These healthy breakfast cookies are full of wholesome, nourishing ingredients like oats, seeds, dried fruit, and date paste to naturally sweeten them! Along with packing a nutritional punch, they are gluten-free, dairy-free, sugar-free, and oil-free!
You can watch the short video for visual instructions.Line a baking sheet with parchment paper and preheat the oven to 350 F (175 C). At the same time, prepare the flax egg by combining the ground flaxseed and water, mixing well, and setting it aside for 5 minutes.
Add all dry ingredients to a bowl and stir to combine.
Pour in the wet ingredients (also the flax egg) and mix thoroughly.
Spoon the batter on the baking sheet, using a tablespoon per cookie.
Bake for 15 minutes, then let cool completely. Enjoy!
Notes
Date paste: You could use date syrup, maple syrup, or any other liquid sweetener instead of date paste, however, use less, about 3/8 cups or 120 grams, and bake the cookies a few minutes longer.
Mix and match nuts and seeds: These healthy cookies are super versatile, so use whatever nuts and seeds you have on hand.
For more flavor: You could toast the nuts and seeds in a dry pan until fragrant.
The yield: This recipe makes 16-18 tablespoon-sized cookies. You can make them slightly larger but may need to increase the baking time.
Nutrition Facts
Healthy Breakfast Cookies
Amount per Serving
Calories
167
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1.1
g
6
%
Sodium
27.5
mg
1
%
Potassium
180
mg
5
%
Carbohydrates
14
g
5
%
Fiber
3.6
g
14
%
Sugar
7.7
g
9
%
Protein
5.2
g
10
%
Vitamin A
24
IU
0
%
Calcium
52
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.