Breakfast Cookies

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Yep, we are having cookies for breakfast. These aren’t ordinary cookies, they are Breakfast Cookies and full of fiber and healthy ingredients.

I specifically made these Breakfast Cookies with my preferences in mind. So often, moms will put others needs ahead of their own but when it comes to eating healthy it’s important to take care of your self.

Plant-Based Gluten-Free Breakfast Cookies that are allergy-friendly and delicious. These cookies are a great choice for breakfast on the go.

Breakfast Cookies aren’t a new idea. People have been making them for years. I wanted my Breakfast Cookies to contain ingredients that I would put in my oatmeal. I’m not looking for a junk food breakfast here. On the contrary, I’m looking for a plant-based, whole food breakfast that is also allergy-friendly and portable for breakfast on the go. 

This Breakfast Cookie recipe contains my three favorite seeds, raw pepitas, hemp hearts and chia seeds. I love seeds! They are great source of healthy fats, protein and fiber. One of the things I love about these cookies is that even though they have seeds the seeds aren’t super noticeable when your eating them.

I make a gel with water and the chia seeds. After I let it sit to congeal I toss the raisins in the water too. It may seem strange but our raisins get so dry. We buy them in bulk and after a while they get really dry and a little on the hard side. That doesn’t bother my family but I like my raisins to be a little more plump. I usually soak my raisins in warm water for a few minutes before using them. If you are using golden raisins they probably don’t need to be soaked.

To keep it allergy-friendly I use gluten-free oats and Soy Nut Butter. You could use peanut butter or some other nut butter if you prefer. The oats give it substance and the Soy Nut Butter gives it flavor and acts as the other binder.

You may notice slight vanilla and cinnamon flavors as well. I skipped the chocolate for two reasons. First, I’m going to be eating these on the go and I don’t want little chocolate chips falling out and melting in my car or on my clothes in the super hot Arizona sun. Second, if I ate chocolate for breakfast it would be hard for me not to indulge in sweets all day.

These Breakfast Cookies just have a touch of sweetness but taste much less sweet than your standard store-bought granola bar. I’ve been relying on those a lot lately and I’m trying to get away from it. They are delicious but the “good” ones are pretty expensive for every day.

Plant-Based Gluten-Free Breakfast Cookies that are allergy-friendly and delicious. These cookies are a great choice for breakfast on the go.

Breakfast Cookies

I recommend you enjoy these Breakfast Cookies with a cup of coffee. If you decide to share with your kids they may want a cup of plant-based milk.

Breakfast Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • ½ cup warm water
  • 2 tsp chia seeds
  • ¼ cup raisins
  • 1 cup gluten-free rolled oats
  • 1 cup gluten-free rolled oats pulsed in a blender
  • ½ cup Soy Nut Butter or alternative
  • ¼ cup maple syrup
  • 1 Tbsp raw pepitas
  • 1 Tbsp hemp hearts
  • 1 tsp cinnamon
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Pour 2 tsp chia seeds into warm water and give a gentle stir. Add in raisins if they are dry. Let sit at least 5 minutes.
  3. In a large bowl add the rolled oats and the pulsed rolled oats.
  4. Dump the Soy Nut Butter into the oats and stir well. I have best results "stabbing" the clumps with a wooden spoon.
  5. Pour in the chia seed/raisin water and maple syrup then stir well to incorporate everything.
  6. Sprinkle the remaining seeds, cinnamon and vanilla in the bowl then stir a final time.
  7. Use a spoon to scoop out a ball of dough slightly larger that a ping pong ball. Use wet hands to roll it into a ball then flatten it into a disk. The dough will not spread so the size will be the same after baking. You should have about 12 cookies.
  8. Bake for 10 minutes and allow to cool before eating. Store in air tight container and enjoy within 3-4 days.

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Comments

  1. Are your pulsed oats bascially oat flour? Just wondering how to gauge what is appropriate for the recipe.

    • Yes Janet. I just put them through my blender for a few seconds. I started with a cup of oats though so if you already have oat flour I’d use a little less.

  2. Casey Weber says:

    I wonder if there is a way to make this in a microwave? Living in Arizona, I don’t want to make it any hotter in my place than it is. 🙂

    • I know what you mean Casey. I normally make them really early or on the weekends. We have the “time of use” plan for our electricity and the weekends we keep it cooler.

  3. Are the hemp hearts needed for proper texture, or can I leave them out? Thanks for all the recipes and meal plans.

  4. I made these with peanut butter and they are fantastic. I’m wondering if there might be a way to half the nut butter with something else to reduce the fat content. Any ideas?

    • Hi Rob,
      I’m not sure if they would hold together with less. It kind of glues everything together. Worse case scenario you would have a good granola type of treat. 🙂

  5. Just made them… couldn’t wait the 10 minutes or so to let them cool!! Five minutes later half a cookie gone with my tea. Delish!! I did substitute chopped dates for the raisins. I used almond butter and some coconut flour. I’m a calorie counter kinda gal… so I know one cookie has alot of calories, not sure, but I figuring about 300 cal. So one cookie and coffee is it for breakfast! LOL! I love them though and very filling! TFS… ♥

  6. Just made these and they turned out delicious! They can’t be frozen, can they?

What do YOU think?

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