Looking for a delicious, easy and healthy breakfast idea? This healthy lemon raspberry breakfast cookie recipe is a delicious and guilt free way to start the day! Perfect for breakfast on the go, its gluten free, low in sugar, dairy free and packed with the bright and beautiful flavors of lemon and raspberries! Freeze extras for breakfast meal planning!
Last week I started a new session of teaching Healthy Baking and Cooking For Kids at my local community center. I love teaching this class, it can be challenging getting a room full of kids to get excited about preparing and eating healthy meals… but it’s such a good challenge.
I love breaking the class into meal themes– One week we will prepare healthy breakfast foods, another week healthy snack ideas, the week after healthy dinner ideas, etc. For the first week of class I decided to focus on breakfast. Many of the kids in my class are repeat students, but I always have a mix of new kids in the class too. I always think it’s fun to surprise them on the first day of class by preparing something that they wouldn’t think of as being healthy. I started the class last week by saying “What would you say if I told you that you could have a cookie for breakfast, and your parents would be ok with it?”
Of course the kids were excited, and I hope you’re excited about this recipe too! My healthy lemon raspberry breakfast cookie is super yummy! It’s sweetened with honey and applesauce, has healthy fats from coconut oil and flaxseed, will fill you up thanks to the oatmeal and eggs and is seriously delicious thanks to the lemon zest and raspberry.
They are perfect for breakfast on the go! I love to heat them up in the toaster oven for a couple of minutes before serving so they taste like they are fresh out of the oven. Whip up a double batch and freeze them for an easy breakfast idea when you are in a hurry.
Why you’ll love these healthy breakfast cookies:
-They’re gluten free (if you are making them for someone with celiac disease or who is gluten intolerant make sure to use gluten free oats. Oats themselves are gluten free, but gluten free oats are packaged in a gluten free facility so there is no chance of cross contamination.)
-They are low in sugar. These cookies aren’t overly sweet, which might take some getting used to for some people… but really, who needs a breakfast full of sugar?
-They are dairy free, for anyone who has dairy sensitivities.
-They are basically a bowl of oatmeal, in a form that is easy to transport– a cookie! And everyone knows that oatmeal is a great way to start the day, a meal that will really stick to your ribs!
-They can be frozen, then popped into the toaster oven to be warmed for a delicious warm meal on the go.
-If you are trying to add more protein to your diet, you can easily add a scoop or two of protein powder to the mix for an extra boost of protein!
Ready to make a batch of your own? Read on for my healthy lemon raspberry breakfast cookies recipe!
Lemon Raspberry Breakfast Cookies Recipe
-¼ cup coconut oil, melted
-¼ cup honey (or other favorite liquid sweetener like pure maple syrup or agave)
-2 cups quick cooking oats
-⅔ cup raspberries, fresh or frozen
-¼ cup ground flaxseed
-Zest from 1 lemon
-½ teaspoon sea salt
-½ cup unsweetened applesauce
-2 eggs, beaten
Note: A few of the students in my class found the raspberries in the cookies to be a bit too tart. If you are serving these to people who are used to eating sweet things you may want to toss your frozen raspberries in a bit of honey before adding them to the batter.
Step 1: Preheat oven to 350 F. Line a baking sheet. In a large bowl combine oats, ground flax, lemon zest and salt.
Step 2: Add your applesauce, eggs and warmed coconut oil and honey. Stir until fully combined.
Step 3: Gently fold in the raspberries.
Step 4: Using a 1/4 cup measuring cup, scoop batter and place on cookie sheet. I use the bottom of my measuring cup to flatten the batter into a cookie shape. These cookies don’t spread out while baking.
Step 5: Bake for 15-20 minutes or until cookies are firm and edges are lightly browned.
Let cookies cool on baking sheet before moving to an airtight storage container. I often store these in the fridge or freezer to extend the length of time they are good for.
Makes 9 cookies
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