Gluten free, nut free, vegan + SO delicious – these healthy breakfast cookies are the perfect healthy breakfast on the go or after school snack!
I’ve talked a lot about how hectic our mornings can feel around here. Despite my best efforts to plan ahead and have every little thing organized the night before, we always seem to be in a mad rush to get out the door on time. And of course, breakfast is always whatever I can grab the fastest on our way out.
I’ve shared a few of our go-to healthy breakfast ideas for our busy weekday mornings…
And today, I’m SO excited to share one of our very favourites! These healthy breakfast cookies are a great option for a healthy breakfast-on-the-go or after school snack. Not only are they gluten free, nut free and vegan, but they’re unbelievably yummy to boot!
And best of all, they’re super quick + easy to make!
Healthy Breakfast Cookies
- 2 cups rolled oats
- 2 cups whole wheat flour (gluten free if needed)
- 2 tsp baking powder
- 2 tsp cinammon
- 1 tsp nutmeg
- 1/2 tsp ground ginger
- 1 tsp sea salt
- 3 cups grated carrot
- 1/2 cup raisins
- 1 cup melted coconut oil
- 1 cup maple syrup
Preheat oven to 375ºF.
Combine dry ingredients in a large mixing bowl.
Stir in carrots and raisins.
Pour in coconut oil and maple syrup. Stir until well combined.
Scoop onto lined cookie sheets approximately 1/4 cup at a time.
Bake for 15 minutes, then transfer to wire rack to cool.
*makes 24 cookies*
And just in case, you can find some of my favourite baking tools linked up below:
– silicone baking mats
– 3 tbsp baking scoop
– gold baking sheet
– ceramic measuring cups
– measuring spoons
– white dishes
I hope you love these yummy breakfast cookies as much as we do! If you give this recipe a try, I’d love to hear what you think in the comments below!
Wishing you SUCH a lovely day!