Christmas Morning Breakfast Cookies are packed with holiday goodness in every single bite. They take hardly no time to make and are the perfect, wholesome holiday morning treat!
There’s never been a breakfast cookie I haven’t liked.
I mean, who doesn’t want cookies for breakfast… especially on Christmas morning?!
Endless cups of coffee.
And if we’re lucky, a white blanket of snow outside.
These are all things I love about Christmas morning, but most of all, I love the people I spend Christmas morning with and the memory of my Dad who always loved Christmas too.
When I was a little girl, my mom always made something special on Christmas morning, but all I ever wanted was pancakes or waffles. Or oatmeal. Or something sweet.
Are you getting my drift here? 🙂
Over the years I have loved making many different healthy breakfast recipes for Christmas, but I have to say, breakfast cookies are on up there as one of the top things I have made that I always look forward to making again.
The awesome thing about making your own breakfast cookies is that you get to decide what goes in them, unlike just picking up a container of pre-made, (often high in sugar), packaged breakfast cookies at the store. I know no one is concerned about these things on Christmas, but still, it helps to know you’re getting in so much healthy goodness for breakfast and still eating a cookie too!
And since it’s Christmas, I turned these Christmas Morning Breakfast Cookies into something extra special by packing them out with holiday goodness in every single bite. Last year when I made my Superfood Breakfast Cookies, I knew I had to make another version this year for the holidays with more traditional ingredients. Those are really fun to make too, but this year I went more basic and loved the results!
Breakfast cookies are perfect for holiday mornings because everyone is rushing around or busy opening gifts, so everyone can just grab a couple of these and carry on with their morning traditions.
Plus, these cookies contain lots of healthy ingredients so they’ll keep everyone energized all morning long and they’re full of fiber so they’ll also keep you full.
I love to make breakfast cookies throughout the week, but I tend to stick with basic ingredients when I do. Oats, raisins, peanut butter, etc. While those are great, I wanted to add a few extra ingredients to this recipe because after all, it’s Christmas!
Almonds, pecans, coconut, a special nut butter, pumpkin, raisins, and cranberries are all found in these cookies along with some apple pie spice for that warming scent we all love during the holidays and chopped apples too!
I know many people love to make pancakes, biscuits, waffles, breakfast scrambles, and casseroles on Christmas morning, so these cookies also make a healthy side dish for all of those traditional recipes. You can make these breakfast cookies and keep them out all day long in case anyone gets hungry later on and wants a healthy snack. Because let’s be honest, the holidays can be tiring and exhausting.
We need our healthy fuel!
These Christmas Morning Breakfast Cookies can also be made ahead and kept in the fridge so if you’d like to make them the day before (or even for Santa!), you totally could. They also freeze and defrost perfectly as long as you keep them in reusable bags if you’d like to save any leftovers, though I doubt you’ll have any!
Take them to parties, make them for your family, or just enjoy them anytime this holiday season. But whatever you do, treat yourself to one of these Christmas Morning Breakfast Cookies… or maybe a few! 😉
- 2 cups of oats (I used 1 cup old-fashioned and 1 cup of quick oats for different textures)
- 1 cup of coconut flour (or you can sub oat flour)
- 6 tablespoons of ground flax meal (ground flax seeds)
- 1/4 cup oat bran
- 1 tsp. pure stevia extract (or 5 full drops of liquid, alcohol-free stevia)*
- 1 small box of raisins (about 1/3 cup)
- 1/3 cup unsweetened dried cranberries (or you can use fresh or frozen cranberries)
- 1/4 cup sliced or chopped almonds**
- 1/4 cup chopped pecans**
- 1/4 cup shredded coconut
- 1 (15 ounce) can/container or pure pumpkin purée
- 1 cup of unsweetened applesauce
- 1 small red apple, chopped and finely diced
- 2 tablespoons of apple pie spice or pumpkin pie spice
- 1 tablespoon vanilla extract (I prefer alcohol-free)
- 2 tablespoons of your favorite nut butter (any will work, I used NuttZo Peanut Pro here)
- enough water to thicken (see directions)!)
- Preheat the oven to 350 degrees, Fahrenheit and line two baking cookie trays with parchment paper.
- Add the oats, coconut flour (or oat flour), flax, oat bran, stevia, raisins, cranberries, almond pieces, pecan pieces, shredded coconut, chopped apples, apple pie spice, to a fairly large mixing bowl. Toss the mixture with a spoon for a minute or so to combine throughly.
- Next, dollop in the pumpkin, applesauce, nut butter, and vanilla extract.
- Now, start adding in water 1 cup at a time. Stir as you go. I used about 2 cups water total in my recipe, but you may need less or more depending on if you sub out any ingredients for what I used. Do not add too much or they will come out watery. Just keep adding a little water at a time until you get a thick, cookie-dough consistency. Some coconut flours will also thicken differently, so keep that in mind. The mixture should be thick enough to roll into cookie balls with your hands.
- When you have the mixture consistency correct, use a large spoon and scoop out some to roll into balls with your hands. I make mine about 3 inches wide. They don't need to be perfect, just make sure they'll hold together during baking.
- Put each cookie onto the prepared pans at least an inch apart. They won't spread out, but this will help them cook more evenly.
- Bake at 350 degrees Fahrenheit for 35-40 minutes or until they are firm to the touch but still a little soft. These are not hard cookies, but more like soft oatmeal cookies. They will also be golden brown in color and should smell fragrant.
- Remove and leave them on the pan and set on the counter for 10 minutes to cool. Sprinkle with extra coconut for a pretty garnish (if desired). Serve and enjoy!
- Feel free to store these in containers to keep in the fridge all week long, and feel free to freeze them in reusable containers if you'd like to make extra for later.
- *Do not leave out the stevia in this recipe, it adds necessary sweetness. If you don't use stevia, I would use another natural sweetener instead. I don't tolerate maple syrup or coconut sugar, but if you use those, you'll need at least 1/4 cup of those to substitute for the stevia in this recipe.
- **If you have a nut allergy, you can sub out seeds such as pumpkin seeds or chia seeds for the nuts, or just omit them altogether. They will work with or without the nuts! Feel free to use a seed butter (such as Sunbutter) if you're allergic to nuts and can't use nut butter too.
Have you ever made breakfast cookies on Christmas morning, or what’s your favorite Christmas morning breakfast to enjoy?