Brighten your morning with these Lemon Poppyseed Breakfast Cookies! This classic flavor combination offers a zesty kick from fresh lemon juice and zest, perfectly complemented by the subtle crunch of poppyseeds. It’s a delightful way to enjoy a burst of citrus in your healthy, naturally sweetened treat.

• 3 cups old fashioned rolled oats, gluten free certified if necessary
• 3/4 cups almond meal
• 2 teaspoons poppyseeds
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/2 cup date paste, see recipe above*
• 1/2 cup + 2 tablespoons unsweetened almond milk
• 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit for 5 minutes)
• 2 teaspoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions

• Preheat your oven to 350 degrees F (175°C). Prepare a large baking sheet by lining it with a non-stick baking mat or parchment paper, ensuring easy removal of your delicious cookies.
• In a spacious mixing bowl, combine all the dry ingredients thoroughly. Once blended, add all the wet ingredients and mix well until everything is just combined. Be careful not to overmix the dough.
• Using a 1/4 cup scoop or measuring cup, portion the cookie mixture evenly onto your prepared baking sheet. Aim to leave approximately one inch of space between each cookie to allow for proper airflow and baking. Gently press down on the top of each cookie with your fingers or the scoop to create a flattened, uniform shape.
• Bake the cookies for 15-20 minutes, or until they are golden brown around the edges and cooked through. Once baked, enjoy them warm, or allow them to cool completely. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 6 months for future grab-and-go breakfasts or snacks.

Enjoy the comforting flavors of zucchini bread in a convenient cookie form! These delicious breakfast cookies are packed with shredded zucchini, warm cinnamon, and a hint of nutmeg. It’s a fantastic way to sneak in extra vegetables while indulging in a wholesome and naturally sweet treat.

• 3 cups old fashioned rolled oats, gluten free certified if necessary
• 3/4 cups almond meal
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/2 cup date paste, see recipe above*
• 1/2 cup + 2 tablespoons unsweetened almond milk
• 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit for 5 minutes)
• 1 cup grated zucchini, squeezed out in a clean dishcloth.  Measure after it’s been squeezed out.

Instructions

• Preheat your oven to 350 degrees F (175°C). Prepare a large baking sheet by lining it with a non-stick baking mat or parchment paper, ensuring easy removal of your delicious cookies.
• In a spacious mixing bowl, combine all the dry ingredients thoroughly. Once blended, add all the wet ingredients and mix well until everything is just combined. Be careful not to overmix the dough.
• Using a 1/4 cup scoop or measuring cup, portion the cookie mixture evenly onto your prepared baking sheet. Aim to leave approximately one inch of space between each cookie to allow for proper airflow and baking. Gently press down on the top of each cookie with your fingers or the scoop to create a flattened, uniform shape.
• Bake the cookies for 15-20 minutes, or until they are golden brown around the edges and cooked through. Once baked, enjoy them warm, or allow them to cool completely. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 6 months for future grab-and-go breakfasts or snacks.

Escape to a tropical paradise with these Pineapple Coconut Breakfast Cookies! The sweet tang of fresh pineapple chunks perfectly complements the rich, subtle flavor of shredded coconut, creating a truly irresistible and healthy tropical treat that will brighten any morning.

• 3 cups old fashioned rolled oats, gluten free certified if necessary
• 3/4 cups almond meal
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/2 cup date paste, see recipe above*
• 1/2 cup + 2 tablespoons unsweetened almond milk
• 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit for 5 minutes)
• 1/2 cup unsweetened shredded coconut
• 1/2 cup small diced fresh pineapple, if using canned make sure to squeeze a lot of the liquid out

Instructions

• Preheat your oven to 350 degrees F (175°C). Prepare a large baking sheet by lining it with a non-stick baking mat or parchment paper, ensuring easy removal of your delicious cookies.
• In a spacious mixing bowl, combine all the dry ingredients thoroughly. Once blended, add all the wet ingredients and mix well until everything is just combined. Be careful not to overmix the dough.
• Using a 1/4 cup scoop or measuring cup, portion the cookie mixture evenly onto your prepared baking sheet. Aim to leave approximately one inch of space between each cookie to allow for proper airflow and baking. Gently press down on the top of each cookie with your fingers or the scoop to create a flattened, uniform shape.
• Bake the cookies for 15-20 minutes, or until they are golden brown around the edges and cooked through. Once baked, enjoy them warm, or allow them to cool completely. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 6 months for future grab-and-go breakfasts or snacks.

You can never go wrong with the classic combination of peanut butter and banana! These hearty breakfast cookies combine creamy peanut butter with mashed ripe banana, creating a naturally sweet and satisfying treat. It’s a flavor pairing that everyone loves, perfect for a quick, wholesome breakfast.

• 3 cups old fashioned rolled oats, gluten free certified if necessary
• 3/4 cups almond meal
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/2 cup date paste, see recipe below*
• 1/2 cup + 2 tablespoons unsweetened almond milk
• 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit for 5 minutes)
• 1 medium sized banana, mashed
• 1/3 cup peanut butter, I used one that was only made of peanuts, no sugar added

Instructions

• Preheat your oven to 350 degrees F (175°C). Prepare a large baking sheet by lining it with a non-stick baking mat or parchment paper, ensuring easy removal of your delicious cookies.
• In a spacious mixing bowl, combine all the dry ingredients thoroughly. Once blended, add all the wet ingredients and mix well until everything is just combined. Be careful not to overmix the dough.
• Using a 1/4 cup scoop or measuring cup, portion the cookie mixture evenly onto your prepared baking sheet. Aim to leave approximately one inch of space between each cookie to allow for proper airflow and baking. Gently press down on the top of each cookie with your fingers or the scoop to create a flattened, uniform shape.
• Bake the cookies for 15-20 minutes, or until they are golden brown around the edges and cooked through. Once baked, enjoy them warm, or allow them to cool completely. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 6 months for future grab-and-go breakfasts or snacks.

Celebrate the flavors of autumn with these Pumpkin Orange Breakfast Cookies! Featuring rich pumpkin puree, warming pumpkin pie spice, and a bright citrusy hint from orange juice and zest, these cookies are a seasonally inspired, healthy, and incredibly flavorful start to your day.

• 3 cups old fashioned rolled oats, gluten free certified if necessary
• 3/4 cups almond meal
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/2 cup date paste, see recipe below*
• 1/2 cup + 2 tablespoons unsweetened almond milk
• 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit for 5 minutes)
• 3/4 cups pure pumpkin puree
• 2 teaspoons orange juice
• 1 teaspoon orange zest

Instructions

• Preheat your oven to 350 degrees F (175°C). Prepare a large baking sheet by lining it with a non-stick baking mat or parchment paper, ensuring easy removal of your delicious cookies.
• In a spacious mixing bowl, combine all the dry ingredients thoroughly. Once blended, add all the wet ingredients and mix well until everything is just combined. Be careful not to overmix the dough.
• Using a 1/4 cup scoop or measuring cup, portion the cookie mixture evenly onto your prepared baking sheet. Aim to leave approximately one inch of space between each cookie to allow for proper airflow and baking. Gently press down on the top of each cookie with your fingers or the scoop to create a flattened, uniform shape.
• Bake the cookies for 15-20 minutes, or until they are golden brown around the edges and cooked through. Once baked, enjoy them warm, or allow them to cool completely. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 6 months for future grab-and-go breakfasts or snacks.

Indulge in the comforting embrace of fall with these Apple Cinnamon Breakfast Cookies! Loaded with grated apple and an extra sprinkle of warm cinnamon, these cookies are like a miniature apple pie in a wholesome, breakfast-friendly package. A truly classic and satisfying flavor.

• 3 cups old fashioned rolled oats, gluten free certified if necessary
• 3/4 cups almond meal
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/2 cup date paste, see recipe below*
• 1/2 cup + 2 tablespoons unsweetened almond milk
• 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit for 5 minutes)
• 1 cup grated apple, squeeze out all liquid in a clean dishcloth and measure after liquid is squeezed out.  You can use whatever kind of apple you like.

Instructions

1. Preheat your oven to 350 degrees F (175°C). Prepare a large baking sheet by lining it with a non-stick baking mat or parchment paper, ensuring easy removal of your delicious cookies.
2. In a spacious mixing bowl, combine all the dry ingredients thoroughly. Once blended, add all the wet ingredients and mix well until everything is just combined. Be careful not to overmix the dough.
3. Using a 1/4 cup scoop or measuring cup, portion the cookie mixture evenly onto your prepared baking sheet. Aim to leave approximately one inch of space between each cookie to allow for proper airflow and baking. Gently press down on the top of each cookie with your fingers or the scoop to create a flattened, uniform shape.
4. Bake the cookies for 15-20 minutes, or until they are golden brown around the edges and cooked through. Once baked, enjoy them warm, or allow them to cool completely. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 6 months for future grab-and-go breakfasts or snacks.