve made the Chocolate Peanut Butter and Blueberry Lemon ones so far. Very tasty and no sugar crash!!! My family loves them. I’m looking forward to making the rest of them. Also, when I’m making a batch, I make a second “base” ingredient bag. If I’m pressed for time, I just have to add wet ingredients and ingredients specific to that specific cookie.
That’s awesome and so great to hear, Suzanne! I wake up pretty hungry too 🙂 I love the idea of making an extra base recipe! The chocolate peanut butter are one of my favorites!
What can be used as a substitute for maple syrup?
You could use honey, agave syrup or brown rice syrup. Any sticky sweetener will work 🙂