HEALTHY BREAKFAST COOKIE RECIPE
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Healthy Breakfast Cookie Recipe is a wholesome, hearty, easy recipe that’s great for on-the-go mornings are afternoon pick-me-ups.
Not only are these healthy, but they smell divine when they’re cooking. Cinnamon is good like that!
Everyone enjoyed my Baked Blueberry Oatmeal Cups so much, it wanted to do a cookie version. You can use fresh or dried blueberries in these cookies if you want. Additionally, there’s a ton of very simple ways you can change these to suit your taste.
HEALTHY BREAKFAST COOKIE RECIPE
A logical question you may be asking yourself is ‘why are these considered breakfast cookies?’
- I mean, they are made with oats and oats are traditionally breakfast food.😉
- Besides that, they are healthier than your traditional cookie with no flour,
butter , or granulated sugar. - They’re naturally gluten-free and vegan.
HOW LONG WILL THESE COOKIES KEEP?
Because these cookies are so moist, I recommend storing them in an airtight container in the refrigerator no longer than 4 days. I like to wrap them individually in plastic wrap so they’re ready to grab-and-go in the mornings.
SUBS AND SUCH
Alternately, you can freeze them for two months. I suggest wrapping them individually in plastic wrap and freeze in a single layer on a flat pan so they don’t stick together in a big glob. Once they’re frozen, you can transfer them to an airtight container or ziptop bag.
- Bananas. Bananas add moisture and help to bind the cookies together. I haven’t tested substitutions for them.
- Almond
Butter . You can use creamy or chunky. As well, you can use any nutbutter . - Oats. I prefer using old-fashioned rolled oats but you can use quick oats. The taste is virtually the same, but old-fashioned roll oats have a coarser, chewier texture to the cookies. Whereas, quick oats a softer texture.
- Honey. You can use maple syrup or agave nectar. Although I find agave nectar doesn’t bind them as well as the other two.
- Baking soda and baking powder. Obviously, these two ingredients help the cookies to rise which gives them more of a ‘real’ cookie texture. However, you can omit baking soda and baking powder. The cookies will still taste wonderful and have a more dense, gooey texture like my Oatmeal Date Cookies.
- Add-ins. You can add any dried fruit instead of cranberries. You can also use fresh fruit like blueberries, strawberries, and peaches. When using fresh fruit, you may need to adjust the quantity of almond
butter and oats if the juice is really juicy. And, adding dark chocolate chunks never hurts anyone’s feelings!
MORE YUMMY, HEALTHY, EASY RECIPES
- Brownie Batter Protein Balls
- Healthy No-Bake Chocolate Cookies
- Healthy Oatmeal Date Breakfast Cookies
- Brownie Batter Overnight Protein Oats
- Homemade Larabar Bites
- French Quarter Praline Spread
⭐⭐⭐⭐⭐Have you tried these cookies? Please consider leaving a 5-star rating and comment.
Healthy Breakfast Cookie Recipe
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Ingredients
- ¾ – 1 cup bananas over-ripe and spotty (2 medium)
- 1 and ½ cups old-fashioned rolled oats
- ½ cup almond butter
- 2 tablespoons honey
- ½ teaspoon pure vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup craisins You can also blueberries or any dried fruit
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper.2.
- In a mixing bowl, add peeled bananas, almond butter, honey, and vanilla. Use a fork to completely mash the bananas and mix together the contents of the bowl.
- Add the remaining ingredients except for the berries. Mix well.
- Add the cranberries (or blueberries) and stir gently. You want to just combine them with the batter being careful not to break them up.
- Using a ½ cup spring release scoop, scoop batter into 6 large cookies. Bake for 18-20 minutes, or until tender but cooked through.
- You can serve warm or at room temperature.
- I like to wrap individually with plastic wrap and store. They'll keep in the fridge for up to 5 days or the freezer for 1 month.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
These cookies are a fan favourite for my two teen daughters and myself! I make them freeze them, we grab, we go! It’s a good start to our day when we aren’t ready to eat by the time we need to rush out of the house!
I haven’t tried it yet, I’m wondering about the nutritional value of each cookie, is it based on one big cookie or a smaller one? The recipe says it serves 10 but in the recipe it says it makes 6 large ones or a dozen smaller ones
The nutritional info is for 1 cookie if 10 total cookies are made.
These cookies are delicious! I love to eat oatmeal and yogurt for breakfast but I had tired of the same old hot oatmeal. These are such a nice change and they are so good. I added raisins and walnuts to mine.
Made these! Made two batches.-Add ins; dried is fruit, pepitos, sunflower seeds, flax, chia & hemp. Then added fresh raspberries for batch #2. Froze some-TBD.
This recipes is very versatile. I’ve used purée pumpkin and pumpkin pie seasonings.
Applebutter, but eliminate the honey. Used dried blueberries. Added a hemp seed, chia seeds and ground flaxseed.
I have not made these yet but wondering if they could be made into bars instead.
yes, they can
This recipe is so easy and tastes great! Even my husband who doesn’t care for cranberries loved it! I did add some dark chocolate chips and pecans which made this a very satisfying treat!
Is there a way to make them a little crisper? I baked for 23 minutes. They browned nicely but are floppy.
Mine didn’t do this but maybe reduce the banana a little and/or the almond butter. My almond butter wasn’t thin so that could be it. It’s so hard to know not having seen them and the ingredients.
the calorie count is for 10 cookies , but I noticed the recipe states it makes 6 cookies ?
I noticed that too and tried to fix it a couple of times. Idk why, but it keeps reverting back to that. I’ll try again.