Breakfast Cookies 6 Ways!

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

Renee Kohley – Raising Generation Nourished

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Ingredients

  

• ½ cup coconut oil 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.

Tried this recipe?Let us know how it was!

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

Renee Kohley – Raising Generation Nourished

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Ingredients

  

• ½ cup coconut oil 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.

Tried this recipe?Let us know how it was!

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

Renee Kohley – Raising Generation Nourished

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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.

Tried this recipe?Let us know how it was!

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

Renee Kohley – Raising Generation Nourished

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Ingredients

  

• ½ cup coconut oil 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.

Tried this recipe?Let us know how it was!

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

Renee Kohley – Raising Generation Nourished

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Ingredients

  

• ½ cup coconut oil 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.

Tried this recipe?Let us know how it was!

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

Renee Kohley – Raising Generation Nourished

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Ingredients

  

• ½ cup coconut oil 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.

Tried this recipe?Let us know how it was!

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