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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!

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.

What you need to make these Healthy Breakfast Cookies:

Ingredients:

• Flax Meal
• Water
• Ripe Banana
• Maple Syrup
• Coconut Oil
• Vanilla Extract
• Hemp Hearts
• Chia Seeds
• Dried Cranberries
• Raw Pumpkin Seeds
• Raw Sliced Almonds
• Rolled Oats (gluten-free)
• Baking Powder
• Pink Sea Salt

How do you make Healthy Breakfast Cookies from Scratch:

• 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.

More add-ins and/or substitutions:

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

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.

Can you freeze these 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

*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. 

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