Start your day off right with these delicious, healthy breakfast cookies made with almond butter, nuts, and seeds. They are easy-to-make treats full of nutrition and flavor.
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Eating cookies for breakfast can be an excellent way to start your day on the right foot. These treats are made with nutritious ingredients that provide energy and satisfy you throughout the morning but taste like traditional cookies.
With a simple and customizable recipe, you can whip up a batch in no time tailored to your preferences. They are perfect for those busy mornings when you're on the go.
If you're looking for a delicious gluten-free breakfast option that will keep you energized and satisfied until lunchtime, give these flourless nut butter breakfast cookies a try.
Reasons to Love
- Gluten-free and suitable for those with dietary restrictions. This is a great recipe for individuals following a gluten free diet. Plus, they can easily be customized for those with specific dietary restrictions.
- Nut butter adds a rich and creamy flavor. The nut butter base gives these flourless cookies a delightful richness and creaminess making each bite incredibly satisfying.
- High in protein, fiber, and healthy fats for sustained energy. They offer good protein, fiber, and healthy fats that provide long-lasting energy throughout the morning.
- Perfect for a make ahead breakfast. Preparing a batch of these cookies in advance means you no longer have to worry about rushing to make breakfast or settling for unhealthy options on busy mornings.
Ingredients
These nut and seed breakfast cookies are packed with delicious and nutritious ingredients. Made without flour or dairy, they are also suitable for special dietary needs.
Here are the items needed for the breakfast cookie recipe:
- almond butter
- coconut sugar, or sweetener of choice
- egg
- vanilla extract
- salt
- baking soda
- ground cinnamon
- chopped pecans
- pumpkin seeds
- chia seeds
Scroll down to the recipe card for quantities used.
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, combine the almond butter, coconut sugar, egg, and vanilla extract.
Stir in the salt, baking soda, cinnamon, and pecans.
Mix in pumpkin and chia seeds. Drop equal-size mounds of cookie dough onto the lined baking sheet. Press each mound down slightly to form a round cookie shape.
Bake the cookies until set and lightly browned. Allow them to cool on the baking sheet for about 10 minutes, then place them on a rack to cool completely.
Variations
By making minor tweaks to the recipe, you can create new flavors and textures that will keep you coming back for more. Here are a few suggestions to get you started.
- Add dried fruits. Adding dried fruits such as dried cranberries, raisins, or chopped dates will provide natural sweetness and bits of chewy texture.
- Experiment with different spices. Add aromatic spices like ginger or allspice to add depth to the flavor.
- Swap almond butter with another nut or seed butter like sunflower seed or peanut butter for a different taste profile. Experiment with different combinations to find your favorite.
- Add dark chocolate chips. Chocolate chip cookies have a rich, indulgent taste that will satisfy any chocolate cravings.
- Use an egg alternative to make these healthy cookies vegan friendly.
- Add a tropical twist to your cookies with shredded coconut or diced dried pineapple. These fruity additions will transport you to a sunny island paradise.
- Make them festive by mixing in seasonal ingredients like pumpkin puree or apple chunks in fall.
There are endless possibilities when it comes to breakfast cookies. Don't be afraid to get creative and try different ingredients like mashed banana or quick oats until you find your favorite combination. Just remember to keep the overall nutrition profile in mind as you make these changes so that your cookies remain healthy for starting your day right.
Tips
- Prepare the dough ahead of time and refrigerate overnight. This allows the flavors to meld together, resulting in a more delicious cookie. Plus, it saves you time in the morning.
- Be mindful of the sweetener you use. While it's tempting to load up on sugar when making cookies, especially for breakfast treats, try to be mindful of the sweeteners you use. Instead of refined sugar or artificial sweeteners, explore healthier alternatives such as maple syrup, honey, coconut sugar, or dates. These options also add some nutritional value with vitamins and minerals.
Serving suggestions
There are several creative ways to serve healthy breakfast cookies other than just eating them on the go. One option is to pair the cookies with a protein-rich Greek yogurt. Spread a dollop of yogurt on top of the cookie and enjoy the combination of textures and flavors. This adds creaminess and boosts the protein content, making it a filling and balanced start to your day.
Another way to serve these cookies is by crumbling them over baked oatmeal or cereal bowl. The crumbled cookies add a delightful crunch to your morning bowl while providing extra flavor. Additionally, you can mix chopped cookie pieces into your pancake or waffle batter for added taste and texture.
If you're feeling adventurous, try using breakfast cookies as a single-serve pie crust for mini fruit tarts. Press the crumbled cookie mixture into individual tart pans, then fill them with your favorite fresh fruits like berries or sliced peaches. Top it off with a drizzle of honey or a sprinkle of cinnamon for an indulgent yet healthy treat that will satisfy you until lunchtime.
Storage
To keep your healthy breakfast cookies fresh and prevent them from becoming stale, it is important to store them in an airtight container. This will help maintain their texture and taste for a longer period. Glass or plastic containers with tight-fitting lids or even resealable bags can be used.
If you have made a large batch of healthy breakfast cookies and want to enjoy them over a longer period, freezing is the way to go. Place the cookies in a freezer-safe bag or container and freeze for up to three months. When ready to enjoy them, thaw them at room temperature or warm them up in the oven for a few minutes.
Related Recipes
If you love this recipe, here are a few more healthy breakfast ideas for one you may enjoy.
- Avocado spinach smoothie is a healthy green drink.
- Oat banana blueberry muffins can be baked ahead for easy grab-and-go.
- Single-serve baked oatmeal is made with healthy rolled oats.
- Sheet pan eggs can be made with turkey bacon for a healthier option.
- Strawberry spinach smoothie has a refreshing fruity taste.
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Recipe
Healthy Breakfast Cookies
Ingredients
- ½ cup almond butter
- 2 tablespoons granular sweetener coconut sugar or raw honey
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅓ cup chopped pecans
- ¼ cup pumpkin seeds pepita seeds
- 2 tablespoons chia seeds
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, combine the almond butter, coconut sugar, egg, and vanilla extract.
- Stir in the salt, baking soda, cinnamon, pecans, pumpkin seeds, and chia seeds.
- Using a scoop or spoon, drop 8 equal-size mounds (about 2 tablespoons each) onto the lined baking sheet. Press each mound down slightly to form a thick circle.
- Bake for 12 to 15 minutes, until the cookies are set and lightly browned.
- Allow the cookies to cool on the baking sheet for about 10 minutes, then place them on a rack to cool completely.
Jessica
I love making prepping these the night before. I find the recipe as written to be just the right amount of sweet. Cranberries are one of my favorite additions.
Jane
These cookies are amazing! They're so delicious and creamy, I can't get enough of them.
Sharina
These cookies are my new go-to breakfast recipes especially when I'm running late for work! I could just eat them on my way! So convenient and decadent!
Liz
These are so yummy!! I've been eating them as an afternoon snack when I need a little pick me up. So good!
Jenn
There just cant be anything better than cookies for breakfast! These are so good, and I can enjoy them guilt free for breakfast or snack! Also, I love the flavour of the pecans, they go so well with the cinnamon!