Who loves breakfast? Who loves cookies? Who loves breakfast cookies that are refined-sugar-free and actually filling? I do. And if you do, I think you’ll like this recipe.
Many breakfast cookies I’ve come across in coffee shops and cafes are loaded with refined sugar. While sugary things have their time and place, breakfast should not be one of them. So I set out to make a cookie that still satisfied the sweet tooth, but by using unrefined sugar instead.
These breakfast cookies are sweetened instead with maple syrup, and contain just over one tablespoon per cookie. Topped off with chewy raisins, seedy protein and a millet crunch, these cookies make for one seriously delicious breakfast power bomb!
I use a combination of pumpkin and sunflower seeds in this recipe, but feel free to sub your favourite nuts or seeds instead. Walnuts and pecans would make great additions, as would whole flaxseed.
When I grab one of these cookies first thing in the morning, I have a temporary moment of guilt before I remember that they’re so healthy, and intended to be eaten for breakfast. It is one of the best win-wins ever.
If you’ve got littles in the house, these cookies also make for excellent school snacks since they are nut-free.
Sweet, chewy, healthy, filling, and speckled with a perfect millet crunch, there is nothing about these cookies that won’t float your boat.
So let’s go make some!
Naturally Sweetened Breakfast Cookies
Loaded with raisins, seeds, crunchy millet, and maple syrup, you'll forget these delicious cookies are intended for healthy breakfasts!
- ½ cup coconut oil melted
- 1 cup maple syrup
- 2 flax eggs 1 tbsp ground flax mixed with 3 tbsp warm water and left to sit for 10 minutes
- 2 tsp vanilla
- 2 ½ cups all-purpose flour sifted
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ cup rolled oats
- ¾ cup raisins
- ½ cup millet
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
Prepare the flax eggs and set aside to thicken.
- Preheat the oven to 350°F (177°C).
Next, melt the coconut oil in a small pot over low heat.
- Meanwhile, in a large mixing bowl, whisk together the maple syrup and vanilla.
Next, whisk in the melted coconut oil and flax eggs.
Add the sifted flour, baking soda, salt, and cinnamon, and stir just until all the flour has been incorporated.
- Mix in the raisins, oats, millet, pumpkin seeds, and sunflower seeds.
Drop two or three large spoonfuls of dough onto a lined baking sheet. Flatten and form into a circle, then form 5 more cookies, leaving a couple inches between each one.
Form 6 more cookies on a second tray, then bake in the centre of the oven for 17 minutes, or until cooked all the way through and golden brown. Switch the trays half way through baking.
Allow the cookies to cool slightly on the tray, then transfer to a wire rack. Once fully cooled, store in an air-tight container.
Cookies last for one week on the counter, or three months in the freezer.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!