Dr. Z’s Breakfast Cookie Recipe
By Erica Zelfand

Who says you can’t have cookies for breakfast?

This high-fiber, gluten-free, dairy-free-friendly recipe is balanced with protein, healthy fats, and just a touch of mineral-rich maple syrup for sweetness. These cookies make a great snack, dessert, first breakfast, and/or second breakfast, and go beautifully with a glass of oat or flax milk.


Dry Ingredients:

  • 2 cups gluten free rolled oats
  • 1 cup hulled sunflower seeds, chopped walnuts, or chopped pecans – or a combination of all three
  • 1 cup ground flax seed (put whole seeds in a coffee grinder and grind into a powder)
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 2-3 handfuls dark chocolate chips or organic raisins

Wet Ingredients:

  • 1 cup peanut butter or other nut butter
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/4 cup melted butter (or coconut oil, for dairy free version)
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup



  1. Preheat oven to 350 F
  2. Combine all dry ingredients and all wet ingredients separately, then mix the two together.
  3. Use a spoon to transfer spoonfuls of the mixture oton a lightly greased baking sheet or a sheet lined with parchment paper. Leave an inch between the cookies.
  4. Bake at 350 F for 10-15 minutes (longer if you used a tablespoon of dough per cookie; shorter if you used a teaspoon).
  5. The cookies will be light golden brown on the edges and bottom (use a spatula to check) when they’re done. It’s okay if they’re a little soft, but they shouldn’t fall apart when poked. They will harden a little more once they’ve cooled.
  6. Let cool at room temperature.
  7. Store in a sealed container on the counter for up to five days.


This recipe makes 20-50 cookies, depending on whether you use a teaspoon or tablespoon to transfer the raw mixture to the baking sheet.


Photo by Annie Spratt on Unsplash