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Oct 28, 2015 BY Joy McCarthy

Good-Day Breakfast Cookies

—  found in  Food  —

I never met a cookie I didn't like. Yup, I am a cookie monster and so is my hubs Walker. Even if you're a total health nut you don't have to turn away these cookies because they are joyous-health-approved!

This seal of approval is because they are super healthy and made with whole ingredients like buckwheat flour, chia seeds, goji berries and they are super yummy. What's not to love?

I mean just look at this photo! You can see I packed in a whole lotta goodness into one little cookie.

I created these delicious and fulfilling breakfast cookies several months back for Walker's early morning workouts. He likes to hit the gym before the sun rises and needed something quicker (and quieter, especially now that Vienna is here) than a smoothie.

Whether exercising early or late, having something you can grab on the go is key to helping us make it happen and I hope these Good-Day breakfast cookies will help you too!

Since I love baking (it's like therapy for me!) I whipped up these cookies and have made them more times than I can remember. They are easy to make and the perfect grab and go snack.

I called them "Good Day Breakfast Cookies" because they are a good way to start your day!

Here's the recipe:

Ingredients
  • 1 cup buckwheat flour
  • 3/4 cup almond flour (or grind whole almonds in food processor)
  • 1/4 cup chia seeds*
  • 1/4 cup goji berries or dried cranberries (soak in boiling water for 10 minutes to plump them up, discard water)
  • 1/2 cup shredded coconut
  • 2 tbsp ground cinnamon
  • 1 cup rolled oats
  • 1/2 cup sunflower seeds
  • 2 eggs, whisked (egg-free option see below)*
  • 3/4 cup melted coconut oil
  • 1/4 - 1/3 dark cup maple syrup
  • 2 tbsp (30 mL) blackstrap molasses
  • 1 tsp (5 mL) pure vanilla extract
  • 1/2 cup dark chocolate chips (optional, but highly recommended)
Instructions
  1. Preheat oven to 350F (180C). Grease a baking sheet with coconut oil or line with parchment paper.
  2. Combine all the dry ingredients in a large bowl. Combine all the wet ingredients in a large bowl. Pour the wet into the dry and stir until well combined but do not over stir.
  3. Place by large spoonfuls onto the baking sheet and bake for 12-14 minutes.
  4. Recipe Tip: If you have trouble digesting oats or you are looking for a change, you can make this with 1 cup (250 mL) of quinoa flakes instead of oats.

Notes

Makes 18-24

*Egg-free option :
To the 1/4 cup chia seeds measurement, add 1/2 cup water.
In a small bowl, combine chia seeds and water. Let sit for a few minutes to become gelatinous. If it's too thick, add a few more tablespoons of water. Add this mixture to the large bowl with wet mixture. These chia seeds are NOT in addition to what the recipe calls for above.

These cookies are not super sweet because they are not meant to be a dessert cookie. You could always add a mashed banana if you wanted more natural sweetness.

New to buckwheat flour? You're in for a treat because it's a great gluten-free flour especially if you're getting bored of brown rice flavour. It is a good source of magnesium which is an important mineral for relaxation and essential for muscle movement.

The Good Day Breakfast Cookie is seriously packed with fiber to give you good poops. I don't know about you, but if I'm not having good poops it's hard to have a good day. Digestion is essential to joyous health.

Here are two more recipes with buckwheat flour so you have other recipes to use up your flour. However, I will warn you, you might want to savour it and make these cookies again! ;)

Make More Buckwheat-Containing Recipes:

Have a joyous good day!

Joy

Oct 28, 2015 BY Joy McCarthy
58 Comments
Claudia   •   October 28, 2015

Cookies for breakfast = the best! Thank you for sharing these:)

Reply
Kate McDonald Walker   •   October 28, 2015

Stacey   •   October 28, 2015

Can you do them without eggs?

Reply
Kate McDonald Walker   •   October 29, 2015
Lorna   •   November 4, 2015

Ofelia   •   October 28, 2015

Thanks for the recipe. Is the Molasses essential or can it be substituted with something else?

Reply
Kate McDonald Walker   •   October 29, 2015

Kristina   •   October 28, 2015

I have an almond sensitivity is there anything you can suggest to sub? thanks.

Reply
Kate McDonald Walker   •   October 29, 2015
Lorna   •   November 4, 2015

Judi   •   October 28, 2015

Is it possible to substitute something else for the blackstrap molasses?

Reply
Kate McDonald Walker   •   October 29, 2015

Sasha   •   October 28, 2015

How necessarily are the eggs? Might a chia egg work? I'd love your opinion before I give it a go and potentially end up with a bowl of mush!

Reply
Kate McDonald Walker   •   October 29, 2015

Sheryll   •   November 2, 2015

Made them this weekend. A-MA-ZING!!! They may not be the prettiest gems out there but they are delicious and healthy. Thanks so much for the recipe!

Reply
Kate McDonald Walker   •   November 2, 2015

Sonia Perez   •   November 8, 2015

I love the morning cookies I wanted to know could we freeze these cookies?

Reply
Kate McDonald Walker   •   November 9, 2015

Mimi   •   November 14, 2015

Omgsh these cookies are incredibly delicious! I love the coconut inside~ gives it a great chew and definitely add in those choc. chips~ they make a huge difference. Joy these should just be called "Good Day Cookies" because you can eat them at any time of day, all day! I've had them for breakfast, as an afternoon snack another day, and also as dessert just last night because I was craving something sweet but chewy. Do you know the calorie/ nutrition info per cookie approximately?

Reply
Kate McDonald Walker   •   November 16, 2015

Lindsey macLellan   •   November 17, 2015

Hi Joy, I have a question, my stepdaughter is allergic to tree nuts, what type of flour can I substitute for the almond flour? Cheers, Lindsey

Reply
Kate McDonald Walker   •   November 17, 2015

Farzana   •   November 22, 2015

I don't have buckwheat flour can I add extra almond flour as a substitute?

Reply
Kate McDonald Walker   •   November 23, 2015

Christine Gordon   •   November 24, 2015

Hi Joy! Can you recommend a substitute for the Almond flour? My huband is allergic to all tree nuts :( Thanks!

Reply
Kate McDonald Walker   •   November 25, 2015

Robyn   •   December 19, 2015

Soooo I love these cookies! As a new momma they are a life-saver and I could easily eat them each and every day of my mat leave. HOWEVER, surely I shouldn't in the name of variety ;) Do you have another equally nutrient-dense, flavour-intense cookie you can recommend I rotate these with? (Please do!)

Reply

Kristin   •   January 8, 2016

So I've been making TONS of recipes of yours lately and loving them all. These cookies are no exception. I didn't have molasses and didn't have as much syrup as I thought (so I added a bit of honey) - anyway, they smelled amazing while baking and taste amazing. Question: what's the best way to store them and how long would they last? I'll likely take some in for co-workers but for just little old me I don't want them to go to waste!

Reply
Janet   •   May 4, 2018

MJ   •   January 10, 2016

What have I done wrong? They taste delicious but they are so crumbly, they're more like granola after you pick one up since they just break apart. Maybe I should have rolled then and flatten them? So delicious & healthy!!! :)

Reply
Janet   •   May 4, 2018

Angela   •   January 29, 2016

I just made these and they are soooo delicious!! And I mean come on, who doesn't love the idea of cookies for breakfast! :-)

Reply
Kate McDonald Walker   •   February 1, 2016

Ashley   •   February 25, 2016

I absolutely love these! I've made them three times now. I leave out the molasses and if I don't have all of the ingredients I play with the recipe! I've used raisins instead of goji berries and will try dried apricots or dried cherries next time. Love the added chia for the extra nutrition! <3

Reply

Artemisia   •   April 14, 2016

Tried this, it was very good! Man-friend likes it too. Swapped in almond meal for the coconut because man-friend doesn't like coconut. Just as good.

Reply
Heather Allen   •   April 14, 2016

Jessica   •   April 28, 2016

These need to be called the "Good Day/Afternoon/Evening/Anytime Cookies" because they are good all the time! I've made these so many times. They are my kind of cookie, packed with goodness, not too sweet, but they still feel like a treat. I've made them with eggs and with the chia egg, and both are great. Chia egg seems to make it more moist, perhaps? I've also done a mix of buckwheat and garbanzo bean flour, but not too much garbanzo otherwise it's too savory and dry. One time I added 2 tablespoons of cocoa powder, and that rocked. I've been making them with coconut sugar (1/3 cup) recently and that works well for me. For the chocolate chips, I always chop up a bar of either 85% or 72% chocolate, because it's less sugar than any brand of chocolate chips I've seen. Hands down, a great cookie! I'm a straight up cookie monster, and I've been after cookies like this for a while. Since I make them so much I thought I should post a review. Thanks Joy!

Reply
Heather Allen   •   April 29, 2016

Jill   •   May 8, 2016

Where do you buy buckwheat flour?

Reply
Heather Allen   •   May 9, 2016

Sara   •   January 30, 2017

Oh no! Where is the recipe? Have you taken it down? :{

Reply
Rachel   •   January 31, 2017

ela   •   March 8, 2017

Hello, please would you clarify the egg-free option. You mentioned "These chia seeds are NOT in addition to what the recipe calls for above." I do want to follow the recipe. If I make it as written, and not egg free, then use 1/4 cup chia and 2 eggs as stated? And since extra chia seeds are not required for for egg free option, then just omit the eggs, and add 1/2 cup water to the chia seeds? Thanks

Reply
Rachel Molenda   •   March 9, 2017

Karen   •   March 23, 2018

These turned out amazing but I wondered if it was the black strap molasses in your cookbook recipe that made mine very dark where yours are light in color? Unless I did something wrong? Love your blog thank you . My son is celiac

Reply
Joy McCarthy   •   March 25, 2018

Jo-Ann   •   May 4, 2018

I have an allergy to buckwheat.....what would also work out good?

Reply
Rachel Molenda   •   May 4, 2018

Libby   •   May 4, 2018

OMG!!!!! Yummmmm Great for Γ pres workout too. Ok so I had to have two and hide the rest away;))πŸ˜›

Reply
Rachel Molenda   •   May 4, 2018

Janet   •   May 4, 2018

SO GLAD you reposted this recipe. I made them late this morning and decided to put chocolate chips in the "afternoon snack" half of the dough. I made them exactly as written with the chia egg, pressed down my dough-scoop balls and baked for 15 minutes. Made 28. Just what I need for a breakfast alternative and an afternoon pick-me-up. Thanks, Joy!

Reply
Rachel Molenda   •   May 7, 2018

Colleen   •   May 5, 2018

I have an allergy to Almonds. Is there another flour you would recommend for this recipe that I could use instead.

Reply
Rachel Molenda   •   May 7, 2018

Giulia   •   May 11, 2018

Swapped the coconut oil for unseeetened apple sauce and the goji berries for raisins. Also used 1/8 cup maple syrup and 1/8 cup of chocolate chips....they were soooooo good....ate 3 in a row πŸ™ˆ

Reply
Joy McCarthy   •   May 12, 2018

Patricia   •   November 29, 2018

Made these for the first time today. DELICIOUS!! Thank you for such great recipes. :)

Reply
Joy McCarthy   •   November 30, 2018

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