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Cookies for breakfast. Need I say more?
Okay, I’ll say a few more things about this recipe before we get to it.
These ultimate breakfast cookies are jam packed with good for you ingredients that will keep you going like an energizer bunny. You’ll get your fix of protein, fiber, and whole grains for a well balanced breakfast.
It took a bit of time but I’ve perfected this recipe, and these cookies are SO delicious! Even though they are a healthy breakfast cookie, as an Ultimate breakfast cookie they are not only healthy, but taste just like your eating dessert. In fact, I enjoy these cookies for breakfast, for snacks, and for desserts.
These cookies are also great to take on the go for breakfast at the office, to pack in the kids lunches, or for a post-gym snack!
Ultimate breakfast cookies
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 12-16 cookies
- Category: Breakfast/Snack
- Method: Bake
- Cuisine: American
Description
Ultimate breakfast cookies
Ingredients
- 1 cup almonds
- 1 1/2 cups oats
- 1/2 cup flax meal
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup almond butter
- 3 tbsp coconut oil, melted
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1 egg (or flax egg)
- 1 cup mix: raisins, dried cherries, chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- In a food processor, pulse your almonds until fine. Next add your oats and pulse together until fine.
- In a large bowl, add your almond/oat mixture with flax meal, cinnamon, baking soda, baking powder, and salt.
- In a separate bowl, mix together the almond butter, coconut oil, maple syrup, vanilla extract and egg until smooth.
- Add your wet ingredients to your dry ingredients and mix until combined.
- Mix in your dried fruits and chocolate chips.
- Form dough into round balls with your hand, and place on your baking sheet.
- Bake for 10-12 minutes, or until golden brown on top
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
I brought these cookies on my son’s 4-day hockey tournament. I was (barely) sleeping on my brother’s couch and I honestly think it was these cookies that kept my energy up the entire weekend! Amazing!
so happy to hear that Hayley! I wouldn’t be surprised, these are packed with healthy carbs, fats, and nuts and seeds that should give you long lasting energy. Yay! 🙂
Loved these cookies. Didn’t have almonds, but since you were pulsing with oats, I substitute almond flour and they were delicious. Your recipes are just what I look for, healthy and delicious! Thank you!
So happy you enjoyed the recipe Lynn!
I am allergic to tree nuts, can butter be substituted for the nut butter.
Hi Fern, you can use sunflower seed butter or soy butter!
Delish! Kids love them!!!
Thanks Laurie! Glad to hear these are kid-approved 🙂
Hi, i love this recipe! I just wanted to ask how long should i bake it for if i add mashed banana to the cookie dough? And on what temperature?
Thank you!
Hi there, I haven’t tried this recipe with mashed banana so I couldn’t give you instructions on how to make it with that variation.
Should the almonds be unsalted? I have salted almonds. Should I leave out the additional salt if I use salted almonds? Can’t wait to try these!
i would leave out the extra salt if using salted almonds!
These look divine, Jess! Putting them on my “to make” list asap!
Thank you Nisha!! They’re breakfast cookies but I use them for snacks and desserts too!
Is that “1 1/2 oats” in cups?
Yes! Sorry that was a typo in the recipe! It’s been fixed now:)