Healthy Breakfast Cookies with Oats + Almond Flour
Who doesn’t want to eat cookies for breakfast? These yummy breakfast cookies are vegan, gluten free, low FODMAP, peanut free, low sugar and packed with plant protein from almond meal + hemp hearts. Just 30 minutes and you’ll have a great vegan breakfast on-the-go!
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Breakfast cookies have officially become a thing around here. It started with my old TV show The Urban Vegetarian, because the breakfast cookies became one of the most popular recipes from the show!
Then, I wanted to see if I could top that for my gut health cookbook, Good For Your Gut (which is the recipe I’m sharing here) and THEN I went and made a bonkers good blueberry version for my latest book Plant Magic.
You should know that if I’m gonna call it a breakfast cookie, the dietitian in me wants them to be actually nutrient-dense and energizing. The cookie lover in me wants chocolate before noon, lol. Because I am a firm believer that plant-based recipes should taste really good and be fun to eat.
If you’re looking for a truly nourishing grab and go breakfast, know that each one of these chewy and satisfying cookies contains about 5 grams of plant-based protein and 2 grams of fibre. I would eat 2-3 of them (depending on your needs) with a piece of fruit or a glass of my yummy green blender juice to get some veg in!
The secret to crushing these plant-based breakfast cookies
These breakfast cookies are so easy that even a sleep deprived parent won’t mess them up: just stir the ingredients together, scoop and bake! They only take about 30 minutes from start to finish and they make a great meal prep item for a busy week. They freeze well too.
I have loaded these breakfast cookies with hemp hearts, rolled oats, ground flax, pumpkin seeds, dried coconut and MORE so they’re super nutrient dense…almost like a trail mix in cookie form!
Healthy Breakfast Cookies with Oats + Almond Flour
Ingredients
- 1 cup rolled oats, gluten free if desired (learn about the benefits of oats!)
- 1 cup unsweetened shredded coconut
- ¾ cup almond flour
- ½ cup hemp hearts, (learn about the benefits of hemp hearts!)
- ¼ cup pumpkin seeds
- 3 tablespoons ground flax
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup mini dark chocolate chips
- ¼ cup crystallized ginger, finely chopped
- 1⅓ cups mashed banana, about 3 medium
- ¼ cup extra virgin olive oil, or avocado oil
- 2 tablespoons pure maple syrup
Instructions
- Preheat the oven to 375˚F (190˚C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the rolled oats, coconut, almond flour, hemp hearts, pumpkin seeds, flaxseed, cinnamon, baking power, and salt. Stir in the crystallized ginger and chocolate chips.
- In a small bowl, mix together the banana, olive oil, and maple syrup until well blended. Add the banana mixture to the dry ingredients, and stir to combine.
- Working with wet hands so the batter does not stick too much, scoop ¼ cup (60 mL) of the batter and pat into 2-inch (5 cm) circles. Place evenly spaced on the prepared baking sheet. If the batter starts to stick to your hands, simply rinse them off and keep working with wet hands. The cookies will not spread, so you can easily fit them on one baking sheet.
- Bake until the cookies are golden on the bottom and starting to brown on top, 17 to 19 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to fully cool. Store in an airtight container on the counter for up to 3 days or in the freezer for up to 1 month.
Notes
More Nourishing Grab and Go Breakfasts:
- Brownie Batter Overnight Oats
- Chunky Vegan Apple Muffins
- Black Forest Overnight Oats
- 30 Minute Banana Bran Muffins
- Banana Peanut Butter Overnight Oats
65 Comments on “Healthy Breakfast Cookies with Oats + Almond Flour”
Desiree, this sounds like a great recipe! My husband eats way too many oatmeal cookies and while I try to make them as healthy as possible they have too much sugar.
He is an owner/operator ( truck driver) and drivers take a big risk if they consume Poppy seeds, so we are super careful about that. I have done research and while hemp hearts cause less issues with failing a DOT drug test, it is possible. I am not familiar with hemp seeds for this reason. Do you have a suggestion of what I could use as a swap for those?
Thank you so much – Sandra
You can actually just leave them out! They don’t alter the structure…just add a bunch of extra nutrients. No problem to let them go 🙂
These cookies are super healthy (whole food, plant-based, high in fibre and protein) AND bonus – they’re delicious! 👍🏽👍🏽 Just wish almond flour wasn’t so pricey! 😔
I’m in perimenopause so I’ve been working at building and maintaining my muscles and bones. I quickly learned that I need to boost my protein intake too, but it’s really hard to take in as much as I need. These cookies will fill in the gaps very nicely. Thank you for sharing it!
I am so glad you like them Sunny! I’m in my mid-40s and paying attention to protein is feeling really good to me too. I hear you about almond flour. If you have a Costco membership it’s WAY more affordable there. Like a giant bag for a couple dollars more than the tiny bag you get at the store. It’s how I afford to use it like I do. If you’re in the US, and have a grocery outlet near by, there are incredible deals there too.
Awesome!
I heard your interview on the Bon appetit podcast months ago and I went and got ground flaxseed and hemp hearts. Today I happened to have 3 super ripe bananas, found this recipe, and I love the results!
I pretty much did the recipe as written, and it was so easy!
Next time I think I’ll add a little cardamom, because with the ginger and cinnamon it’s super close to that spice combo which I love. It already has such a nice complex flavor with the super ripe bananas, and the hint of almond. I love that they aren’t hard or crumbly!
So glad you found me! And I fully endorse the cardamom addition…it’s my fave sweet spice ever 🙂
The perfect mid-morning snack to have with a cup of tea. I’ve made three or four batches of these since I came across the recipe in the last couple of months! I would describe the texture as a hybrid between a muffin and cookie. I like to swap out the ginger for pecans.
Pecans would be delicious!!! Thank you so much for taking the time to leave a review.
This recipe looks great and very versatile. I am allergic to coconut (and a bunch of other healthy stuff). Can you recommend a substitute? I have a recipe I love that includes shredded carrots. Maybe 3/4 cup with carrots and 1/4 additional hemp seeds??? Thanks for sharing your recipes and your knowledge!
Hi Joyce,
I might recommend trying 1/2 cup more almond flour and 1/2 cup shredded carrots. Please let me know how it goes!!