Healthy Breakfast Cookies

These healthy breakfast cookies are the perfect way to start your day! They are also great at a snack and they can be taken anywhere on the go!

They are loaded with healthy fats, proteins, fiber and nutrients and they taste delicious. So that is a win win for me!

Schools back in session so some quick and easy on-the-go breakfasts are a must and that is why I created this recipe.

These can easily be made gluten free by using a gluten free baking mix and they are naturally dairy free. They are also lower in carbohydrates. I like to make them lower sugar by using a lower sugar chocolate chip but you can use whatever chocolate chips you enjoy and the overall recipe is still low in carbs.

What you need to make these healthy breakfast cookies:

Makes 15 square cookies

• 1 cup almond flour
• 1/2 cup coconut sugar
• 1 tablespoon sugar (optional, gives just a pop of sweetness)
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons gluten free baking mix or flour
• 1 tablespoon chia seeds
• 2 tablespoons pumpkin seeds (pepitas)
• 1/3 cup pecan pieces
• 1/2 cup semi-sweet chocolate chips
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup coconut oil – melted
• 1 egg

Instructions

1. Preheat oven to 350 F.
2. Mix all try ingredients together and then add the coconut oil and egg and mix until it’s well mixed.
3. Spread out on a parchment paper lined cookie sheet so it’s about 1/2 inch thick.
4. Bake for roughly 10 minutes.
5. Cut into squares and enjoy, it will set firmer as it cools.
6. Store in an airtight container.

Print

Healthy Breakfast Cookies

These healthy breakfast cookies are full of nutrients, healthy fats, protein and they are gluten and dairy free. They are the perfect healthy start to a day or snack during the day.

Course Breakfast, healthy, Snack

Cuisine Breakfast, healthy bake, Low Carb, snack

Keyword Breakfast, Healthy, snack

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 15 bars

Ingredients

• 1 cup almond flour
• 1/2 cup coconut sugar
• 1 tablespoon sugar optional, gives just a pop of sweetness
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons gluten free baking mix or flour
• 1 tablespoon chia seeds
• 2 tablespoons pumpkin seeds pepitas
• 1/3 cup pecan pieces
• 1/2 cup semi-sweet chocolate chips
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup coconut oil – melted
• 1 egg

Instructions

• Preheat oven to 350 F.
• Mix all try ingredients together and then add the coconut oil and egg and mix until it’s well mixed.
• Spread out on a parchment paper lined cookie sheet so it’s about 1/2 inch thick.
• Bake for roughly 10 minutes.
• Cut into squares and enjoy, it will set firmer as it cools.
• Store in an airtight container.