These oatmeal breakfast cookies are the best healthy grab-and-go breakfast to kick start your day with energy. Made with healthy whole-grain oats, coconut, and a trio of super seeds, you will simply fall in love with them!
Oatmeal Breakfast Cookies: a healthy breakfast choice
You know I love to share my healthy breakfast recipes on the blog. As a busy mummy, I love grab-and-go options. Such an easy way to fuel up on busy mornings.
I made this recipe for my friend who just had a baby. It’s a perfect lactation cookie alternative. These cookies are loaded with oat fibers and healthy fat from a trio of super seeds: chia seeds, pumpkin seeds, and flaxseed.
I am very proud to add this recipe to my clean food recipes on the blog today!
She absolutely loved them! She said that it was a breakfast saver as a new mum. Every morning, after a short night, her husband could bring her an easy and healthy mess-free breakfast in bed.
I love it when I make people happy with my baking. These clean breakfast cookies are now on my own list when the baby arrives in January.
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It’s such a great breakfast to make ahead. You can store them for up to 1 week in a cookie jar.
Also, I tried to freeze the batter and it works very well. Of course, defrost them 3 hours before baking for the best result.
These breakfast cookies don’t contain refined sugar and can be made gluten-free using brown rice flour. If you tolerate gluten, whole-wheat flour is a high fiber and low-cost option.
I hope you will enjoy this breakfast cookie recipe!
Don’t hesitate to swap the cranberries for other toppings to create a variety of clean breakfast cookies. I also love to use sultana raisins, dried apricot, or dark chocolate chips!
Oatmeal Breakfast Cookie - Cranberries and coconut cookies
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- 1 cup old fashioned oats
- ½ Quick cooking oats
- ½ cup Unsweetened desiccated Coconut
- ½ cup Brown rice flour (or wholewheat flour if not gluten free)
- ¾ cup Dried Cranberries
- ⅓ cup Pumpkin seeds
- ⅓ cup Sunflower seeds
- ¼ cup Flaxseed meal
- 2 Eggs or 2 flax egg if vegan
- ½ cup Brown Rice Syrup or any liquid sweetener
- ¼ cup Coconut Oil , melted
- 1 tablespoon Vanilla Extract
- Preheat oven to 350 F (180 C).
- Cover a cookie rack with parchment paper. Set aside.
- In a large mixing bowl combine all the dry ingredients: rolled and jumbo oats, desiccated and shredded coconut, flour, cranberries and seeds.
- Add eggs (or flax egg if vegan), brown rice syrup, coconut oil and vanilla.
- Combine until it forms a sticky cookie batter that comes easily together to forms cookies. If the batter is too dry - it should not be - but you can add up to 6 tbsp cold water to make the batter comes together. Add them 1 tbsp at a time.
- Slightly oil your hands with coconut oil and shape cookie balls.
- Place each ball on the cookie rack leaving a thumb space between each cookie. You should be able to make 8 large cookies.
- Press the cookies slightly with your hand palm to flatten.
- Bake for 15-20 minutes or until the sides are crispy and golden brown.
- Cool down on a rack and store in a cookie box in your pantry for up to 1 week.
- Can be made ahead and enjoyed during the week as a grab and go breakfast cookie.
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