Protein-Packed Breakfast Cookies

Healthy Breakfast Cookies

Breakfast is a hectic time in my house these days. Anel is usually rushing out the door for work, and I’m trying to pack in my morning routine before the baby wakes up. That doesn’t leave a lot of time for breakfast.

If I don’t eat first thing, I get cranky and hungry really quickly, but sometimes even spending 10 minutes making a meal isn’t an option.

I’ve been trying to come up with recipes that I can make on Sunday nights that last for the week, or things like overnight oats that I can mix up before bed, and wake up with a full breakfast.

Some days, I crave a savory breakfast, and some days I crave a sweet one. For those sweeter days, this breakfast cookie recipe is the answer. And now that I have my KitchenAid® Artisan® Stand Mixer, they take only a matter of minutes to prep.

Each cookie is packed with protein (chia seeds, almond butter and pecans), fiber (flax seeds) antioxidants (blueberries), and gluten-free whole grains that fill me up (oats).

I used this recipe as a base, but made a few changes of my own.

PS head over to my Instagram today to enter to win a KitchenAid® Artisan® Stand Mixer of your own!

Gluten Free Breakfast Cookies

Gluten-Free Breakfast Cookies
Makes 10 cookies


  • 2 ripe bananas, mashed
  • 2 1/2 cups gluten-free rolled oats
  • 1 cup nut butter (I used almond butter)
  • 1/2 cup chopped nuts (I used pecans)
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons chia seeds
  • 2 teaspoons flax seeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup frozen blueberries (do not thaw!)


  • Preheat oven to 325°F. Line two large baking sheets with parchment paper and set aside.
  • Add everything (except blueberries) to the bowl of a KitchenAid® Artisan® Stand Mixer and mix with the Wire Whip attachment until combined.
  • Add in blueberries, and mix gently with a rubber spatula
  • Scoop mounds of dough, about ¼ cup each, onto baking sheets.
  • I put 6 cookies per baking sheet since they are so large.
  • The cookies won’t spread much in the oven, so gently press the mounds down to create a flatter shape.
  • Bake for 18-21 minutes until lightly browned on the sides.
  • Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Enjoy!

Ok friends, now I need your easy, prep-ahead breakfast ideas! Share them in the comments below.

Thank you to KitchenAid® for sponsoring this post. All opinions, as always, are 100% my own.

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