0 seconds of 0 secondsVolume 90%
Press shift question mark to access a list of keyboard shortcuts
Keyboard Shortcuts
Increase Volume
Decrease Volume
Seek Forward
Seek Backward
Captions On/Offc
Fullscreen/Exit Fullscreenf
Decrease Caption Size-
Increase Caption Size+ or =
Seek %0-9

Healthy Breakfast Cookies


Healthy Breakfast Cookies

Emily Hutchinson's hearty and healthy breakfast cookies are naturally gluten free, vegan, low in sugar, and taste amazing!
Instructions Close

Healthy Breakfast Cookies

Emily Hutchinson

Yield: Makes 15 large cookies



1 ½ cup quick oats

½ cup unbleached wheat flour

1 teaspoon baking powder

6 Medjool dates

1/3 cup almond butter

1/3 cup pure maple syrup

½ cup unsalted butter, melted (can use melted coconut oil)

½ teaspoon fine table salt

1 very ripe medium banana, mashed

1/3 cup unsweetened apple sauce

1 large egg (can use egg replacement)

1 tablespoon pure vanilla extract

½ teaspoon ground cinnamon

1 Tablespoon ground flaxseed

2/3 cup Rasins (I used half regular, half golden)

1/3 cup dried cranberries



1. Preheat oven to 350 degrees.

2. In a food processer, add in quick oats and blend until it resembles coarse sand to make oat flour. In a medium bowl, whisk oat flour, wheat flour and baking powder together. Set aside.

3. In the same food processor, add in pitted Medjool dates, almond butter and maple syrup. Blend until a paste. Set aside.

4. In a large microwave safe bowl, melt butter. Add salt and then add in date paste. It will be thick but try to incorporate it with the butter so it becomes easier to stir. This will take a couple minutes to mix. Can also add melted butter slowly to food processor and mix that way.

5. Add in banana, apple sauce and egg and mix with rubber spatula. Add in vanilla and cinnamon and mix.

6. Next, add the oat flour mix and stir until combined.

7. Add in ground flax and you can also add two teaspoons of whole oats for added texture if desired. Add in Rasins and dried cranberries and stir. Some chopped nuts or chia seeds would also be great to add as well.

8. Take a ¼ cup volume ice cream scoop and scoop cookies out on a parchment lined cookie sheet. Flatten gently with top of ice cream scoop. Bake on middle rack for 12-13 minutes. Allow cookies to cool for 5 minutes on baking sheet and move to wire rack to cool completely.


Enjoy xx, Em


Add comment...
We use cookies to personalize and enhance your experience on our site. Visit our Privacy Policy page to learn more. By using our site, you agree to our use of cookies.