Triple Berry Breakfast Cookies: Healthy Grab-and-Go Morning Bites

Mornings can be hectic—whether it’s getting the kids ready, commuting to work, or juggling multiple responsibilities, finding time for a nutritious breakfast can feel impossible. That’s where these Triple Berry Breakfast Cookies come in: a quick, grab-and-go option that’s wholesome, satisfying, and easy to prep ahead.

Unlike a protein shake, these cookies give you something to chew while still packing in antioxidants, fiber, and optional protein. Plus, they feature goji berries, a superfood powerhouse that adds both nutrition and a hearty texture.

Why You’ll Love These Cookies

Quick prep: Mix, bake, and store for easy breakfasts all week.
Flexible: Gluten-free, dairy-free, and customizable with your favorite berries, nuts, or protein powder.
Nutritious: Sweetened naturally with honey (or maple syrup), loaded with oats, berries, and healthy fats from coconut oil.
Grab-and-go: Store in an airtight container in the fridge for up to 5 days.

Texture

These cookies are naturally sweetened and more of a chewy muffin cross texture. We’ve added options below in case you’d like them fluffier. there is more than one way to accomplish that - take your pic based on your preferences.

Ingredients

1 cup gluten-free rolled oats
3/4 cup gluten-free flour (or your favorite flour)
1/4 + 1/8 tsp baking soda
1 tsp cinnamon (more for bold flavor)
1/4–1/2 tsp salt (I use Himalayan pink salt)
2 Tbsp coconut oil, melted
1 large egg
1 tsp vanilla extract
1 tsp lemon juice
1/4 cup raw honey (or maple syrup)
1/4 cup unsweetened almond milk (or dairy milk)
1/4 cup blueberries
1/4 cup raspberries
1/4 cup goji berries
Optional: 1–2 scoops protein powder (may need extra milk or coconut oil to adjust consistency)

Instructions

Preheat the oven to 325°F and line a baking sheet with parchment paper.
Mix dry ingredients: Combine oats, flour, baking soda, cinnamon, and salt in a large bowl.
Mix wet ingredients: Whisk together coconut oil, egg, vanilla, lemon juice, honey, and almond milk in a separate bowl.
Combine: Add wet ingredients to dry ingredients and stir until fully incorporated.
Fold in berries gently, taking care not to mash them.
Shape cookies: Drop about 2 Tbsp of dough per cookie onto the prepared sheet. This recipe yields ~16 cookies. Adjust size as desired.
Bake for 10–12 minutes, or until cookies are slightly browned on top. Cool completely before storing.

Tips & Variations

Protein boost: Add a scoop of your favorite protein powder for extra staying power in the morning. Adjust wet ingredients to keep dough moist.
Nutty twist: Toss in chopped almonds, walnuts, or cashews for crunch.
Berry swap: Use blackberries, chopped strawberries, or dried cranberries if fresh options aren’t available.
Storage: Keep in an airtight container in the fridge for up to 5 days, or freeze for longer storage.
Serve warm: Enjoy with a little nut butter spread, or pair with a boiled egg or protein shake for a balanced breakfast.

Want Them Fluffier?

Here are a few ways to change the texture:

1. Leavening Adjustments

Increase baking soda slightly to 1/2 tsp or add 1 tsp baking powder. Baking powder provides extra lift and creates a lighter texture.
Make sure your baking soda is fresh—old baking soda doesn’t give much rise.

2. Wet Ingredients

Whip the egg slightly before adding. Whipping it until frothy introduces air into the batter.
Consider using Greek yogurt (unsweetened) for part of the wet ingredients—it adds moisture and fluffiness.
Using slightly more almond milk (a tbsp or two) can make the batter lighter.

3. Mixing Technique

Don’t overmix once the wet and dry ingredients are combined. Overmixing makes cookies dense.
Fold the berries in gently to keep the batter aerated.

4. Baking Technique

Drop slightly larger mounds of dough and leave space between them—cookies rise better when they aren’t crowded.
Bake at 325–350°F. Slightly higher heat can help them rise more initially before setting.

Optional: For extra lift, you could separate the egg, whip the whites, and fold them in at the end. This can make them almost like mini muffins in texture.

Grab-and-Go Breakfast Made Simple

These Triple Berry Breakfast Cookies are perfect for busy mornings without sacrificing nutrition. With minimal prep, natural sweetness, and a customizable formula, they’ll quickly become your go-to breakfast or snack.

Want more gluten-free breakfast recipes? Grab our Gluten Free Breakfast Guide with 50 recipes!