The BEST Homemade Breakfast Cookies | Easy, Healthy and Nut-Free
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Make soft, chewy, wholesome and nut-free Breakfast Cookies with simple pantry ingredients. Easy, healthy, and perfect for busy mornings!
I almost always have a batch of these homemade breakfast cookies on hand. I like to make a double batch and keep them in the freezer for an easy grab-and-go breakfast or mid-day snack. They’re high in fibre, a good source of protein, low in sugar, and packed with complex carbs to keep you energized and satisfied throughout the day.
What I love most about these cookies is their simplicity — no protein powders, no artificial sweeteners, no strange flours, and no hard-to-find ingredients. Just wholesome staples you probably already have in your kitchen.
Why You’ll Love This Recipe
Recipe Tips
Let the dough rest: Giving the dough time to hydrate makes these seedy cookies soft and chewy. If you skip the rest, they may come out crumbly and dry. I leave the dough to rest on the counter in the cooler months but you can place it in the fridge if you’re nervous about the raw egg in the dough.
Experiment with ingredients: Feel free to experiment with different seedy substitutions where you wish!
Double the batch: I always double this recipe and freeze them. They are great to quickly grab from the freezer and throw in a lunch bag!
Make it sourdough: Sometimes I’ll add 50g of sourdough discard to the wet ingredients of this recipe. It is not necessary but gives the cookie a little extra flavour, softer texture, and some fermentation benefits!
Ingredients
- Whole Wheat Flour: I use freshly milled but regular from the store is great too.
- Baking Soda
- Rolled Oats: I like the sprouted rolled oats but regular is good too.
- Pumpkin Seeds: Hulled and green.
- Sunflower Seeds: Hulled and soft.
- Shredded Coconut: Unsweetened, preferably.
- Raisins: Nature’s candy, of course.
- Chocolate Chunks: I like chopped semi-sweet Baker’s chocolate but chocolate chips are good too.
- Ground Flax: Optional for extra nutrition!
- Butter: Everything is better with butter. You could substitute for coconut oil though.
- Sugar: Brown, white, raw cane, whichever granulated sugar you have on hand. I usually use brown sugar.
- Egg
- Vanilla
- Salt
Materials
- Large Bowl for mixing
- Baking Sheet for baking
- Wooden Spoon for mixing
- Large Scoop for scooping
- Small Saucepan for melting butter
Step-by-Step Instructions
In a small saucepan, melt the butter.
Once melted, pour it into a large mixing bowl and whisk in the sugar, vanilla, and egg until smooth and well combined.
Add the whole wheat flour, baking soda, salt, oats, pumpkin seeds, sunflower seeds, shredded coconut, raisins, chocolate chunks, and ground flax (if using). Stir until a thick cookie dough forms.
Cover and refrigerate the dough for at least 8 hours. This resting time allows the grains and seeds to fully hydrate, giving you softer, chewier cookies.
When you’re ready to bake, preheat your oven to 350°F. Remove the dough from the fridge and let it soften slightly so it’s scoopable.
Use a large cookie scoop (3–4 tablespoons) to portion the dough onto a lined baking sheet. Gently press each portion down to form a thick, round cookie.
Bake for 10–15 minutes, or until the edges are golden.
Enjoy warm, or cool completely and store for quick grab-and-go breakfasts!
Recipe FAQ
How To Store
Store the cookies in an airtight container at room temperature for 3–4 days. For longer storage, keep them in the fridge for up to one week—they stay soft and chewy.
They also freeze extremely well. Place cooled cookies in a freezer-safe bag or container and freeze for up to 3 months.
The BEST Homemade Breakfast Cookies | Easy and Healthy
Ingredients
- 90g Whole Wheat Flour 1/2 cup
- 1 tsp Baking Soda
- 150g Rolled Oats 1 + 3/4 cups
- 50g Pumpkin Seeds 1/4 cup
- 50g Sunflower Seeds 1/4 cup
- 50g Shredded Coconut 1/4 cup
- 50g Raisins 1/4 cup
- 100g Chocolate Chunks 1/4 cup
- 2 tbsp Ground Flax optional
- 115g Butter 1/2 cup
- 125g Sugar 1/2 cup
- 1 Egg
- 1 tsp Vanilla
- 1 tsp Salt
Instructions
- In a small saucepan, melt the butter.
- Once melted, pour it into a large mixing bowl and whisk in the sugar, vanilla, and egg until smooth and well combined.
- Add the whole wheat flour, baking soda, salt, oats, pumpkin seeds, sunflower seeds, shredded coconut, raisins, chocolate chunks, and ground flax (if using). Stir until a thick cookie dough forms.
- Cover and refrigerate the dough for at least 8 hours. This resting time allows the grains and seeds to fully hydrate, giving you softer, chewier cookies.
- When you’re ready to bake, preheat your oven to 350°F. Remove the dough from the fridge and let it soften slightly so it’s scoopable.
- Use a large cookie scoop (3–4 tablespoons) to portion the dough onto a lined baking sheet. Gently press each portion down to form a thick, round cookie.
- Bake for 10–15 minutes, or until the edges are golden.
- Enjoy warm, or cool completely and store for quick grab-and-go breakfasts!
