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?
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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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Can these cookies be frozen?
That should work just fine!
I made the cherry chocolate version this weekend. They are incredible! Thank you for posting recipes. I did substitute a duck egg because I love them for baking. Going to try adding protein powder next time
Thank you so much! I’m glad you enjoyed them! <3
I made a batch of the cherry chocolate chip cookies and everyone LOVED them. My dad called them “phenomenal!” They’re filling, moist, and perfectly sweet and cinnamon-y.
Thank you so much for these delicious recipes! I’ll be making these for the rest of my life 🙂
TIP: I used oat flour instead of wheat or GF flour. Additionally, oat flour can be swapped with millet flour cup-for-cup. Both flours are relatively inexpensive, so they’re perfect for gluten free baking! Just scan the ingredients and allergen information to make sure they do not include gluten.
Again, thanks for sharing the recipes!
I’m so glad you liked them!! And love the tip about using oat flour instead of regular flour, so smart!
In the recipe where it says ‘3/4 cups of flour’ does that mean 3 quarters of a cup? or 3 to 4 cups? It’s quite confusingly worded.
It’s 3 quarters of a cup 🙂
I made all of these today and then made up mixed dozens for my new neighbors, to take into the office with me Monday and to give to our theater seat mates that gave us their extra Cinderella tickets. It’s a super easy recipe and fairly inexpensive to do in such a large quantity. Thanks!
That’s awesome!!
These cookies are ingenious! It seems as if I am always running around with two teenagers in my home. These cookies are perfect for on-the-go! Thank you so much!
Awesome! I’m so glad they are coming in handy for you!
Thank you for these breakfast cookie recipes, add in ideas, and approx. nutritional info. This is just what I’ve been looking for as my family has been wimpy on breakfast lately. We made the lemon blueberry ones and the flavor was tops! The kids really liked them – me too. It encourages me to try flax eggs for them next time. Well done.
Yah! So glad you found the post and recipes helpful!
Hi! I just wanted to share I made the chocolate cherry cookies! I used 1/8 cup of plain white sugar instead of coconut sugar, a regular egg instead of flax, and honey instead of maple syrup. And I added 1/4 cup of Bob’s Red Mill Whey Protein, 1/8 cup of chia seeds, and and 1/8 cup of ground flax. The texture came out similar to a granola bar and a bit like a no bake cookie. They’re a great little snack with 192 calories, 7 grams of protein and 30 grams of carbs. Thank you so much!
That’s awesome! I’m so glad they turned out well for you!
I just made a batch of these and my signifcant other and I liked them a lot. We’re about to go on a week long camping trip, and I was wondering how long these would keep. Any suggestions for storage? Thanks in advance.
I’m so glad you both enjoyed them! If you have a cooler I would probably put them in the cooler but if not, I think they would last a few days just in an airtight container 🙂
Just made the Banana Bread cookies. These are sooo yummy!!
Made a few substitutions though, but basically the same. I did use honey instead of maple syrup and an egg instead of the flax egg. I used unsweetened coconut milk for the non-dairy milk, rice flour for a gluten free flour, organic raw sugar instead of the coconut sugar, and almond extract instead of the vanilla. I also threw in 3 Tbsp of Hemp seeds. In the second batch I also added some unsweetened shredded coconut.
Thanks for your contribution to my “gluten free recipes that taste good” file.
That’s so nice to hear! And I’m glad to hear it worked with rice flour!
I made the banana ones and added chia, flax, and hemp. I also used honey instead of syrup and coconut flour instead of all-purpose and carbmaster milk.
Here is the nutrition if anyone is interested for what I made.
Hmm, the link didn’t post. Here it is copied.
Nutrition Facts
Serving size: 1 cookie
Servings: 32
Amount per serving
Calories 86
% Daily Value*
Total Fat 2.6g 3%
Saturated Fat 0.3g 1%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 13.3g 5%
Dietary Fiber 2.4g 8%
Total Sugars 3.5g
Protein 2.6g
Vitamin D 0mcg 0%
Calcium 27mg 2%
Iron 1mg 5%
Potassium 102mg 2%
thanks so much for posting that, Sharon!!
Can I just leave out the sugar all together in these recipes? Trying to stick to below 5g of added sugar in my meals. Thank you!
I think that would probably work!
Wondering if you have any nutritional info on these, or at least roughly how many calories they are?
Yes, the link to the nutritional information is right before the first recipe.
I used Carr’s sugar free pancake syrup in place of maple syrup and protein powder in place of flour. Used 1 real egg. Loved them!!
Awesome!! I’m so glad you enjoyed them!
Do you think it would work if I used applesauce as a replacement for the flax egg? How much should I use?
Yes, that should work!
Lastnight i read the recipes and tried them out with my 3.5 uear old helper. Easy to make and adapt. I made the lemon blueberry and carrot cake. For the first i used garbanzo flour and the latter i used almond flour. I also used all agave insted of coconut sugar because i didn’t have any. I forgot the agave is sweeter quite a bit sweeter than coconut sugar so both came out sweeter than i prefer, but my family luvs Ha! The garbanzo flour came out well but the carrot with almond flour came out much more mois, almost like cake. Experiments like this are challengi g unless one uses the very same recipe. Both dried blueberries and garbanzo can absorb more liquid, where as carrot actually provides moisture and the almond flour to wheat flour sub is 1:1 ratio.
After makngi these i read your naturally sweet recipes, much more to my preferance and i will play around with flavors.
Thanks so much
I’m glad to know they turned out well using different ingredients!
Hi Izzy, I’d like to try these cookies. They look delicious for busy morning. Can I opt out Maple syrup or any sticky sweetener? What will happen with the cookies?
Thanks
I think that would be fine! These cookies are pretty adaptable so you shouldn’t need to change anything else 🙂
Hello, if I were to add protein powder how much would I add and do I need to modify any other ingredients if I do add the powder? Thank you.
I think if you just add a couple of tablespoons you shouldn’t need to modify anything else. Unless they look pretty dry and then I’d just add a little bit more almond milk 🙂
I added 2 Tbsp. Of protein powder & instead of using the maple syrup, I used the brown rice syrup & I used a regular egg. Mine came out dry. Was it due to the protein powder? Should I have added more moist ingredients when adding Protein powder?
Hi Stacey, it definitely could have been the addition of the protein powder. I’d trying adding a little more milk to balance it out. I hope that helps!