Easy and Healthy Breakfast Cookies
Busy mornings call for grab-and-go breakfasts, but that doesn’t mean you have to sacrifice nutrition or flavor. These Healthy Breakfast Cookies are packed with whole grains, natural sweetness, and wholesome add-ins like fruit and nuts. They’re soft, slightly chewy, and perfect for meal prepping at the start of the week.
Servings: 20 cookies
Ingredients
- 1 1/4 cup gluten-free rolled oats
- 1/4 cup almond flour can sub any type of flour
- 1/4 cup raw sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sliced almonds
- 1/4 cup sesame seeds
- 1/4 tbsp chia seeds
- 1/4 cup raisins or dried cranberries
- 1/4 dark chocolate chips or more if you would like
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup maple syrup
- 1/3 cup almond or peanut butter creamy and runny consistency
- 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.
- Add all the ingredients to a bowl and mix well to combine together.
- Use a cookie scoop to scoop evenly sized cookies onto the baking sheet. Make sure to press the mixture into the scoop firmly before putting it on the sheet. It will help each cookies to hold its shape better. Press down each cookie with your hands (these cookies won’t spread).
- Bake for 12 to 14 minutes.
- Let them cool completely and then enjoy!
Notes
Store in an airtight container at room temperature for up to 3 days, 2-3 weeks in the fridge or freeze for up to 2 months.