Healthy Breakfast Cookies

Healthy Breakfast Cookies make for one nutrient-dense breakfast or snack. These cookies are rich in fiber, protein, and healthy fats. Made with banana, rolled oats, nuts, seeds, dried cranberries, maple syrup and flax egg. These breakfast cookies are gluten-free, dairy-free, refined sugar-free, and vegan friendly.

Healthy Breakfast Cookies

Healthy Breakfast Cookies make for a nutrient-dense breakfast or snack. These cookies are pretty easy to make yet packed with so many nutrients. Made with seeds, nuts, ripe banana, dried cranberries, coconut oil and maple syrup. They are gluten-free, egg-free, dairy-free, refined sugar-free and vegan friendly.

These cookies are crazy good! They are delicious and so addicting. Perfect to have for breakfast with a cup of coffee. They make for a great healthy snack too. The best part about these cookies is just how healthy they are. Loaded with fiber, protein and healthy fats. They are sure to give you the boost of energy you need.

These breakfast cookies are filling, nutritious and delicious. Perfect to make as part of your weekly meal prep. They hold for a few days in the fridge and are freezer friendly. These cookies are sure to become your go-to breakfast from here on!

Ingredients needed to make Healthy Breakfast Cookies:

• Flax Egg– Flax meal and water.
• Ripe Banana– You want a really ripe banana to add natural sweetness to your healthy breakfast cookies.
• Maple Syrup– Sweetener
• Coconut Oil– Adds moisture and will make the breakfast cookies crunchy on the outside.
• Vanilla Extract– Adds depth to the flavor.
• Seeds– Hemp hearts, chia seeds and raw pumpkin seeds.
• Dried Cranberries– Can also use dried cherries or apricots.
• Raw Sliced Almonds– Or any other nuts.
• Rolled Oats– Also known as old fashioned oats. Make sure they are gluten-free certified.
• Baking Powder– For cookies to rise a bit.
• Pink Sea Salt– Balances sweetness.

Equipment needed to make Healthy Breakfast Cookies:

• Large Mixing Bowls– One for dry ingredients and one for wet ones.
• Small Mixing Bowl– To mix flax egg.
• Whisk– For whisking ingredients.
• Large Baking Sheet Pan– To bake healthy breakfast cookies on.
• Parchment Paper– For lining baking sheet pan.
• Ice Cream Scooper– To scoop out moisture and shape it into cookies.
• Cooling Rack– For healthy breakfast cookies to cool-down on.

How to make Healthy Breakfast Cookies:

• Step 1– Preheat oven at 350 degrees F. Line large baking sheet pan with parchment paper and set to the side. In a small bowl stir together flax meal and water. Let it sit for 15 minutes to create flax eggs. 

• Step 2– Meanwhile, in a large mixing bowl, mix together dry ingredients; hemp hearts, chia seeds, dried cranberries, pumpkin seeds, rolled oats, pink salt and baking powder. 

• Step 3– In a separate large mixing bowl, mash banana. Then add in maple syrup, melted coconut oil, and vanilla extract. Whisk until batter like consistency starts to form. You want it more on the think side and not too much on the liquid side. 

• Step 4– Pour wet ingredients into dry ones making sure all ingredients are well incorporated. Fold in flax eggs and combine making sure all dry ingredients are well coated with wet ones. 

• Step 5– Using a trigger release ice cream scooper, start scooping mixture onto prepped baking sheet pan. Scoop some of the mixture and once placed on the sheet pan, use the back of the ice cream scooper or your hand to flatten mixture and shape into a cookie. repeat until all mixture is gone and shaped into cookies. 

• Step 6– Bake for 25 minutes. 
• Step 7– Remove cookies from oven and allow to cool-down and set for 10 minutes. Use a spatula to carefully place cookies on cooling rack. Allow cookies to completely cool-off.
• Step 8– Enjoy instantly or place cookies in an airtight container and keep refrigerated for up to 5-7 days.

Tips and Substitutions:

1. Preheat oven and use an oven safe thermometer– this will ensure your oven is the correct temperature.
2. Line baking sheet pan with parchment paper- It will prevent cookies from sticking to the pan.
3. Leave enough space between each cookie on baking sheet pan- Cookies may spread a bit while baking in the oven. If you leave them too close to each other, they may end up sticking together. 
4. After cookies come out of the oven they will be a bit soft– They will get firm as they cool-down.
5. Allow cookies to cool-off on cooling rack- They will get more firm this way as they cool down evenly on cooling rack.
6. Substitute for coconut oil- Use unsalted butter if you don’t need cookies to be dairy-free and/or vegan. Avocado oil is a great substitute as well.
7. Use really ripe banana– It will make your healthy breakfast cookies naturally sweet.
8. Substitute for maple syrup– Use honey if you don’t need them to be vegan or you can omit all together as the ripe banana will make them pretty sweet too.

Variations:

1. Add fresh fruit– fresh blueberries, cherries, strawberries, etc. would all be great in these cookies.
2. Spice them up– Add some cinnamon, nutmeg or pumpkin spice for more flavor.
3. Make nut-free– Swap almonds for sunflower seeds, more pumpkin seeds or even some quinoa.
4. Add more protein– Add a scoop of protein powder (vegan protein powder to keep them vegan friendly) for more protein.
5. Use other dried fruit– Dried cherries, apricots, or dates are all great too.

More add-ins:

Another great things about these breakfast cookies is just how versatile they are. You can add or substitute any of the nuts, seeds, and dried fruit. If you have nut-allergies, leave them out and add more seeds. Don’t like seeds? Add more nuts. You can use any kind of nuts or seeds in these cookies. Not a fan of dried cranberries? Use dried cherries or apricots instead. Or, use dark chocolate chips instead of dried fruit! You as get as creative as you’d like with these and completely make them to fit more to your liking and personal taste!

Here are some ideas of other add-ins you can use in addition or as substitutions:

• Chocolate Chips
• Shredded Coconut
• Dried Cherries
• Sunflower Seeds
• Walnuts
• Pecans
• Dried Apricots

Healthy Breakfast Cookies FAQ’s:

What makes these cookies healthy?

These Healthy Breakfast Cookies are made with nutrient-dense ingredients. They make for a healthy, filling, and nutritious breakfast or snack. These cookies are made with a variety of nuts, seeds, ripe banana, coconut oil, dried cranberries, and maple syrup. They are rich in fiber, protein, and healthy fats. Additionally, these cookies are gluten-free, egg-free, dairy-free and refined sugar-free.

Can I make these Healthy Breakfast Cookies nut-free?

Yes. These breakfast cookies can easily be made nut-free by simply omitting the almonds. Use other seeds instead like sunflower seeds or you can even add quinoa.

Are these Healthy Breakfast Cookies gluten-free?

Yes. These breakfast cookies are completely gluten-free. Just make sure the rolled oats you use are certified gluten-free.

Meal Prepping it:

Healthy Breakfast Cookies are perfect for meal prep. These hold for a good 5-7 days in the fridge, or en longer if you freeze them. They are great to have for breakfast but also a nutrient-dense snack. Make a batch or two depending on the size of your family. Have them in your fridge for the week ahead for quick on-the-go breakfasts.

Storing Healthy Breakfast Cookies:

Place any leftover healthy breakfast cookies in an airtight container or zipper bag. You can keep them stored in a cool place or refrigerated for up to 5-7 days. If you are making these in the summer I would suggest keeping them refrigerated the whole time.

Freezing Healthy Breakfast Cookies:

These cookies are freezer friendly which is another reason why they’re great for meal prep. Freeze them in a freezer bag or freezer friendly container. Place a piece of parchment paper in between each cookie before freezing. This will prevent them from sticking together once they freeze.

Freeze cookies for up to 3 months. Place in the fridge overnight to thaw out. You can have cookies as is or reheat them in the oven. Reheat them for 8-10 minutes at 350 degrees F.

Did you like this Healthy Breakfast Cookies recipe? You may also like these other breakfast recipes:

• Baked Banana Chocolate Chip Oatmeal
• Baked Apple-Pecan Oatmeal
• How to Make Oatmeal
• Baked Apple-Cinnamon Oatmeal Cups
• Gluten-Free “Caramel” Apple Granola
• PB&J Oatmeal Cups with Homemade Strawberry Chia Jam
• Gluten-Free Vegan Quinoa Granola

Print

Healthy Breakfast Cookies

Healthy Breakfast Cookies make for one nutrient-dense breakfast or snack. These cookies are rich in fiber, protein, and healthy fats. Made with banana, rolled oats, nuts, seeds, dried cranberries, maple syrup and flax egg. These breakfast cookies are gluten-free, dairy-free, refined sugar-free, and vegan friendly. 

Course Breakfast, Snack

Cuisine American

Keyword Healthy Breakfast Cookies

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 Cookies

Calories 173 kcal

Author Angelica Arias

Ingredients

• 1/4 cup flax meal
• 2/3 cups water
• 1 ripe banana
• 1/4 cup maple syrup
• 2 tbsp coconut oil (melted)
• 1 tsp vanilla extract
• 2 tbsp hemp hearts
• 2 tbsp chia seeds
• 1/4 cup dried cranberries
• 1/3 cup raw pumpkin seeds
• 1/3 cup raw sliced almonds
• 2 cups rolled oats (gluten-free)
• 1 tsp pink sea salt
• 1 tsp baking powder

Instructions

1. Preheat oven at 350 degrees F. Line large baking sheet pan with parchment paper and set to the side. In a small bowl stir together flax meal and water. Let it sit for 15 minutes to create flax eggs.

2. Meanwhile, in a large mixing bowl, mix together dry ingredients; hemp hearts, chia seeds, dried cranberries, pumpkin seeds, rolled oats, pink salt and baking powder.

3. In a separate large mixing bowl, mash banana. Then add in maple syrup, melted coconut oil, and vanilla extract. Whisk until batter like consistency starts to form. You want it more on the think side and not too much on the liquid side.

4. Pour wet ingredients into dry ones making sure all ingredients are well incorporated. Fold in flax eggs and combine making sure all dry ingredients are well coated with wet ones.

5. Using a trigger release ice cream scooper, start scooping mixture onto prepped baking sheet pan. Scoop some of the mixture and once placed on the sheet pan, use the back of the ice cream scooper or your hand to flatten mixture and shape into a cookie. repeat until all mixture is gone and shaped into cookies.

6. Bake for 25 minutes.

7. Remove cookies from oven and allow to cool-down and set for 10 minutes. Use a spatula to carefully place cookies on cooling rack. Allow cookies to completely cool-off.

8. Enjoy instantly or place cookies in an airtight container and keep refrigerated for up to 5-7 days.

Recipe Notes

Tips and Substitutions:

1. 1. Preheat oven and use an oven safe thermometer– this will ensure your oven is the correct temperature.
   2. Line baking sheet pan with parchment paper- It will prevent cookies from sticking to the pan.
   3. Leave enough space between each cookie on baking sheet pan- Cookies may spread a bit while baking in the oven. If you leave them too close to each other, they may end up sticking together. 
   4. After cookies come out of the oven they will be a bit soft– They will get firm as they cool-down.
   5. Allow cookies to cool-off on cooling rack- They will get more firm this way as they cool down evenly on cooling rack.
   6. Substitute for coconut oil- Use unsalted butter if you don’t need cookies to be dairy-free and/or vegan. Avocado oil is a great substitute as well.
   7. Use really ripe banana– It will make your healthy breakfast cookies naturally sweet.
   8. Substitute for maple syrup– Use honey if you don’t need them to be vegan or you can omit all together as the ripe banana will make them pretty sweet too.

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Nutrition Facts

Healthy Breakfast Cookies

Amount per Serving

Calories

173

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.004

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

2

g

Sodium

 

233

mg

10

%

Potassium

 

169

mg

5

%

Carbohydrates

 

21

g

7

%

Fiber

 

4

g

17

%

Sugar

 

7

g

8

%

Protein

 

5

g

10

%

Vitamin A

 

21

IU

0

%

Vitamin C

 

1

mg

1

%

Calcium

 

67

mg

7

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.