Healthy Breakfast Cookies are Gluten Free, Vegan and full of wholesome nutrition! These easy to make healthy cookies are packed with protein and fiber. They are a great on the go, make ahead breakfast for a clean eating lifestyle!
Believe it or not, this isn’t my first healthy recipe here! However, it’s been a while since posting my recipes for Pecan Cran Oatmeal Bites and Fat Free Strawberry Graham Muffins. I make a lot of sweets, but on a day to day at home, I definitely try to eat more cleanly.
It has taken some time for my husband and I to adapt our diet to more wholesome foods. It’s difficult to make big changes overnight and we’ve found that in order for bad habits to become good ones, you really need to start with a change or two and give it time.
That’s why starting with a small swap here and there is the best way to start introducing yourself to a new lifestyle. Better yet, if you can meal prep and make your food ahead of time, it is MUCH easier to make healthy choices.
So, I created a cookie that is easy for anyone to make and enjoy.
These breakfast cookies are pure, simple, natural goodness
I’m not sure where to even begin!
- Gluten free
- Dairy free
- Refined sugar free
- Clean eating
- 100% natural
- Whole grain
- Dense nutrition (lots of seeds ahead!)
- Packed with hearty fiber & protein (about 8 grams of fiber and 9 grams of protein PER cookie)
Let’s start off with ingredients.
What is in a healthy breakfast cookie?
There are a lot of ingredients in this cookie that lend to the structure of the cookie, nutrition, flavor and texture. Some of these ingredient can certainly be exchanged for other things if you prefer something else (I’ve noted this in the recipe). I used what I had in my pantry to keep it easy!
Here’s what we’ve got:
- Old fashioned oats – this is the bulk of the cookie. Oatmeal has protein, fiber & complex carbs.
- Almond flour– protein, healthy fat, fiber, calcium.
- Chia seeds– protein, fiber, Omega 3s, calcium, manganese, magnesium, antioxidants and more!
- Flaxseed meal– protein, fiber, Omega 3s, antioxidants and more!
- Cinnamon & cloves– for flavor. As always, I recommend using Ceylon Cinnamon. It tastes WAY better than your regular, run of the mill cinnamon.
- Dried cherries– Adds a pop of tartness to the cookies. Dried cherries are packed with vitamin C, antioxidants and other essential nutrients.
- Sunflower seeds– Adds texture to the cookie, protein, healthy fat, vitamin E, iron and more fiber.
- Raw pepitas – Adds crunch, magnesium, phosphorus, zinc, Omega 3s, fiber and protein.
- Coconut oil– this makes the cookie super moist! A healthy MCT fat.
- 100% pure maple syrup – Adds sweetness, helps to bind the ingredients. Natural maple syrup is also packed with nutrients and minerals. I use Vermont Maple Syrup (contact for orders)..
- Banana– Adds sweetness and helps bind the ingredients. Full of potassium!
- Vanilla extract – Because this is still baking and vanilla is delicious. 😉
These cookies are CLEARLY packed powerhouses of nutrition. I ate these everyday for a week for breakfast and my body honestly felt so good and so nourished. I mean, how could it not?! There’s so much goodness going on here.
Tastes good, feels good
These breakfast cookies are completely free from refined sugar so they are definitely not sweet in the traditional sense. There’s a subtle sweetness from the maple syrup, dried cherries and vanilla. I really, really like the low level of sweetness in these cookies. I think it’s perfect for when you’re just starting your day.
Because they are for breakfast, I wanted these cookies to taste wholesome. If you find that you are craving a bit more sweet for these cookies, I recommend adding a couple tablespoons of coconut sugar. Coconut sugar is not refined so it still fits into the overall mission of this cookie.
The hearty oats and blend of seeds lend a deep chew to these cookies. These cookies are also BIG! You really feel like you’re eating something!
With the 1/3 cup size portions you’ll feel full, yet totally energized after having one of these for breakfast.
An Easy to make, clean eating, breakfast you can take on the go
These cookies couldn’t be easier to make! This recipe is great for beginners because all you really need to do is assemble the ingredients. Once you have everything together, there’s only a few simple steps to make these cookies.
Start by making the chia eggs.
What is a chia egg? A chia egg is basically chia seeds mixed with a small amount of water. This helps bind the cookies. Once they absorb water (they need to soak for 5 minutes), chia seeds create a gel-like texture that is a great alternative to real eggs. I also like that you get all of the added health benefits of eating chia seeds!
Once the ‘eggs’ are prepared, combine the dry ingredients into a bowl. In a glass measuring cup, microwave the coconut oil until melted. Stir in the syrup, mashed banana, extract and chia eggs.
Pour the wet ingredients over the dry. Give it a good stir!
Measure out 1/3 cup portions onto a prepared baking sheet and bake for about 25 minutes or until firm and set.
Make ahead gluten free, vegetarian breakfast
These cookies are great to meal prep and make ahead. When you make a batch of these cookies, the recipe will yield about 6-7 cookies depending on how much of the mixture you use for each. That’s just enough to pretty much get you through the week, so this is a great healthy breakfast option to meal prep with.
You’ll need to freeze these cookies in order for them to last all week. I just find that they stay most fresh that way.
After baking the cookies, I stuck the baking sheet in the freezer with the cookies still on the pan. That way, they freeze individually and do not stick together.
Once frozen, store in a freezer friendly airtight container (I like to use my Stasher bags).
There are two ways you can serve these.
If you’re eating on the go, pop the cookie in the microwave for about 30-45 seconds to thaw and warm up (these are soooo good warmed). Or, they will defrost fully on their own in about 2 hours.
If I’m running out the door and need to eat on the way, I microwave them but if I have some time before eating I’ll put it in a container and stick it in my lunch box.
I love having a stash of these breakfast cookies in my freezer at all times! No excuses to not eat healthy! 🙂
I checked that all of my ingredients for the cookies were gluten-free. If you or the person consuming these cookies have gluten-allergies, please be aware and check ALL labels of ingredients to ensure they contain no gluten and were NOT made in a facility that manufactured products containing gluten. The label on the ingredients should clearly state this.
If you are making these in a “gluten household” for someone who has gluten allergies, be sure to properly wash and clean all utensils, bowls and counter tops which may have had contact with any gluten products before starting this recipe.
Healthy Breakfast Cookies
- 2 tbsp chia seeds
- 5 tbsp lukewarm water
- 1 ½ c old fashioned oats
- ½ c almond flour
- ¼ c flaxseed meal
- ¼ tsp cinnamon
- ⅛ tsp ground cloves
- ⅔ c dried cherries (other dried fruit can be used!)
- ¼ c roasted, unsalted sunflower seeds (other seeds/nuts can be used!)
- ¼ c raw pepitas (other seeds/nuts can be used!)
- ¼ c coconut oil
- ¼ c pure maple syrup (honey can also be used for a non-vegan option; raw honey is great for this recipe!)
- 1 banana (mashed)
- ½ tsp vanilla extract
- Preheat the oven to 350°. Prepare a baking sheet with parchment paper.
- In a small bowl, combine the chia seeds and water. Stir and set aside for 5 minutes. This creates the "chia eggs".
- In a large bowl, combine the oats, almond flour, flaxseed meal, cinnamon, cloves, cherries, sunflower seeds and pepitas.
- In a glass measuring cup, melt the coconut oil in the microwave until it is completely liquid (it doesn't need to be hot, just melted through. 30 seconds should be enough).
- To the oil, add the maple syrup, mashed banana, vanilla and chia eggs. Stir until mostly combined.
- Add the wet ingredients to the dry and stir with a wooden spoon until the mixture is completely moistened.
- Using a ⅓ measuring cup, measure the mixture into your hands. Mold the batter into a round patty, about ½ inch thick. Place on the tray.
- Bake cookies for 20-25 minutes or until golden brown on the edges.
- Store cookies in the freezer.
- Dried coconut & dried pineapple
- Golden raisins and chopped walnuts
- Dried apricots and cashews
- Macadamia nuts and dried cranberries