The Best Healthy Breakfast Cookies
These Healthy Breakfast Cookies are loaded with nuts, seeds, oats and whole grains for a cookie that packs some serious health benefits. Once you make them you’ll see why they’re the best! They can be made gluten-free and vegan if needed.
Are cookies healthy for breakfast?
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 whole lot more important when there are COOKIES involved.
If you’re wondering if cookies actually make a healthy breakfast, the answer is it really depends. Sugary chocolate chunk cookies might not be the best for you first thing in the morning, but I can assure you that this recipe for the best Healthy Breakfast Cookies makes a wonderful healthy balanced breakfast.
These breakfast cookies are made with a combination of nuts, seeds, dried fruits, oats and an egg, which is basically everything you would find in a healthy breakfast.
Why you’ll love this recipe
- Gluten-free cookies. These breakfast cookies are naturally gluten-free (made with gluten-free certified oats) and can easily be made vegan by replacing the egg with a flax egg.
- High in protein and fibre. Each cookie is packed with 4 grams of protein and 4 grams 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.
Healthy breakfast cookie ingredients
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: it’s best to use large flaked oats here for more texture, but quick oats will work too. Just make sure not to use steel-cut oats.
- Almond flour: This flour is naturally gluten-free and is made from ground almonds. You can substitute with whole-wheat flour with all-purpose flour if needed.
- Nuts: I use almonds as my nuts in this recipe, but you can use any type of nuts you love like walnuts, pecans or cashews.
- Seeds: I use a combination of sunflower seeds, pumpkin seeds, sesame seeds and chia seeds. You can mix up the seeds you use or leave out any seeds you don’t like.
- Maple Syrup: this is used to sweeten the cookies and help them stick together. You can also use honey or agave syrup.
- Egg: this is an important ingredient to bind the cookies together. For a vegan variation use a flax egg. (1 tablespoon of ground flax seeds mixed with three tablespoons of water that you let sit to gel for 5 minutes.)
- Vanilla extract: for flavour.
- Tahini: this also helps coat all the dry ingredients to bind them together. You can substitute tahini with any other nut or seed butter you love.
- Dried Cranberries: You can substitute with any dried fruit.
- Chocolate chips: Optional, but who doesn’t love chocolate chips in cookies?!
- Cinnamon: just a pinch for some extra flavour.
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 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 oatmeak breakfast cookies
Step 1
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.
Step 2
In a separate bowl whisk together the egg, maple syrup, tahini and vanilla extract.
Step 3
Pour the wet ingredients into the bowl of dry ingredients and mix together until combined.
Step 4
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
Step 5
Bake the cookies at 350 degrees F for 12-14 minutes until golden brown around the edges. Let the cookies cool before eating.
How to store these cookies
Counter: store leftover cookies in an airtight container on the counter for up to a week.
Freezer: store leftover cookies in an airtight container or a freezer bag in the freezer for up to 2 months. to defrost let thaw on the countertop and optionally warm slightly in the oven.
Expert tips for making breakfast cookies
- 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.
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
- Diet: Vegetarian
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 (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)
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 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 9g
- Sodium: 20mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
I just tried these last week and I am really excited to have come across your website and this recipe! Such an accomodating, adaptable cooke.
I was wonering if this recipe might lend itself to baking in a cake pan and then cut into bars?
Thank you for such a great, healthy creation!
Hi Lee, I’m so happy you enjoyed this recipe!!
These are fantastic. After I made them and shared them with a friend, we started talking about all the different combinations of things we could make them with. I can’t wait to try some of them, the sky is the limit.
Thank you for creating and sharing this recipe.
You’re welcome Nancy, happy you enjoyed it!
These hold together just fine after they’ve baked & cooled off. They’re so good!! Thank you.
Thanks Lisa! Happy you enjoyed them!
Just made these! So good!! Thank you for sharing. I had to make modifications based on what I had, still yummy. This is a great recipe 🙂
So glad you loved them Lisa 🙂
These are delicious. I baked them in a glass pan at 350 for 15 minutes, came out so good. I will be making these often!
So glad you enjoyed them!
Wow! These are so good. I made the recipe as stated. Thank you!
So happy you enjoyed them Denise!
I can’t have any nuts, so I had to use sun butter, flax meal and extra sunflower seeds and pumpkin seeds, instead of any nuts, and gluten-free flour for the almond flour, and they still turned out. Excellent!
So happy you liked the recipe! 🙂
Best breakfast cookie EVER! Insanely good, a cinch to make.
I followed one of the reviews and baked them in a muffin to pan. Used hemp seeds instead of chia, natural peanut butter rather than almond, upped the dark chocolate chips to a 1/3 of a cup and used Gogi berries instead of cranberries. So so very good. They came out perfect at 14 minutes and I had two extra cookies to boot! Very happy. Thank you for posting this.
So glad you enjoyed them Karen! What a great idea making these in a muffin pan!
I have been using this recipes for years now. I started using natural peanut butter instead of almond butter as it is easier to work with and cheaper. I throw in chopped cashews, hemp heart and flax seed. So easy and healthy. I always do double batches and freeze them.
Jessica, I absolutely love this recipe, I have made them several times. I made a batch yesterday & I have to tell you I used a muffin top pan this time & they turned out great. I just put a scoop in each spot & press down on mixture, to fill to top. After I take out of oven I let them cool down then carefully remove them to parchment paper to finish cooling. I then use a square snack size bag for each cookie to store & I can grab on the go & share with others unless I am selfish with them & keep all for myself. Lol 😂 Thank you again Love this recipe.
Hi Debra! I’m so happy you love the recipe! It’s one of my personal favourites too 🙂
I love these cookies! great treat during pregnancy. thank you!!!
Happy you enjoyed them 🙂
Honestly the best breakfast cookies. I reduce the maple syrup a bit, as I find them just a bit too sweet.
Glad you enjoyed them Leah!
I have made these cookies about 8x now. Just love this recipe but wonder if it would work without the almond butter. Perhaps I could add another egg instead. Would that work? I just find the almond butter is hard to separate and that’s even with microwaving it a bit. Lately I’ve also added a little flax seed and hemp heart to get A little more benefits.
So happy you love them Michelle! If you take away the almond butter your removing a source of liquid and fat, so you would need to add someone else to make up for it..not sure how another egg would work. Coconut oil would work or maybe apple sauce for a low-fat option. (Though keep in mind this will change the final texture and taste!)
Fabulous recipe. I used 1/3 cup sweetner (honey/maple together) and 1/2 cup tahina/almond butter together. Next time I want to try using only silan (date syrup). Has anybody tried silan? This recipe is an absolute keeper!! Thanks.
Happy you enjoyed it!
These are really good! Thanks for sharing!
Happy you liked them Kristin!
Excellent! I am allergic to almonds so I used hazelnut flour instead. Turned out fantastic! Thank you for sharing the recipe!
Glad you enjoyed! 🙂
These are the best cookies!! I like to leave them in the oven for closer to 17-18 minutes so that they’re nice and golden and crunchy.
So happy you love them 🙂
Love it! This step by step cookies recipe sounds yummy.
Happy you enjoyed Bianca!
I just made these and I’m not a baker. Really no lol. They are the first cookies that I’ve tried which are actually edible and now I’m hooked. I skipped the chia, used chickpea flour instead of almond and cocoa nibs instead of choc chips. Totally delicious 😋
So happy they turned out great for you Helen!
O. M. Goodness they are delicious.
Thanks Lorraine! Happy you like them!
Very yummy! I made almost as written except I added 1/2 cup dark chocolate chips instead of 1/4 cup and used whole wheat flour since I didn’t have almond flour
Glad you enjoyed them Kathy! 🙂
This sounds weird but I only had spicy peanut butter (Krema Nut). It made a slightly spicy-sweet cookie. I suppose you could use a little cayenne to achieve a similar outcome. I’d definitely make these again. Nice recipe!
That’s very interesting!
Yum! These are sooo good, Could these work in a cake pan and then cut into bars? What would change? I’m new to all this cooking and when I try to change a recipe it usually fails, so would I just have to bake a bit longer? Anything else?
Glad you enjoyed! I haven’t tested these out in a cake pan so I’m not sure-but the cook time would probably have to be longer.
Absolutely phenomenal recipe which the whole family loved. I used coconut flakes instead of the sunflower seeds.
So happy you and your family enjoyed it Aynur!
Tasty cookie.
I used nut and seed butter instead of the tahini and they turned out amazing. I’m happy I found this recipe.
Happy you enjoyed Colleen! 🙂
If I reduce the maple syrup do I need to add a different ingredient to bind the cookies?
Hi Gil, if you reduce the maple syrup I would add some more tahini or nut butter to help bind the cookies. But don’t reduce the maple syrup by too much, it’s important ingredient to help everything stick together.
I am out of almond flour but I do have coconut flour, quinoa flour or millet flour. Would any of these be an acceptable substitute?
Hi Teresa, all of these should work since it’s a small amount of flour in the cookies. The flour will help them bind together!
Very good. Used Almond butter, needed to bake longer. They are “loose” when shaping them for baking. But firm up after baked.
Maybe it would be smart to let the ingredients rest for a little bit to allow the chia to gel etc and make a more intact cookie when putting on sheet. Not a big deal tho. Best to cool on rack. Nuts such as pecans could be lovely in here too. These go on the repeat list!!
Happy you enjoyed the recipe! No need to let the cookies “rest” before baking as you don’t want the chia seeds to gel.
Just made these! I didn’t use the egg because I’m vegan but they stuck together fine (I did add a tiny bit of coconut oil in case). They’re yum! And make me feel very healthy bwahahaha
Glad you enjoyed the recipe Ally!
Why is the egg or flax seed egg crossed out? Should that be omitted?
Hi Martha, if it’s crossed out it’s because you ticked off the check box next to the ingredient. The check box is intended to tick off once you’ve added the ingredient to keep track of what you’ve added to the recipe
Amazing cookies! My friend made these for me postpartum and all the good stuff really helped for breastmilk to come in! Since then, I’m hooked on these and make them often. One is good enough to keep you full or as a late night snack that you won’t feel bad about. Thank you so much!
Happy you enjoyed them Riya! 🙂
Amazing recipe!! My whole family loves these!!
Thanks Audrey! Glad you all enjoyed them 🙂
Hi looks amazing gonna try today – I don’t have rolled oats can I use the quick one ?
Thnx for making the healthy yummy !
Hi Billy, you can use quick oats in this recipe. It will change the texture of the final cookie but they’ll still be good!
I love these! I have made them a few times using tahini, whatever nuts/seeds I have on-hand (basically following the recipe as-is, plus using chopped almonds & walnuts), and have added some chopped unsweetened coconut chips. I have been able to cut back on the maple syrup a bit as well without losing the hint of sweetness. Everybody loves them and I don’t feel too guilty eating them for breakfast. I am excited to try them with peanut butter next time!
So happy you love the recipe Emily! 🙂
These are delicious and I love all the nuts and seeds
Thanks Anne! So happy you love them 🙂
These are delicious and even more so when dipped in or drizzled with tahini!
Happy you loved them Sarah 😀
Hi! I would love to try this recipe, but I don’t have n’y almond butter or tahini… do you think i can Substitute it with coconut oil?
Thank
Hi Sofia, I wouldn’t recommend substituting coconut oil in this recipe. Any type of nut/seed butter will work best!
This recipe is so quick & easy. The taste & texture is awesome. Also I don’t have a cookie scoop so used a 1/4 measure cup & didn’t flatten them. They stayed in the cup shape which made them a little thicker – delicious!
So happy you enjoyed it Wendy!
Can I use chia egg for this recipe?
Hi Irish, yes aboslutely!
I just made these for the first time, and I’m so impressed. I used a flax egg, and I was out of sunflower seeds so I subbed coconut flakes. FYI for anyone wondering – they don’t seem to hold together well before baking, but don’t worry because as soon as they are baked, the dough sticks together
So happy you enjoyed the recipe Jasmine!
The tastiest breakfast cookie. It holds together nicely and I love the crunch. Will be a staple in my house!
Thanks so much Suzanne!
Is there an oat substitute? My daughter is oat sensitive. Thank you
Hi Marybeth, You could replace the oats with more nuts and seeds-however this will make them more “nut clusters” than cookies. You can also try something like quinoa or buckwheat flakes
This is a repeat recipe here as my daughters and I both love them. We also serve to company and have passed on the recipe as well as they requested it. Company is coming again in a few weeks, so I’m excited to be back here for a double or quadruple batch! Love, love, love them! Thanks for a great recipe.
Happy you enjoyed Tracey!
Made a single batch of these two weeks ago and we just loved them! Very very tasty, and filling. I am making them again today at the request of family. A double batch this time, so I can give some away. These are delicious, and a real hit with my family.
Hi Jaclyn! So happy you and your family enjoyed!
Made these almost sugar free by using 1/4 cup of monk fruit sweetner and a banana to replace the maple syrup and sugar free chocolate chips 🙂 Cranberries are still a must for us though. One of my fave recipes!! It’s so forgiving! Thank you!
Sounds great Keri! Happy you enjoyed!
I have tried a lot of breakfast cookie recipes, but didn’t find one I liked the texture of until this one. Now I make these regularly and keep them in my freezer. l eat them straight from the freezer, too. Great breakfast for rushed mornings!
So happy to hear you’re enjoying the recipe Lisa! These are one of my personal favourites.
I made these on the weekend – they were easy to make and so delicious ! You don’t mention how much chocolate chips to use, however, I just added 1/4 cup of white sugar-free chocolate chips and the cookies turned out amazing. Fabulous recipe and will be making them again that’s for sure. Thanks for sharing your recipe.
Hi Marina! So happy you loved them! Chocolate chips you can add as many as you like. I know some people enjoy a lot of chocolate chips in their cookies, while others just want a hint of chocolate!
Have made these numerous times they’re gorgeous
Thanks Ash! Glad you love the recipe 🙂
Enjoy these cookies. I first made a half batch ..but I don’t think I had enough water in the flax egg. (The cookies stuck to my teeth ) When I made a half batch the second time, I added a little more water, and they came out great! Next time, I will l try the full recipe and use a real egg.
Hi Marian! Happy you enjoyed the cookies!
These are amazing! I recently stopped eating white sugar so these are a perfect breakfast and snack. I added ginger and cardamom powder along with the cinnamon, used half molasses, half maple syrup and added a little (cold-pressed sesame) oil. This recipe is a keeper!
So happy you enjoyed Susan!
These came out great and I love that they are healthy. Thanks for this recipe!
You’re welcome Liz!
These are soooo good!! And guilt free for breakfast or snack! My kids all love them as well!
So happy you enjoyed Kim! 🙂
Perhaps this question has been answered. Do 5he cookies freeze well?
Hi Olga, yes! you can freeze these in a tight container. (But they are best fresh!)
These cookies are great! I appreciate how substitution-friendly they are! I usually pulse the nuts and seeds a couple times to break them down a bit for my toddler to enjoy too!
Would you recommend freezing them? I’ve got my next babe arriving soon and these would be a great snack.
Thanks Rebecca! So happy you loved them!
This recipe looks great! I am wondering if I could sub Iron Vegan Unflavoured Protein Powder for the 1/4 cup of flour? The consistency is almost exactly the same, any ideas? Alternatively I could sub out 1/4 cup of rolled oats for the protein powder. Ideas?
Hi Lauire! I haven’t tested these out with protein powder-but since it’s not a huge amount I think it should work fine! 🙂
These cookies were fabulous and so easy to make. These will be a staple at my house for years to come. Portable, healthy breakfast, and a guilt free sweet treat.
So happy to hear you enjoyed them Shaine!
I made these today and they are fantastic! Did partial tahini and partial almond butter like she mentioned, and swapped the cranberries for dried cherries and they were great!
Happy you enjoyed the recipe!
Thank you. This is a fabulous recipe. I didn’t have flax today or chocolate so I added cacao nibs and two bananas to bind. They are in the oven now and will wait for the morning to try! Can’t wait! Thanks again for your recipe!
Happy you enjoyed the recipe Vera!
Is it possible to make this using cane sugar instead of maple syrup? Making this for someone else and we don’t have maple syrup on hand. Thanks!
Hi Lauren, I wouldn’t recommend it because the maple syrup helps bind the cookies together. Using sugar won’t give you enough wet ingredients to bind the cookies. You can sub honey, agave or rice syrup!
Is it possible for me to sneak in a banana anywhere? I think a banana would taste so good in these!
Hi Ellie, yes you can! I’d reduce the tahini to 1/4 cup from 1/3 cup, and if the batter feels very wet from the banana, you can add in an extra 1/4 cup of oats!
These are the best cookies I’ve ever had! My hubby makes them and adds a little bit of oil to the recipe and a little less maple syrup. The oil adds moisture and it makes them taste all the better.