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Gingerbread Breakfast Cookies

Makes 8 cookies.


    These spice-kissed breakfast cookies are a perfect way to start your morning. By giving them, you’ll ensure your host also has a sunny start to their day. Oats and quinoa both provide a good amount of dietary fibre, which helps you feel satiated until your next meal.



    Customize your breakfast cookies by substituting any nuts, seeds, or dried fruit you have on hand for the cranberries and pumpkin seeds.


    Gingerbread Breakfast Cookies


    • 1/2 cup (125 mL) old-fashioned rolled oats (use gluten-free variety, if desired)
    • 1/2 cup (125 mL) quinoa flakes, or more rolled oats
    • 1/2 cup (125 mL) oat flour
    • 1/2 cup (125 mL) dried cranberries
    • 1/2 cup (125 mL) raw pumpkin seeds
    • 1/4 cup (60 mL) ground flaxseed
    • 1 Tbsp (15 mL) chia seeds
    • 1/4 tsp (1 mL) sea salt
    • 1 1/2 tsp (7 mL) ground ginger
    • 1/2 tsp (2 mL) ground nutmeg
    • 1/2 tsp (2 mL) ground cinnamon
    • 1/4 tsp (1 mL) ground allspice
    • 1/2 cup (125 mL) pumpkin purée
    • 3 Tbsp (45 mL) maple syrup, divided
    • 2 Tbsp (30 mL) molasses
    • 3 Tbsp (45 mL) melted coconut oil, divided
    • 5 Tbsp (75 mL) almond milk, divided
    • 1/4 cup (60 mL) coconut manna


    Per serving:

    • calories309
    • protein7g
    • fat18g
      • saturated fat10g
      • trans fat0g
    • carbohydrates33g
      • sugars13g
      • fibre6g
    • sodium92mg



    Preheat oven to 325 F (160 C). Line large baking tray with parchment paper and set aside.


    In large bowl, stir together rolled oats, quinoa flakes, oat flour, cranberries, pumpkin seeds, flaxseed, chia seeds, salt, ginger, nutmeg, cinnamon, and allspice until well combined. Add pumpkin pureu0301e, 2 Tbsp (30 mL) maple syrup, molasses, 2 Tbsp (30 mL) coconut oil, and 2 Tbsp (30 mL) almond milk and stir until dough is thoroughly combined with no pockets of dry ingredients. Set cookie dough aside for 5 minutes to thicken slightly.


    Place scant 1/4 cup (60 mL) mounds of cookie dough on prepared baking tray, and with the palm of your hand, flatten slightly to about 3/4 in (2 cm) thickness. Bake until lightly browned around edges, about 15 to 20 minutes. Let cookies cool on baking tray for 5 minutes before transferring to wire rack to cool completely.


    While cookies are cooling, make icing. In small saucepan over low heat, whisk together coconut manna and remaining coconut oil until smooth. Remove from heat and whisk in remaining maple syrup and almond milk 1 Tbsp (15 mL) at a time.


    Once cookies are completely cooled, drizzle with icing and refrigerate cookies for 10 minutes to allow icing to set. Cookies may be refrigerated in airtight container for up to 1 week. Allow cookies to sit at room temperature for 10 minutes before enjoying.


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    This recipe is part of the Toast the Host collection.



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