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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  1. Monica said:

    These looks so good–and for those of us who could eat cookies for every meal, at least we’ll be able to say we ate ones that are actually good for us for breakfast! 🙂

    12.12.17 · Reply
  2. Stephanie said:

    Going to try these! My favorite make ahead breakfast is a frittata. I use the recipe in It Starts With Food as a base and add meat and veggies. My fav combo is butternut squash, shallots, sage, and sliced chicken-apple sausage.

    12.13.17 · Reply
    • LOVE frittatas, thank you for the reminder!! I never think to make them.

      12.14.17 · Reply
  3. Caitlin said:

    I always have the hardest time with quick, easy breakfasts so thank you!! Are you loving your Kitchenaid?! I want one so badly!

    12.13.17 · Reply
    • LOVING… you have no idea. Like too obsessed.

      12.14.17 · Reply
  4. Guest said:

    You did not provide any nutritional information – would it surprise you to know that each cookie has 16g of sugar and 10g of protein? And while I understand that all the ingredients are natural that is a really high sugar number for one cookie

    12.13.17 · Reply
    • Oh wow, that is crazy I didn’t realize it! I’m ok with those numbers since most of the sugar is coming from fruit. And 10g of protein for one cookie sounds pretty good to me!!

      12.14.17 · Reply
  5. Morgan said:

    Breakfast is always a tough one with having a small child and trying to get ready and out the door for work. Our repeat favorites are: baked egg cups in muffin tins, overnight oats, smoothies that I prepped the night before, or oatmeal in the crockpot.

    12.13.17 · Reply
    • I need to do the baked egg cup thing. I used to then totally forgot about them. Great idea! And I’ve never made oatmeal in the crockpot, looking it up now thanks!

      12.14.17 · Reply
      • Morgan said:

        The egg cups are also a GREAT food for toddlers once Amalia reaches that age.

        12.15.17 · Reply
  6. Allie said:

    I’ve been looking for a healthy breakfast / 3pm snack idea and these are perfec. I have really loved your quick and healthy meal posts please keep them coming! My breakfast trick is overnight oats. xAllie

    12.13.17 · Reply
  7. Those sound so good! I always like to have something with lots of protein in it for breakfast.

    12.13.17 · Reply
  8. Tina said:

    Looks delish! Do you think they would freeze well? Would love to bake a batch now to have ready after the holidays!

    12.19.17 · Reply
  9. Amy Leonard said:

    These look so delicious!! I’m unfortunately allergic to bananas though—is there a suitable substitute for it?

    Thanks for making quarantine life a little more bearable!❤️

    4.16.20 · Reply
    • Julia said:

      I would try applesauce and see how that does!

      4.16.20 · Reply