I love a good breakfast cookie. Well, really I love any cookie. I would happily indulge in a decadent cookie breakfast all the time, but I’m in my thirties now and I know better. So instead, I came up with a delicious but healthy breakfast cookie. They’re super easy, vegan, gluten free and made with things I usually keep around the house anyway. That way, I can whip up a batch on a whim and not have to think about breakfast for a few days. The dream!

Let’s talk substitutions.

These cookies are designed to be healthy and adaptable. So if you have almonds but not walnuts, for example, go ahead and make that swap! Obviously, substitute within reason. Like, as much as I love lemon, I probably wouldn’t swap orange zest for lemon zest. It would just change the flavor too much, if that makes sense.

Oh, and a quick note on chocolate. I found that 1/2 cup of chocolate chips yielded nicely balanced cookies. But if you’re in the mood for more chocolate, feel free to add more.

Now a bit on process

These healthy breakfast cookies are honestly more like baked clusters than cookies. The process of making them is incredibly simple. It’s a one bowl situation where everything goes in at once and gets mixed together. I really wanted to keep these quick and easy so that they wouldn’t feel like too much work. Because as much as I love baking, when I’m meal prepping breakfasts, I just can’t always put in that much effort. I think I’m probably right in guessing that I’m not the only one who feels this way, so I hope you enjoy these!

Serving and storing

When I made these, I served two to each adult, and one to my toddler. Everyone seemed satisfied with this amount, however, everyone is different, so take that as you will. It did provide my family of three with breakfast for a few days, though, which was lovely.

As for storage, just pop these in an airtight container and store them at room temperature. They should hold up for about 5 days. If you want to save them for a later date, you can totally freeze them.