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Healthy Breakfast Cookie Recipes

Healthy Breakfast Cookies by Chef Zouhair


LEMON BLUEBERRY

2 1/2 cups old fashioned oats, gluten free certified if necessary

3/4 cups flour, gluten free or all purpose

1/4 cup coconut sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup + 1 tablespoon non-dairy milk (I like almond)

1/4 cup maple syrup

1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)

1 teaspoon vanilla extract

1 1/2 teaspoons lemon zest

2 teaspoons lemon juice

1/2 cup dried blueberries (you could also use fresh)


CARROT CAKE

2 1/2 cups old fashioned oats, gluten free certified if necessary

3/4 cups flour, gluten free or all purpose

1/4 cup coconut sugar

1 teaspoon baking powder

1 1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/8 teaspoon salt

1/2 cup + 1 tablespoon non-dairy milk (I like almond)

1/4 cup maple syrup

1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)

1 teaspoon vanilla extract

1 cup grated carrot


CHERRY CHOCOLATE

2 1/2 cups old fashioned oats, gluten free certified if necessary

3/4 cups flour, gluten free or all purpose

1/4 cup coconut sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup + 1 tablespoon non-dairy milk (I like almond)

1/4 cup maple syrup

1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)

1 teaspoon vanilla extract

1/3 cup chocolate chips (I used mini non-dairy ones)

1/2 cup dried cherries (You can also use fresh)


CHOCOLATE PEANUT BUTTER

2 1/2 cups old fashioned oats, gluten free certified if necessary

3/4 cups flour, gluten free or all purpose

1/4 cup + 1 tablespoon coconut sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup + 1 tablespoon non-dairy milk (I like almond)

1/4 cup +1 tablespoon maple syrup

1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)

2 teaspoons vanilla extract

1/2 cup creamy peanut butter

1/4 cup unsweetened cocoa powder


BANANA BREAD

2 1/2 cups old fashioned oats, gluten free certified if necessary

3/4 cups flour, gluten free or all purpose

1/4 cup coconut sugar

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup + 1 tablespoon non-dairy milk (I like almond)

1/4 cup maple syrup

1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)

1 teaspoon vanilla extract

1 large ripe banana, mashed

1/2 cup chopped walnuts

TROPICAL

2 1/2 cups old fashioned oats, gluten free certified if necessary

3/4 cups flour, gluten free or all purpose

1/4 cup coconut sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup + 1 tablespoon non-dairy milk (I like almond)

1/4 cup maple syrup

1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)

1 teaspoon vanilla extract

1/2 cup diced dried pineapple

1/2 cup diced dried mango

1/2 cup dice dried apricot

1/2 cup chopped cashews


Directions:

Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper. Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.

Use a 1/4 cup scoop to scoop the batter onto the parchment paper. Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through. Let cool on a wire rack before eating.


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