I have been making breakfast cookies since Amy from Raising arrows posted this recipe in 2010.
Breakfast cookies are quick, easy and healthy. My family loves them and I love feeding them something delicious that is also nourishing.
I have tweaked this recipe bit to add a tad more protein from the egg and made it dairy free by using almond milk. You could easily leave the egg out for a gluten free, vegan cookie. this is a large recipe because I like to make a large batch of breakfast cookies that will last us the entire week. That hasn't happened yet though. We usually devour these cookies in a day but at least they are healthy, right? Feel free to half this recipe if you don't want to make a giant batch of cookies.
Healthy GF Breakfast Cookie Recipe
2 Cups Oatmeal
2 Cups Almond Flour
1/2 C Oil (I have used grapeseed or melted butter)
1 1/2 C Almond Milk
1/2 C honey (you can use maple syrup or brown sugar)
1 Tsp. Baking Soda
Dash of salt
Preheat oven to 350°. Mix all of the ingredients. Drop by spoonfuls onto a cookie sheet (I like to pat them out into a cookie shape). Bake for 15-20 minutes at 350.
*optional add ins are pecans, chocolate chips, raisins, craisins, chopped apples or whatever you like.
*I like to prepare my cookie sheet by lining it with foil so I can simply drag the foil off the clean cookie sheet and allow the cookies to cool faster on the cold granite counter. They peel off easily from the foil as well and obvi there is no clean up involved w the cookie sheet.
My kids are pretty skeptical when it comes to healthy food but they scarf these down and beg for more! They are the perfect quick breakfast on the go or for sitting around the breakfast table with a cup of hot elderberry tea (I just use a cup of hot water with a Tbsp. of this elderberry syrup).
Hope your enjoy them.
Grace & peace,