Breakfast Cookies
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Breakfast Cookies

Breakfast cookies are hard to find. Sure, you can get a bajillion recipes if what you are looking for is more of a cookie and less of a breakfast. But a good, no sugar, hearty, full of protein cookie which you can eat for breakfast without feeling like you compromised on nutrition is hard to find!

I created these breakfast cookies to be just that. They have lots of great ingredients, are naturally gluten free, dairy free, and have no sugar. A disclaimer though – they do not taste like a traditional cookie! I kept the “cookie” name because that is the closest thing to them, but if you expect a slightly healthier version of a chocolate chip cookie you will be disappointed. 

Variations

Customize this recipe however you’d like to make them a little different. Use maple syrup instead of honey. Omit the cinnamon, use pumpkin purée instead of nut butter, and add pumpkin pie spice. Mix up the nut butter you use. Add some almond extract, use almond butter, and add macadamia nuts. Try adding different kinds of dried fruit. Or, replace the fruit with no-sugar chocolate chips!

1 large Banana, mashed
1/4 c. Coconut oil, melted
1/4 c. Honey
2 Eggs
1 tsp Vanilla
1/3 c. Flax seed, ground (also called flax meal)
3 Tbsp Psyllium husk, ground/powder
1/4 c. Nut butter (or sunflower seed butter if avoiding nuts)
2 Tbsp Milk (almond, cashewcoconut)
1 1/2 c. Quick oats
3 scoops collagen protein powder 
1 Tbsp Cinnamon
1 tsp Baking powder
1/2 tsp Salt
1/2 c. Chopped nuts
1/2 c. Dried fruit

Directions

Mix the “wet” ingredients together. This includes banana, oil, honey, eggs, vanilla, flax, psyllium, nut butter, and milk. The psyllium and flax will start absorbing some liquid and turning gelatinous. 

Once mixed, add remaining ingredients and stir together. You’ll have a slippery, gloppy batter instead of a creamy smooth texture you’re used to for cookies. 

I like bigger breakfast cookies so I use a soup spoon to plop them on a cookie sheet. I do approximately 1/3 cup per cookie. Use either a silicone baking sheet or parchment paper, as they would likely stick to the cookie sheet without it. 

Bake at 350 for 10 minutes if they are a smaller, normal cookie size. Bake 13 minutes if doing larger cookies as I mentioned above. If doing even bigger cookies simply play around with the cooking time to find what suits your cookie size. They should be spongy in the middle and not colapse when you gently touch them. 

My kids will eat 2 of these easily, and my husband can do at least 4. That’s ok though, I don’t limit them as I know they only have great, real, healthy ingredients! This batch makes what we eat in a morning. Do a half batch or feel free to double it depending on your family size. 

Breakfast Cookies

Print Recipe
Breakfast Cookies
Prep Time:10 minutes
Cook Time:13 minutes
Total Time:23 minutes

Ingredients

  • 1 large Banana mashed
  • 1/4 c. Coconut oil melted
  • 1/4 c. Honey
  • 2 Eggs
  • 1 tsp Vanilla
  • 1/3 c. Ground flax seed also called flax meal
  • 3 Tbsp Psyllium husk ground/powdered
  • 1/4 c. Nut butter
  • 2 Tbsp Milk regular, almond, cashew, or coconut
  • 1 1/2 c. Quick oats
  • 3 scoops Collagen protein powder
  • 1 Tbsp Cinnamon
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 c. Nuts chopped
  • 1/2 c. Dried fruit

Instructions

  • Mix the “wet” ingredients together. This includes banana, oil, honey, eggs, vanilla, flax, psyllium, nut butter, and milk. The psyllium and flax will start absorbing some liquid and turning gelatinous. 
  • Once mixed, add remaining ingredients and stir together. You’ll have a slippery, gloppy batter instead of a creamy smooth texture you’re used to for cookies. 
  • I like bigger breakfast cookies so I use a soup spoon to plop them on a cookie sheet. I do approximately 1/3 cup per cookie. Use either a silicone baking sheet or parchment paper, as they would likely stick to the cookie sheet without it. 
  • Bake at 350 for 10 minutes if they are a smaller, normal cookie size. Bake 13 minutes if doing larger cookies as I mentioned above. If doing even bigger cookies simply play around with the cooking time to find what suits your cookie size. They should be spongy in the middle and not colapse when you gently touch them. 

Notes

My kids will eat 2 of these easily, and my husband can do at least 4. That’s ok though, I don’t limit them as I know they only have great, real, healthy ingredients! This batch makes what we eat in a morning. Do a half batch or feel free to double it depending on your family size.

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