You’re going to love this one! These Morning Power Cookies are a delicious, healthy, nutritionally dense power breakfast to start your day. The perfect meal prep for a handheld breakfast. These family-friendly breakfast cookies store amazingly well and are easily accessible in the fridge for the morning. 

These cookies are easily stored in the freeze to last the entire week, where you can pop them into the microwave and enjoy it with a cup of coffee! 

Morning power cookie

I love this recipe for all the nutritious ingredients packed into these cookies! They’re filled with chia seeds, hemp seeds, and flax seeds that bring a lot of protein and help you have a more energized morning.

9 power cookies

Gluten free and easily made vegan

These morning power cookies are gluten free when using gluten free oats. I love the texture and flavour of an oat cookie. If you are vegan, you can easily substitute the 2 eggs for 1/2 cup of ground flax seeds and 1/2 cup of water.

bowl of ingredients

Let’s Breakdown the Ingredients!

These morning power cookies are packed with nuts, seeds, dried fruit and other ingredients to promote energy to boost your day. These cookies are filled with nuts, seeds and dried fruits that are excellent sources of protein, fibre, vitamins, minerals and antioxidants.

  • Oats
  • grated apple
  • coconut oil
  • maple syrup
  • chia seeds
  • hemp hearts
  • shredded coconut
  • natural peanut butter
  • Cinnamon
  • Dried cranberries and raisins
morning power cookies

Tips for nailing these cookies

This recipe really isn’t very complicated, but here are two tips to make the results that much better

  1. When you scoop the cookie dough out of the bowl use your hands and roll the dough into a ball. From there, use a spatula and a square of parchment paper then press down on the cookie to flatten them out. Unlike a regular cookie, these will not spread. Also make sure that you whip your spatula clean after pressing each cookie. If not I found the cookie would stick to the spatula.
  2. Allow the cookies to fully cool when you take them out of the oven. This takes patience, but you need to allow the coconut oil to cool to hold the cookies together.

Other nutritious baking recipes you might like

Quinoa Two bite brownies

Espresso Banana loaf

Banana chocolate chip muffins

Cookie dough balls

Morning Power Cookies

Print Recipe
Prep Time 10 minutes
Servings 12 cookies
Course Breakfast


Wet Ingredients

  • 1 Apple, grated
  • 2/3 cup natural peanut butter
  • 1/2 cup maple syrup
  • 2 eggs or sub 1/2 cup ground flax seeds + 1/2 cup water
  • 1/2 cup melted coconut oil
  • 2 tsp vanilla

Dry Ingredients

  • 3 cups Quick Oats
  • 1 cup unsweetened coconut
  • 1/4 cup hemp hearts
  • 1/4 cup chia seeds
  • 1/4 cup sunflower seeds
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup dried cranberries (or dried blueberries)
  • 1/2 cup raisins


  • Let's start with the wet ingredients. Grab a large bowl and add in the grated apple, peanut butter, maple syrup, melted coconut oil, eggs, and vanilla. Mix until combined.
  • Now onto the dry! In a second bowl add in the oats, coconut, cranberries, raisins, chia seeds, hemp hearts, sunflower seeds, sesame seeds, salt, cinnamon, baking powder. Mix together.
  • Now, you got it, combine both bowls together and mix together with a spatula.
  • Ok now preheat the oven to 350F and prepare 2 baking sheets with parchment paper. Using a ice cream scoop or spoon, scoop out 12-14 mounds of cookie dough and place them on the baking sheet. Leave about 1 inch between cookies.
  • Now, using the back of a spatula, push down on the cookies until their about 1/2 inch thick. I would suggest whipping the spatula between each cookie or the cookie tends to stick to the spatula.
  • Fire cookies into the oven and bake for 19-21 minutes or until the edges are a nice brown.
  • Once baking is done, remove baking sheets from oven and let the cookies sit on the pan for 5 minutes before transferring to a cooling rack. LET THEM COOL!
  • Once cookies have cooled, dig in and enjoy!
Print Recipe
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