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Breakfast / Desserts & Snacks / Healthy Snacks / Meal Prep

Healthy School Safe Breakfast Cookies

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We have three active kids so snack prep is essential in our home. As a mom I love to bake up healthy snacks for the week so I know what is in their food and to avoid more processed foods. It’s not always easy, I get it….that’s why I am all about sharing one bowl recipes with minimal ingredients. Also no baking experience necessary! Even if you are not a baker, this recipe will work for you.

I love to meal prep a cookie or snack recipe while I am making dinner Sunday so we have snacks for the week. It doesn’t have to be Sunday for you, any night where you find yourself in the kitchen anyway just pull out a bowl and bake away.

Tahini is ground up sesame seeds which makes it nut-free. It also contains protein, healthy fats, fibre, iron, calcium, magnesium and potassium. It’s a great alternative to recipes that call for peanut or almond butter. I love the Nuts to You Nut Butter Brand but also love this organic brand here:

This Recipe Is:

  • gluten-free
  • dairy-free
  • nut-free
  • kid-approved – These are Layla’s new favourite
  • delicious – not overly sweet so you don’t get the crash, just the right amount of sweet

The Recipe


Healthy School Safe Breakfast Cookies

Makes: 10-12 cookies

Prep Time: 5 minutes

Bake Time: 20 minutes


1 large ripe banana, mashed

1 cup gluten-free oats

1/4 cup gluten-free flour (I use oat flour, almond flour, chickpea flour or tapioca starch/flour)

1/4 cup ground flaxseeds

1/4 cup tahini

1/4 cup apple sauce

1/4 cup pure maple syrup

1 egg

1/2 teaspoon baking soda

dash of salt

1/4-1/2 cup dairy-free chocolate chips (or raisins, dried cranberries or seeds)

  1. Preheat oven to 350 degrees F, line two baking trays with parchment paper and set aside.
  2. In a medium bowl add banana and mash with a fork until there are no large chunks and it resembles more of a liquid state. Add in oats, gluten-free flour, ground flaxseeds, tahini, apple sauce, pure maple syrup, 1 egg and baking soda stir until well combined.
  3. Lastly add in your favourite fixings I added chocolate chips for the kids, and chopped dates or dried cranberries and pumpkin seeds for my husband.
  4. Bake for 20-22 minutes until cooked through. Cool on cooling rack and store in airtight container for 4 days for ultimate freshness.

Recipe note:

  • option to add more protein by substituting gluten-free flour for vanilla protein powder
  • you can also add in your favourite nuts, this would just not make them school safe

If you make this recipe I would love to hear what you think in the comments below or tag me in your picture’s over on Instagram @pam_rocca. I absolutely love seeing what you guys are loving and baking.

As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.

With love,