Breakfast cookies are convenient, delicious, and easy to make. Gluten-free and naturally sweetened, these chewy cookies are hearty and loaded with everything you need to kick off your day and are the perfect grab-and-go breakfast or afternoon snack.
Yes, you can eat cookies for breakfast! Enjoy with coffee or a glass of milk, these breakfast cookies are the perfect way to start the day.
Whip up a batch of these cookies in 1 bowl in less than 30 minutes and you’ve got yourself deliciously chewy cookies that are naturally sweetened and, gluten-free, and can be easily customized.
These breakfast cookies are convenient to make ahead of time as they store for months in the freezer.
How to make breakfast cookies
1. Mix ingredients: In a mixing bowl, combine the wet ingredients and mix well. Add the remaining ingredients and stir until well combined.
2. Arrange on a baking sheet: Scoop evenly sized cookies onto a baking sheet using a cookie scooper. Press down and shape with your hands since the cookies won’t spread.
3. Bake and cool: Bake the cookies for 15 minutes. Remove and cool for 10 minutes before moving to a wire rack.
Storing for later
These breakfast cookies are convenient to make ahead of time as they store for 4-5 days in an air-tight container in the fridge or in the freezer for up to 4 months.
I like to store them in the freezer and grab one (or a few!) and thaw for 15 minutes before enjoying.
Top tips and suggestions
- To prevent the ingredients from sticking to your fingers, use wet hands to press down and shape your cookies.
- Adjust the sweetness by using less maple syrup or honey.
- If you want to substitute the almond butter, you can use peanut butter or cashew butter.
- To make this vegan, substitute eggs for a flax egg or chia egg.
Ingredient substitutions
- Oats: You can use old fashioned rolled oats or quick-cooking oat. Just be sure not to use steel-cut oats.
- Almonds: You can either chop whole almonds or store-bought slivered almonds.
- Pumpkin seeds: Raw or toasted pumpkin seeds can be used.
- Chocolate chips: Dark, milk, or white chocolate chips can be used.
- Nut butter: I used almond butter but peanut butter or any other nut butter can be used.
- Egg: Use one egg or flax egg.
- Maple syrup: You can adjust the amount of sweetness or use honey.
More easy breakfast ideas
- Chocolate Chip Banana Bread
- Superfood Overnight Oats
- Chia Pudding with Berries
- Avocado Toast
- Overnight Steel Cut Oats
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Breakfast Cookies
Print RateIngredients
- 1 ½ cups old-fashion rolled oats
- ¼ cup almond flour, or any other flour
- ¼ cup chopped almonds
- ¼ cup pumpkin seeds
- ¼ cup dried cranberries
- ¼ cup raisins
- ¼ cup chocolate chips
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 egg, or flax egg
- ¼ cup maple syrup
- ¼ cup peanut butter or almond butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°.
- Combine all of the ingredients into a large bowl. Mix until well combined.
- Scoop evenly sized cookies onto a baking sheet using a cookie scooper or 1/4 cup measuring cup. Press down and shape with your hands since the cookies won't spread.
- Bake for 15 minutes. Remove and cool cookies on the baking sheets for 10 minutes before transfering to a wire rack.
Notes
- To prevent the ingredients from sticking to your fingers, use wet hands to press down and shape your cookies.
- Adjust the sweetness by using less maple syrup or honey.
- If you want to substitute the almond butter, you can use peanut butter or cashew butter.
- To make this vegan, substitute eggs for a flax egg or chia egg.
- If you’re gluten-free, make sure to use gluten-free certified oats.
Mir says
Just made these and still enjoying them warm from the oven.
They’re delicious.
I added some salted, roasted macadamian”s. Yummm.
Chelsea W. says
Made a batch last night – I only used cranberries as I didn’t have any raisins and they were so yummy!
Sapana Chandra, MS, CHC says
So happy to hear, Chelsea! Thanks for sharing.
Suzanna says
I made these last night and the kids loved them!
Sapana Chandra, MS, CHC says
So happy to hear! Thanks for sharing, Suzanna.