Bored of your normal breakfasts? Try these nutritious pistachio and cranberry breakfast cookies instead. They’re vegan as well as gluten and dairy-free.
There are lots of variations of these but mine have minimal added sweeteners. Most of the sweet taste comes from the banana and the cranberries. They are ideal for breakfast or snacks on-the-go.
How to make breakfast cookies
Firstly, you make some flax eggs by combining ground flax and water. Set them aside for 10 minutes to thicken. In a large mixing bowl, combine all the other ingredients together and mix well. Add the flax eggs and mix again.
Spoon the mixture onto a baking tray. I like to spoon them into a cookie cutter to make a better shape. However, this is optional. You can just spoon directly on to a baking tray.
Bake for 15 minutes and they are ready!
Are breakfast cookies nutritious?
So having cookies for breakfast doesn’t sound very nutritious, I know!! But with the right combination of ingredients, you can definitely make them healthy.
My version of a breakfast cookie is packed with fibre, nutrients and healthy fats. They also contain no refined sugar.
Now I’m not saying that you should eat these cookies for breakfast everyday! However, it’s a great option for a fun breakfast once in a while. They are also a great option as a healthy snack or a breakfast on the go.
They are only about 250 calories each – so if having for breakfast, I’d recommend you have them with a smoothie or topped with some natural yoghurt and extra nuts and seeds.
The full list of ingredients Is:
- Ground flax seeds (linseeds)
- Oats (use GF if needed)
- Desiccated coconut
- Smooth peanut butter
- Banana
- Maple syrup
- Baking powder (use GF if needed)
- Dried cranberries
- Pumpkin seeds
- Pistachios
Ground flax seeds
Not only are flax seeds a great source of plant-based omega-3 fatty acids, they are also rich in both soluble and insoluble fibre, which is beneficial for digestion. They also make a great binding ingredient instead of eggs, helping the cookies to hold their shape.
Oats
They can sometimes get a bad press, but I’m a real lover of oats! They are packed with soluble fibre and provide complex carbohydrates to keep your energy from flagging. Oats also contain micronutrients like magnesium, iron, and manganese so a great healthy choice.
Desiccated coconut
Coconut is rich in healthy fats, particularly medium-chain triglycerides (MCTs), which are quickly absorbed by the body and used as an immediate source of energy. It’s also high in fibre and minerals such as manganese. Coconut also adds a really nice extra sweetness to these cookies.
Peanut butter
You can use any nut butter for these breakfast cookies. I like to use organic peanut butter. It’s high in monounsaturated fats as well as fibre and protein to keep you full. Peanut butter also contains some important micronutrients, like vitamin E, magnesium, and potassium. Choosing a natural, no-added-sugar peanut butter keeps this recipe as nutritious as possible.
Banana
Known for their potassium content, bananas are also rich in Vitamin B6. They add a lovely creamy texture and extra sweetness, reducing the need for additional sweeteners. You can easily sub for date paste or apple puree, if you don’t like bananas.
Maple Syrup
A natural sweetener, maple syrup adds just the right amount of sweetness without the need for more refined sugars. It’s a good source of antioxidants and contains small amounts of essential minerals like manganese, zinc, and iron. If you have a particularly sweet tooth you may want to add a little more maple syrup, but I find that they are sweet enough, particularly if you are having for breakfast.
Cranberries
Rich in antioxidants and vitamin C, dried cranberries add a lovely colour and hint of sweetness. If you prefer your cookies less sweet, you can leave them out.
Pistachios
High in protein, healthy fats, and potassium, pistachios are a fantastic addition. The colour is fantastic too!
Pumpkins seeds
Packed with magnesium, zinc, and plant-based omega-3s, pumpkin seeds are a great choice for breakfast.
Ingredient swaps:
- You can swap the banana for about 1/2 cup of apple sauce or puree.
- The peanut butter can be swapped for almond butter or even tahini.
- Desiccated coconut can be swapped for almond flour (ground almonds).
- You can use any nuts/seeds or dried fruits for this recipe. Just keep the quantities similar.
They only take 5 min to prep and 15 mins to cook too, so super easy.
Give them a try and let me know what you think in the comments.
Recipe Tips
- These are called breakfast cookies but obviously you can eat at any time of day! They are a great pick-me-up mid afternoon, when you need an injection of energy.
- I use a very runny nut butter to make these. If your nut butter is a little harder, you may want to add some water to get a softer consistency. The consistency should be quite wet before you bake. It should stick together really easily.
- They will last for 3-4 days, or a little longer if you store in the fridge.
If you liked this recipe, why not try these other breakfast options:
Breakfast Cookies
Ingredients
- 2 tbsp ground flax seeds (linseeds)
- 2 cups gluten-free oats (160g)
- ⅔ cup desiccated coconut (55g)
- ½ cup peanut butter (120g)
- 1 medium banana
- 3 tbsp maple syrup
- ½ tsp baking powder use GF if needed
- ¼ cup dried cranberries (40g)
- ¼ cup pumpkin seeds (30g)
- ¼ cup pistachios (35g)
Instructions
- Preheat the oven to 180C (160C fan) or 350F.
- Prepare your flax ‘eggs’ by mixing 2 tbsp of ground flax with 5 tbsp of water. Set aside.
- Mash the banana and add to a large mixing bowl with all the other ingredients. Add in the flax eggs and stir well to combine.
- Divide into 10 equal portions. Spoon onto a baking tray and mould into a cookie shape. I used a cookie cutter and scooped the mixture inside. I found it easier to make a good shape that way.
- Bake for about 15 mins.
Notes
- The baking powder is optional. I think it gives a slightly nicer texture but it really isn’t necessary for this to work well.
- I use a very runny nut butter to make these. If your nut butter is a little harder, you may want to add some water to get a softer consistency. The consistency should be quite wet before you bake. It should stick together really easily.
- They will last for 3-4 days, or a little longer if you store in the fridge.
Hi Helen,
What can be used instead of banana. Don’t like the taste.
Hi Kim, you can use about 1/2 cup of apple sauce or puree instead.
How many cookies for serve for the nutrition information you suggested?
Hi Fiona, it’s for 10 cookies (they’re pretty big!).
Each cookie is 253 cal? Not all 10 cookies…
yes each one is 253.
Is 253cal. For each cookie, is that a lot
New at this.
Depends what you are looking to achieve and everything else you are eating in a day. I don’t look at things in isolation.
Loved trying this recipe – recommend by my Auntie Tracey! Really easy to make and great for on the go!
So glad you (and Auntie Tracey!) liked them xx
Hi Kim what can be used instead of banana , apple or other fruit
You could try more peanut butter
Do you drain off the water from the ‘flax eggs’ ? ThanX
No add it all in! x
I’d like to use eggs rather than the flax eggs…is that possible thx
Hi Sandra, yes you can.
Thank you for something lower in calories than most desserts And, good for you ingredients !!
You’re welcome – enjoy!
Can these (and other of your bars and cookies) be frozen?
These ones can yes. Most others can but it will depend on the actual recipe (the ones with puffed quinoa don’t tend to freeze as well).
Can I use regular eggs instead of flax? And how many eggs would it be?
Yes you can. Use 2.
Why do you need to use baking powder?
I think it gives them a slightly airier texture – but as stated in the recipe notes you can leave out if preferred.
Can I use pumpkin instead of banana?
Yes probably. About 1/2 cup should do it.
Do you drain off the water from the ‘flax eggs’ ? ThanX
No add it all in! x
Delicious, wondering what the sugar content is with recipe followed as written. Thanks!
Hi Dinah, about 7g
Hi can i use Allmond Butter I’m alérgic to órbita
Hi, yes you can.
Does the maple syrup help hold them together or is the purpose solely for the sweetness. I have been on a significantly reduced sugar diet for years and would prefer not to put in the syrup. The dried cranberries and banana would make it sweet enough for me. If it does help hold them together do you know of a non sugar substitute that would serve the same purpose. Thanks
Hi Adele, it’s for both really. If you take a sugar out I would take out the cranberries as it won’t affect the texture. If you want to keep the cranberries in, replace the maple with something liquid like almond milk. Hope that helps.
There’s no eggs in the ingredients list? But you sat to add egg🤔
They are ‘flax’ eggs – so you mix flax seeds with water to help bind the cookies.
I’ve made these a few times, but jumped right to the recipe so I just mixedgroundflax seed into the recipe. Today I happened to read the whole thing & saw the flax seed eggs, lol. Two questions: How much water to add to the flax & can you use agava syrup instead of maple syrup?
Hi Michele, it’s 5 tbsp of water (the second step of the recipe card). And yes use any liquid sweetener you like. Enjoy xx
Can I use fresh blueberries in the cookies
I haven’t tried with fresh fruit. It will probably work but they might be softer and won’t store as long. Sounds delicious though!
Made as per recipe and they were wonderful. My wife is already wanting another batch. I might have to double/triple up the next batch and freeze some.
Cheers!
So glad you enjoyed them! And thanks for taking the time to let me know.