Print
On the go breakfast cookie recipe

Healthy Breakfast Cookies

Don't let the word "cookie" fool you, these nutritional powerhouses are packed with everything you need to get fueled for the trail.

Course Breakfast
Cuisine At Home
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 Cookies

Ingredients

  • 1 cup Oat Flour (blend 1 1/4 cup Rolled Oats)
  • 1 cup Rolled Oats
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 tbsp Beet Powder
  • 1/2 tsp Cinnamon
  • 1/2 tsp Sea Salt
  • 1/2 cup Cooked Quinoa
  • 1 cup Finely Shredded Carrots
  • 1/2 Avocado, mashed
  • 1/2 cup Crunchy Peanut Butter
  • 1/4 cup Agave
  • 1/4 cup Coconut Oil, melted
  • 1/4 cup Chia Seeds

Instructions

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.

  2. Use a food processor or a blender to process the 1¼ cups rolled oats into a fine flour and measure out one level cup. In a large bowl, stir together the flour, the remaining 1 cup whole oats, baking powder, baking soda, beet powder, cinnamon and sea salt. Fold in the quinoa, avocado, and then the shredded carrots, stirring until all the ingredients are mixed together.

  3. Add the peanut butter, agave and coconut oil to the bowl of dry ingredients and fold in until combined.

  4. Scoop cookies onto baking sheet.  Bake for 15 to 18 minutes, or until lightly browned. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.

  5. When cookies are completely cool, they can be stored in an airtight container or frozen.

  6. On the trail serve with coffee and tea.  

Recipe Notes

For additional protein bring peanut or almond butter to spread on top of cookies.