Cookies for breakfast? Don’t ask me, or my kids twice! These are filled with the fuel needed to start any day but especially a school day! You have all the nutrients and good fats from the seeds and a bit of sweetness from the maple syrup and chocolate chips.
My kids love cookies, I mean love! So, I worked long and hard to come up with a cookie recipe that is healthy enough to eat for breakfast. Don’t get me wrong, we indulge and bake not-so-healthy versions from time to time, but never for breakfast!
So, I asked myself, what can I add to a cookie that I would be comfortable serving my kids for breakfast? Something wholesome, filled with good fats and healthy ingredients. Oatmeal was my first ingredient, then I started to throw in a bunch of seeds and hoped for the best. To “glue” this mixture, I went for a tahini paste but you can substitute it for almond butter – I have tried and love both.
What is fantastic about this recipe is that there are many substitutions based on what you have in your pantry.
What you need:
- Base: Rolled oats, almond flour
- Seeds: pumpkin, sunflower, sesame
- Add-ins: raisins, chocolate chips
- Glue: Tahini, maple syrup, and egg
- Flavoring: Vanilla and cinnamon
Substitutions can include but not limited to:
- Semi-sweet chocolate chips OR dark chocolate
- Raisins OR craisins
- Tahini OR almond butter
- Maple syrup OR honey
- Add your favourite chopped nuts such as walnuts or slivered almonds
- Additional mix-ins: flax seeds, chia seeds, shredded coconut
Don’t over-add ingredients and stick to the recipe measurements. You want to make sure your cookie batter isn’t too dry but still thick enough that it doesn’t run.
To get started on these cookies, you’ll need to add all the dry ingredients in one bowl and the wet ingredients in another. Mix wet and dry ingredients until cookie batter is well combined. Scoop cookie batter and place onto parchment paper, this recipe yields 12 large cookies. You can double or triple measurements and freeze for a busy day. They bake at 350°F for 12-14 minutes.
Try these delicious ultimate breakfast cookies that are gluten-free, refined sugar-free, and high in fiber and good fats needed to get your kid’s day started.
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The Ultimate Breakfast Cookies
- Total Time: 22 minutes
- Yield: 12 Cookies 1x
Description
The no-refined sugar, gluten-free, oat and seed cookies, are also known as the ultimate breakfast cookies. Filled with wholesome ingredients to start any day right, or a perfect afternoon or evening snack.
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup raisins
- 1/4 cup semi-sweet chocolate chips
- 2 tbs sesame seeds
- 1 tsp cinnamon
- 1/2 cup maple syrup
- 1/3 cup tahini
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F
- Mix rolled oats, almond flour, pumpkin seeds, sunflower seeds, raisins, sesame seeds, chocolate chips, cinnamon, and salt.
- In a separate bowl add egg, tahini, maple syrup, and vanilla and mix until well combined.
- Mix wet and dry ingredients until cookie batter forms.
- Line a tray with parchment paper, add cookie batter to a tray, and bake for 12-14 minutes.
- Let cool and enjoy.
Notes
- Stays fresh for up to a week in an airtight container on the kitchen counter.
- Great for freezing, just be sure to label and remove as much air from freezer safe bag or container. Good for 3 months. Just thaw and serve.
- Many substitution options including different nuts and seeds – see blog post for details.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
