This is going to be your go-to Breakfast Cookies recipe! Healthy, delicious and nutritious loved by adults and kids alike!
This recipe is as good for breakfast and it is for snacks or desserts. And because it’s packed with protein, fibre, iron and calcium it’s a super healthy option as well!
My kids really love this, and if you don’t have all the ingredients in this list you can easily make substitutions. I swap out the carrots with zucchini depending on what I have available. You can use whatever nut butter you have, or even tahini if you want to make it school friendly or nut free. This is absolutely perfect for your kids to put into their school lunches (once you make those swaps!) The raisins can be swapped with any dried fruit and the nuts can easily be replaced by seeds! If you want to make it a little extra healthy you can omit the chocolate chips!
One or two of these are more than enough for a nutritious breakfast, but if you want to add a little extra to this breakfast I recommend pairing it with my Peach Cobbler Smoothie – or just a bowl of fruit salad would be great too! Use this breakfast cookies recipe and add some healthy and enjoyment to your week!
Breakfast Cookies Recipe
Description
This is a killer breakfast cookies recipe. It’s one of my go to recipes when I know that I’m going to need snacks or a quick breakfast that I can take with me on the go.
Ingredients
Instructions
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Preheat your oven to 350 F
Add your nut butter, maple syrup, and banana together into a large bowl and mix!
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Cold in your carrots or zucchini, oats, almond meal, ground flax, baking powder, spices, and mix together until everything is a big gooey mess.
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Fold in your chocolate chips, raisins, cashews, and orange zest. Stir well until all combined.
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Use a 1/3 cup measure to scoop out 10-11 cookies. They’re big so use two baking sheets. Wet your hands and press down to flatten them out to about a 1/2 inch thickness.
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Bake for 20-25 minutes, rotating your pans halfway through.
Cool and enjoy!!!
Servings 11
- Amount Per Serving
- Calories 337kcal
- % Daily Value *
- Total Fat 21.7g34%
- Saturated Fat 4.2g22%
- Cholesterol 1mg1%
- Sodium 63mg3%
- Potassium 400mg12%
- Total Carbohydrate 32.9g11%
- Dietary Fiber 7.1g29%
- Sugars 15g
- Protein 9.4g19%
- Calcium 13 mg
- Iron 16 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hi, wanted to make sure that you didn’t really mean a 1/4 CUP of cloves? On the breakfast cookies.
Oh wow! YES – I fixed it – it’s 1/4 tsp – can you IMAGINE how terrible it would taste with that much cloves 🙂
Made the breakfast cookie My biggest problem is hiding them from my husband who really likes them with his tea
Ha! Well just make a double batch and don’t tell him where you hide yours 😉
These are the perfect handheld meal. Very good.
So good on the go 🙂
I just made these, and they turned out great! very yummy! thanks for the recipe!
You’re welcome!
Amazing! An absolute winner! Happy dance! Love these, a new fave. Thank you!!!
Thank you! This makes me so happy 🙂
I made these cookies today and they are delicious! I didn’t like the high fat content in the recipe so I subbed 1/2 cup nut butter for 1/2 cup applesauce plus a couple TBSP. of peanut butter powder (has a lot less fat). I also used cut up mejool dates in lieu of raisins because I didn’t have raisins. I think I am going to keep doing the recipe that way.
Hey Lois!!! That sounds like some great swaps to reduce the fat. Great idea – if this is how you like it then this is the best recipe for you! Thank you for sharing this!!!!
Hi Jeremy,I made the breakfast cookies today and they are delicious I did omit the cloves. Will make these again as I do not like anything too sweet and with the dark chocolate I put it they were perfect.
Thank you x
So glad yo hear! You really can make these your own so happy to hear about your swaps!!!
This is a FAVORITE! I’ve made them many times and they always turn out great!
So glad you enjoy these so much!
Hi Jeremy-
So appreciate how you focus on family-friendly meals. I love and appreciate your kids’ honesty on your youtube channel. I want to make these breakfast cookies, but I have oat flour. Can I sub oat flour for the almond meal/flour? Please let me know.
Thank you!
The almond flour is more about the texture, but oat will work – it’ll just be different. Let me know how it turns out!
Hey, I’ve recently gone to a vegan diet, have seen your channel checked out this page so far we have made several things from here but I gotta say these have been one of my favourite and I’ve been trialing new combos for the kids and for school so thank you for everything you have here it’s awesomeness. Keep up the amazing work and keep new things coming this way can’t wait to try more and see what we can make!!!
Oh wow – glad the kids are loving them! What swaps have you tried???
Well I’ve tried with walnuts, dried apples, cherries, without seeds, cinnamon and nutmeg, shredded coconut, cranberries, tahini instead of nut butter, with and without seed mixe. In the month I’ve been eating plant based I’ve probably made these about 6 or 7 times including yesterday’s apple and chocolate chip each time trying a slight different combo
I LOVE that you’ve made so many variations – just shows how versatile they are. This is awesome 🙂 Thanks Malcolm!!!
I’m down to my last 2 now am thinking of adding sundried tomatoes and nutritional yeast instead of fruit and seeing what they are like with more of a savoury muffin taste. Haha wish me luck
Oh wow – I’m DYING to know how the savoury version turned out!!!!
Unfortunately the savoury didn’t turn out the greatest, edible but I think I need to tweak the seasoning and maybe add a little more nutritional yeast…. Maybe another time but at least for now I got a new batch to eat
Love this as a base for so many combinations. I just made an “almond joy” one that turned out so good. I tried a “carrot cake” one before but I used peanut butter and as you said in one of your videos that peanut butter just kind of takes over the flavor. Thank you and your family for sharing!
Daaaaaaaaamn – both of those sound soooooo good!
Is there anything I can replace the banana with? I can’t eat bananas.
Applesauce will work 🙂
Great recipe! I used pecans and dried whole cranberries. Yummy.
Are these soft, chewy, or crunchy? Looking for a cookie with some crunch.😉
These are a bit chewier as they sit.
Was told by my dietician to try these. Every week I make a new batch with adding a different fruit, dried fruit and seeds. This week shredded apples, chopped peaches with dried figs.
Your dietician sent you to our website??? Who are they???
Love those swaps you’re using to make them your own!! 🙂
Not sure if my last post came through. I got an error code.
Thank you for the post. These look great. I am somewhere that I can’t get ground flax seeds and don’t have the equipment to grind the whole seeds. What about using Chia Seeds.
The savory option looks like it would be worth experimenting with two. I think I would change up the spices to ginger and curry or italian blend. Maybe even spinach in place of carrots or zucchini???
I’ve never actually done a savoury version – let me know how it turns out!!!
I could say that the chia would need to be ground too – but you could experiment…. you can also likely leave the flax out and maybe add a little more almond flour
These are amazing! Perfect for my always running late mornings. I make them on the weekends and grab them out of the freezer on my way out the door. I use apple sauce instead of peanut butter I use carrots and lots of cranberries. They hold op great and keep me running until lunch.
Love that you’ve made these your own!!!