Crispy healthy breakfast cookies (Gluten Free)

These crispy breakfast cookies is my guilt-free, delicious and nutrient-dense everyday treat.

Here are my top 3 reasons to love these crispy healthy breakfast cookies:

1. They taste like crunchy big clusters of goodness you occasionally find in a bag of granola wondering why there are so few.
2. Unlike (let’s face it) most cookies they are good for your body. They contain no refined or processed sugars, flours or fats. I guess, if I really wanted to, I could’ve called them paleo cookies… but I’ll leave them as is.
3. They come together in one bowl, in 10 minutes and keep well for weeks!

Crispy healthy breakfast cookies – swaps and substitutes:

1. Pumpkin seeds are my favorite seeds for a million reasons 😉 Such as: being high in magnesium, iron, zinc, omega 3 and 6s, delicious and affordable. If despite all the benefits you just can’t get yourself to like them – swap for any nuts or sunflower seeds. If using nuts- roughly chop them so they hold together (big pieces will just fall apart).
2. Maple syrup tastes best here but if you need to substitute it – honey is the answer. Go with the one with runny consistency not to alter the texture.
3. For 100% gluten-free cookies make sure you are using gluten-free oats.
4. If you hate coconut but love olive oil – you can substitute former for the latter without sacrificing the texture. Otherwise… stick with coconut oil!

More ideas for delicious breakfasts:

• Crepes Suzette
• Oat milk-cinnamon bread pudding
• Banana oat pancakes
• Best mushroom and leek frittata
• Zucchini pancakes with feta

Knowing that you use my recipes makes me so happy! If you end up making this crispy healthy breakfast cookies or any other recipes, please tag me @olesia.guts so I can see your creations!

Crispy granola cookies

Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 5 voted )

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Ingredients

• ½ cup (70 grams) pumpkin seeds
• ½ cup old-fashioned oats
• ¼ cup (55 grams) buckwheat flour or finely ground buckwheat groats 
• 8-9 walnut halves, crushed with a back of a knife
• 1 T flax seeds (optional)
• 1 T vanilla extract
• 2 T + 2 t (48 grams) maple syrup
• 3 T (36 grams) coconut oil
• 1/4 t salt

Instructions

1. Preheat the oven to 350 F and set a rack on a shelve that tends to get the least hot. In a standard gas oven it will typically be a top shelf.
2. If using buckwheat groats, finely grind them into flour in a blender or a coffee grinder* (see notes). 
3. In a medium bowl, mix coconut oil and maple syrup and microwave/warm over bain-marie until liquid and barely hot. Mix with the rest of the ingredients until well combined.
4. With a round measuring spoon scoop the “batter” onto a parchment-lined baking sheet (as shown on the picture). You can also shape it by hand into semi-spheres ~2” in diameter. Press on top of the spheres with the palm of your head to flatten the cookies and keep in mind - the flatter the cookies the crispier they will be after baking!
5. Bake for 10-14 minutes rotating the sheet halfway. Keep a close eye on them when baking for the first time to determine an optimal baking time and not to let them burn! Cookies are ready when they turn golden-brown around the edges.
6. Enjoy!

Notes

*You can choose raw green or toasted ones depending on your flavor preference. Green buckwheat will yield more mild flavor, while toasted is much more nutty, strong and, well, buckwheat-y:)