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Giant Breakfast Cookies

No time for preparing a healthy breakfast in the morning? Bake a batch of these yummy giant breakfast cookies the night before. Then in the morning, grab one and go!

I’m sure you know one of  those mornings when rushing to get ready to leave for work or just rushing to start your day and, there’s really no time for sitting down to breakfast. but,  you still want something that’s nourishing and delicious too.

As a result, some mornings you leave without eating anything or you just grab a packaged bar or cookie.

Most of those packaged bars and cookies have some strange ingredients that  you’ve can’t even pronounce.

With these cookies, you’ll surely know exactly what the ingredients are and you certainly will know how to pronounce each one. Because, these are made with ingredients that may already be in your pantry and fridge. If not, you may only need to buy one or two ingredients more.

This cookie is just that and more.  Cookies are both vegan and paleo. And, the recipe is easy to prepare.

What I do is one night a week or on the weekend, I bake a batch. Wrap them individually in wax paper or freezer paper then freeze in a Ziploc bag.

In the morning, I just grab one and go and so does my son and hubby.

By the time I get to the car, it’s softened up and ready for my coffee.

However, they do taste really good frozen too. If you have a little bit of time, microwave them for just a few seconds for a warm cookie.

These are not your typical oatmeal cookie. They’re Paleo, vegan, and gluten free. No grains or refined sugar in this cookie, all healthy goodness.

Bake a batch soon, you and your loved ones will be so happy you did.

Giant Breakfast Cookies

Here’s what you’ll need to make these giant breakfast cookies…

Ingredients:

  • 1 1/2 cups almond flour
  • 1 1/8  cups unsweetened finely shredded coconut
  • 1/2 cup coconut or date sugar
  • 1 packet stevia, this is optional for added sweetness
  • 1 flax egg, 3 tbsp golden flax meal plus 4 tbsp cold water. Mix and let sit for a few minutes. (Can sub one large egg in it’s place for a non vegan recipe)
  • 1/2 cup softened coconut oil, not melted
  • 1 1/2 tsps vanilla extract
  • 1/2 tsp fine sea salt
  • 3/4 – 1  tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup raisins, currants, dates chopped up, or any dried fruit without sugar added.
  • 1/3 cup dark chocolate chips, I use Lily’s Chocolate Chips or Enjoy Life Semi Sweet Chocolate Chips ,both are found at Whole Foods and other grocery stores or on Amazon

Here’s how to make these yummy cookies…

Directions:

  1. Preheat oven to 325 degrees, line two large cookie sheets with parchment paper, set aside.
  2. In a large mixing bowl, combine first 5 ingredients with a whisk, breaking up any clumps.
  3. Add in the rest of the ingredients one at a time. Using a rubber spatula, combine well but try not to over mix the batter. Dig deep to incorporate all dry into the wet.
  4. Place batter in fridge for 10 – 15 minutes.
  5. Take out of fridge and using a large cookie scoop, make big balls and place on cookie sheets. Gently flatten out with the bottom of a glass or with damp fingers to the size you want. (See in photo, mine were quite large). They don’t spread too much. I only put 3 on one cookie sheet.
  6. Bake for about 11 – 14 minutes or until edges are slightly brown and the tops are only slightly soft in the middle. Try not to over bake. They brown very fast at the end. Turn pan around after 7 minutes. Check them after 11 minutes. Let cool on cookie sheet at least 20 minutes.
  7. Transfer to a cooling rack. Let cool completely.
  8. They can be stored at room temperature in an airtight container up to 2 days or in fridge up to 5 days or frozen up to a month.

Enjoy!

Here’s a few more delicious cookies that can also be a go-to breakfast cookie…

Carrot Cake Breakfast Cookies

Low Carb Peanut Butter Chocolate Chip Cookies

Almond Crescent Cookies

Giant Breakfast Cookies

No time for preparing a healthy breakfast in the morning? Bake a batch of these yummy giant breakfast cookies the night before. Then in the morning, grab one and go!

Course Breakfast, brunch, Dessert, Late Night Snack, Snack
Cuisine American
Keyword breakfast, breakfast cookies, brunch, cookies, gluten free, gluten free cookies, grain free, healthy cookies, paleo, snack, Vegan
Author Pam

Ingredients

  • 1 1/2 cups almond flour
  • 1 1/8 cups unsweetened finely shredded coconut
  • 1/2 cup coconut or date sugar
  • 1 packet stevia, this is optional for added sweetness
  • 1 flax egg, 3 tbsp golden flax meal plus 4 tbsp cold water. Mix and let sit for a few minutes. (Can sub one large egg in it’s place for a non vegan recipe)
  • 1/2 cup softened coconut oil, not melted
  • 1/2 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 3/4 to 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup raisins, currants, dates chopped up, or any dried fruit without sugar added.
  • 1/3 cup dark chocolate chips, I use Lily’s Chocolate Chips or Enjoy Life Semi Sweet Chocolate Chips ,both are found at Whole Foods and other grocery stores or on Amazon

Instructions

  1. Preheat oven to 325 degrees, line two large cookie sheets with parchment paper, set aside. In a large mixing bowl, combine first 5 ingredients with a whisk, breaking up any clumps. Add in the rest of the ingredients one at a time. Using a rubber spatula, combine well but try not to over mix the batter. Dig deep to incorporate all dry into the wet. Place batter in fridge for 10 – 15 minutes. Take out of fridge and using a large cookie scoop, make big balls and place on cookie sheets. Gently flatten out with the bottom of a glass or with damp fingers to the size you want. (See in photo, mine were quite large). They don’t spread too much. I only put 3 on one cookie sheet. Bake for about 11 – 14 minutes or until edges are slightly brown and the tops are only slightly soft in the middle. Try not to over bake. They brown very fast at the end. Turn pan around after 7 minutes. Check them after 11 minutes. Let cool on cookie sheet at least 20 minutes. Transfer to a cooling rack. Let cool completely. They can be stored at room temperature in an airtight container up to 2 days or in fridge up to 5 days or frozen up to a month.

Thanks for stopping by. I hope you enjoy the recipes featured today. To print out the giant breakfast cookies, scroll up to the recipe box. To save and collect any recipe, pin them on Pinterest. It’s a great way of saving recipes for later on. 

Bye for now…

Disclosure: You may see links to ingredients or cooking items in the ingredient, instructions, or equipment sections of this post. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I will receive a small percentage of sales generated by these links. However, this in no way increases the price of the items.

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