These yummy Trail Mix Breakfast Cookies with Psyllium are packed with fiber (1 teaspoon of psyllium per cookie) along with additional fiber from rolled oats, dried fruit and seeds. This adds up to 10 grams of fiber… 1/2 to 1/3 of what most people need in a day. These breakfast cookies are vegan, gluten-free, dairy-free and have no refined sugar.
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Cookies for breakfast? Yes you can (And I do)!
But… before you rejoice, you need to make sure your breakfast cookies include the trifecta of filling nutrients so you don’t end of jonesing for breakfast #2 in an hour or so. You can’t just grab an Oreo at 7am and call it a breakfast cookie, alright (Sad face)?
But fear not! My Trail Mix Breakfast Cookies with Psyllium feel like a treat but are packed with the nutrients you need to get through your morning. Here’s how they stack up (haha cookie pun)!
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3 Filling Nutrients
1. Fibre
These cookies are made with high fibre ingredients such as whole grains and seeds. Plus, I’ve added psyllium fiber which helps you stay fuller longer and may help you control your blood sugar and lower cholesterol. Love it!
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2. Protein
Protein is the most satisfying macronutrient. It also takes more energy to burn off (called the “thermic effect of food”). Load up your cookies with seeds and nuts or nut butter. These breakfast cookies have some pepitas and peanut butter to get some protein into your morning.
3. Fat
Fat makes food taste yummy! It’s satiating and making it the bad guy has backfired on us big time. Get some healthy fats into your breakfast cookies. You’ll get it here with the peanut butter and coconut oil.
3 Ingredients that Make You Hungry
1. Refined Carbohydrates
2. Refined Sugar
3. Artificial Sweeteners
You won’t find any of these ingredients in these breakfast cookies! It’s all whole grains from rolled oats and quinoa flour and the sweetness comes from a small amount of maple syrup and dried cranberries. Yum!
Oh, and did I mention some chocolate chips to make your morning better?
Yummmmm!
Be still, my heart…
Vegan Baking Hack
Instead of using eggs to bind these breakfast cookies together, I used one of my favorite vegan baking hacks… chia eggs!
How To Make Chia Eggs
Wondering how to make chia eggs? I have a video for that!
If you’ve tried making flax “eggs”, chia eggs are even easier. My issue with flax is you either have to grand it in batches which adds to the prep time, or you buy it ground up and it goes rancid faster than you can use it.
In contrast, chia eggs are super easy to make. Chia eggs only require mixing with water, waiting 5 minutes and you’re ready to add them to your baking recipes.
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Trail Mix Breakfast Cookies with Psyllium
Hope you enjoy these trail mix breakfast cookies with psyllium! They make me happy to start my day and are the perfect pairing with your first cup of coffee or tea. You know all about the health benefits of coffee, right?
I look forward to these cookies so much that I’ve been having them for snacks too. Hope you love them as much as I do!
Trail Mix Breakfast Cookies with Psyllium
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These delicious breakfast cookies are packed with fibre thanks to psyllium, rolled oats, chia, pepitas and dried cranberries. They're gluten-free, vegan and have no refined sugar.
| Servings | Prep Time |
| 12 cookies | 7 minutes |
| Cook Time |
| 10 minutes |
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Ingredients
Dry Ingredients
- 1 cup rolled oats (gluten free)
- 1/2 cup quinoa flour (or other whole grain flour, gluten-free if needed)
- 1/4 cup psyllium
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp Baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 tbsp chia seeds (mixed with 6 tbsp water to make "chia eggs")
- 1/4 cup almond butter or peanut butter, natural, unsalted
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 1 tsp pure vanilla extract
Yummy Stir-Ins
- 1/2 cup dried cranberries
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 cup semi-sweet chocolate chips (dairy free, vegan)
Servings: cookies
Units:
Instructions
- Make your chia eggs by mixing the chia seeds and water in a small bowl. Set aside for about 5 minutes.
- Preheat your oven to 350°F. Melt the coconut oil. Mix your dry ingredients together in a large bowl.
- Mix the wet ingredient together in a medium bowl. Pour into the bowl of dry ingredients and stir together until combined.
- Stir in your... stir-ins!
- Line a baking sheet with parchment paper. Using your hands, form 1/4 cup sized balls and space evenly on the baking sheet. You should get 12 balls. Flatten with a fork. Voila! Cookies.
- Bake for 10 minutes or until the chocolate chips are melty and the cookies are golden brown.
- Move the cookies to a cooling rack or space them out on a plate or platter. Enjoy!
Recipe Notes
Nutrition Facts
Trail Mix Breakfast Cookies with Psyllium
Amount Per Serving
Calories 358
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 7g
35%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Sodium 144mg
6%
Potassium 63mg
2%
Total Carbohydrates 46g
15%
Dietary Fiber 10g
40%
Sugars 14g
Protein 8g
16%
Vitamin C
1%
Calcium
6%
Iron
27%
* Percent Daily Values are based on a 2000 calorie diet.
These sounds great! I can’t have dairy, so these would be a perfect quick breakfast option!
These definitely fit the bill.. And they freeze really well if you want to make a bigger batch!
These sound delicious and healthy! A great way to start the day!!!
They really are! I love waking up and knowing there’s a cookie waiting for me. Also helps me avoid wanting baked goods or sweets later in the day.
Oh! We love making breakfast cookies! It’s a good way to get my toddler to eat something healthy.
Christy, are you using psyllium husks or powder? Does it matter?
Great question… I used powdered psyllium for a finer texture. If you use psyllium husks the cookies will be a bit grainier, but still delicious!