Enjoy a fun, healthy breakfast with these power packed breakfast cookies made 6 different ways to change it up!
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A Friday tradition, about 7 years in the making!
It all began about 7 years ago. Imagine…a busy mom of a 5 year old in kindergarten, a {seriously rambunctious} 3 year old, and a baby on her hip. Not exactly the picture of the most relaxing morning, let alone getting a good breakfast in. I think back to those days and really do wonder sometimes how I managed. And dear momma who is in the same boat, you WILL, in fact, make it through those years. It was during those years that I created my very first breakfast cookie – something packed with nourishment that we could head out the door with when the morning fell apart trying to get a kindergartener to school while toting along a feisty toddler and squirmy baby!
All grown up!
That little baby in the picture above is now marching right along in 1st grade this year! And, no, all those busy, pulled-in-all-the-directions mornings did not “ruin her” as I once thought they might – she is pure joy {with a sprinkle of spunk, I might add!} And while it’s been a hot minute since there have been babies and toddlers in the house, Breakfast Cookie Friday has become a most looked forward to breakfast over the years for my school aged children ready to celebrate Friday and welcome the weekend!
Our Breakfast Cookie Friday Set-Up!
We set up our Breakfast Cookie Friday’s in a breakfast bar style. A bowl of the cookies, a bowl of hard boiled eggs, some hot water for tea…and the best part – the kids serve themselves! *Round of applause for the moms!* Dear momma, I promise that spending a bit of time while they are young to show them *exactly* {precisely!} how you want them to serve themselves, is worth every single minute of your extra coffee time not having to tend to serving them! If you already have big kids, just a quick demo will do. If you have toddlers and younger children, show them precisely, {every single step!} so that you don’t get frustrated when eggs land on the floor, or there is a big mess. I have found that age 2-3 is a good age to start this, depending on the child. Giving them the gift of independence and your trust in them to serve themselves is priceless! These days, my Fridays are extremely hands free with an 11, 9, and 7 year old, and it is just glorious! I make the hard boiled eggs and cookies the night before and the morning is extra relaxed.
A new breakfast cookie base – with endless possibilities!
Honestly, this recipe was born because I wanted just one recipe that I didn’t have to pull up instructions for – something I could memorize easily, and then adapt to whatever I had in my pantry. You’ll just adore this power packed, base breakfast cookie recipe, and then you get to pour the add-ins that you have available in the pantry that week!
Dried fruit, nut, & seed variations
I’ve created 6 different recipe cards with different dried fruit and nut/seed combos for you to try, but really the possibilities are endless! I just picked up a bag of brazil nuts and dried mango at Costco last week, and plan to use that the next time I make these. So fun! Truly though, use what you have in your pantry before you go out and buy something else. That is the beauty of this recipe – use what you have!
Freezer friendly!
Do yourself a favor, and go ahead and double up this recipe once you know that the kiddos give them the ok! These cookies freeze up fantastic. My method is typically to make them on a Thursday night and double up. Then I only have to make breakfast cookies every other week or so. Freeze up what you don’t use on Friday morning and next Friday’s breakfast is set!
A note for my nut free friends!
I would love to hear from my nut free readers how your swap tries go. Breakfast cookies are some of my favorite kind of recipes because they are VERY forgiving. Meaning, I think you could try some swaps and still always have an edible cookie that tastes good. You can swap the almond butter for sunbutter (sunflower seed butter) or tahini (sesame seed butter), and swap the nuts for pumpkin seeds, sunflower seeds, or even shredded coconut. The almond flour is going to be your call. I think finely ground up seeds would work just fine here, or you can try another flour of your choice. You are going for a cookie dough consistency as pictured above. Remember that the almond flour that you are replacing is oily and not super absorbent. So if you choose to use something that is dry or very absorbent, back off on the amount. If you are fully nut AND seed free, I would try coconut butter for the almond butter, coconut shreds for the nuts, and for the almond flour, just swap for another flour of your choosing. The chia seed can be left out completely and still turn out.
Almond Raisin Breakfast Cookies
This basic recipe has nuts and dried fruit found in most anyone’s pantry! If your kids aren’t raisin kids, try mini chocolate chips or dark chocolate chips!
Almond Raisin Breakfast Cookies
Ingredients
- ½ cup room temperature coconut oil not melted
- 1/3 cup almond butter
- ¼ cup honey
- 1 egg
- 2 cups oats
- ½ cup almond flour
- ¼ cup coconut flour
- 2 tbsp chia seeds
- 1 tsp cinnamon
- ½ tsp aluminum free baking powder
- ¼ tsp sea salt
- ½ cup almonds coarsely chopped
- ½ cup raisins
Instructions
- Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or parchment paper.
- Blend the coconut oil, almond butter, and honey until smooth.
- Add the rest of the ingredients and blend until combined.
- Form the cookies in your hands, flattening them to the shape and size that you want. They do puff a little but not too much – just make them about the size that you want them to be, and then place them on your lined baking sheet.
- Bake the cookies at 350 degrees for 10-12 minutes for small cookies, and 15 minutes for larger cookies, or until golden on the tops. Cool the cookies on the pan for 5 minutes before placing them on a cooling rack to cool completely. They firm up as they cool, and hold their texture very well.
Notes
- If you prefer less nut texture, you can blend up the almonds to more of a fine chop.
- You can swap the almond butter for any nut or seed butter that you like.
- If you are egg free, this egg should be easily replaced with a flax egg or egg replacer.
- These breakfast cookies are good at room temp in an airtight container for 3 days. They freeze up great as well, so leftovers can be put in the freezer.
Apricot Pistachio Breakfast Cookies
One of our newest favorite combinations, this one is such a fun change up! We are able to find shelled pistachios at Costco, as well as apricots, so this cost effective variation is definitely hopping on our rotation!
Apricot Pistachio Breakfast Cookies
Ingredients
- ½ cup room temperature coconut oil not melted
- 1/3 cup almond butter
- ¼ cup honey
- 1 egg
- 2 cups oats
- ½ cup almond flour
- ¼ cup coconut flour
- 2 tbsp chia seeds
- 1 tsp cinnamon
- ½ tsp aluminum free baking powder
- ¼ tsp sea salt
- ½ cup pistachios shelled
- ½ cup chopped dried apricots
Instructions
- Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or parchment paper.
- Blend the coconut oil, almond butter, and honey until smooth.
- Add the rest of the ingredients and blend until combined.
- Form the cookies in your hands, flattening them to the shape and size that you want. They do puff a little but not too much – just make them about the size that you want them to be, and then place them on your lined baking sheet.
- Bake the cookies at 350 degrees for 10-12 minutes for small cookies, and 15 minutes for larger cookies, or until golden on the tops. Cool the cookies on the pan for 5 minutes before placing them on a cooling rack to cool completely. They firm up as they cool, and hold their texture very well.
Notes
- If you prefer less nut texture, you can blend up the pistachios to more of a fine chop.
- You can swap the almond butter for any nut or seed butter that you like.
- If you are egg free, this egg should be easily replaced with a flax egg or egg replacer.
- These breakfast cookies are good at room temp in an airtight container for 3 days. They freeze up great as well, so leftovers can be put in the freezer.
Banana Walnut Breakfast Cookies
Reminiscent of banana walnut bread, only this breakfast cookie version is perfect for on the go! Such fun flavors – bananas are always a kid favorite!
Banana Walnut Breakfast Cookies
Ingredients
- ½ cup room temperature coconut oil not melted
- 1/3 cup almond butter
- ¼ cup honey
- 1 egg
- 2 cups oats
- ½ cup almond flour
- ¼ cup coconut flour
- 2 tbsp chia seeds
- 1 tsp cinnamon
- ½ tsp aluminum free baking powder
- ¼ tsp sea salt
- ½ cup walnuts coarsely chopped
- ½ cup dried banana chips coarsely chopped
Instructions
- Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or parchment paper.
- Blend the coconut oil, almond butter, and honey until smooth.
- Add the rest of the ingredients and blend until combined.
- Form the cookies in your hands, flattening them to the shape and size that you want. They do puff a little but not too much – just make them about the size that you want them to be, and then place them on your lined baking sheet.
- Bake the cookies at 350 degrees for 10-12 minutes for small cookies, and 15 minutes for larger cookies, or until golden on the tops. Cool the cookies on the pan for 5 minutes before placing them on a cooling rack to cool completely. They firm up as they cool, and hold their texture very well.
Notes
- If you prefer less nut texture, you can blend up the walnuts to more of a fine chop.
- You can swap the almond butter for any nut or seed butter that you like.
- If you are egg free, this egg should be easily replaced with a flax egg or egg replacer.
- These breakfast cookies are good at room temp in an airtight container for 3 days. They freeze up great as well, so leftovers can be put in the freezer.
Chocolate Covered Strawberry Breakfast Cookies
Oh yes, I went there! This one is for momma…and I suppose the kids can have one too! Treat yourself dear momma! Cacao nibs are little bits of pure chocolate without the sugar added and packed with antioxidants, but don’t fear! The mild sweetness from the cookie and the freeze dried strawberries are in every bite and make those little bits of cocao nib taste just like sweetened chocolate!
Chocolate Covered Strawberry Breakfast Cookies
Ingredients
- ½ cup room temperature coconut oil not melted
- 1/3 cup almond butter
- ¼ cup honey
- 1 egg
- 2 cups oats
- ½ cup almond flour
- ¼ cup coconut flour
- 2 tbsp chia seeds
- 1 tsp cinnamon
- ½ tsp aluminum free baking powder
- ¼ tsp sea salt
- ½ cup freeze dried strawberries coarsely broken up
- 1/4 cup cacao nibs
Instructions
- Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or parchment paper.
- Blend the coconut oil, almond butter, and honey until smooth.
- Add the rest of the ingredients and blend until combined.
- Form the cookies in your hands, flattening them to the shape and size that you want. They do puff a little but not too much – just make them about the size that you want them to be, and then place them on your lined baking sheet.
- Bake the cookies at 350 degrees for 10-12 minutes for small cookies, and 15 minutes for larger cookies, or until golden on the tops. Cool the cookies on the pan for 5 minutes before placing them on a cooling rack to cool completely. They firm up as they cool, and hold their texture very well.
Notes
- You can swap the almond butter for any nut or seed butter that you like.
- If you are egg free, this egg should be easily replaced with a flax egg or egg replacer.
- These breakfast cookies are good at room temp in an airtight container for 3 days. They freeze up great as well, so leftovers can be put in the freezer.
Cranberry Pumpkin Seed Breakfast Cookies
This breakfast cookie is another that has seeds and dried fruit that are staples in many people’s pantries! I love the fun seed color, but you can blend them up if you wish.
Cranberry Pumpkin Seed Breakfast Cookies
Ingredients
- ½ cup room temperature coconut oil not melted
- 1/3 cup almond butter
- ¼ cup honey
- 1 egg
- 2 cups oats
- ½ cup almond flour
- ¼ cup coconut flour
- 2 tbsp chia seeds
- 1 tsp cinnamon
- ½ tsp aluminum free baking powder
- ¼ tsp sea salt
- ½ cup pumpkin seeds
- ½ cup dried cranberries
Instructions
- Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or parchment paper.
- Blend the coconut oil, almond butter, and honey until smooth.
- Add the rest of the ingredients and blend until combined.
- Form the cookies in your hands, flattening them to the shape and size that you want. They do puff a little but not too much – just make them about the size that you want them to be, and then place them on your lined baking sheet.
- Bake the cookies at 350 degrees for 10-12 minutes for small cookies, and 15 minutes for larger cookies, or until golden on the tops. Cool the cookies on the pan for 5 minutes before placing them on a cooling rack to cool completely. They firm up as they cool, and hold their texture very well.
Notes
- I leave the pumpkin seeds whole, but you can chop them if you wish!
- You can swap the almond butter for any nut or seed butter that you like.
- If you are egg free, this egg should be easily replaced with a flax egg or egg replacer.
- These breakfast cookies are good at room temp in an airtight container for 3 days. They freeze up great as well, so leftovers can be put in the freezer.
Pecan Fig Breakfast Cookies
And last, but certainly not least…my youngest *very* favorite breakfast cookie with her *very* favorite fruit in the whole wide world…figs! We always have the big bag of dried figs from Costco on hand, so this is an easy one to make for the littlest hands in the house – and you see the look on her very happy little face how happy she was to eat her food photography prop at the end!
Pecan Fig Breakfast Cookies
Ingredients
- ½ cup room temperature coconut oil not melted
- 1/3 cup almond butter
- ¼ cup honey
- 1 egg
- 2 cups oats
- ½ cup almond flour
- ¼ cup coconut flour
- 2 tbsp chia seeds
- 1 tsp cinnamon
- ½ tsp aluminum free baking powder
- ¼ tsp sea salt
- ½ cup pecans coarsely chopped
- ½ cup dried figs stem removed, and coarsely chopped
Instructions
- Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or parchment paper.
- Blend the coconut oil, almond butter, and honey until smooth.
- Add the rest of the ingredients and blend until combined.
- Form the cookies in your hands, flattening them to the shape and size that you want. They do puff a little but not too much – just make them about the size that you want them to be, and then place them on your lined baking sheet.
- Bake the cookies at 350 degrees for 10-12 minutes for small cookies, and 15 minutes for larger cookies, or until golden on the tops. Cool the cookies on the pan for 5 minutes before placing them on a cooling rack to cool completely. They firm up as they cool, and hold their texture very well.
Notes
- If you prefer less nut texture, you can blend up the pecans to more of a fine chop.
- You can swap the almond butter for any nut or seed butter that you like.
- If you are egg free, this egg should be easily replaced with a flax egg or egg replacer.
- These breakfast cookies are good at room temp in an airtight container for 3 days. They freeze up great as well, so leftovers can be put in the freezer.
21 Comments
We just tried these today! I’m sad I waited so long. My kiddos chose the strawberry and cocoa nibs combo! Everyone approves. My only change I had to make was replacing an egg with a flax egg. It worked perfectly! We will try the pecan and fig next!
Hi Michelle! I’m so glad everyone enjoyed them! I am also so glad to hear how the flax egg worked out! That will help out so many egg free readers! Thank you!
Hi Renee, I’ve been using your spring inspired menu plan this week and the family’s absolutely loving all the recipes! My 14-year-old son asked where you lived because he wanted to give you a hug. LOL I’m making the strawberry chocolate breakfast cookies today but I’m out of cacao nibs. I have some raw cacao powder. I’m thinking of substituting that. Thanks for all the work you do with the recipe testing! It’s nice to know that your recipes will be delicious without having to tweak some things!
Hi Calina! Oh gosh that really makes my day coming from a 14 year old! How awesome! I love the idea of the cacao powder in the breakfast cookies! Enjoy them!
We have made the apricot ones and the banana version. They are wonderful we eat them all day not just for breakfast 🥰
Hi Shanda! I’m so glad to hear that!
We made the strawberry ones this morning and they’re delightful! My little guy (4) loves them. Can’t wait to get the other versions!
I’m so glad to hear he loved them! So fun!
Sorry, meant to try other versions.
What if I’m out of coconut flour, we have no reason to be gluten free, I have literally every other kind of flour.. suggestions?
Hi Nichole! I use the coconut flour for the nutrients added to the breakfast cookie, and typically coconut flour is really hard to duplicate in another flour. However breakfast cookies tend to be more forgiving and you could potentially swap for another flour of your liking – remember that coconut flour is very absorbent compared to most flours, so you might have to add a bit more. Just start with the 1/4 cup and add to make the cookie dough look like the picture above – it will form into a cookie shape easily.
I made the fig/walnut combination with my 3 year old granddaughter today and the flavor was fantastic but they are quite crumbly, making it a little hard for her to eat. Any suggestions?
Hi Marlys! Be sure you are using the full amount of honey – even a tad more or they won’t stick well!
How necessary are the chia seeds? Is there something else that would work instead? Thank you!
Hi Erin! You can leave them out! They are just there for another layer of nutrients. Flax seed meal would be a fine swap, or leave it out!
[…] Breakfast Cookies – 6 Ways! […]
When you say blend like blender? Food processor?
I use a food processor
[…] Breakfast Cookies – 6 Different Ways! […]
What is an alternative to coconut oil you recommend?
Hi Maritza! You could use butter, olive oil, or avocado oil.