The Healthiest Breakfast Cookies
These Healthy Breakfast 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! They can be made gluten-free and vegan if needed.
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
Why you’ll love this recipe
- Gluten-free cookies. These breakfast cookies are naturally gluten-free (made with gluten-free certified oats) and can easy be made vegan by replacing the egg with a flax egg.
- High in nutrients. Each cookie is packed with 4 grams of protein and 4 gram and fibre to keep you feeling full all morning long.
- No mixer. These cookies are easy to make directly in a bowl, no mixer required!
- Freezer-friendly. These breakfast cookies can be frozen for up to 2 months.
What’s in these healthy breakfast cookies
These Healthiest Breakfast Cookies have also got a permanent place on my weekly meal prep rotation. I love to prepare a batch of these healthy breakfast cookies on a Sunday and have
- Whole-grain gluten-free oats
- Almond flour
- Maple Syrup
- Dried Cranberries
- Chocolate chips
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 known for their fibre 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 the oats, almond flour, almonds, pumpkin seeds, sesame seeds, chia seeds, cranberries, chocolate chips, cinnamon and a pinch of salt together in a large mixing bowl.
In a separate bowl whisk together the egg, maple syrup, tahini and vanilla extract.
Pour the wet ingredients into the bowl of dry ingredients and mix together until combined.
Use a cookie scoop to scoop out cookies then use your hands to press them down on the baking sheet. Because the cookies have no baking powder or baking soda they won’t spread much on their own, so it’s important to press them down with your hands to form a cookie shape
Bake the cookies at 350 degrees F for 12-14 minutes until golden brown around the edges. Let the cookies cool before eating.
Expert tips for making this recipe
- 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.
Counter: store leftover cookies in a sealed container on the counter for up to a week
Freezer: store leftover cookies in a container or a freezer bag in the freezer for up to 2 months. Defrost naturally on the countertop and optionally warm slightly in the oven.
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These are the BEST healthy breakfast cookie ever!
- 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 (as many as you like, I use about 1/4 cup)
- 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)
- 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.
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 flaxseed with 3 tbsp of water. Let sit to gel for 5 minutes then use as you would an egg.
Store in an airtight container on the counter for up to a week or in the freezer for up to 2 months.
- 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