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 yourself.
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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 a 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 you’re 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 a peanut butter alternative. You could use peanut butter or some other nut butter if you prefer. The oats give it substance and the nut/seed 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.
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.
- 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 peanut butter alternative
- ¼ cup maple syrup
- 1 Tbsp raw pepitas
- 1 Tbsp hemp hearts
- 1 tsp cinnamon
- 1 tsp vanilla
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- 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.
- In a large bowl add the rolled oats and the pulsed rolled oats.
- Dump the Soy Nut Butter into the oats and stir well. I have best results "stabbing" the clumps with a wooden spoon.
- Pour in the chia seed/raisin water and maple syrup then stir well to incorporate everything.
- Sprinkle the remaining seeds, cinnamon and vanilla in the bowl then stir a final time.
- 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.
- Bake for 10 minutes and allow to cool before eating. Store in air tight container and enjoy within 3-4 days.
You can substitute your favorite ingredients. Choose cranberries instead of raisins, pick your favorite nut or seen butter, and change up the spices to suit your preferences.
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