When I need an easy nutritious breakfast these are my favorite meal prep breakfast cookies. I bake up a big batch and I grab them as I run out the door for a quick healthy breakfast. I usually eat oatmeal for breakfast and these cookies have similar ingredients but they feel like more of a treat because they are cookies.
This recipe is versatile and can be easily adapted to suit your taste. Use your choice of nuts, seeds, dried fruit, or nut and seed butter. Use this recipe as a framework for measuring ingredients and be creative.
Looking for some more breakfast recipe inspiration? Check out these options below:
- Whole Wheat Blueberry Cardamom Chia Muffins
- Bacon and Tofu Egg Breakfast Pizza
- Baked Eggy Tofu Breakfast Sandwiches
Breakfast Cookies
Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- baking sheet
Ingredients
- ½ cup cooked/leftover quinoa
- 1 ⅓ cup gluten free rolled oats
- ¼ cup smooth peanut butter
- 4 dates pits removed
- ¼ cup maple syrup
- 1 tsp baking powder
- ¼ tsp kosher salt
- 2 Tbsp coconut flakes
- 1 Tbsp chia seeds
- Mix Ins: chocolate chips. dried cherries, walnuts, etc.
Instructions
- Preheat oven to 350°F
- Add quinoa, oats, peanut butter, dates, maple syrup, baking powder, salt, coconut flakes and chia seeds to a food processor then process ingredients until a dough forms
- Mix in chocolate chips, raisins, walnuts or any additional ingredients you prefer into the food processor
- Pulse the ingredients 4 – 5 times in the food processor to mix everything together well
- With slightly damp hands, take dough and divide into 9 even dough balls
- Place cookie dough on a lined baking sheet and press down into the dough to flatten into a cookie shape
- Bake for 13-15 minutes
- Remove cookies from oven and allow to cool for a few minutes before eating
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.