Start your mornings right with these soft and chewy breakfast cookies! They’re made with whole food ingredients like almond butter, oats, carrots, apples, and walnuts, plus they’re naturally sweetened and packed with fiber which makes them perfect for busy mornings.

WHY I MADE THESE HEALTHY BREAKFAST COOKIES

I made these healthy breakfast cookies because they’re PERFECT for someone like me: I’m not a breakfast person, and part of the reason why is because I don’t have the time nor desire to make a meal most mornings. I’d much rather enjoy a simple some chia pudding or even leftovers from the night before for breakfast because they take no time to prepare.

These last few weeks have been especially busy with our huge move and settling into a new home, so I’ve been trying to think of something new that I can prep ahead of time and enjoy throughout the week. My Wholesome Quinoa Porridge Recipe continues to be a hit during these cooler Fall mornings, but I was craving something different.

Cookies. I was craving cookies.

This healthy breakfast cookie recipe took a couple of attempts to perfect, but I know you won’t find a better breakfast cookie recipe out there! My family devoured these cookies in just one day, so I had to make another batch the next day and they were once again devoured.

So, in that sense they aren’t great for meal prep because they will be eaten pretty quickly. If you have some self restraint, though, go ahead and make these healthy cookies at the start of the week, and thank me later!

EASY BREAKFAST COOKIES KEY INGREDIENTS

These easy breakfast cookies are made with wholesome, whole food ingredients that will taste amazing and make you feel good! The full ingredients list is in the recipe card below, but here is an overview:

• Almond Butter: A healthy fat source that also acts as an egg replacement. Almond butter holds the ingredients together and makes these cookies soft and moist.
• Coconut Oil: An alternative to butter, coconut oil adds moisture to our cookies, too!
• Maple Syrup: A sweet alternative to granulated sugar! Maple syrup and honey are refined sugar free sources that add both sweetness and flavor. You could also use honey for this recipe if you prefer!
• Whole Wheat Flour: Binds the wet ingredients together so that our cookies don’t fall apart. I also like how whole wheat flour has a tiny bit more fiber and nutrients than white flour. You can also substitute whole wheat flour with almond flour if you are gluten free. They will still taste great!
• Oats: For fiber and for that classic breakfast cookie taste and texture. If you’re gluten free, be sure to use certified gluten free oats, or omit them altogether if oats give you tummy issues.
• Shredded Carrot and Diced Apple: Hear me out, but adding these ingredients makes these cookies heartier and adds a touch of fiber and sweetness (yes, carrots are actually kinda sweet)! I like to dice the apple just before adding it to the cookie dough so that they don’t turn brown as they sit out. Once they’re baked, you won’t have to worry about the apples browning at all.
• Walnuts: Feel free to substitute with chopped pecans, almond, cashews… whatever you like!
• Cranberries: You can substitute this with any dried fruit, like cherries, blueberries, or even dried apple! I like to use unsweetened cranberries, which are pretty hard to find, unfortunately, but reduces the overall sugar content in these cookies.
• Hemp Seeds: Hemp, chia, and flaxseeds are such a great source of everything that your body needs! I like to sprinkle on a bit of hemp seeds on top of these cookies for a little nutrient boost. Hemp seeds are great for this because they can be consumed as-is, as opposed to chia seeds which need to be soaked, or flaxseeds which need to be ground before consuming.

HEALTHY BREAKFAST COOKIES RECIPE

The full recipe for my healthy nut and seed breakfast cookies is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down though to view the full recipe and get all of the measurements and instructions!

• Combine the almond butter, coconut oil, maple syrup, and vanilla.
• Add the whole wheat flour (or almond flour), oats, baking powder, and cinnamon.
• Fold in the shredded carrot, apple, walnuts, and cranberries, until combined.
• Scoop the cookie dough into the baking sheet.
• Bake for about 15 minutes.
• Drizzle with additional almond butter and sprinkle on the hemp seeds!

HOW LONG DO THESE HEALTHY COOKIES TAKE TO MAKE?

You’re just a few easy steps away from making these simple gluten free cookies at home:

• Prepping Ingredients: 10 mins
• Mixing Ingredients: 5 minutes
• Baking The Cookies: 15 minutes

HOW TO STORE THESE GLUTEN FREE BREAKFAST COOKIES?

Store the cookies at room temperature for up to two days, or for about four days in the fridge.

HEALTHY BREAKFAST COOKIES FAQ

1. Are these breakfast cookies vegan and/or gluten-free?
Yes! They’re already dairy-free and egg-free. To make them fully gluten-free, use certified gluten-free oats and almond flour instead of whole wheat flour.

2. What can I use instead of almond butter?
You can substitute any nut or seed butter in place of almond butter—like peanut butter, cashew butter, or sunflower seed butter, depending on your taste preference or dietary needs.

3. How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They also freeze well for up to 2 months — just thaw before eating.

4. Can I skip the drizzle and hemp seeds?
Of course. They’re optional but add a nice crunch and extra nutrients. You can also top with shredded coconut, cacao nibs, or a sprinkle of cinnamon instead!

5. Can I reduce the sugar?
Absolutely. You can cut the maple syrup down to 2–3 tablespoons if you prefer a less sweet cookie. The apple and carrot still add natural sweetness.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

Find even more of my homemade recipes on Instagram, TikTok, Pinterest, and YouTube.

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Healthy Nut and Seed Breakfast Cookies

Start your mornings right with these soft and chewy breakfast cookies! They're made with whole food ingredients like almond butter, oats, carrots, apples, and walnuts, plus they’re naturally sweetened and packed with fiber which makes them perfect for busy mornings.

5 from 1 vote

Print Pin Rate

Course: Breakfast, Snack

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 cookies

Equipment

• Baking Sheet
• Unbleached Parchment Paper
• Cookie Scoop

Ingredients

• 1 tbsp almond butter plus more for drizzling
• 1/4 c coconut oil melted
• 1/4 c maple syrup
• 1 tsp vanilla
• 1/2 c whole wheat flour or almond flour
• 1/2 c oats gluten free
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 c shredded carrot about 1 medium carrot
• 1/4 c diced apple about 1/2 medium apple
• 2 tbsp walnuts chopped
• 1/4 c dried cranberries preferably unsweetened
• 2 tbsp hemp seeds for sprinkling

Instructions

• Preheat oven to 350 F. Line a baking sheet with parchment paper, and set aside.
• In a large bowl, combine the almond butter, coconut oil, maple syrup, and vanilla. Mix together with a spoon until smooth and incorporated.
• Add the whole wheat flour (or almond flour), oats, baking powder, and cinnamon.
• Next, fold in the shredded carrot, apple, walnuts, and cranberries, until combined. Don’t worry about overmixing it. The dough will be sticky and a bit firm.
• Scoop the cookie dough into the baking sheet, spacing them about 1″ apart. Flatten the tops of the cookies. They won’t spread, so the shape they have on the baking sheet will be how they look out of the oven, too.
• Bake for about 15 minutes, until the cookies have lightly golden edges. Remove from the oven and cool completely on the baking sheet.
• Drizzle with additional almond butter and sprinkle on the hemp seeds!