These cookies are loaded with nuts, seeds, oats and whole grains for a cookie that packs some serious health benefits. These are the healthiest breakfast cookies…ever!
There’s a saying I’ve heard before that goes a little something like this: “breakfast is the most important meal of the day.”
Now whether or not you believe this to actually be true, I think we can all agree that breakfast becomes a hella lot more important when there are COOKIES involved.
I call these cookies the healthiest breakfast cookies because I personally believe they are pretty darn healthy as far as a cookie can go
What’s in the healthiest breakfast cookies:
The healthiest breakfast cookies have also got a permanent place on my weekly meal prep rotation. I love to prepare a batch of these healthy seedy cookies on a Sunday and
- An assortment of healthy seeds
- sliced almonds
- Natural nut butter
- Maple syrup
- Whole grain oats
Health Benefits of Seeds
Firstly, these cookies have not one, not two, not three, but four different types of seeds – sunflower, pumpkin, chia and sesame.
Seeds are a great source of protein, healthy fats and provide many micronutrients needed and that are missing in many western diets.
Chia seeds are know for their fiber and omega-3 fatty acids, pumpkin and sunflower seeds have been shown to reduce the risk of breast cancer, and sesame seeds are known to regulate levels of estrogen.
How to make healthy breakfast cookies
Mix all the dry ingredients together in a mixing bowl.
Mix the wet ingredients together in a mixing bowl, then add to the dry ingredients and combine.
Use a cookie scoop to scoop out cookies, pressing them down on the baking sheet. (they won’t spread much.) and bake at 350 degrees F for 12-14 minutes.
Tips for making this recipe perfectly
- These cookies are very versatile. You can use any type of nuts or seeds you love or have on hand.
- Make sure to press these cookies down on the baking sheet with your hands. They won’t spread, so doing this will give you the cookie shape.
- Use parchment paper on your baking pan for easy cleanup.
- If you want to make these cookies vegan, substitute the egg with a flax egg. Simply mix 1 tbsp of ground flax seeds in 3 tbsp of water and let it sit to gel for 5 minutes. Then pour this into the mixture as you would with the egg.
Other healthy cookie recipes to try
- Chocolate chunk tahini oatmeal cookies
- No-bake peanut butter oatmeal cookies
- Grain-free Nutella stuffed peanut butter cookies
If you tried these healthiest breakfast cookies or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Print
The healthiest breakfast cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 cookies 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
These are the BEST healthy breakfast cookie ever!
Ingredients
- 1 1/4 cup gluten-free rolled oats
- 1/4 cup almond flour (can sub any type of flour)
- 1/2 cup raw sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sliced almonds
- 1/4 cup sesame seeds
- 3 tbsp chia seeds
- 1/4 cup dried cranberries
- dark chocolate chips
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup maple syrup
- 1/3 cup tahini or almond butter (I like to mix both)
- 1/2 tsp vanilla extract
- 1 egg (*or flax egg)
Instructions
- Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
- Mix all the dry ingredients together in a bowl.
- Mix all the wet ingredients together in a separate bowl.
- Pour the dry ingredients into the wet and mix together until well combined
- Use a cookie scoop to scoop evenly sized cookies onto the baking sheet. Press down with your hands (these cookies won’t spread)
- Bake for 12 to 14 minutes.
Notes
You can use any type of nuts and seeds you have on hand for these cookies.
Make sure to press the cookies down with your hands after scooping them onto the baking sheet. They won’t spread out much on their own.
To make a flax egg mix 1 tbsp ground flax seed with 3 tbsp of water. Let sit to gel for 5 minutes then use as you would an egg.
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 9g
- Sodium: 20mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
Keywords: healthy cookie recipes, breakfast cookie recipe
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These seriously are THE best breakfast cookies! Because they’re so full of seeds and good ingredients, they’re also perfect for after a workout! My husband and I love them. I just put a batch in the oven…they will likely become a staple in our house! SO GOOD😋
★★★★★
So happy you loved the recipe Audra!
Greetings from Ireland and thank you for this fantastic recipe. I’ve made these at least a couple of dozen times over the past few months for my vegetarian wife. She never tires of them.
I omit the chocolate and cranberries but add chopped Brazil nuts, hazelnuts, dried figs, dates and apricots. Sometimes chopped prunes. They make this a great breakfast snack (but I’ve caught her munching them at bedtime, too!).
Thanks agin and best wishes.
★★★★★
Hi Tony, Happy you enjoyed the recipe! You’re substitutions sound delicious!
Followed the recipe exactly and these came out perfectly. So yummy and loaded with good-for-you ingredients.
★★★★★
Thank you Mac! Glad you enjoyed the recipe 🙂
Those cookies are amazing as they are described and so easy to make. It gives you a lot of energy and pleasure in your mounth.
★★★★★
So happy you enjoyed Alexa 🙂
Very easy and healthy cookies. I made them together with my 5 year old daughter and we both enjoyed so much. And the best was the result, the cookies were delicious, so we had healthy breakfasts for a few days!
★★★★★
Thank you Noemi! Glad to hear these are approved by a 5 year old! 🙂
Hi. What would the cup of oats be in grams?
Hi Linda, I don’t know in grams but you can use a simple converter in google to get you that answer 🙂
Best breakfast cookie recipe I’ve found! I’ve been searching for awhile. These can actually (almost) pass for the oatmeal chocolate chip cookies my kids love. Plus, these FILL you up with fiber and better nutrition.
★★★★★
Thank you Jennie! These are definitely filling and delicious 🙂
What would be a good replacement for the nut butters? They’re not really used in the house often enough to have them around.
Hi Jocelyn, I’d recommend buying some nut butter or if someone in your house has allergies, sunflower butter or soy butter. There’s really no other replacement.
Amazing, made these for my son who’s a health nut and won’t eat cookies but absolutely loved these and inhaled them! Used cranberries and my breakfast cereal mix of steel cut oats and assorted seeds and grains, delicious! Yummy thanks!
★★★★★
That’s awesome! That mix sounds perfect, glad he loved them! Thanks for making, Myriam 😊
If I were to eliminate the maple syrup, what substitution would you recommend? Trying to eliminate sugars. Would water or milk work?
Hi Karen, you could use honey, agave or brown rice syrup instead. Otherwise, if you’re looking for a sugar-free option I’d recommend some sort of sugar-free syrup.
Thank you for replying so quickly 😊
I love these cookies and keep a batch in my freezer. It’s a bit ironic since this is a chia seed website but for the second batch I left the chia seeds out and topped up with sesame seeds. The chia seeds just got stuck in my teeth too much but I’m grateful for your recipe as the cookies are really good. I made mine about 35g each, smaller than recommended but big enough for me.
★★★★★
Thanks for the review Clare! And just to clarify it’s not a chia seed website, that’s just the name of the blog 😉
I used damp hands to press down and shape the biscuits it worked much better as the mixture didn’t stick as much. My first batch made 20 decent sized biscuit. Very happy with the results 🙂
★★★★★
Thanks for the review Melanie, glad you enjoyed the recipe!
Thanks for the recipe! My tweaks in case they’re useful to anybody – I didn’t have almond butter so I subbed peanut butter (here in the uk pb doesn’t have sugar in it and I the brand we get doesn’t have salt either). I added raisins rather than chocolate chips. Used flax egg. They held together nicely after baking and taste lovely, thank you!
★★★★★
Thanks so much for sharing, Joanne! I’m glad you loved them (with the substitutions too!) 😊
These were so yummy! I used dried apricots and sultana’s instead of cranberries.
★★★★★
Ooh, such great substitutions! I love dried apricots – thanks for the kind review Rebecca!
I should have waited with my comment earlier. After cooking these they tasted great!,
Family loved them will be making many more batches!,
Glad to hear you enjoyed them Sheila!
I was quite worried with the very wet cookie dough mixture but the cookies turned out wonderfully. My very suspicious non health-nut husband declared it a very good and filling cookie. Thanks so much for a really good recipe!
Your welcome Margaret, glad you enjoyed!
I followed the recipe. Am I the only person who had trouble with these not sticking together?
I couldn’t get them to form into cookies, just “blobs” on cookie sheet.
I like the flavor but wondering if there is something I missed.
Hi Sheila, these cookies won’t roll into balls if that is the consistency you’re looking for. You can use a cookie scoop to scoop out even cookies and press them down gently into the baking sheet to flatten them. They won’t spread on the baking sheet. You can watch the video tutorial may help you out 🙂
Finally!! A breakfast cookie that doesn’t taste like cardboard. So good. I cooked mine for just 10 min. The 12 mins was just to done for me.
★★★★★
Hi Melanie, so happy you loved the recipe! It’s one of my favourites 🙂
Love these so much! Made half a recipe last time, and am going to make a full recipe and try freezing half for next week. 🙂
★★★★★
Thanks for the review Sarah! So happy you enjoyed them 🙂
These turned out quite well. I substituted for the almonds with pepitas and sunflower seeds and used sunflower butter and tahini. I debated 4 stars rather than 5, is because they didn’t bind as well as I would like. They are delicious though. Next time I am going to try letting the chia soak in the egg for a bit before moving on towards combining everything. I am also going to make 12 instead of 16 to be truly a breakfast cookie that is substantial enough to get through to the next eating time. These are delicious and I will absolutely make them again. Love this. Thank you for sharing!
★★★★★
Hi Dagney! It’s likely the substitutions that adjusted their texture, but I’m glad they were still delicious! Thanks for trying them out and letting me know you enjoyed 🙂
Hi! What can I use instead of sesame seed and pumpkin seed?
Thank you!
You can use any nuts or seeds you like!
I love pumpkin seeds. But I also put flax seed, and hemp seed, chopped walnuts, and cut up dried cherries that had been laying around. This give me much needed energy and clarity.
Thank you for the review! I’m glad you loved these cookies!
I made 2 batches of these for my morning meals on my upcoming moose hunting trip. First batch I followed the recipe (egg) and they turned out so good that I made another. The second batch I substituted a mashed banana, used half the maple syrup and omitted the cinnamon. These turned out great too and now I have a bit of variety for my 10 days away! Thank you for such a great recipe!
★★★★★
Hi Mark, thank you for the review! Glad you enjoyed the recipe!
Love these healthy tasty cookies. I will keep this recipe for sure
Thanks Linda! Glad you enjoyed!
How many cookies do you get from one batch?
Hi Kelli, 12-16 depending on how large you make them!
These are my go to cookies for a healthy mid morning snack! Such an easy recipe too that I can whip up on a Sunday and have a batch for the week. I love that I can feed my family healthy snacks that still taste delicious.
★★★★★
Thanks for the review Sarah! So happy you loved these 🙂
These are delish! How do we store them? I’m also wondering if they would freeze … I ended with 14 and don’t want to waste them .. any ideas?? Thank you!
Hi Emma! I have tried freezing these before and they freeze ok in my opinion, though they do taste much better fresh. They will last over a week in a Tupperware on your countertop.
Cookies for breakfast sound PERFECT. I love a delicious cookie that’s loaded with oats, nuts, and seeds! Definitely will have to try these out with flax eggs. They look like a winner to me!
Thanks so much Cassie!
These look really good but I am curious aboit the tahini
Does it add a different flavor or texture vs. using all butter?
Hi Emily, the tahini tastes like….tahini! Same texture as a nut butter but the flavour is from sesame.
These look so crunchy and delicious ?
Such a great Recipe! ❤️
Lots of love
Bianca ?
★★★★★
Thanks so much Bianca! These are my FAVOURITE!
Cookies for breakfast!! Awesome!
Yes! No better way to start the day in my opinion 😉
Cookies for breakfast? Count me in! These look delicious Jess!
★★★★★
Yes!! Thank you so much Anna!
Can you substitute bananas or applesauce for the eggs? Thanks ?
Hi Corinna, i’ve made these using a flax egg as a substitute before (mix 1 tbsp ground flax in 3 tbsp of water and let sit for 5 minute to gel). I haven’t tried banana or applesauce but I’m confident that they cookies would come out if you used a mashed banana instead of an egg! (It may of course just alter the texture and flavour a bit!)
Can I use steel cut oats instead of rolled oats?
Hi Amy, no you unfortunately can’t. Steel-cut oats are not the same as rolled oats or quick oats and are not recommended to use in place of rolled oats in baking recipes