Healthy Breakfast Cookie
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Yes, you can eat cookies for breakfast! I’ve made these breakfast cookies with nourishing ingredients so you can feel good about eating a quick treat as you head out the door. Let me share the secrets to the ultimate busy-morning hack!
If you love healthy cookie recipes, also try our chunky monkey paleo banana cookies and our chocolate almond thumbprint cookies.
This grab-and-go breakfast option is the outcome of hours spent perfecting a flourless cookie recipe made with whole grains and superfoods such as oats, nuts, bananas, coconut, and raisins. I’ll show you how to make perfect, on-the-go, healthy breakfast cookies the whole family will love.
If you like oatmeal raisin cookies then you will love these healthy breakfast cookies. And yes, you can eat cookies for breakfast and feel good about it.
- They are wonderfully soft yet hearty cookies.
- You won't find any refined sugar, oil, or butter here.
- It's an incredibly forgiving recipe that you can easily customize to your liking.
- Made in one bowl and no mixer is required.
- They are a seriously soft flourless breakfast cookie
- High in nutrients and full of health benefits.
- They taste amazing!
Making these healthy breakfast cookies is incredibly simple. Here's what you'll do:
- Mash two ripe bananas in a bowl then mix in the peanut butter, milk, honey, vanilla, cinnamon, and salt until it looks like a thick paste.
- Then stir in the remaining ingredients until everything is coated and it becomes a thick and sticky batter.
- Now drop ¼ cup portions of the dough onto a baking sheet lined with parchment paper and squish the cookie down a little to form a cookie shape – they won't spread during baking.
- Bake the cookies for about 15 minutes then do your best to let them cool a little before enjoying them.
- Bananas – we use medium-sized ripe bananas. Frozen (and thawed) bananas work, too!
- Peanut butter – Natural peanut butter works the best.
- Milk – We use unsweetened almond or oat milk. But if you keep regular milk on hand, that will work too
- Honey – You can substitute maple syrup to make these breakfast cookies vegan.
- Vanilla, cinnamon, and salt – These three give the cookies incredible flavor.
- Oats – you can use either old-fashioned rolled oats or quick oats. Avoid using steel-cut oats as the texture isn't right for these cookies.
- Walnuts – We like to toast the walnuts for the best flavor.
- Unsweetened coconut – This can be omitted if you're not a fan of coconut.
- Raisins – Small raisins work best in these cookies. Dried cranberries are a great substitute!
- Dark chocolate chips – This is an optional ingredient and really makes the cookies taste like a treat.
These wholesome breakfast cookies are very easy to customize. Here are a few ideas to get you started:
- Nut butter – instead of peanut butter try almond, cashew, pecan, pumpkin seed, or even tahini. Or use a mix of different kinds of nut butter!
- Go nut-free by using sunflower seed butter.
- Use maple syrup or agave instead of honey.
- Instead of walnuts, try pecans, peanuts, chopped almonds, or pumpkin seeds.
- Raisins can be swapped for cranberries or another small dried fruit.
These healthy breakfast cookies are forgiving. They still taste good, even if you use a few extra raisins or don’t have walnuts on hand – but please, don’t skip some kind of nuts – they’re so good in this recipe! Despite their ease, here are some tips for healthy breakfast cookie success.
- Line your sheet: Use parchment paper to line your baking sheet. This will prevent your cookies from sticking to the baking sheet and crumbling when you try to retrieve them.
- Let them cool: Resist the temptation to pluck up a cookie right away. Allow them to cool completely so they have time to set properly.
- Banana selection: Use ripe bananas or even bananas that are slightly overripe. This will give your cookies better flavor, as they’ll be naturally sweeter.
- Mix it Up: When mixing the batter, ensure everything is mixed thoroughly so all the different ingredients are distributed evenly.
- Baking time: Ovens can vary, so keep an eye on them around the 14-16 minute mark. You’re looking for a golden-brown edge and a firm center.
When storing your oatmeal breakfast cookies, first, let them cool completely before you transfer them anywhere (including into your mouth)! This gives them a chance to set properly. Once they’re cooled, transfer them to an airtight container. You can keep the container on your counter for up to five days.
If you wish to keep them for longer, you can also freeze them. Store them in a freezer-safe container or bag for up to three months. Thaw them by putting them out at room temperature for about 30 minutes.
Breakfast Cookies Recipe FAQs
How long do these cookies last?
These oatmeal breakfast cookies will keep for up to 5 days stored in a container on your counter.
Can I freeze these breakfast cookies?
Yes! These healthy breakfast cookies are freezer-friendly. Once they're cool, store them in an airtight container in your freezer for up to three months. We love keeping a batch of these cookies in the freezer as they make the perfect grab-and-go morning meal or healthy lunch box snack.
Are these cookies good to eat any time of the day?
Yes! While they are one of our favorite healthy breakfasts, these high in fiber and protein cookies also make great healthy snacks. Pack them along on a hike or road trip, put one in a work or school or lunch box, or simply enjoy one as a snack.
Breakfast Cookies Recipe
- 2 medium bananas (can be frozen and thawed)
- 1 cup natural peanut butter
- ½ cup milk (we like unsweetened almond or oat milk, but regular milk also works)
- ¼ cup honey
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups rolled oats
- 1 cup walnuts
- 1 cup unsweetened shredded coconut
- 1 cup raisins or cranberries
- ½ cup dark chocolate chips or chunks (optional)
- Preheat your oven to 350 degrees. In a large bowl, mash the bananas. Add the peanut butter, milk, honey, vanilla, cinnamon, and salt and mix well.2 medium bananas, 1 cup natural peanut butter, ½ cup milk, ¼ cup honey, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon salt
- Stir in the oats, walnuts, coconut, raisins, and if using the chocolate chips. The batter will be thick and sticky.2 cups rolled oats, 1 cup walnuts, 1 cup unsweetened shredded coconut, 1 cup raisins or cranberries, ½ cup dark chocolate chips or chunks
- Line a baking sheet with parchment paper. Drop ¼ cup mounds of the cookie dough onto the baking sheet and press down the tops lightly. Bake for 14-16 minutes then let them cool completely.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
If you love cookies as much as we do, make sure to check out all of our cookie recipes!
There is something wrong with this recipe. It was soupy mess that took over 20 minutes at convection bake at 325 to cook thru, and by then the raisins, nuts were burnt tasting. Please fix this before more people waste ingredients. I’m going to try to fix remainder with flour, egg, sugar….turn it into a cookie maybe?
I’m confused about why the batter turned out soupy for you. You can see in the pictures and video that it usually is quite thick and sticky. Did you add all of the ingredients listed? And did you measure or eyeball them? I’m assuming something was omitted or maybe you accidentally added fewer oats than the recipe calls for. Either way, I hope you were able to fix them in the end.
What a great recipe. We were looking for healthy snacks for the grandkids, and we discovered we loved these as well. I love the fact it used walnuts and oats instead of flour.
These were raw inside after I baked them for 15 minutes. I made them smaller than 1/4 cup (maybe about 3 tbl each). I also put in the 1 cup chocolate chips that was optional. 1 cup was too much. It was a weird combination of flavors, too. I would probably not make these again.
Can you make this lower carb?
You could omit the chocolate and the raisins to reduce the carbs a little. But bananas, oats, and honey are all higher in carbs so this is never going to be a low carb cookie recipe.
These are so easy and make the perfect snack – plus it’s fun coming up with new variations on all the add-ins! The first time I made them, I found the cookies a bit crumbly and effortful to chew through. For my second attempt, I used dessicated coconut, chopped the nuts more finely, and added an egg to hold it together a bit better. Worked perfectly!
These are delicious! I didn’t have bananas so I used 1 cup applesauce and put cut up apples into the mix.