Best Breakfast Cookies – 12 Ways – switch up your snack lineup with these easy make ahead healthy breakfast cookies for busy on-the-go mornings. Best of all, these recipes are all gluten free, refined sugar free with nut free, paleo / low carb / keto options.
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What could be better than starting the day with a cookie? With back to school season here for many of us, these healthy breakfast cookies are totally worth getting out of bed extra early for!
They are incredibly simple to make-ahead the night before and jam-packed with healthier and wholesome ingredients. You can enjoy them for an afternoon snack and they make the perfect grab-and-go breakfast on those crazy school mornings.
My kids love helping me make breakfast 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.
Today’s post includes 12 fun and delicious breakfast 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
BREAKFAST COOKIE FLAVOR COMBINATIONS:
- Almond Joy (Chocolate & Coconut)
- Apple Cinnamon (Vegan Option)
- Apricot Pistachio
- Banana Nut – (No Bake – Vegan)
- Blueberry Almond
- Carrot Cake
- Keto / Paleo (Almond and Coconut)
- Key Lime Coconut
- Strawberry
- Peanut Butter with Chocolate Chips
- Pumpkin (Nut free) (Vegan Option)
- Tahini Maple (Nut Free)
WHAT INGREDIENTS DO I NEED TO MAKE BREAKFAST COOKIES:
When it comes to making the best breakfast cookies, there’s really no set rules.
You can make them with as little as two ingredients: banana and oats. Or pack them with 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 – (Banana Nut Breakfast Cookies) would be 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:
FOR THE BASE 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 (Chocolate, Almond & Coconut)
- 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.
Apple Cinnamon Breakfast Cookies - the perfect healthy make-ahead, portable breakfast (or dessert) for busy mornings. Easy to customize & made with oats, almond butter, cinnamon & maple syrup. Gluten free and refined sugar free.
- 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
- 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
Banana Nut Breakfast Cookies – an easy no bake portable breakfast treat perfect for busy mornings. Best of all, easy to customize and packed with rolled oats, peanut butter, banana and walnuts. Gluten free and refined sugar free.
- 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
- 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
- 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 & Paleo (Almond and Coconut)
Keto Breakfast Cookies are soft, chewy and make the perfect healthy breakfast for on the go. This delicious sugar free 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
- 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
- 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
- 2/3 cups freeze-dried strawberries
- 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, 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. Peanut Butter with Chocolate Chips
Healthy Breakfast Cookies - 12 Ways - switch up your snack lineup with these easy make ahead breakfast cookies for busy on-the-go mornings. Best of all, these recipes are all gluten free, refined sugar free with nut free, paleo / low carb / keto options.
- 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.
11. Pumpkin
Pumpkin Breakfast Cookies – the perfect healthy make-ahead, portable breakfast (or dessert) for busy mornings. Best of all, easy to customize & made with oats, pumpkin seed butter, cozy fall spices & maple syrup. Gluten free and refined sugar-free.
- 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.
12. Tahini Maple (Nut Free)
- 1 large egg room temperature (can also use Flax Egg for Vegan)
- 1/3 cup unsalted tahini https://www.amazon.com/gp/product/B01I93K50E/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=lifmadswe09-20&creative=9325&linkCode=as2&creativeASIN=B01I93K50E&linkId=8b58a84fe3c8a1ba610f518b3ff05338
- 1/2 cup coconut oil melted and cooled
- 1/2 cup maple syrup OR coconut nectar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/3 cup superfine oat flour
- 1/2 cup unsweetened shredded coconut
- 3 cups gluten free old fashioned rolled oats
- 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 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 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?
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.