Christmas Breakfast Cookies, because when it’s the holidays all I want to eat is cookies. All day long.

If there’s a way to eat cookies 24/7 during the holiday season you know I’m going to find it. But I still want to feel like I’m eating regular cookies. Enter these guys. These are really, really good breakfast cookies. Soft & chewy with crispy edges.

They’re healthier, but still super tasty and topped with sprinkles, of course. Doubtful? When my kids ate these they said “they don’t even taste healthy!”. Exactly what I was going for. Healthy cookies for kids. And for me.

No need to wait for Christmas morning… I’m eating these every day. And there’s a good chance I won’t stop in January.

Using almond flour, oat flour & coconut flour amps up the nutritional value.

Maple syrup keeps the sugar lower.

Ricotta and egg for protein.

Plus… sprinkles! That’s how we make them feel like Christmas. 😉

Anything Special You Need to Know?

*These cookies are best fresh. The day they’re made they’re soft and chewy with crispy edges. They’re still good the next day, but they become more soft and cakey.

*They freeze well, but again, once thawed, they will be more cake like. I throw frozen ones in the microwave for a few seconds and eat them with a fork.

Recipe-ish…

Christmas Breakfast Cookies

The healthier way to eat cookies for breakfast!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Course Breakfast

Cuisine American

Servings 10 cookies

Ingredients

  

• 1 cup almond flour
• 1/4 cup oat flour
• 3 Tbsp coconut flour
• 1/2 tsp baking soda
• Pinch salt
• 1/4 cup coconut oil melted
• 1/4 cup maple syrup
• 1/4 cup ricotta
• 2 Tbsp cane sugar*
• 1 egg
• 1 tsp white vanilla
• 1/2 tsp almond extract
• 3 Tbsp sprinkles

Instructions

 

• In a bowl whisk together the flours, baking soda and salt.
• In a separate bowl whisk together the oil, syrup, ricotta, sugar, egg and extracts.
• Add the flour mixture to the oil mixture and mix until combined.
• Fold in 2 Tbsp sprinkles.
• Roll into balls, flatten slightly and place on a baking sheet. Top with remaining sprinkles.
• Bake at 350 for about 10 minutes.
• Makes 10 cookies.

Notes

*optional, add if you want them a little sweeter
*these cookies are best fresh. They’re still delicious the next day, and they freeze well, but they will be more soft and cakey.

Keyword Breakfast Cookies, Healthy Cookies for Kids

Let me know what you think!

If you like this Christmas Breakfast Cookie Recipe then you’ll probably love my Chocolate Baked Oats with Espresso & Ricotta. Another favourite way to feel like you’re eating dessert for breakfast!