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Healthy Breakfast Recipe for Kids: Gluten-Free and Nut-Free Cookies

We’ve been told for what feels like centuries that breakfast is the most important meal of the day. All this old adage does for me is provide fuel for my mom guilt on the mornings I throw a Larabar at my 3 year old. Mornings can be hectic in many households, which is why it’s common practice to lean on quick and easy foods like cereal, frozen waffles, bagels and granola bars. The problem is these convenience foods are typically high in refined carbohydrates and sugar, low in nutrition, and leave kiddos with a mean blood sugar crash mid-morning. Determined to create a tasty, easily-transportable and nutritious breakfast for my wee one, I developed this cookie as a healthy breakfast recipe for kids.

Disclaimer: I’m not a baker. If you are, then look away. This recipe will probably offend you. I’m more of a “dump in a bowl and hope for the best”-er. Sometimes it works, sometimes it doesn’t. In this case, it did. At least according to my 3 year old and 41 year old who have been eating these cookies every day for a week.

If the thought of baking gives you hives, then I have two secret weapons for you: a food processor and a toaster oven. Dump everything into a food processor and allow it to do all your heavy lifting. Then pretend you’re Sonja Morgan and shove the cookies into your toaster oven (If you have no idea who Sonja Morgan is, you’re a better person than I).

The point is, anyone can make these cookies. And FYI: they’re not just for kids!

If you’re looking for other healthy breakfast ideas for the family, check out my nutrition podcast – we have a whole episode dedicated to smoothies!

Healthy Breakfast Cookies for Kids

(gluten-free and nut-free)

  • 1 cup pumpkin puree (you can used canned or boxed)
  • 3 medium pastured eggs
  • 1/4 cup coconut oil, grass-fed butter or grass-fed ghee, melted
  • 2-4 Tablespoons maple syrup (I use 2 to keep sugar to a minimum)
  • 1/2 cup coconut flour
  • 1/2 teaspoon aluminum-free baking soda
  • 1 heaping teaspoon cinnamon
  • 2 scoops collagen peptides (optional, for additional protein)
  • 1 Tablespoon water (only add if you’re using collagen peptides)
  • 1/2 cup shredded unsweetened coconut
  • 1 1/4 cup gluten free oats
  • 3/4 cup dried fruit (raisins, cranberries, apricots, cherries, chopped dates all work well – I usually mix two different types)

Preheat oven to 350 degrees*.

While oven heats, add first 4 ingredients into a food processor. Process until smooth. FYI: I use 2 Tablespoons of maple syrup, because we don’t do a ton of sugar in my house. You can easily go up to 1/4 cup maple syrup, depending on your kiddos’ taste. Keep in mind, the dried fruit will lend sweetness to these cookies! 

Next, add coconut flour, baking soda and cinnamon. Process until smooth.

If you’re adding the collagen, do so now. Also add the water, and process until smooth. (I like to add this as a whole-food form of protein, especially since we eat these cookies for breakfast. The recipe still works if you don’t add this. Be sure to omit water if you’re skipping the collagen.)

Add the remaining ingredients, then pulse until well incorporated.

Line a baking sheet with bleach-free parchment paper. Using a tablespoon, scoop about 2 tablespoons worth of batter onto paper, then pat down with fingers to create a flat cookie.

Transfer baking sheet into preheated oven, and bake for 20 minutes, gently flipping cookies with a spatula halfway through cook time.

*If you are using a toaster oven, cooking time might be longer. I just keep my eye on them until they seem ready. Told ya I’m not a baker.

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