1. Home
  2. Recipes
  3. Low GI breakfast cookies

Tasty low GI cookies for breakfast

Featured in Sweet bites of pure joy.

These breakfast cookies are crafted to keep your blood sugar steady, thanks to carefully chosen ingredients. Spelt flour and oats provide slow-digesting fiber, while coconut sugar gives a lower glycemic impact compared to regular sugar. You can adapt the recipe by using almond butter for extra protein or regular butter for a richer flavor. With dark chocolate chips for a hint of indulgence, these cookies are easy to make ahead, stay fresh for days, and are perfect for busy mornings or quick snacks. Their crisp texture and well-balanced taste make them a healthier alternative to store-bought treats.
Pin it Share it Send it Print it Jump To Recipe
alicia in the kitchen
Updated on Thu, 06 Mar 2025 22:31:18 GMT
Low GI breakfast cookies Pin it
Low GI breakfast cookies | Tasteofsavor.com

These wholesome breakfast cookies offer a balanced alternative to traditional morning pastries. Made with spelt flour, rolled oats and coconut sugar, they provide sustained energy without the blood sugar spikes that can lead to mid-morning crashes. The combination of nourishing ingredients creates a satisfying and nutritious breakfast option.

After testing multiple versions, the key to perfect texture lies in letting the dough rest. This extra patience results in cookies with the ideal balance of crispy exterior and tender interior.

Essential Ingredients and Benefits

  • Spelt flour (300g): Use freshly milled for optimal nutrition
  • Rolled oats (80g): Choose traditional, not instant for lower glycemic impact
  • Coconut sugar (80g): Features a low glycemic index of 35
  • Butter or nut butter (150g): Organic almond butter adds extra nutrition
  • Plant milk (120g): Unsweetened almond milk maintains low GI
  • Dark chocolate (60g): Select 70% cocoa content or higher
  • Cinnamon (1 tsp): Helps regulate blood sugar naturally
  • Baking powder (2 tsp): Creates light, crispy texture

Step-by-Step Baking Instructions

1. Initial Preparation (15 minutes):
* Bring ingredients to room temperature
* Line two baking sheets with parchment
* Finely chop the chocolate
* Measure all ingredients precisely
2. Making the Dough (10 minutes):
* Combine all dry ingredients in large bowl
* Mix in melted butter or nut butter
* Gradually add plant milk
* Dough should be crumbly but hold together when pressed
3. Shaping and Resting (1 hour):
* Form two uniform logs about 5cm diameter
* Wrap tightly in plastic wrap
* Chill 1 hour or freeze 30 minutes
* Rest time is essential for texture
4. Baking Process (20 minutes):
* Preheat oven to 180°C fan-forced
* Slice into 5mm thick rounds
* Arrange on sheets with spacing
* Bake exactly 10 minutes until lightly golden
Low GI breakfast cookies recipe Pin it
Low GI breakfast cookies recipe | Tasteofsavor.com

Spelt has become my go-to flour for low GI baking. Its nutty flavor profile and nutritional benefits make it an excellent choice for healthier baked goods.

These low GI breakfast cookies demonstrate that a healthy breakfast can still be delicious. While they require some patience to prepare, the results are worth the effort. Most importantly, they effectively prevent mid-morning hunger while satisfying sweet cravings.

Frequently Asked Questions

→ Why use coconut sugar?
Coconut sugar has a lower glycemic index than white sugar and includes minerals. It helps prevent blood sugar spikes while adding a caramel-like flavor.
→ Can I prep the dough early?
Absolutely! You can shape the dough into logs and freeze them for up to 2 months. Simply slice and bake straight from the freezer.
→ What’s the best way to store them?
Keep them in an airtight container at room temperature, and they’ll stay crisp and tasty for up to a week.
→ Is it okay to swap out spelt flour?
Sure, you can use whole wheat or semi-whole wheat flour instead. However, spelt is a great choice because it's easier to digest and has a low glycemic index.
→ Are these cookies really filling?
Definitely! The fiber from whole grains and healthy fats from nut butters make them satisfying enough to keep you full until your next meal.

Low GI breakfast cookies

Nutritious low GI breakfast cookies, ideal for starting your day with a balanced meal that keeps you going until lunch.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 30 Servings (30 cookies)

Dietary: Vegetarian

Ingredients

→ Fats and Sugars

01 80g coconut sugar
02 150g of butter or nut paste (like almond or hazelnut)

→ Liquid Ingredients

03 120g plant-based milk or regular cow’s milk

→ Dry Ingredients

04 60g dark chocolate chips
05 1 teaspoon of cinnamon
06 1 gram of salt
07 2 teaspoons baking powder
08 80g oat flakes
09 300g whole-grain einkorn flour

Instructions

Step 01

Coarsely chop the chocolate using a food processor. Set it aside.

Step 02

In a bowl, mix the butter (or nut paste) together with coconut sugar. Pour in the milk and stir until everything comes together into a uniform mixture.

Step 03

In a separate bowl, blend together the einkorn flour, oat flakes, cinnamon, baking powder, and salt.

Step 04

Slowly add the dry mix into the wet mixture, stirring well as you go. Gently fold in the chocolate chips at the end.

Step 05

Separate the dough into two portions and roll each into a log shape. Wrap them in cling film and put them in the fridge for 30 minutes, or freeze for about 15 minutes.

Step 06

Heat your oven to 180°C. Slice the dough logs into thin rounds about 0.5 cm thick. Place the rounds on a baking tray lined with parchment paper.

Step 07

Pop them into the oven and bake for about 10-12 minutes, until they’re just lightly golden.

Step 08

Take them out and let them cool on a wire rack before enjoying.

Notes

  1. You can store these cookies in an airtight container for up to a week.
  2. Feel free to swap out the nut pastes to suit your taste.
  3. The dough can be frozen for up to two months.

Tools You'll Need

  • Food processor
  • Bowls
  • Cling film
  • Baking tray
  • Parchment paper
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten (from the einkorn flour and oat flakes)
  • Tree nuts (if you’re using nut paste)
  • Dairy products (if using butter or cow’s milk)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 85
  • Total Fat: 4 g
  • Total Carbohydrate: 12 g
  • Protein: 2 g