This post may contain affiliate links.
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?
Now I’m not saying it’s healthy to go eat a batch of Ginger Molasses Cookies or Gluten-Free Peanut Butter Blossom, but when it comes to cookies packed with nourishing wholesome ingredients like these breakfast cookies or these Oatmeal Banana Cookies, cookies can actually be a healthy choice for breafkast!
While traditional cookies tend to be loaded with sugar, butter, and ingredients that won’t leave you feeling full, breakfast cookies are packed with good-for-you ingredients that you would typically enjoy in the morning.
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.
Key Ingredients And Substitutions
These Healthiest Breakfast Cookies have also got a permanent place on my weekly meal planning rotation. I love to prepare a batch of these healthy breakfast cookies on a Sunday and have
- 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.)
- Nut or seed butter: Use any kind you love! Nut butter is packed with healthy fats and will help the cookies bind together. It’s best to use the runny kind for easy mixing.
- Dried fruit: This is an optional mix-in. I recommend using unsweetened dried fruit to keep the sugar down, but any type you like will work like dried cranberries or dried blueberries
- Chocolate chips: Optional, but who doesn’t love chocolate chips in cookies?! I use 70% dark chocolate.
How To Make Healthy Breakfast Cookies
*This is a recipe overview. The full recipe with measurements can be found below in the recipe card.
Step 1
Step 1: Add 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 until smooth and incorporated.
Step 3: Pour the wet ingredients into the bowl of dry ingredients.
Step 4: Mix the wet and dry ingredients together until evenly combined.
Step 5: Use a cookie scoop to scoop out cookies onto a baking sheet, then use your hands to press them down. (These cookies won’t spread on their own)
Step 6: 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.
Jess’s Tips
- Use large flake oats for the best texture – Rolled oats (large flake) provide a chewy, hearty texture, while quick oats will result in softer cookies. Avoid steel-cut oats, as they won’t work well in this recipe.
- Press the cookies down before baking – Since these cookies don’t spread, shape and flatten them slightly before baking to achieve the perfect cookie shape.
- Customize with your favorite mix-ins – Swap dried cranberries for raisins, dried cherries, or chopped dates, and experiment with different nuts and seeds for a flavor you love!
- Let them cool completely before storing – These cookies firm up as they cool, so allow them to fully cool before transferring to an airtight container.
- Double the batch for meal prep – These cookies freeze beautifully! Make a big batch and store extras in the freezer for a grab-and-go breakfast option.
- Vary the sweetness – If you prefer a less sweet cookie, reduce the maple syrup slightly or swap for mashed banana for natural sweetness.
Frequently Asked Questions
Yes! These breakfast cookies are made with wholesome ingredients like oats, nuts, seeds, and natural sweeteners, making them a great alternative to oatmeal or cereal.
Absolutely! You can replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, left to sit for 5 minutes) for a vegan-friendly version.
Yes! Maple syrup can be swapped for honey, agave syrup, or mashed banana.
Try These Breakfast Recipes Next!
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!
The Healthiest Breakfast Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 cookies
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
These are the BEST healthy breakfast cookie ever packed with seeds, nuts and oats.
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
- Use large flake oats for a chewy texture; avoid steel-cut oats.
- Press cookies down before baking as they won’t spread.
- Customize mix-ins with different dried fruits, nuts, or seeds.
- Let cookies cool completely before storing to firm up.
- Double the batch and freeze extras for meal prep.
- Adjust sweetness by reducing maple syrup or using mashed banana
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 9g
- Sodium: 20mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
Thanks for the recipe! My tweaks in case they’re useful to anybody – I didn’t have almond butter so I subbed peanut butter (here in the uk pb doesn’t have sugar in it and I the brand we get doesn’t have salt either). I added raisins rather than chocolate chips. Used flax egg. They held together nicely after baking and taste lovely, thank you!
Thanks so much for sharing, Joanne! I’m glad you loved them (with the substitutions too!) ?
These were so yummy! I used dried apricots and sultana’s instead of cranberries.
Ooh, such great substitutions! I love dried apricots – thanks for the kind review Rebecca!
I should have waited with my comment earlier. After cooking these they tasted great!,
Family loved them will be making many more batches!,
Glad to hear you enjoyed them Sheila!
I was quite worried with the very wet cookie dough mixture but the cookies turned out wonderfully. My very suspicious non health-nut husband declared it a very good and filling cookie. Thanks so much for a really good recipe!
Your welcome Margaret, glad you enjoyed!
I followed the recipe. Am I the only person who had trouble with these not sticking together?
I couldn’t get them to form into cookies, just “blobs” on cookie sheet.
I like the flavor but wondering if there is something I missed.
Hi Sheila, these cookies won’t roll into balls if that is the consistency you’re looking for. You can use a cookie scoop to scoop out even cookies and press them down gently into the baking sheet to flatten them. They won’t spread on the baking sheet. You can watch the video tutorial may help you out 🙂
Finally!! A breakfast cookie that doesn’t taste like cardboard. So good. I cooked mine for just 10 min. The 12 mins was just to done for me.
Hi Melanie, so happy you loved the recipe! It’s one of my favourites 🙂
Love these so much! Made half a recipe last time, and am going to make a full recipe and try freezing half for next week. 🙂
Thanks for the review Sarah! So happy you enjoyed them 🙂
These turned out quite well. I substituted for the almonds with pepitas and sunflower seeds and used sunflower butter and tahini. I debated 4 stars rather than 5, is because they didn’t bind as well as I would like. They are delicious though. Next time I am going to try letting the chia soak in the egg for a bit before moving on towards combining everything. I am also going to make 12 instead of 16 to be truly a breakfast cookie that is substantial enough to get through to the next eating time. These are delicious and I will absolutely make them again. Love this. Thank you for sharing!
Hi Dagney! It’s likely the substitutions that adjusted their texture, but I’m glad they were still delicious! Thanks for trying them out and letting me know you enjoyed 🙂
Hi! What can I use instead of sesame seed and pumpkin seed?
Thank you!
You can use any nuts or seeds you like!
I love pumpkin seeds. But I also put flax seed, and hemp seed, chopped walnuts, and cut up dried cherries that had been laying around. This give me much needed energy and clarity.
Thank you for the review! I’m glad you loved these cookies!
I made 2 batches of these for my morning meals on my upcoming moose hunting trip. First batch I followed the recipe (egg) and they turned out so good that I made another. The second batch I substituted a mashed banana, used half the maple syrup and omitted the cinnamon. These turned out great too and now I have a bit of variety for my 10 days away! Thank you for such a great recipe!
Hi Mark, thank you for the review! Glad you enjoyed the recipe!