fast healthy nut & seed breakfast cookies

fast healthy nut & seed breakfast cookies |

Just because the holidays are over, doesn’t mean you have to stop eating cookies altogether.

Especially when breakfast cookies exist!

Oh, yes friends. You can enjoy plenty of these sweet treats without the guilt.

This recipe is refined sugar-free, packed with cranberries, and sprinkled with a healthy dose of nuts and seeds.

Consider it fuel for tax season.

fast healthy nut & seed breakfast cookies | theclevercarrot.comfast healthy nut & seed breakfast cookies |

You might recall the original breakfast cookie, found here. This recipe is an updated version.

And I can’t stress enough how incredibly DELICIOUS they are!

Plus, they’re super easy to make. All you need is 5 minutes of prep time and 12 minutes in the oven.

Just throw everything into a food processor and blitz together:

  • quick oats
  • almond meal
  • maple syrup
  • coconut oil
  • cinnamon
  • pecans
  • dried cranberries
  • super seed & ancient grain blend

See? All good stuff.

Now, about that super seed & ancient grain blend…

This is a relatively new product from Trader Joe’s (surprise!).

Initially, I thought I’d sprinkle it over oatmeal and yogurt, but it adds great texture to baked goods as well- it’s nice and crunchy. What I love most about this blend is that it contains ‘sprouted’ grains which is especially beneficial for the digestive system.

Sprouted grains help to break down the naturally occurring anti-nutrients our bodies have difficulty digesting (i.e. gluten).

Here’s what my blend contains:

  • sprouted buckwheat
  • sprouted millet
  • chia seeds
  • golden flax seeds
  • red quinoa
  • shelled hemp seeds
  • amaranth

Don’t you feel healthier just reading all that?

Once the dough is ready, use a mini ice cream scoop to portion the mixture onto sheet pan- it’s so much easier than struggling with two spoons.

Bake for 12 minutes…

fast healthy nut & seed breakfast cookies |

The texture of these cookies is crunchy with a soft center. They’re lightly sweet. And because of the moisture from the dried cranberries, they become softer on the second day.

My mom says these are the best healthy cookies she’s ever tried.

Kitchen Notes:

  • You don’t need to run out and buy Trader Joe’s super seed & ancient grain blend to make this recipe. Simply substitute some of your favorite choices (i.e. flax seed, hemp seeds & quinoa). Just keep the total measurement the same.
  • Swap out dried cranberries for tart dried cherries, blueberries, or raisins.
  • When shopping at the store, you’ll find both almond meal & almond flour. Almond flour is made with blanched, skinless almonds and is pale yellow in color. Almond meal is processed with the skins and is darker in color (think: white sugar vs. brown sugar). You can use either one for this recipe. I chose almond meal because it’s less expensive.
  • Enjoy these cookies anytime of day, not just for breakfast! They make minimal crumbs too, so you can eat them in the car.

fast healthy nut & seed breakfast cookies
Prep time
Cook time
Total time
Serves: 35
  • 2 cups quick oats (not instant or old fashioned)
  • ½ cup almond meal or almond meal*
  • 1 heaped tbsp. mixed seeds and grains (i.e. flax seed, hemp seeds, quinoa etc.)
  • ½ cup pecan halves (optional)
  • 1 tsp. cinnamon
  • ½ tsp. baking soda
  • 1 egg
  • ½ cup coconut oil, melted
  • ½ cup pure maple syrup
  • 2 capfuls of pure vanilla extract
  • 1-2 tbsp water**
  • ½ heaped cup dried cranberries
*Note: In the grocery store, you'll find both almond meal & almond flour. Almond flour is made with blanched, skinless almonds and is pale yellow in color. Almond meal is processed with the skins and is darker in color (think: white sugar vs. brown sugar). You can use either one for this recipe. I chose almond meal because it's less expensive.
** Because quick oats and almond meal vary from brand to brand, they will absorb liquid at different rates. I run into this issue all the time when I make homemade bread. To get your cookies to spread, add water (1 tbsp at a time) to loosen up the batter.
  1. Preheat your oven to 375 F. Line 2 baking sheets with parchment paper for easy clean up.
  2. Add the quick oats, almond flour, mixed seeds, pecans (if using) cinnamon, and baking soda to a food processor. Pulse until the oats look like 'flour.' It's okay to have a few big pieces in the mix.
  3. Add the egg, coconut oil, maple syrup, vanilla extract and 1 tbsp of water. Process to combine. If the dough is too stiff, add the remaining 1 tbsp of water to loosen up the batter. This way, the cookies will spread when baked. Repeat this step as needed. Alternatively, if the batter is too runny, just add a sprinkle of almond flour or oats to combine.
  4. Add the cranberries and pulse a few more times.
  5. Using a mini ice cream scoop about 1-inch in diameter (or with 2 spoons), portion the cookies onto your lined baking sheets.
  6. Bake for about 12-13 minutes or until light golden brown. Cool on the tray for 5 minutes. Transfer to a wire rack to finish cooling.
  7. Store cookies in an air-tight container for up to one week (if they last that long).


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    • Emilie says

      Katrina, we love them! And I’m not just saying that lol ;) They’re great for when you’re running out the door or if you need something sweet in the late afternoon (that won’t ruin your appetite). xo

  1. Ruby88 says

    I looooooove your original breakfast cookies, so I will have to try these! It really is easy. I’m wondering, can these be frozen? WIll be looking for those seeds at Trader’s.

    • Emilie says

      Hi Ruby! Thank you! I’m so glad you enjoyed them. They really are super simple to throw together.

      You know, I haven’t had a chance to freeze these cookies yet because they boys devour them too quickly! I imagine it would be perfectly fine. Here’s what I would do: freeze the dough (in balls) directly on a lined sheet pan or tray, whatever your can fit in the freezer. Then transfer the dough to a ziplock bag. Bake from frozen adding a few extra minutes, if necessary.

      If you try this method, or have any questions please let me know! xo

  2. Melanie Adams says

    These sound amazing and isn’t TJ’s the best? Can you tell me approximately how many these make? Can’t wait to try them!

    • Emilie says

      Hi Melanie! Great question! This recipe yields about 35 cookies when portioned with a mini ice cream scoop (1″ in diameter). I updated the recipe as well :) xo

    • Emilie says

      Hi Mary! Sometimes the two terms are used interchangeably. And for this recipe, you can use either one.

      By definition-

      almond flour: made with blanched, skinless almonds
      almond meal: made with skins

      Both are technically ‘flour.’ But because they vary in color, use almond flour for when you want the end product of your dish to be light in color, and use almond meal for when color doesn’t matter (think: white sugar vs. brown sugar)

      Does that make sense? I’m going to add this detail to the recipe as well. Thanks for the heads up :)

    • Emilie says

      Hello Sabine! Absolutely! They make a great snack for the whole family. My kids like to dunk them in milk, and my husband and I like to dunk them in coffee! I hope you enjoy the recipe. xo

  3. says

    After making and loving your first breakfast cookies so much (!!!) I cannot wait to try these now too! I’ve been eyeing that mix at TJ’s every time I go, but with no real idea for what I’d use it for I keep passing it by – now you’ve given me a reason! YAY! And I love your note about being able to eat them in the car – LOL – you crack me up. Happy post-holiday season and new year Emilie! xo

  4. Emilie says

    Yay! Yours were so beautiful, Jessie! I loved the spin you put on them. Delish.

    So, that blend from TJ’s is really good- it’s nice and crunchy. Besides yogurt and oatmeal, it would be perfect for granola too…

    And PS- who on earth eats breakfast sitting down? Happy New year to you too! xo

  5. jacquie says

    those cookies look delicious. unfortunately, I don’t have a food processor. Do you think I could mix by hand if I substituted oat flour for the oats?

    • Emilie says

      Jacquie, you can definitely use oat flour as a replacement. And, if you have some quick cooking oats lying around, you can swap out 1/2-1 cup of the oat flour for oats. This will add nice texture to the cookies. Then follow the recipe, mixing by hand. Oh and one more thing- you might want to give the cranberries a rough chop before folding them in to the dough.

  6. says

    Those cookie look like something I would absolutely love…and truly without any guilt. Although I do suppose moderation is really key in everything, right? :) Such a lovely blog you have and happy to have found you through Celia’s blog.

    • Emilie says

      Hello! Thank you so much for stopping by. Yes, moderation is key! Although it is fun to break the rules sometimes ;) I’ve enjoyed reading your blog as well. xx

    • Emilie says

      Brenda, for the eggs, I would substitute with a flax egg. I haven’t tested this out myself, but it’s what I would do if I found myself in a similar situation. For the coconut, simply omit and substitute with an oil of your choice. Please let me know how everything turns out! Have fun with the recipe :)

  7. Emilie says

    Because you can’t quit cookies cold turkey, right?! And plus, I’m always itching for new ways to use TJ’s products. Surprise, surprise! xoxo

  8. says

    These were so yummy Emilie! I thought about them all weekend and finally got my act together to make them for the boys as an after-school snack yesterday afternoon. They were gobbled up to rave reviews (my biggest challenge was saving a couple for my husband’s return from work). My youngest said the texture reminded him of scones so he thought your title of ‘breakfast’ cookie was very appropriate :) I too loved the texture and thought the maple flavour infused beautifully. I made a couple changes to suit what I had on hand, this is a very adaptive recipe which is also helpful. So tasty and full of goodness, thank you.

  9. Emilie says

    Kelly, I love that you put your own spin on these cookies. That’s what it’s all about! I’m glad that you and the boys enjoyed them as well. Something magical happens when maple syrup, coconut oil and vanilla extract join forces… And I love that your son was reminded of scones. Great point! :) xoxo

  10. Victoria says

    I made these cookies this weekend, and they are sooooo yummy. No almond meal or flour to be found at my local Trader Joe’s (all out), but I spotted a bag of coconut flour. Who knew it even existed….not me! So, given that coconut oil is one of the cookie ingredients, I took a chance. Perfect. No overpowering coconut flavor and the cookies baked up beautifully. I have been enjoying them with my morning coffe and as an afternoon snack at work when that mid-afternoon slump hits. Thanks so much. I am really enjoying your lovely blog and look forward to spending more time in my kitchen with your recipes.

    • Emilie says

      Victoria, thank you so much for stopping by with your feedback. I really do love when people make my recipes. I also use TJ’s coconut flour. Do mind telling me how much you used as a substitute? I’d like to try it out! I do know that coconut flour can be unforgiving if used with a heavy hand ;) So happy to hear that you are enjoying the cookies!

      • Victoria says

        I used the same amt as the almond flour – 1/2 cup. I may use a little less next time, as my batch are probably a little dryer than they should be. Figured it was my oven (seems to run a little on the hotter side) or I left them in a little too long. Thanks for the tip about the coconut flour…will remember that for next time.

        • Emilie says

          Hi Victoria! Thank you so much for your reply. I’ll go ahead and play around with the amount, adding more as needed. I think I’m going to do a cherry-coconut version next! xx

  11. says

    Oooh, I love these photographs, and heaven knows I could do with eating in a more healthy fashion. I am intrigued by these cookies, and I will have to give them a try. I have just one question – are you sure you can not help me with my taxes?

  12. says

    I missed so many delicious posts of yours because my computer was on the blink. Argh! don’t you hate it when that happens.
    These cookies look so so good. You know I am forever jealous of your on the go recipes. This time is no different. Honestly I wish you could send me these cookies by email. Wouldn’t that be cool? Like in Willy Wonka, just reach out and grab it off the screen. :)

  13. says

    I’ve had a tab open in my browser since the day you posted this, and have kept meaning to come back to it. I guess that’s a good measure of how hectic things are at the moment, hah! I have major goals for the coming weekend to (finally!) make your breakfast cookies and to relax. I absolutely love how these sound!

    I hope the new year is off to a fabulous start for you Emilie! Congratulations again on the Oprah feature (SO fantastic!) xoxo

  14. says

    I am the most voracious snacker and am constantly looking for new, yummy ways to switch it up. I’d love to have one of these for breakfast, then a few more two hours later when my tummy is growling again!

  15. says

    Can’t wait to make this for my kiddos breakfast! Maybe that will make getting out the door to school in the morning less painful. Thanks for the recipe:)

  16. Maecy says

    Followed recipe and ingredients exactly and these did not spread like the photos. They’re delicious and not too sweet… but they stayed the shape of the mini cookie scoop just a bit more plump. Any tips?

    • Emilie says

      Hi there!

      You know, anytime my dough is a little dry I’ll usually add a bit more liquid (maple syrup) so it holds together. This could have been why my cookies spread a bit more, even with only an extra tablespoon or so. You can compare the difference to the original breakfast cookies, found here:

      I plan on making another batch today or tomorrow for the kids- I’ll report back and let you know! xo

    • Christine S. says

      Same here. Mine look nothing like the pictures, but they’re still amazing. (Raw batter is the best – I’ve rolled it up into balls and put them in the freezer to pop out and eat.) On my second batch, I left the batter “wetter” by going heavy-handed on the syrup and coconut oil. I even smashed them down a bit on the baking tray, but they still didn’t really spread out. I do prefer them on the second day when they’re a bit softer on the outside. I’m about to make my third batch – because these are great for sharing with neighbors who are homebound due to the weather. =) My three-year old currently has these crumbs all down her front. She seems surprised that I let her have TWO cookies! Thanks for the yummy, easy, nutritious recipe! x

      • Emilie says

        Hi Christine!

        Thank you so much for your feedback!

        I’m so glad to hear that you like the cookies! As far as the spreading goes, I baked another batch this morning. Try adding 1-2 tbsp of water to loosen up the batter. I go into more details in the comment directly above, and I’ve also updated the recipe below with my changes. My cookies came out nice and soft with crispy edges when baked for an extra minute! Hope this helps! xo

    • Emilie says

      Hi there!

      Thank you so much for your feedback!

      Okay, so I made another batch this morning. Here’s what’s going on: because quick oats and almond meal vary from brand to brand, they will absorb liquid at different rates. I run into this issue all the time when I bake homemade bread (King Arthur flour needs more liquid than Gold Medal brand). To compensate, the batter needs extra liquid in order for the cookies to spread.

      Try adding 1-2 tbsp of water to the batter to make it more ‘runny.’ This is what I did, and they spread nicely and came out soft with crispy edges when baked for an extra minute. Water seems to do the trick better than adding additional maple syrup. Keep in mind, you will have to play around with the exact quantity of water to get it to your liking, adding a little bit at a time. I’ve updated the recipe below with my changes! Hope this helps! And thanks again for bringing this to my attention!

    • Emilie says

      Hi there!

      I use quick oats because they absorb liquid better than old fashioned oats. I haven’t tested this recipe with the later, but you can certainly try! That being said, you might want to make adjustments with the liquid as you go depending on what the dough looks like.

  17. kelly says

    I made these cookies today. Yum! I made them vegan and a little lower fat, but otherwise followed your recipe. They are the first cookie I’ve really liked without refined sugar. Yay. They are wonderful and I’m glad I found your site! I plan to take them with me to work this week and next (if they last that long). I actually got 52 cookies in my batch! :-)

    • Emilie says

      Welcome Kelly! Wonderful! I’m so glad you liked them. Thanks for the feedback. They are addicting, aren’t they? :)

      • Sheila says

        Hi do you know the nutritional info on these cookies? I’d love to know how many weight watcher pints they at

        • Emilie says

          Hi there! Unfortunately I don’t. I bet you could plug the info into an online converter? That might help!

  18. Rachel says

    Looks great! Can I use the gluten free oats from trader joes by chance? Do kids like these? always looking for a yummy healthy breakfast for them and myself :).

    • Emilie says

      Hi Rachel! I shop at TJ’s all the time ;) I haven’t tested this recipe with GF oats, but it shouldn’t make a difference. I only use quick oats bc they absorb liquid better. So, to achieve similar results with GF rolled oats, you might want to process the oats separately to break them down a bit more before adding the wet ingredients. As for kids, my boys LOVE these cookies. I made a batch this morning, actually (but they were the original version- see link above). They’re not very sweet and perfect to give them in the car for busy mornings ;) Have fun with the recipe!

  19. LD says

    These are DELICIOUS! Because I live close to a TJ’s I actually did run out just to buy the blend and I’m so glad I did. It was super easy to toss in and gave te cookies a lovely, nutty little crunch!
    You know a healthy cookie is good when a 2 year old eats it and asks for more – which is exactly what happened in my house. I always have a hard time finding dried cranberries without sugar added, so I found (at TJ’s no less!) dried dark cherries and dried wild blueberries, both without sugar – they were SO GOOD added to these!!

  20. Jocelyn says

    TJ’s also makes an Ancient Grain and Super Seed Oatmeal. It was a gamble on my part to buy it – no one in my family liked it! Thanks goodness for this recipe. I used up the bag and that took care of the oatmeal and grain/seed mix in one go. I had some cacao nibs on hand, so I added those instead of pecans. It turned out wonderfully! Thanks for the recipe!

  21. Laurie says

    I found your blog through this recipe and have to tell you that these cookies are a game changer in the morning! I make them often and have free-formed a few times (added banana instead of egg to make them vegan), added almond butter, dried coconut, pumpkin seeds – they are so versatile and SO delicious! When they hang around for a few days, I notice that they get a bit crumbly so I put them in the freezer and have to say that they taste GREAT frozen (my 17-year old daughter’s favorite way to eat them.) THANK YOU!!

    • Emilie says

      Welcome Laurie! I’m so glad you liked these cookies! I was hesitant to post them on the blog at first (they’re not very pretty) but everyone seems to gobble them up. I love your addition of banana instead of egg too, I’m sure that adds a really nice flavor. And frozen! I have to try that. Thanks for the feedback :)

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