If anybody ever tells you that you can’t have cookies for breakfast, just go ahead and cut them off. You don’t need that kind of negativity in your life! Especially when the cookies are as healthy, tasty, and easy-to-make as these babies here. Like my dark chocolate chai baked oatmeal, these 2-step healthy breakfast cookies are vegan. They’re also gluten-free if you use oats marked as “gluten-free”. Oats are naturally gluten-free but can come into contact with gluten during processing and packaging so be mindful of that. And, for those of you doing the Daniel Fast, they’re compliant if you omit the maple syrup. I recommend increasing the amount of cinnamon if you try it out that way. Cinnamon is my BFF when cutting sugar and other sweeteners! You can find more Daniel Fast friendly and compliant recipes in this post.
I know it was just half a scroll ago but did I mention these are easy to make? 🙂 Almost easier than my pumpkin maple baked oatmeal or apple cinnamon baked oatmeal. The 2-step healthy breakfast cookies recipe here is basic and they are delicious this way but feel free to get creative by adding texture and flavor in the form of one (or all) of the suggested ingredients below!
Healthy Breakfast Cookie Add-In Ideas
- Chopped apple or pear
- Raisins, dried cranberries or dried blueberries
- Nuts like walnuts, pecans, or sliced almonds
- Shredded coconut
- Chocolate chips or cacao nibs
- Almond butter
Let me know if you want to see more recipes like this one or just more breakfast recipes period. Last week’s 2017 recap/2018 preview revealed that breakfast recipes were few and far between over the past year and, if that’s something, y’all want, I will deliver. Also, if you like more a more traditional (but still portable) start to your day, try this super easy homemade instant oatmeal mix. Thanks for reading!
An easy recipe for all-natural breakfast cookies that are vegan and gluten-free
- 4 cups rolled oats (not quick or instant oats)
- 1 1/2 cup unsweetened applesauce
- 1/4 cup Maple syrup
- 4 tablespoons refined coconut oil softened
- 2 teaspoons cinnamon
- 1/2 teaspoon Nutmeg
- sea salt to taste
- Preheat oven to 350 degrees. Mix all ingredients in a large bowl until uniform.
Using a half cup measuring cup, scoop mixture onto a baking sheet and form into cookies about 3-inches in diameter. Bake for about 18-20 minutes or until firm to touch.
- I use refined coconut oil to make these in order to avoid the coconut flavor but feel free to use unrefined coconut oil if that is your preference.
- Oats are naturally gluten-free, however, often come in contact with grains that aren't during processing. If you are gluten-intolerant, be sure to look for and use gluten-free oats to make this recipe.
- Store these cookies in the fridge if not consumed immediately.