Healthy Breakfast Cookies – Grab & Go!
This summer I am loving these simple breakfast cookies to fill my kid’s bellies. Instead of empty calories, these breakfast cookies are packed with nutrition using ingredients like walnuts, almond butter, flax seed meal, avocado oil, oats, and more. Sweetened with brown sugar and maple syrup so the kids still love to eat it, but secretly adding lots of healthy fats, nutrients, and protein to their diets.
Why You’ll Love These Breakfast Cookies
- The base is mostly almond butter, walnuts, and oats
- Tasty and filling
- Great for grab & go snacks
- A new way to use up that bag of flaxseed meal (I have a large back from costco so I’m always looking for ways!)
Ingredients You’ll Need for These Breakfast Cookies
- 1.5 cups rolled oats
- 1 cup walnuts
- 1/3 cup freshly milled whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup flaxseed meal
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/3 cup brown sugar
- 1 egg
- 1 tsp vanilla extract or vanilla bean paste
- 1/2 cup chocolate chips
- 1/2 cup craisins
You will also need a food processor for this recipe! I love my cuisinart food processor and use it all the time.
How to Make These Breakfast Cookies
First, pull out the food processor!
Starting with the dry ingredients. Add in 1 cup of walnuts and pulse till it looks crumbly. Then add in 1.5 cups of oats and give it a few pulses. Next add the flaxseed meal, flour, salt, and baking soda. Transfer your dry ingredients to a large mixing bowl.
Next, mix the wet ingredients in the food processor
Into the food processor add the avocado oil, almond butter, brown sugar, maple syrup, and vanilla. Mix until combined. Then add one egg. Pulse until silky.
Then add the mix-ins and combine the wet and dry ingredients
Into the mixing bowl, add in the chocolate chips and craisins. Then add the wet ingredients and stir to combine. This will be a dense dough and you may need to add a little water (1 tbsp) and 1 tbsp coconut oil to get all the flour completely incorporated with no dry bits left.
Shape & Bake Your Breakfast Cookies
Shape your cookies into large balls and the press them down to flatten them some. These cookies do not expand out during cooking so you can place the cookies close together on a parchment lined baking sheet.
Bake at 375 for 11 minutes. When it’s done, use a spatula to press the cookies down to remove air so they are more fudgy and decadent when cooled.
This should make about 12 or more cookies, depending on the size. They store well for about a week at room temperature in a container or bag.
This recipe was featured in my Summer Meals & Snack Video
Healthy Breakfast Cookies
Ingredients
Equipment
Method
- Starting with the dry ingredients. Add in 1 cup of walnuts and pulse till it looks crumbly. Then add in 1.5 cups of oats and give it a few pulses. Next add the flaxseed meal, flour, salt, and baking soda. Transfer your dry ingredient to a large mixing bowl.
- Into the food processor add the avocado oil, almond butter, brown sugar, maple syrup, and vanilla. Mix until combined. Then add one egg. Pulse until silky.
- Into the mixing bowl, add in the chocolate chips and craisins. Then add the wet ingredients and stir to combine. This will be a dense dough and you may need to add a little water (1 tbsp) and 1 tbsp coconut oil to get all the flour completely incorporated with no dry bits left.
- Shape your cookies into large balls and the press them down to flatten them some. These cookies to not expand out during cooing so you can place the cookies close together on a parchment lined baking sheet.
- Bake at 375 for 11 minutes. When it’s done, use a spatula to press the cookies down to remove air so they are more fudgy and decadent when cooled.
- This should make about 12 or more cookies, depending on the size. They store well for about a week at room temperature in a container or bag.
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