Cookies for Breakfast

Breakfast cookies
By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

If your days are anything like mine, mornings are organized chaos involving speed, serenity and serious mental focus to get everyone out the door on time, well nourished and in a happy mood ready to tackle and enjoy the day. No wonder almost 20 percent of Americans skip breakfast.

One way to help make mornings less hectic is preparation. One of my sons wakes up starving the other not hungry at all. To satisfy both appetites and meet my mom-approved nutrition requirements, I like to create recipes over the weekend in batches. That way, we have something easy to grab and go on weekday mornings.

These raw breakfast cookies are a healthy spin on traditional pastries but without the refined sugars. Besides the amped up fiber from oats, nuts and seeds, these gems are loaded with immune and metabolism supportive minerals like selenium, magnesium and zinc. Enjoy a gluten-free, dairy-free, vegan, portable breakfast that’s sure to please everyone. This recipe is easy to customize as well. If dark chocolate isn’t your thing, try adding blueberries (fresh or frozen), goji berries or your favorite dried fruit like cranberries instead.

Here’s another fun and easy leftover breakfast idea… take leftover Sunday Morning Cinnamon GF Waffles and add a smear of almond butter and slices of banana, then fold in half for a super-fast and healthy breakfast “sandwich.”

Looking for more breakfast ideas?

Southern-Style Breakfast

Trail Mix Oatmeal

Blueberry Goji Smoothie Bowl

Vegan Spinach Snack Bar

Almond Butter Berry Granola Bars

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  • ½ cup coconut oil, melted
  • 2 tbls maple syrup
  • 1 tbsp water
  • 2 tsp vanilla
  • 1 ¼ cup gluten-free rolled oats
  • ¼ cup sunflower seeds
  • ¼ cup nut butter (almond, peanut, hazelnut, cashew, etc.)
  • 3 tbls ground flax seed
  • ¼ cup dark chocolate chips
  • 1/2 cup unsweetened, organic applesauce
  • 1 tbsp cinnamon
  • ¼ tsp sea salt
  • ¼ cup chopped Brazil nuts


  1. In a large bowl, combine coconut oil, maple syrup, applesauce, water and vanilla
  2. Add oats, sunflower seeds, nut butter, flax seed, chocolate chips, cinnamon and salt to bowl. Combine well.
  3. Stir in the Brazil nuts
  4. Cover and refrigerate for at least one hour.
  5. Form about 24 balls with the batter. Place the balls on a parchment-lined tray or cookie sheet. Flatten each ball with a fork to make a cookie shape.
  6. Freeze or refrigerate for 1 to 2 hours or overnight.


Chocolate Chips – fresh or frozen blueberries, goji berries, dried cranberries, raisins or apricot.

Maple Syrup – honey, molasses

Applesauce – mashed banana

Coconut Oil – grass-fed butter

Ground Flax + Water – pasture raised eggs

Prep time: 20 minutes

Cook time: 120 minutes (freezer/refrigerator time)

Total time: 2 hours, 20 minutes

Servings: 12 (two cookies is one serving)

  • Nutrition per serving:
  • Calories207
  • Fat17
  • Sodium68 mg
  • Carbohydrates13
  • Sugars4 g
  • Protein 4 g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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