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 nut butter.
- 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
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Healthy Breakfast Cookie Recipe
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Save To Your Recipe BoxIngredients
- 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 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
You can also find great recipes at Recipe Index, Meal Plan Monday, and Weekend Potluck.
Kathy says
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!
Dinah says
Is there a way to make them a little crisper? I baked for 23 minutes. They browned nicely but are floppy.
Paula says
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.
CYNTHIA R COFFEN says
the calorie count is for 10 cookies , but I noticed the recipe states it makes 6 cookies ?
Paula says
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.
Liz says
Hello – these look great. I see the mention of berries in the instructions. I don’t see berries in the ingredients.
Paula says
Sorry, I was referring to the cranberries, but you can use blueberries or any dried fruit. When I use blueberries I use small ones and they don’t burst and bleed as much as big ones.
Deborah Ford says
Recipe sounds great, but I could not find more complete cooking instructions…no oven temp listed; no mixing instructions….do I place in frig or just mix all and pop into oven? HELP.
Paula says
Hi Deborah, I’m not sure what happened but I have it fixed and instructions etc are showing now.
millie dawkins says
I have a Banana/Melon allergy. Is there a substitute?
Paula says
You can sub applesauce for the bananas
Pat says
I haven’t tried them yet but I going over recipe and I was wondering if you bake them. The recipe only had ingredients no instructions, oven temp and how long to bake
Paula says
I’m not sure what happened but I fixed the missing directions. So sorry!
Natalie says
Absolutely delicious. Easy to make and family loved it!
Connie McCalester says
Cook at what temperature?
Paula says
I’m not sure what happened but I fixed the missing directions. So sorry!
Michelle Thyen says
I can’t find the part of the recipe that says how much to bake for?
Paula says
Apologies, I have it fixed now.
Sarah says
So yummy!! Thank you for sharing. I make a batch every week so my daughter can have an easy breakfast while virtual learning!
Deeba Kalanchvi says
loved the recipe!
Christina says
Love this recipe. A great start for the morning.