Healthy Breakfast Cookies are easy to make, oil-free and high in protein and fiber. They are an easy and healthy oatmeal breakfast cookie that is vegan and gluten-free.
Healthy Breakfast Cookies
Eating breakfast cookies like these early in the day carries so many benefits. Protein and fiber will help you fill full all morning, balance blood sugar and trigger your metabolism. Other nutrients will set the stage for your yearnings the rest of the day.
You need these healthy cookies instead of a less healthy breakfast, because starting the day with a low sugar breakfast will help you yearn sweets and carbs less all day long.
These cookies have these benefits, can be customized to include additional protein and fiber, and they are so easy to have on hand. Easy to make and easy to store. Read on to learn exactly why you'll love this recipe.
Why You Will Love These Breakfast Cookies
- High in Protein and Fiber: 6 grams of protein, 3 grams of fiber, and that's without the healthy mix-ins.
- Low in sugar: only 5 grams per cookie
- Vegan and Gluten Free
- Easy to make ahead and store for grab-and-go breakfast or healthy snacks.
- 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.
- One-bowl recipe, no mixer is needed either
Ingredients In Healthy Breakfast Cookies
Rolled oats - oats are naturally gluten-free but some vendors process them in facilities with gluten flours, so if you need them to be GF, use a gluten-free certified brand.
Flour - I used almond flour for added protein, but oat flour works well to keep the cookie nut-free and adds fiber. All purpose or GF all purpose have less nutrition but they will work as structure for this cookie.
Leaveners & Spices - baking powder, cinnamon, salt, vanilla.
Dairy free milk - I used almond but any milk will work and provides the necessary liquids for the recipe.
Maple syrup - is the healthier sweetener I used; you can use another liquid sweetener if you'd prefer
Seed Butter - Adds protein and healthy fats. My favorite seed butter is Sunbutter's sunflower seed butter. Made from sunflower seeds, so high in vegan protein, more nutrients than most nut butters, no GMS, and free from top 8 allergens. You can also use any seed butter or even your favorite nut butter.
Flax egg or Applesauce - this replaces the egg which provides structure. To make a flax egg, add flaxseed to water and let it gel for a few minutes.
Mix-in Choices for Healthy Breakfast Cookies
You can just make the cookie as is, it's delicious and healthy! But if you want to add extra protein, fiber and fun flavors, consider adding three or four of my mix-ins.
- sunflower seeds - adds fiber, protein, no sugar
- pumpkin seeds - adds fiber, protein, no sugar
- walnuts - adds fiber, protein, no sugar
- sesame seeds - adds fiber, protein, no sugar
- grated carrot - adds fiber, no sugar
- raisins - adds fiber, sugar
- dried fruit - adds fiber, sugar
- chocolate chips - adds magnesium, fiber, sugar depending on brand
How to Make Healthy Breakfast Cookies
Here is a brief rundown of the steps, but be sure to drop down to the recipe card to see the full recipe spelled out step by step!
1. Into a large mixing bowl, combine dry ingredients and then wet ingredients and mix into a batter with a spoon.
2. Then fold in mix-ins of choice from my list.
3. Scoop batter onto a mold and freeze, or skip the freezing step and simply scoop into paper cupcake liners.
4. Bake & Cool
5. Feel free to add a chocolate top or dip and sprinkle.
How to Store Healthy Breakfast Cookies
Store cookies covered and at room temperature for 4 days, refrigerate for 2 weeks, or freeze for 3 months. Defrost at room temperature, or microwave for 15 seconds, or re-heat in an oven.
Tips to Make Breakfast Cookies
1.Be sure to use rolled oats or old fashioned whole oats, not quick oats or any oat cereal mixture. Rolled oats provide the cookie's structure and anything else will have other ingredients that will interfere with the recipe.
2. Don't add more than four mix-ins or the cookie may not bake right.
3. Do not substitute the maple syrup for a granulated sweetener, the recipe needs the liquid that maple syrup provides.
4. If you want to make the recipe nut-free, be sure to use oat flour and use sunflower seed butter instead of nut butter. My favorite brand is Sunbutter.
5. Yes, you can make these as no-bake cookies. Just chill until they hold together, probably an hour. Keep no bake cookies refrigerated or frozen.
FAQS about Breakfast Cookies
Here are some questions put forth by Google that I have answered for you.
What Are The Healthiest Cookies to Eat?
Breakfast cookies because they are high in protein, healthy fats, and many nutrients that jump start your day correctly.
How Many Calories are in a Breakfast Cookie?
There are 177 calories in this breakfast cookie recipe without the mix-ins, and that low even for a breakfast cookie, but also very low compared to the 220 calories found in a large chocolate chip cookie, or the 450 calories the average glazed donut holds. [source]
More Healthy Cookie Recipes
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Healthy Breakfast Cookies
Choose FOUR Mix-ins
- ½ cup raisins
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup walnuts
- ¼ cup sesame seeds
- ¼ cup dried fruit
- ¼ cup chocolate chips
- ¼ cup grated carrot
Optional Chocolate Top or Dip
- 1 cup chocolate chips
- ¼ cup dairy-free milk, hot
- Gather ingredients.
- Preheat oven to 350 F
- Fill 10 cupcake wells with paper liners or get out your mold.
- Make a flaxseed egg - 1 tbsp flaxseed mixed with 3 tbsp water, let sit for 5 minutes
- Into a large mixing bowl, combine all dry ingredients.
- Next, add all wet ingredients and mix batter.
- Add ini your FOUR mix in choices. Mix.
- For a perfect circular shapes, press 3-tbsp of batter into a well of a mold.
- Freeze the mold for an hour to be able to remove the cookies for baking. OR skip this extra chilling step and...
- Use a 3-tbsp scoop to add batter to paper cupcake cups.
- Bake 15 minutes.
- Let cool.
To add chocolate top
- Melt chocolate chips in the microwave for 60 seconds. Heat up milk in a separate container the same way. Stir the milk into the melted chips.
- To add a chocolate top, spoon 3 tbsp of melted chocolate onto each cooled cup or cookie. Allow to set.
- To dip, allow baked cookie to cool, then dip and sprinkle.
- Store cookies covered and at room temperature for 4 days, refrigerate for 2 weeks, or freeze for 3 months. Defrost at room temperature, or microwave for 15 seconds, or re-heat in an oven.
This post is sponsored by Sunbutter. My opinions are my own.