• Skip to main content
  • Skip to primary sidebar

Real + Vibrant logo

menu icon
go to homepage
  • Recipes
  • Tips
  • Cookbook
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Tips
    • Cookbook
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breakfast

    Breakfast Cookies

    Published: Mar 18, 2020 · Updated: Jul 30, 2020 by Sapana Chandra, MS, CHC · 9 Comments

    Jump to Recipe Print Recipe
    Pin for breakfast cookies

    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.

    A stack of breakfast cookies with a glass of milk.

    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.

    Cookies on 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.
    A plate of cookies with a bottle of milk.

    More easy breakfast ideas

    • Vegan Blueberry Scones
    • Cherry Breakfast Bars
    • Chocolate Chip Banana Bread
    • Superfood Overnight Oats
    • Chia Pudding with Berries
    • Banana Chocolate Chip Bars
    • Overnight Steel Cut Oats

    I hope you love this recipe as much as I do. Sign up for my email updates to get delicious recipes delivered straight to your inbox. You can also follow me on Instagram, Pinterest, and Facebook.

    A stack of breakfast cookies with a glass of milk.

    Breakfast Cookies

    5 from 12 votes
    Print Rate
    Prep time: 5 minutes
    Cook time: 15 minutes
    Total time: 20 minutes
    Servings: 12 cookies
    Calories: 155kcal
    Author: Sapana Chandra
    Breakfast cookies are convenient, delicious, and easy to make. Vegan-friendly and naturally gluten-free, these chewy cookies are loaded with everything you need to kick off your day and are the perfect grab-and-go breakfast or afternoon snack.

    Ingredients

    • 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 ¼ 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.

    Nutrition

    Calories: 155kcal, Carbohydrates: 20g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 14mg, Sodium: 83mg, Potassium: 148mg, Fiber: 2g, Sugar: 9g, Vitamin A: 28IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg
    Course: Breakfast
    Cuisine: American
    Tried this recipe?Mention @realandvibrant and hashtag #realandvibrant!
    « Instant Pot Quinoa
    Vegan Power Bowl »
    4.7K shares
    • Yummly
    • Share
    • Tweet

    About Sapana Chandra, MS, CHC

    Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here you’ll find simply delicious vegetarian recipes with step-by-step photo instructions – recipes you’ll be excited to enjoy and share with your loved ones.

    Reader Interactions

    Comments

    1. Margaret says

      June 19, 2022 at 5:11 pm

      These cookies were a hit! I did not have almonds, but my pumpkin and sunflower seed blend provided the perfect crunch. I put all the ingredients in my food processor, pulsed a few quick times, and baked them a little longer for extra crunchiness, which got great reviews. My son, who never eats sweets, ate two of them, and my grandson asked me to make them again. I used the flax egg with about a teaspoon of chia seeds in that flax-water mix, for a "stick-together" plus. Not necessary, just a whim. Very flexible recipe. I feel that if you don't have cranberries, more raisins could be added with no flavor loss, This is an incredibly easy, quick, no-miss, nutrition loaded recipe. A go-to keeper! Easy - delicious - nutritious!5 stars

      Reply
    2. Samina says

      June 12, 2022 at 6:04 am

      These cookies are amazing! My kids love them, I can’t keep making enough batches! Each time I use a different combination of nuts and seeds- I use hemp, pistachios, prunes, walnuts, sunflower seeds, shredded coconut- the list is endless. They all turn out good! Thanks

      Reply
    3. Sandy says

      March 16, 2021 at 1:12 pm

      Thank you! These hit the spot and my family enjoyed them as well!5 stars

      Reply
    4. Mir says

      March 27, 2020 at 8:41 am

      Just made these and still enjoying them warm from the oven.
      They're delicious.
      I added some salted, roasted macadamian"s. Yummm.

      Reply
      • Sapana Chandra, MS, CHC says

        March 28, 2020 at 4:52 pm

        So glad you enjoyed them, Mir!

        Reply
    5. Chelsea W. says

      March 20, 2020 at 12:50 pm

      Made a batch last night - I only used cranberries as I didn’t have any raisins and they were so yummy!5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        March 22, 2020 at 3:39 pm

        So happy to hear, Chelsea! Thanks for sharing.

        Reply
    6. Suzanna says

      March 19, 2020 at 6:56 am

      I made these last night and the kids loved them!5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        March 22, 2020 at 3:39 pm

        So happy to hear! Thanks for sharing, Suzanna.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sapana Chandra

    Hi, I'm Sapana! I’m a recipe developer and author of the cookbook Plant Power Bowls. Here you'll find simple, delicious, vegetarian recipes made with fresh, seasonal ingredients. Learn more about me

    As seen on

    Sites that Real + Vibrant has been featured on.

    Spring favorites

    • Mango Salsa
    • Grapefruit Margarita
    • Pesto Pasta Salad
    • Vegan Blueberry Scones

    Get your copy

    Cover for Plant Power Bowls Cookbook

    Popular recipes

    • Banana Chocolate Chip Bars
    • Coconut Chickpea Curry
    • Overnight Oats with Superfoods
    • Chocolate Chip Banana Bread

    Footer

    Featured In

    As Featured On

    Information

    • Privacy Policy
    • Disclaimer
    • Terms of Use
    • Affiliate Disclaimer

    About

    • About Sapana
    • Press
    • Cookbook
    • Work with Me

    Follow

    • Contact
    • Newsletter
    • Instagram
    • Facebook

    ©2022 Real + Vibrant • All Rights Reserved

    4.7K shares