This Cookie Fix “Healthy Breakfast Cookie” copycat recipe tastes VERY similar to the bestseller of Birmingham’s favorite cookie stop.
Here’s What You Need to Know about My Healthy Breakfast Cookie Recipe:
- My healthy breakfast cookies taste VERY similar to the Cookie Fix “Healthy Breakfast Cookie.” These are the best gluten-free cookies I have ever eaten, other than a cookie by the same name at Cookie Fix in Birmingham. They are a slight modification of this recipe from Chelsea’s Messy Apron that I have been making for years. They are best served with a glass of cold milk.
- These cookies contain no flour, butter, or oil. These are a fabulous treat for those who follow a gluten-free diet. Most oats are gluten-free, but always check to make sure that what you are buying is in fact certified gluten-free.
- These cookies are rich, dense, and soft. My healthy breakfast cookies are dense and rich, and the texture is slightly crumbly. They are really soft, as they don’t have flour as a binder. I love the consistency, though, and feel that they taste similar to cookie dough. Be careful not to overtake, as they will not turn out well. Slightly undercook and err on the side of removing too soon.
What to Use When Making Healthy Breakfast Cookies
- Use peanut butter or almond butter (or both). My daughter and I like to make these cookies with half peanut butter half almond butter. You can definitely use all peanut butter or all almond butter, but I recommend trying the combination of the two. My favorite almond butter is Trader Joe’s crunchy. I love several brands of peanut butter~always crunchy. You can use smooth or crunchy in this recipe.
- Use high-quality chocolate chips. Enjoy Life dark chocolate chips are my favorite for these cookies. They are mini chips~the perfect size for these soft, moist cookies. My next favorite brand is Ghirardelli semi-sweet. I don’t recommend milk chocolate chips, as they won’t add the kick or have any benefits of darker chocolate.
- Use a cookie scoop. These cookies should be a uniform size to bake evenly. The best results come when using a small cookie scoop. This oxo small scoop is the one I have and love. in the video, I am using a medium scoop. After scooping the cookie dough onto the baking sheet, press each dough ball down gently to flatten it just a bit.
- Do not overbake. These cookies should be removed from the oven BEFORE they “look” baked. They need to be “set” but still slightly undercooked. They will continue to cook/firm up as they cool. Watch them as they get close to the end of cooking time. When the baking chips turn from glossy to dull, you can safely pull them out of the oven.
Are cookies good for breakfast?
According to a new study, eating ice cream, cake, chocolate, or cookies for breakfast may actually help people lose weight.
Can cookies be healthy?
They’re ideal for baking for guests or bringing to a party. On the other hand, most traditional cookie recipes are loaded with high-calorie and high-sugar ingredients like butter, granulated sugar, or chocolate. Can you make cookies that are a little bit healthier? You most certainly can!
Why do people love to eat cookies?
Cookies can be a healthier alternative to other unhealthy snacks daily because they contain good nutrition to provide energy intake such as sugar and carbohydrates. And the best part is that it’s delicious!
Watch Me Make Healthy Breakfast Cookies
Below is a short video of me making these cookies. We had a craving for them, so my daughter filmed me mixing them up. She filmed this vertically (for instagram), so you will see black bars:-)
If you try these cookies, I’d love to hear your thoughts~so leave comments below. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 1/2 cup peanut butter
- 1/2 cup almond butter
- 2 tablespoons honey (do not heat or microwave)
- 3 tablespoons light brown sugar, lightly packed
- 1/2 heaping cup old-fashioned oats*
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1 large egg, sligthly beaten
- Preheat the oven to 350 degrees F.
- In a medium sized bowl, stir together the peanut butter, almond butter, honey, and brown sugar. Do NOT warm up the peanut butter or the honey~it will affect consistency.
- Add in the oats, salt, baking soda, egg, and vanilla extract. Stir to combine.
- Add chocolate chips, stirring until well combined.
- Using a small or medium cookie scoop, measure out cookie dough evenly onto a parchment lined baking sheet.
- Press the dough down slightly in the center to flatten.
- Bake for 7-9 minutes, removing as soon as they look "set" but not beginning to brown.
- Remove and allow to cool for 30 minutes.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 152Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 12mgSodium 157mgCarbohydrates 13gFiber 2gSugar 8gProtein 4g