Breakfast Cookies - AP Nutritional Therapy
Breakfast Cookies

Breakfast Cookies

Delicious cookies that are nutritious enough to have for a breakfast on the go, or for a filling afternoon snack
Cook Time25 minutes
Course: Breakfast, healthy treat, Snack
Cuisine: Dairy-Free, Gluten-Free
Keyword: Baking, Gluten-free
Servings: 12
Calories: 257kcal


  • 2 bananas mashed
  • 2 eggs
  • 1 carrot grated
  • .5 cup (120g) almond butter
  • 2 TBSP coconut oil
  • 2 TBSP maple syrup
  • 1.5 cups (135g)` oats gluten free
  • 1 cup (120g) almond flour
  • 1/4 cup (30g) pumpkin seeds
  • 2/3 cup (100g) raisins
  • 1 tsp cinnamon
  • 2 scoops unflavoured protein powder optional


  • Preheat oven to 350ºF (175ºC).
  • In one mixing bowl, combine mashed banana, eggs, grated carrot, almond butter, coconut oil and maple syrup. Mix well.
  • In another bowl, mix together oats, almond flour, pumpkin seeds, raisins and cinnamon.
  • Combine wet and dry ingredients and mix well. Using clean hands, form dough into large cookies and place on a baking sheet. Bake in oven for 25 to 30 minutes, or until cookies are golden brown.
  • Remove and let cool completely before storing in an airtight container or in the freezer. Enjoy!


No Raisins: Try unsweetened dried cranberries.
No Pumpkin Seeds: Use sunflower seeds instead.
No Eggs: Make a flax egg by combining 1 tbsp ground flax seed with 3 tbsp water. Stir and let sit for 10 minutes. Use this mixture to replace 1 egg.
Serving Size: One serving is equal to one cookie.
No Almond Flour: Blitz 1 cup oats in a food processor until flour-like consistency
No Protein Powder: omit