Be festive while staying healthy this season and grab a gingerbread breakfast cookie for breakfast!
The holidays are among us, which means sugar, sweets, and treats get served for breakfast, lunch and dinner. But sometimes, too much sugar isn’t always a good thing. Enter these protein and fiber packed Gingerbread Breakfast Cookies that have all the warming, winter spice flavors you love without the added sugar.
What’s in my Gingerbread Breakfast Cookies
- Oats. Old Fashioned Rolled Oats make up the base of this breakfast cookie and add a ton of fiber
- Buckwheat Flour. To help everything hold together while adding more protein than traditional all purpose flour would
- Egg. Helps everything stick together
- Tahini. this is the glue that holds everything together. I prefer to use tahini over a different natural nut butter because it has a less strong flavor so it really lets the gingerbread spices shine
- Molases. These are gingerbread flavored after all
- Gingerbread Spices. See above
- Almonds, Pumpkin Seeds, Chia Seeds. These are my favorite add ins to give the breakfast cookie texture and add protein and fiber.
- Maple Syrup. This is optional, but a must if you are looking for a sweeter cookie.
Alternate Breakfast Cookie Mix Ins
- All the nuts
- Pecans
- Walnuts
- Hazelnuts
- Etc.
- All the seeds
- Sunflower Seeds
- Hemp Seeds
- Flax Seeds
- Additional Sweeteners
- Dried Fruit
- Chocolate/Carob Chips
- Mashed Banana
- Natural Nut Butters
- Almond Butter
- Peanut Butter
- Cashew Butter
Breakfast Cookie Sweetness
When I make these, I don’t typically add just 1 tablespoon of maple syrup because I don’t want them to be too sweet. However, the amount you use is completely your preference, Though I recommend keeping it between 1 to 4 tablespoons to help the breakfast cookie maintain its structure.
Love Gingerbread as much as me? Check out my other holiday favorite
Gingerbread Breakfast Cookies
Course: BreakfastCuisine: AmericanDifficulty: Easy12
Cookies10
minutes14
minutesBe festive while staying healthy this season and grab a gingerbread breakfast cookie for breakfast!
Ingredients
2 Cups Rolled Oats
¼ Cup Buckwheat Flour
1 Egg
⅓ Cup Tahini
2 Tbs Molases
1 Tbs Ground Ginger
2 Tsp Cinnamon
¼ Tsp Nutmeg
1-4 Tbs Maple Syrup
⅓ Cup Pepitas (raw pumpkin seeds)
⅓ Cup Slivered Almonds
3 Tbs Chia Seeds
2 Tbs Raw Sugar (optional)
Directions
- Preheat oven to 350 degrees Fahrenheit and line a baking tray with greased parchment paper
- Mix the rolled oats, buckwheat flour, ginger, cinnamon, nutmeg, pepitas, slivered almonds, and chia seeds in a large bowl.
- In a separate bowl, whisk the egg, maple syrup, and tahini together. Once fully combined, Pour it into the dry ingredients and mix until incorporated and sticky.
- Using a cookie scoop or your hands (it is helpful to spray your hands with a nonstick cooking spray like pam first) roll the cookies into even sized balls and add them with a baking tray. These cookies will not spread so do not worry about spacing them out. Press the cookie down with your hands and shape it into a nice circle.
- If using the raw sugar, sprinkle over each cookie
- Bake for 14 minutes then enjoy.
These cookies are EVERYTHING!!! Super easy to make and my family absolutely loved them. I can’t WAIT to make them again- thank you for my new fav (and healthy) cookie!