Quick and easy breakfast cookies loaded with all the things. Great for an on-the-go breakfast or snack.
Cookies for breakfast? Why not?
So y’all all know that we are all about healthy clean eats around here. But who says cookies can’t be healthy? Especially when they’re jam-packed with nutritious ingredients.
I love to cook. But I REALLY love to bake. It’s my happy place. The idea for breakfast cookies came to me after making my Loaded Breakfast Muffins last week. I was sitting at my work desk enjoying a warm muffin with a cold glass of homemade cashew milk, staring at the endless emails I have to get to. My mind starts wandering and thinking about other things. What’s for dinner? Did I flip the laundry? Is that a hole in my sock? Anything to avoid having to deal with adulting right now.
I know! Let’s bake something. That’s always fun.
OK, so yes, I did create these cookies out of boredom and avoidance. It’s one of the pitfalls of working from home. Distraction! Anyone else feel me on that one?
So long story short, I already had a bunch of ingredients out on the counter from making my loaded muffins. Nuts, seeds, dried fruits, chia seeds. It all just came together naturally and easily. I wasn’t really intending to create a new recipe for the blog. But here we are: loaded breakfast cookies.
Loaded Breakfast Cookie Details
… crispy and chewy. Crispy on the outside and soft and chewy on the inside. Just how I like my cookies.
… healthy and nutritious. So many wholesome real food ingredients. Loaded with protein, fiber, vitamins, and minerals. And I mean LOADED!
… one bowl. Easy peasy. Just mix and go.
… make ahead. I love having quick and easy foods ready to go for busy days. These cookies last for a few days in an airtight container and can be frozen for later. After defrosting, we popped them in the toaster oven for a minute to crisp up. SO GOOD!
… cookie chameleon. These cookies are so versatile. You can pretty much add in or sub any ingredients that you like. I used dried cranberries. You can do raisins or goji berries if you like. I used pumpkin seeds, sunflower seeds, and pecans. Any mix of nuts and/or seeds will do. I like raw cacao nibs but mini chocolate chips would be amazing too. You get the point. I wouldn’t skip the chia seeds and flax meal as that’s what I use for binder instead of eggs. Or skip them and use an egg or two instead.
… a little something for everyone. These cookies are gluten free, paleo, AND vegan.
… yum yum yum! These little loaded cookies are so good. Healthy enough for breakfast. Delicious enough for dessert. They kind of remind me of oatmeal cookies, without the oatmeal. 🙂
So, I’m officially giving you permission to eat cookies for breakfast. Because life is too short not to.
xo,
Katja
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Loaded Breakfast Cookies (gluten free, paleo, and vegan)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: cookies
- Method: Baking
Description
Easy loaded breakfast cookies jam-packed with all the good things. Nutritious and delicious. Gluten free, paleo, and vegan.
Ingredients
- 1/4 cup applesauce
- 1/4 cup maple syrup
- 1/4 cup butter, ghee, or coconut oil, melted
- 2 tbsp nut butter or sunflower seed butter
- 2 tbsp chia seeds (I use THIS brand)
- 1/4 cup ground flax seeds (or flax meal)
- 1 cup almond flour (I use THIS blanched brand)
- 1/4 cup arrowroot powder (like this)
- 1 tsp baking powder (I like THIS corn free brand)
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/3 cup unsweetened coconut shreds (like this)
- 3 tbsp cacao nibs (like this )
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup nuts and seeds of choice, chopped (I used sunflower seeds and pecans)
Instructions
- Preheat oven to 350’F. Line baking sheet with parchment paper.
- In a large bowl, mix together applesauce, maple syrup, melted fat of choice, nut butter, chia seeds, and flax meal until well incorporated. Allow to sit for 5 minutes to let chia and flax to soften. Then add the rest of the ingredients and stir to combine.
- Using a cookies scoop, scoop out small mounds onto prepared baking sheet. Flatten slightly with fingers as cookies do not flatten on their own. Bake for 10-12 minutes, until golden on the bottom.
- Allow to cool a bit before serving. Enjoy!
Notes
- The amount of cookies you get depends on how big you want them. THIS is the cookie scoop set I have. I used the medium one and got 12 three inch cookies.
- I prefer raw cacao nibs as raw cacao is so nutritious. You can also use mini chocolate chips if you like.
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I am attracted to this recipe but would really appreciate the nutritional analysis.
Hi, Gloria! I do not calculate. But If you are curious, you can use this to do it—–> https://www.myfitnesspal.com/ Hope that helps! 🙂
Why do you think this is paleo when you have maple syrup and can add chocolate chips! It is not low in glycemic index or carbs.
When I say Paleo, it means it is dairy free, gluten free, grain free, legume free, etc. Maple syrup (in its most natural, unprocessed form) is paleo because it’s a natural food that has been eaten by people throughout history. And the chocolate chips that I use are paleo-friendly- without all the soy lecithin, grains, artificial and other non-Paleo ingredients. Paleo does not mean low carb or low glycemic index. Maybe you are thinking of Keto? Hope that helps. 🙂
Oh my…ca’t wait to try these!
Just had to make these yesterday and they were delicious!
Thank you for sharing!
Yay! Glad you liked them. 🙂
great easy recipe! thank you Katja.
I substituted the maple syrup for Lakanto ,monkfruit sweetner. Lower glycemic I think. worked perfect, with a touch more applesauce for moisture. It is so versatile to. you make living sweet. Erica
Awww! Thanks for sharing your subs, Erica! 🙂
These look so good! I imagine they’d make an awesome on-the-go snack!
Yes! Little One loves them in her lunch box. I freeze them and just pop one in right out of the freezer. It defrosts easily before lunch time.
These look delicious! What a great breakfast meal prep for the whole family!
Thanks, Suzanne!
Thanks for sharing! Do they keep long?
They keep for a few days in an airtight container. I freeze them for Little On’e lunches and just pop them into her lunch box.
Hi! Thank you for this recipe. I made it with walnuts, hemp seeds, raisins, cacao nibs, and used cardamom instead of cinnamon. They are such a treat!!! I’m going to play with the ingredients this fall. Do you think using pumpkin purée instead of applesauce would work well? Thanks again!!!
Yum! Your subs sound amazing. I haven’t tried this with pumpkin but I bet it would work. The texture will be a bit different. Let em know if you try it. 🙂
I made these for my gym friends and we all loved them ❤
Hiya, really loved the look of this recipe apart from arrowroot powder, (which I have never used before and would prefer not to buy for 1 project). Do you know a sub that would work? I find the many subs on the internet overwhelming. TIA
Forgot to add I’m not on any diet restrictions
You can sub tapioca powder if you have it. Or just add more almond flour. I use the arrowroot to lighten up the texture a bit.
This is a fantastic breakfast cookie recipe! My kids love these so much. Thanks for creating a healthful recipe that tastes so good!
I’m wondering whether you think I could substitute date paste for the maple syrup. Since it’s thicker than maple syrup I thought maybe something else should be altered but not sure what. Thank you! I’ve tried some of your muffins and loved them, so looking forward to making these cookies.
Hi, Judy –
I have not tried using date paste in this recipe. But please report back if you try it.