Who says cookies can't be part of a healthy breakfast? Our Good Morning Breakfast Cookies are the perfect way to kickstart your day with energy, flavor and wholesome ingredients. Packed with gluten-free oats, almond butter and naturally sweetened with honey or monk fruit, these cookies are a delicious and satisfying treat you can feel good about grabbing on busy mornings.
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Why You Will Love These Breakfast Cookies
Gluten Free: Made with certified gluten-free oats and no wheat flour
Naturally Sweetened: Choose monk fruit sweetener for a low-glycemic option or honey for a touch of natural sweetness.
Wholesome Fats: Coconut oil and almond butter add heart-healthy fats and keep you full longer.
Kid Friendly & Adult Approved: These cookies are sweet, chewy, and sweetened with dried cranberries and chocolate chips…what is not to love?
Ingredient Notes
Gluten Free Quick Oats: Make sure to purchase gluten-free quick oats for a softer texture cookie. If you prefer a thicker, hearty texture, you can use Rolled Old Fashioned Oats.
Cinnamon: Adding a warmth to these cookies, cinnamon is a must add!
Coconut Oil: Providing a healthy fat that will also add moisture. Melt the coconut oil before mixing in to the cookie batter. You can always substitute for melted butter if you don't have any dairy issues.
Almond Butter: Adds richness, flavor and protein. Natural almond butter with no sugar added is best. Peanut butter or sunflower seed butter is always a great alternative.
Honey or Monk Fruit: Adding a natural sweetener to the cookie, I love the flavor of honey but monk fruit is a great alternative for a low-glycemic and sugar free option.
Dried Cranberries and Chocolate Chips: Tart and chewy, these balance the sweetness of the cookie and pair perfect with dark chocolate chips.
Optional Add Ons: Chia Seeds, Flax Seeds, Chopped Walnuts, Pumpkin Seeds, Chopped Almonds are great add ons for this cookie recipe.
Pro Tips and FAQS
- Use Parchment Paper or silicone baking mats to prevent sticking and make clean-up super easy!
- Warm the almond butter so that it is not to thick and will mix in easily.
Almond butter gives a rich flavor, but you can substitute for peanut butter or sunflower seed butter for a nut-free option.
Yes! Store in a freezer-safe bag or container for up to 2 months. Thaw the cookies overnight or microwave for quick enjoyment.
These are a softer more muffin like cookies. Chewy and hearty but naturally sweetened and loaded with great nutrients.
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Good Morning Breakfast Cookies
Ingredients
- 2 Cups Gluten Free Quick Oats
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 Eggs
- ⅓ Cup Coconut Oil Melted
- ½ Cup Almond Butter Melted
- ¼ Cup Honey
- 1 teaspoon Vanilla Extract
- ½ Cup Dried Cranberries
- ½ Cup Mini Chocolate Chips Dairy Free Optional
Optional Add Ins:
- 1 Tbsp Chia Seeds
- 1 Tbsp Flax Seeds
- ¼ Cup Chopped Nuts
Instructions
- Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper
- In a large mixing bowl, whisk together the eggs, melted coconut oil, melted almond butter, honey and vanilla extract until smooth and creamy
- Add the gluten free oats, cinnamon, baking soda, baking powder and salt to the almond butter mixture and mix until well combined.
- Using a spatula, fold in the dried cranberries, mini chocolate chips and any other additional add ins to the breakfast cookie batter
- Using an ice cream scoop or ¼ cup measuring cup, scoop the batter onto the prepared sheet pan, leaving 2-3" in between each cookie.
- Bake the breakfast cookies for 10-11 minutes
- Remove the cookies from the oven and allow them to cool completely before transferring them to a platter or packaging
Nutrition
Chris says
Can you tell me if this recipe uses old fashioned or quick oats? I used old fashioned, and couldn't get the dough to form into balls. I baked the dough in a 9" square pan for thirty minutes. Tastes great, but isn't cohesive and I ended up eating the mixture or of a bowl for breakfasts.