These Breakfast Cookies are a healthy make ahead breakfast option and come together in less than 30 minutes. They’re so easy to make with 12 different flavor options and perfect for busy mornings.
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MY FAVORITE ON THE GO BREAKFAST RECIPES
What could be better than starting the day with a cookie? With back to school season here for many of us, these breakfast cookies are definitely worth getting out of bed extra early for! When you have a busy morning, there isn’t a quicker but delicious breakfast out there.
These healthy oatmeal cookies are incredibly simple to make-ahead the night before and packed with healthy and wholesome ingredients.
You can enjoy them for an afternoon snack and they make the perfect portable grab-and-go breakfast on those busy weekday mornings.
Today’s post includes 12 fun and delicious healthy oatmeal cookie recipes that we love and they are all soft, thick, chewy:
- gluten free; AND
- refined-sugar free
and I’ve even included versions that are:
- vegan, nut-free and
- paleo, low carb & keto friendly
HEALTHY BREAKFAST COOKIE RECIPES:
- Almond Joy (Chocolate & Coconut)
- Apple Cinnamon (Vegan Option)
- Apricot Pistachio
- Banana Nut Cookies – (No Bake – Vegan)
- Blueberry Cookies
- Carrot Cake
- Keto Breakfast Cookies
- Key Lime Coconut
- Strawberry with Low Carb / Paleo / Vegan options
- Peanut Butter with Chocolate Chips
- Pumpkin Cookies (Nut free) (Vegan Option)
- Tahini Cookies (Nut Free)(Paleo / Keto option)
- Zucchini
My kids love helping me make these healthy cookies along with egg muffins, energy bites, and baked oatmeal when we’re doing our Sunday meal prepping.
And if you have your own snack station area at home, the kids can easily grab one for a midday treat or pack into their lunchbox.
INGREDIENTS YOU NEED TO MAKE HEALTHY COOKIES:
When it comes to making the best breakfast cookies, there’s really no set rules.
You can make this breakfast cookie recipe with as little as two ingredients: banana and oats.
Or add in as many healthy and wholesome ingredients you like or have in your pantry.
And if it’s still too hot to turn on the oven where you are, a no bake breakfast cookie , like these Banana Nut Breakfast Cookies are the perfect way to switch things up.
Remember that you are more than welcome to customize the ingredients and brands with the ones you love and have on hand.
- Dry coarse base: oats – old fashioned or quick oats, shredded coconut, chopped or sliced nuts
- Sticky liquid binder and sweetener – maple syrup, honey, agave nectar, coconut nectar, date paste, coconut syrup, yacon syrup
- Liquid binder: oil, butter, nut butter, eggs, flax eggs (for vegan)
- Dry binder: flour / almond meal / coconut flour / flaxseeds / shredded coconut / protein powder
- Fillers – add-ins for crunch, crispy texture or sweetness: seeds / chopped nuts / chopped chocolate / chocolate chips / dried fruit
- Additional toppings: fresh fruit, chocolate chips, coconut chips, banana chips, apple chips, freeze-dried berries
HOW TO MAKE THE BEST BREAKFAST COOKIES:
START WITH THE BASE COOKIE RECIPE:
- Start by preheating the oven to 350 F and lining a baking pan with parchment paper.
- In a large bowl, whisk together the egg, nut or seed butter, softened coconut oil, liquid sweetener (coconut nectar, maple syrup or honey), vanilla, cinnamon, salt and baking powder, until batter is creamy and smooth.
- Stir in the shredded coconut, almond flour and old fashioned rolled oats until everything is combined.
- Fold in add-ins (e.g. chocolate chips, raisins etc.) of your choice.
- Scoop about 1/4-cup of the cookie dough onto the baking sheet, flattening each cookie slightly.
- Bake for 10-14 minutes, until they’re golden brown but still soft (do NOT over-bake if you like chewy cookies).
- Allow cookies to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
HELPFUL TIPS FOR MAKING THE BEST BREAKFAST COOKIES:
- The great thing about most of these recipes is that they come together in just ONE bowl so it’s important to add the ingredients in the ORDER that they are listed in the recipes below.
- Room temperature eggs and softened coconut oil are helpful for the batter to mix smoothly prior to baking.
- Use drippy nut or seed butter to start with and not hard (near the bottom of the jar) butter – you can also heat it up in the microwave or saucepan if needed.
- Try NOT to go overboard with your mix-ins, otherwise, the cookies will crumble and fall apart
- If the cookie dough mixture seems too dry, add more liquid binder, a little bit at a time until the dough sticks together.
- Alternatively, if the cookie dough mixture seems too wet, experiment by adding some more oats, shredded coconut or ground flaxseeds, finely ground oats or almond flour to help the dough stay together.
- If your recipe calls for baking – it’s better to underbake than overbake. The cookies will continue to cook after you remove them from the oven.
BREAKFAST COOKIES
1. Almond Joy Breakfast Cookies (Chocolate, Almond & Coconut)
Almond Joy Breakfast Cookies make the best on the go breakfast for busy mornings! Made with oats, almonds, cinnamon and more, they are a delicious but nutritious start to the day. These cookies are easily made in 20 minutes!
- 1 large egg room temperature
- 1/2 cup coconut oil , softened at room temperature
- 1/3 cup drippy almond butter
- 1/2 cup coconut nectar , maple syrup OR honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 cup superfine almond flour OR superfine oat flour
- 1/4 cup cacao powder OR unsweetened cocoa powder
- 3 1/4 cups old-fashioned rolled oats , use gluten free as needed
- 1/2 cup unsweetened shredded coconut , plus more for topping
- ½ cup sliced almonds
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the honey, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, cocoa powder, followed by the coconut and oats until everything is just combined. Fold in sliced almonds.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Sprinkle tops with more shredded coconut, if desired.
Bake in preheated oven for 10-14 minutes, or until edges are slightly brown and set.
- Allow to cool on the cookie sheets completely.
2. Apple Cinnamon Breakfast Cookies
Apple Cinnamon Breakfast Cookies - a healthy make-ahead, portable breakfast (or dessert) for busy mornings. These easy gluten free cookies are made with oats, almond butter, cinnamon and maple syrup.
- 1 large egg , room temperature (sub flax-egg for VEGAN)
- 1/3 cup drippy almond butter
- 1/2 cup coconut oil , softened at room temperature
- 1/2 cup maple syrup , coconut nectar OR honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/3 cup superfine almond flour OR superfine oat flour
- 1/3 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats , use gluten free as needed
- 3/4 cup very finely diced red apple
- 2 tablespoons toasted quinoa OR puffed quinoa , optional for garnish
- 2 tablespoons dried apples, chopped , optional for garnish & crunch
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats until everything is just combined. Fold in chopped apples.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Sprinkle tops with quinoa and , if desired.
Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
3. Apricot Pistachio Breakfast Cookies
Apricot Pistachio Breakfast Cookies - a sweet and salty breakfast for when you are on the go in the morning! These simple cookies will be in and out of the oven in 20 minutes, and are made with cinnamon, rolled oats, pistachios and dried apricots.
- 1 large egg room temperature (sub with flax-egg for VEGAN)
- 1/3 cup creamy cashew butter OR sub with other nut or seed butter of your choice
- 1/2 cup coconut oil softened at room temperature
- 1/2 cup coconut nectar , can also sub with maple syrup OR honey if not vegan
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour OR finely ground oat flour
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats use gluten free as needed
- 1/2 cup shelled pistachios
- 1/3 cup chopped dried apricots
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, cashew butter and coconut oil until creamy and smooth. Add the honey, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in pistachios, apricots and any other add-ins of your choice.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
4. Banana Nut Breakfast Cookies
Banana Nut Breakfast Cookies – an easy, no bake portable breakfast treat for hectic mornings. These cookies, packed with rolled oats, peanut butter, banana and walnuts, will fill you up for the rest of the morning!
- 1/2 cup creamy peanut butter
- 1/3 cup coconut nectar , can also sub with maple syrup or honey if not vegan
- 2 tablespoons coconut oil
- 1/4 cup ripe mashed banana
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 2 1/4 cups old fashioned rolled oats , use gluten free as needed
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped banana chips , optional
- 1/3 cup chopped walnuts
Line a large baking sheet with parchment paper. Set aside.
In a medium sized saucepan set over medium heat, whisk together the peanut butter, coconut nectar, coconut oil and banana until combined. Stir over medium heat until mixture is smooth and slightly simmering. Remove from heat and stir in cinnamon, salt, vanilla, oat and coconut until mixture forms a dough (dough will be slightly sticky).
Fold in chopped banana chips and walnuts.
Using a 1 1/2 inch cookie scoop, scoop out the dough and place on the cookie sheet. Place the cookies in the refrigerator (or freezer) until set, at least 30 minutes. Cookies can be frozen in a large resealable bag up to 3 months.
5. Blueberry Almond Breakfast Cookies
Blueberry Breakfast Cookies are soft, chewy and the easiest grab-and-go breakfast. They are refined sugar free and loaded with oats, fiber and sweet dried blueberries. If you're also looking for a sweet low calorie dessert, these cookies are the best!
- 1 large egg room temperature sub with flax-egg for VEGAN
- 1/3 cup creamy almond butter OR sub with other nut or seed butter of your choice
- 1/2 cup coconut oil softened at room temperature
- 1/2 cup maple syrup , coconut nectar or honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour OR finely ground oat flour
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats use gluten free as needed
- 1/2 cup dried blueberries
- 1/3 cup chopped almonds
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in dried blueberries, almonds and any other add-ins of your choice.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
6. Carrot Cake Breakfast Cookies
Carrot Cake Cookies bake up soft and chewy, and are loaded with sweet carrots, cinnamon, nutmeg and ground ginger. These healthy cookies are a delicious, portable twist on carrot cake, and melt in your mouth delicious! They're the best gluten free breakfast or afternoon snack.
- 1 large egg room temperature sub with flax-egg for VEGAN
- 1/3 cup creamy almond butter OR sub with other nut or seed butter of your choice
- 1/3 cup coconut oil softened at room temperature
- 1/2 cup maple syrup , coconut nectar or honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour OR finely ground oat flour
- 2/3 cup unsweetened shredded coconut
- 2/3 cup peeled grated carrots (about 1 large carrot)
- 2 3/4 cups old fashioned rolled oats use gluten free as needed
- 1/2 cup dried raisins
- 1/3 cup chopped pecans , plus 12 optional pecan halves for garnish
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, ginger, nutmeg, salt and baking powder. Beat until combined.
- Stir in the flour, followed by the coconut, grated carrots and oats and mix until everything is just combined. Fold in raisins, pecans and any other add-ins of your choice.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Press 1 pecan half in middle of cookie (optional).
- Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
- Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
7. Keto Coconut Breakfast Cookies
Keto Breakfast Cookies are soft, chewy and make the perfect portable breakfast. This delicious, sugar free cookie recipe comes together in only one bowl with almond flour, coconut flakes, sesame seeds and chopped nuts.
- 1 large egg , room temperature
- 1/4 cup drippy almond butter (usually from a newly opened jar & NOT near the bottom) OR preferred nut or seed butter
- 1/2 cup coconut oil , softened at room temperature
- 1/3 cup golden monk fruit sweetener OR coconut sugar (for Paleo)
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon Himalayan pink salt
- 1/3 cup super fine blanched almond flour
- 2 tablespoons coconut flour
- 3/4 cup unsweetened flaked coconut
- 1/4 cup chopped almonds
- 2 tablespoons chopped pecans
- 2 tablespoons sunflower seeds
- 2-3 tablespoons sugar free OR paleo chocolate chips , optional
- 2 tablespoons sesame seeds , optional, for garnish
Preheat oven to 350 F and line a baking sheet with parchment or a silicone liner.
In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the monk fruit, vanilla, cinnamon, salt and baking powder. Beat until combined.
- Stir in almond flour, coconut flour and shredded coconut until everything is just combined. Fold in sliced almonds, chopped pecans, sunflower seeds and chocolate chips (if using).
Scoop out 2 tablespoon sized dough mounds (for smaller cookies - makes 12) OR 1/4 cup dough mounds (for larger cookies - makes 6) and place at least 1 inch apart on baking sheet. Flatten tops slightly with the back of the measuring cup or the bottom of a jar. Sprinkle tops with sesame seeds and more shredded coconut, for garnish, if desired.
Bake in preheated oven for 12 to 15 minutes, until golden brown around the edges and just barely firm to the touch.
Remove pan from oven and allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
8. Key Lime Coconut Breakfast Cookies
Key Lime Breakfast Cookies are the best make ahead breakfast recipe for when you don't have much time in the morning. Made from lime juice, coconut chips, and rolled oats, this sweet cookie doubles as a low calorie dessert too.
- 1 large egg room temperature sub with flax-egg for VEGAN
- 1/3 cup creamy cashew butter OR sub with other nut or seed butter of your choice
- 1/2 cup coconut oil softened at room temperature
- 1/2 cup coconut nectar , maple syrup or honey
- 1/2 teaspoon vanilla extract
- 3 tablespoons key lime juice sub with regular lime as needed
- 2 teaspoons grated lime zest
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour OR finely ground oat flour
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats use gluten free as needed
- 1/4 cup dried coconut chips , optional for garnish
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk the egg, cashew butter and coconut oil until creamy and smooth. Add the honey, vanilla, lime juice, lime zest, salt and baking powder. Beat until combined.
- Stir in the flour, followed by the coconut and oats and mix until everything is just combined.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Garnish with dried coconut chips, if desired.
- Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
- Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
9. Strawberry Breakfast Cookies
These Strawberry Cookies are the perfect low carb breakfast for traveling with, or a healthy dessert. They're easy to make in just one bowl and packed with wholesome ingredients like almond flour, coconut freeze-dried strawberries and coconut oil.
- 1 large egg , room temperature sub with flax-egg for VEGAN
- 1/3 cup creamy almond butter OR sub with other nut or seed butter of your choice
- 1/2 cup coconut oil , softened at room temperature
- 1/2 cup maple syrup (use sugar free brand such as Lakanto if low carb) OR can also sub with coconut nectar or honey if not low carb
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour OR finely ground oat flour (if not paleo or low carb)
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups gluten free rolled oats (sub with medium square-shaped coconut flakes for low carb, paleo)
- 2/3 cups freeze-dried strawberries
- 1/4 cup no sugar added chocolate chips (such as Lily's)
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the maple syrup, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in freeze-dried strawberries, optional chocolate chips and any other add-ins of your choice.
- Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
- Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
- Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
10. BASE RECIPE: Peanut Butter Chocolate Chip Breakfast Cookies
Peanut Butter Chocolate Chip Breakfast Cookies make for a deliciously sweet start to your morning! This simple cookie recipe, packed with chocolate, peanut butter or almond butter, cinnamon and rolled oats, also doubles as the perfect afternoon snack or dessert.
- 1 large egg , room temperature (sub with flax-egg for VEGAN)
- 1/3 cup natural nut butter or seed butter of your choice , I tested these with almond and peanut butter
- 1/2 cup coconut oil , softened at room temperature
- 1/2 cup honey , maple syrup or coconut nectar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup superfine almond flour OR finely ground oat flour
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats , use gluten free as needed
- 2/3 cup sugar free chocolate chips or chopped chocolate
- 1 teaspoon ground flax seeds
- 1 teaspoon chia seeds
- 1 teaspoon hemp hearts
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the honey, vanilla, cinnamon, salt and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in chocolate chips and any other add-ins of your choice.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
These Pumpkin Breakfast Cookies are a fantastic make-ahead, portable breakfast for busy mornings. A nut-free cookie recipe made with oats, pumpkin seed butter, cozy fall spices and maple syrup, with a vegan option!
- 1 large egg room temperature (sub with flax-egg for VEGAN)
- 1/3 cup smooth pumpkin seed butter OR your favorite nut or seed butter
- 2 Tablespoons canned or pure pumpkin puree NOT pumpkin pie filling
- 1/3 cup coconut oil , softened at room temperature
- 1/2 cup maple syrup OR coconut nectar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup finely ground oat flour (OR super-fine almond flour if not nut free)
- 1/2 cup unsweetened shredded coconut
- 3 1/4 cups old fashioned rolled oats , use gluten free as needed
- 1/3 cup pepitas (shelled pumpkin seeds)
- 1/3 cup dried cranberries
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, pumpkin seed butter, canned OR pure pumpkin puree, and coconut oil until creamy and smooth. Add the maple syrup, vanilla, pumpkin pie spice, salt, and baking powder. Beat until combined.
Stir in the flour, followed by the coconut and oats until everything is just combined. Fold in pumpkin seeds and dried cranberries.
Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly.
Bake in preheated oven for 10-14 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
These Tahini Cookies are soft, chewy and so easy to make with simple pantry ingredients. They're gluten free, refined sugar free and make the perfect healthy breakfast or afternoon snack.
- 1 large egg room temperature (can also use Flax Egg for Vegan)
- 1/3 cup drippy tahini
- 1/2 cup coconut oil melted and cooled
- 1/2 cup Lakanto sugar free maple syrup OR coconut nectar / honey if not low carb / keto
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/3 cup superfine almond flour
- 1/2 cup unsweetened shredded coconut
- 3 cups flaked coconut (we like the one from Bob's Red Mill) OR can sub with gluten free old fashioned rolled oats if not low carb / keto
- 1/4 cup sunflower seeds
- 3 tablespoons sesame seeds , plus more for garnish
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the egg, tahini, coconut oil, sweetener, vanilla and cinnamon until creamy and smooth.
Add the salt, baking powder and flour and beat until combined. Add both the shredded coconut and coconut flakes and mix until everything is just combined. Fold in the sunflower seeds and sesame seeds.
- Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. Sprinkle tops with more sesame seeds, if desired.
Bake in preheated oven for 10-13 minutes, or until edges are slightly brown and set.
Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
More breakfast recipes you might like:
Healthy Homemade Granola Bars – 12 Ways
Did you try this recipe?
Michelle -
THANk you for sharing so many tips and recipes! (Sorry this is all-caps–I can’t figure out how to turn it off! Lol) These cookies are exactly what I’m looking for, but my son is allergic to gluten AND oats. With your experience in trial and error, what is the best substitute you’d recommend for the oats? Looking online, I don’t think Tigernut flour would be a good option for us, so I’m not sure what else to sub in the Keto version.
These look delicious! Thank you!
Kelly -
Hi Michelle, you can try swapping the oats with coconut flakes and see if that helps. I also have a Keto Breakfast Cookie recipe that calls for almond flour, coconut flour and coconut flakes that you can try. https://lifemadesweeter.com/keto-breakfast-cookies/
Lynn | the Road to Honey -
Cookies for breakfast is such a genius way to get the kiddos to anxiously want to dive into brekky Kelly. I mean. . .cookies for any meal is never a bad idea. Now the hard part. . .choosing which one to have.