breakfast cookies

These cookies will get you started for the day! You can always have these at any time of the day, not just for breakfast..duuuh! They’re packed with nutrients, vitamin, healthy fats, fiber, and protein. Free from refined sugars, additives or any other junk. 


They are a winner on hiking trips or long bike rides, as a snack on the go or in the office, tea time treats, pre-workout snack… For gluten-free versions use gluten free oats and flour. For a vegan version, substitute eggs with flax eggs. 

Mine are flavoured with apricots, orange zest and ginger/nutmeg/cinnamon. You can throw in any dried fruits or spices you like: cranberries, walnuts, macadamia nuts, almonds, raisins, dates, poppy seeds, cardamom… no rules for this one. The recipe below only contains 1/2 cup of maple syrup which gives them a very mild sweetness. I prefer them that way but if you have a sweet tooth you might want to add a little bit more. 


for a step by step guide please watch this video! 




for a detailed recipe scroll down


Pecans are one of the high-fat content nuts. However, most of the fatty acids are heart-health supportive monounsaturated fatty acids (oleic acid). In addition, pecans contain a good number of plant sterols which have a cholesterol lowering effect. Further, great amounts of vitamin E, B vitamins and minerals are found. 

Flax seeds are an excellent source of the omega-3 essential fatty acid alpha-linolenic acid. Two tablespoons of flaxseed cover 25% of your daily fiber intake recommendation. The soluble fiber helps regulate blood sugar and cholesterol and acting as a natural laxative. 


Oat bran which is the outer layer of the grain is an excellent source of fiber. It contains beta-glucan which binds bile acid and removes them via the feces. It is shown to have cholesterol and blood sugar lowering effect. Another winning argument for oats and oat bran is that it may increase satiety by delaying stomach emptying. It can increase stomach distension and support the release of satiety hormones. 


breakfast cookies 

 1 Cup quick oats

1 Cup oat bran


2Tbsp.of flour

1 Tsp nutmeg

1/2orange zest of organic orange


1 Tbsp.ground ginger

1/2 Cup chopped pecans

1/2 Cup pumpkin seeds

1handful dried apricots

1/2 Cup honey or maple syrup (more if you like it sweeter)

1 Pinch of salt

2Tbsp.melted coconut oil or butter

1/3 Cup milk of your choice

1/2 Cup flax seeds

preheat oven to 180C/350F

chop pecans and dried apricots

chop zest of 1/2 orange

put all ingredients in one big bowl and mix to combine

drop cookies by spoonfuls on a baking sheet and press down slightly to flatten

bake for 20-25min or until golden

rest on baking sheet for a few minutes before transferring to a cooling rack. Store in an air-tight container to keep fresh for up to 5 days.


Please leave a  comment in the the box below, like and share :) 

xx JZ