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.
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.
These Breakfast Cookies are perfect for breakfast or snack on the go! These lightly sweetened cookies are full of healthy ingredients your family will love. 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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Breakfast Cookies
Ingredients
Instructions
Notes
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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.
Nut butters, and the other nut butter substitutes, have too much oil for my goals.
Can I sub applesauce in this recipe?
If not, anything else you would suggest??
The nut butter really helps it hold together. It acts as a binder. I don’t think the applesauce would help it stick as much and it might be a bit crumbly but still delicious!
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.
Are the hemp hearts needed for proper texture, or can I leave them out? Thanks for all the recipes and meal plans.
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. 🙂
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… ♥
Just made these and they turned out delicious! They can’t be frozen, can they?
I haven’t tried yet but I forgot a few in the fridge for over a week and they were still good. 🙂
What are your thoughts on using honey in place of the maple syrup?
Hi Megan,
I prefer maple syrup because I love the taste and because it is vegan. Honey would have the same effect in the recipe though.
How many cookies do you consider a serving? I just made them and they are delicious.
I usually eat two with fruit.
Can you use craisins instead of raisins?
Great cookies, but a little salt would bring out the flavor….kind of bland otherwise
Feel free to add salt.
I am not able to eat oats. Do you think that chickpea flour, quinoa, or amaranth would work?
Hi Cindy,
I think you can try your favorite gluten-free flour variety. I’m not sure if chickpea flour would taste the best, I normally use it for more savory recipes. I’ve used flaked quinoa but I haven’t tried it in this recipe.
I found an oat free recipe from Gluten-Free on a Shoestring that might work for you. It’s not plant-based but I think you could easily substitute them.
Here’s the recipe: https://glutenfreeonashoestring.com/paleo-breakfast-cookies-grain-free-dairy-free/
Hi there, do you really mean 350 degrees? Thats a lot for cookies, right? My oven doesnt even go that high. Thanks
HI Rachel, I think we are probably running into a Fahrenheit vs. Celsius confusion. Cooking at 350 degrees Fahrenheit is standard in the U.S.
Do you measure degrees in Celsius?
I make these cookies on a weekly basis for my grab and go breakfast. I use this recipe as a guide then change up the seeds, nuts, and fruit. Today I used mashed banana in place of nut butter for a change up. Sometimes I leave out the maple syrup or add agave. I made a straight up 2 cups oats (no flour), 1 cup oat-1cup whole wheat pastry flour. They all turn out fine. Next up I want to try using canned pumpkin as a binder. Thank you!
That makes me so happy to hear this! I love changing things up!