Nourishing Breakfast Cookies
Start your day on a wholesome note with these Nourishing Breakfast Cookies—soft, chewy, and packed with nutrient-rich ingredients to fuel your morning. Made with heart-healthy old-fashioned rolled oats, protein-packed almond flour, and a boost of omega-3s from ground flaxseed, these cookies are naturally sweetened with maple syrup and flavored with a touch of cinnamon and vanilla for a cozy, satisfying taste. Studded with crunchy nuts, tart dried cranberries, and optional dark chocolate chips, they strike the perfect balance between indulgent and healthy. Quick to whip up in just 15 minutes, these versatile cookies make an excellent grab-and-go breakfast or snack that’s perfect for busy mornings. Plus, they’re freezer-friendly, so you can always have a batch ready for those hectic days when you need a nutritious bite on the fly.
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1 cup Almond flour
- 2 tablespoons Ground flaxseed
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 0.25 cup Coconut oil (melted)
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Chopped nuts (e.g., almonds, walnuts)
- 0.5 cup Dried cranberries
- 0.25 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, almond flour, ground flaxseed, baking powder, cinnamon, and salt. Stir well to distribute the dry ingredients evenly.
In a separate medium bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and mix until well combined.
Fold in the chopped nuts, dried cranberries, and dark chocolate chips (if using).
Using a cookie scoop or tablespoon, scoop out portions of dough and place them onto the prepared baking sheet, about 1 inch apart.
Flatten each cookie slightly with the back of a spoon to shape them, as they will not spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1810 mg | 79% | |
| Total Carbohydrate | 338.7 g | 123% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 188.0 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 599 mg | 46% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1634 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
