Healthy Breakfast Cookies

The words “healthy” and “cookies” don’t usually go hand-in-hand. However, cookies and breakfast are a bit of a nontraditional pair as well. But let me tell you, these Healthy Breakfast Cookies are the perfect breakfast when you’re on the go. They’re easy to make, delicious, and loaded with healthy ingredients to kick-start your day on the right foot. 

❤️ Why You’ll Love Healthy Breakfast Cookies

• Easy: These Healthy Breakfast Cookies only take 20 minutes total from start to finish
• Gluten-free: To satisfy all the dietary needs in your household, these cookies are gluten-free
• So Good: I gave these to four people today and each person said: “wow, these would be perfect for breakfast, they’re so healthy!” 

🍲 Ingredients

Almond Flour – For this recipe, I teamed up (sponsored) with my friends at Bob’s Red Mill. As you know, I love their products and they always have such a good selection of all the ingredients I could possibly need at Whole Foods. For these Healthy Breakfast Cookies, I used Bob’s Almond Flour. Using almond flour versus regular flour is not only healthier, but it also makes these breakfast cookies gluten-free. Bob’s makes their almond flour with ground whole, organic almonds (skin intact). By keeping the skin intact, they are leaving all those wonderful antioxidants intact as well. 

Chia seeds – These bad boys are high in quality protein, fibre, antioxidants + more!

Flax seeds – Full of Omega-3’s, fibre, and can help reduce blood pressure, cancer risk & cholesterol. 

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Almond Butter – Antioxidants, healthy monounsaturated fats our bodies need, and you get the point, these ingredients are HEALTHY!  

👩‍🍳 How to Make Healthy Breakfast Cookies

1. Preheat oven to 350F and line two baking sheets with parchment, lightly grease them with coconut oil spray.
2. In a medium-sized bowl combine all your ingredients and mix well using a wooden spoon.
3. Using a small ice screen scoop measure out the batter and roll into balls, then flatten to create a cookie-like shape.
4. Place a maximum of 12 cookies per tray and bake for 18 minutes or until they are tooth-pick test approved.
5. Eat immediately or cooled. Both ways are fabulous.

🗒 Substitutions

• Oats: Use gluten-free oats to make this recipe entirely gluten-free
• Almond Flour: You can use other flours as you wish, just make sure that you look at if it’s a 1:1 substitution because not all flours are equal
• Fruit: Add dried fruit like raisins or cranberries to these cookies, if you wish. They can also be a great replacement to the chocolate chips/chunks

🗒 Other Breakfast Recipes

• Banana Bread Granola 
• Healthy Breakfast Granola Bowl
• Vegan Breakfast Burrito
• Easy Fluffy Pancakes with Homemade Berry Simple Syrup
• Banana Chocolate Chip Muffins
• Bagel Sandwich Recipe

👝 How to Store Leftovers

The cookies will last up to 1 week in a tight-sealed container on the counter. They are also great when frozen. Freeze any leftovers and let them thaw on the counter when you’re ready to eat.

🤔 Common Questions

Healthy Breakfast Cookies

5 from 1 vote

These easy Healthy Breakfast Cookies are perfect when you're too busy to cook but don't want to skip the most important meal of the day!

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Course Breakfast & Bowls

Cuisine Vegan

Servings 18

Ingredients

  

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• 2 mashed ripe bananas
• 1 cup Bob’s Red Mill Almond Flour
• 1 cup Bob’s Red Mill Rolled Oats
• 2 tbsp. Bob’s Red Mill Chia Seeds
• 2 tbsp. Bob’s Red Mill Flax Seeds
• 1/4 cup peanut butter
• 1/4 cup maple syrup or honey
• 1/4 cup Bob’s Red Mill Pumpkin Seeds
• 1 tsp baking powder
• 1 tsp cinnamon or as desired optional
• 1 tsp vanilla
• pinch of salt
• 1 cup chocolate chips or chocolate chunks

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Instructions

 

• Preheat oven to 350F and line two baking sheets with parchment, lightly grease them with coconut oil spray.
• Into a medium-sized bowl combine all your ingredients and mix well using a wooden spoon.
• Using a small ice screen scoop measure out the batter and roll into balls, then flatten to create a cookie-like shape.
• Place a maximum of 12 cookies per tray and bake for 18 minutes or until they are tooth-pick test approved.
• Eat immediately or cooled.  Both ways are fabulous.

Notes

The cookies will last up to 1 week in a tight-sealed container on the counter.

Use gluten-free oats to make this recipe entirely gluten-free.

Review This Recipe Let us know how it was!