Healthy Muesli Breakfast Cookies

I love cookies. I love breakfast. It’s a no brainer right?
Okay, so you’re thinking cookies to start the day might not be a top nutritional option, but these are seriously going to trump your cafe-bought alternative. As it turns out they’re gluten free, refined sugar free, and vegan too! Make in advance and grab on-the-go for a healthy snack during the week.
The almond meal and seeds pumps up the protein, so they won’t leave you hungry 10 minutes after devouring them!



SERVES: 20 cookies


  • ½ cup ground linseed / flaxseed
  • 2 cups almond meal
  • ½ cup pumpkin seeds
  • ½ sunflower seeds
  • ½ cup dried cranberries
  • ½ cup virgin coconut oil (melted)
  • ½ cup coconut sugar or maple syrup
  • 1 teaspoon vanilla paste (sub extract)
  • pinch himalayan sea salt



  1. Preheat oven to 150º.
  2. Combine linseed, almond meal, cranberries, pumpkin and sunflower seeds.
  3. Add coconut oil, coconut sugar, vanilla and salt.
  4. Mix through until combined.
  5. Divide dough into 20 balls and place onto a lined baking tray and flatten slightly.
  6. Bake for 30-35 mins until golden.
  7. Remove to a cooling rack and enjoy!

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also writes for national health magazines, has launched a range of Protein Ball Mixes: Fit Mixes, and is the author of Love Move Eat (Bauer Media, 2017).

  1. I just made these and they are amazing!! Such a great recipe, and cooked beautifully not crumbly or dry like other recipes I’ve tried

  2. How long would you say these biscuits last in an airtight container?
    Also, do you have an Instagram account I can follow?

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