Inspiration from Meghan

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Cookies for Breakfast


Guest Post by The Love In The Kitchen Extra Awesome Intern and Chef, Kristin of Cook, Bake, Nibble

Note From Meghan: I begged Kristin to let me share her recipe with you. On a cold afternoon in early Spring, Kristin came by to help out with our usual classes. She had brought Jen and I cookies. I was all over that like a, well... like a grown woman on the best cookie ever. I started saying I would just have a bite. One led to two and before I knew it, I had eaten the whole thing, was covered in crumbs and boiling up some tea. These cookies are amaaaaazing! THANK YOU KRISTIN for sharing this cookie love!

Having a cookie for breakfast has to be every kid’s dream, though usually our parents don’t allow us such a treat. As adults, we can make the choice to indulge in a sickeningly sweet chocolate chip filled delight before lunchtime; only to crash from a sugar high in mere hours. So usually most of us responsible grown-ups choose to skip riding the blood sugar wave and pick a more nutritionally balanced start to our day. But most of us are also very busy, and as good as a warm bowl of oats is, sometimes the effort outweighs the taste and we end up grabbing something less than stellar on the way out the door. After all, we wouldn’t want a lengthy breakfast preparation to take away from our pre-work blogging time. A cookie sounds pretty nice right about now, right?

So what if you could make a breakfast that only took twelve minutes to bake at the beginning of the week, looked like a cookie, tasted like a cookie but lacked the empty nutrient value and sugar crash of a cookie? Not to mention the fact that it only takes mere seconds to grab on your way to the computer to catch up on the newest Making Love in the Kitchen post. As if!

But I’m here to tell you it is possible: enter The Breakfast Cookie.

Packed with whole foods- oats, a tad bit of gluten free flour, healthy fats from sunflower seeds, almonds, fiber-iffic raisins and only a hint of unrefined cane sugar, the breakfast cookie is truly a dream come true for the busy kid-at-heart. And it’s not just good for breakfast- you could have one for a mid-afternoon pick me up that doesn’t include copious amounts of caffeine, or make them smaller and save them for a post-dinner treat time.

These cookies are sweet, but not overly so. They’re soft on the inside and just a little crunchy on the outside. They’re packed full of chewy nuts and dried fruit in every bite. They’re gluten-free and vegan. Jen says she dreams about them sometimes, and Meghan claims they’re the best cookie she’s ever tasted. They’re just that good.

Breakfast Cookies, re-vamped (original recipe here)

¼ cup coconut oil
2 tbsp milled chia seeds
¼ cup nut milk
2 tablespoons maple syrup
½ cup sucanat
½ tsp vanilla
¾ cup brown rice flour (or other gluten-free flour)
½ tsp xanthan gum
½ tsp baking soda
¼ tsp sea salt
1 tsp cinnamon
1 cup rolled oats
1/3 cup raisins
1/3 cup sunflower seeds
1/3 cup almonds, chopped

  1. Preheat the oven to 375 degrees. Line a sheet pan with parchment paper and set aside.
  2. Sift together flour, xanthan, baking soda, salt and cinnamon in a large bowl.
  3. Whisk coconut oil, chia, nut milk, maple syrup, vanilla and sucanat well in a separate bowl. Mix wet into dry and stir until just combined.
  4. Stir in oats, nuts, seeds and raisins. Stir to combine, being careful to not over-stir. Dough will be thick.
  5. Place large spoonfulls (about ¼ cup) of dough on parchment-lined baking pan. Bake in oven for 12 minutes, or until lightly browned on top. Let cool completely.

Makes about 6 belly-busting (meal-sized) or 8-10 smaller cookies.

Question Of The Day: Aside from eating cookies for breakfast, what was one thing you always wanted to do as a kid and finally get to as an adult? For me... Paint my home in every colour of the rainbow :)

Kristin Dovbniak, Beloved Intern, Natural Foods Chef

Kristin is a freelance writer, food blogger and trained chef with a passion for healthy food.  She attended Liaison College, majoring in Culinary Arts to learn the skills needed to show people that health food really can taste great! She hopes to combine her passion for nutrition with her love of food by opening her own natural foods catering service in the near future and is very excited to join the Love in the Kitchen family! You can find her blogging at Cook Bake Nibble, or through twitter @kristinsnibbles.

31 Responses to “Cookies for Breakfast”

  1. Mmmm Yum Meghan! RT via @meghantelpner
  2. Day 3 of pre-cleanse #fabdetox. Breakfast cookies with less flour, more nuts and MACA= best breakfast cookies ever!
  3. Thanks to @kristinsnibbles! RT @jdsguess #fabdetox. Breakfast cookies, more nuts and MACA= best breakfast cookies ever!
  4. Mel said…
    These are absolutely AMAZING! I've been gluten free now for almost 2 weeks and I'm feeling fantastic! Its taken me a long time to get to this point where I was ready to give it up and finally feeling sick enough to drop the gluten once and for all! The cravings for wheat based foods are gone and especially when there are recipes out there like this one, it doesn't make me miss the "regular" cookie one bit! Thank you Meghan!!

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