Breakfast Cookies.

Healthy Breakfast Cookies - Vegan, gluten free, and low in sugar! Get the simple recipe at sallysbakingaddiction.com

Whole grain, all-natural, gluten-free, vegan. No refined sugar, no oil, no butter. 100% clean-eating.

And yes, these cookies actually taste good.

Healthy Breakfast Cookies! Get the simple recipe at sallysbakingaddiction.com

Fact: I eat cookies for breakfast.  A giant healthy cookie, some fruit, and Greek yogurt on the side.  I eat clean breakfasts during the week so I can splurge on the weekends. Life’s all about balance, right?!

These breakfast cookies are so easy to throw together.  All you need is 1 bowl, 30 minutes, and a few healthy ingredients that are highly interchangeable based on what you like.  Start with your base ingredient: oats.  You’ll want to use quick-cooking oats in this cookie recipe.  The quick cooking kind are more “powdery” than whole oats and will give the cookies more structure.  I tried the cookies using whole oats and while they tasted the same, they were falling apart.  Use quick oats. And make sure they are certified gluten free if you are gluten intolerant.

Did you know? You can make your own quick oats. See my note at the bottom of the recipe.

What else is hiding inside these breakfast appropriate cookies?  A few binders: almond butter, apple butter, and 1 mashed banana. If you aren’t a fan of almond butter, you may use peanut butter or sunflower seed butter. Guess what? You can make your own almond butter at home!

Breakfast Cookie Ingredients

Apple butter (which is not the same as applesauce) gives today’s cookies an unbeatable flavor.  I buy my apple butter at the farmer’s market, but my favorite store-bought apple butter is Musselman’s.  It is available in practically all grocery stores in the peanut butter or applesauce aisle.  You could use applesauce instead, just know that the cookies will not be as moist since apple butter is denser in texture than applesauce. Mango butter, pumpkin butter, or any fruit butter would be fine substitutes as well.

Sweetening the cookies (besides the apple butter and mashed banana) is 1/4 cup of maple syrup.  I’ve used both pure maple syrup and sugar free maple syrup in these cookies before. Purists may slap my hand for using the sugar free kind, but I just buy what’s on sale. Feel free to use honey instead of the syrup, keeping in mind the cookies would no longer be vegan.

The rest of the ingredients are completely up to you!  Sometimes I add dried cranberries, 2 Tbsp of ground flax, raisins, pumpkin seeds, sesame seeds, honey-roasted peanuts, pecans, sunflower seeds, or dried apples.  Today I used dried cranberries, pumpkin seeds, golden raisins, and regular raisins.  I also love adding chocolate chips, but I was being good today.  😉

As long as you keep the add-ins to about 1.5 cups, you’ll be fine.

Healthy Breakfast Cookies! Get the simple recipe at sallysbakingaddiction.com-2

The cookies take about 15 minutes in the oven.  They don’t spread at all, so be sure to shape them down into large discs before you put them in the oven.

The batch only yields about 9-10 cookies, depending how large you make them.  Sometimes I make a double batch in advance and keep them in the freezer for a quick grab n’ go breakfast or snack. They bake up to be quite hearty and dense; one cookie usually keeps me full for hours.  The complex carbs from the oats fuels some amazing workouts, too.  Try one before hitting the pavement or gym!

They are man friendly too. 🙂 Kevin likes to spread peanut butter on top of them and dunk them into milk.  Putting peanut butter on top of nut butter cookie… I knew I was marrying this man for a reason!

Healthy Breakfast Cookies! Get the simple recipe at sallysbakingaddiction.com-4

Knowing I’m having cookies for breakfast certainly gets me out of bed. 😉

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Breakfast Cookies

Yield: 9-10 large cookies

Print Recipe

These healthy morning cookies are so simple to throw together. They are ready within 30 minutes. The recipe may easily be doubled to make a big batch. *Gluten free* if using certified GF oats. Refined sugar free and vegan.

Ingredients:

  • 2 cups quick oats* (not whole oats)
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup almond butter, peanut butter, or sunflower seed butter
  • 1/4 cup pure maple syrup (or honey)
  • 1/4 cup apple butter*
  • 1 large banana, mashed (about 1/2 cup)
  • 1/2 cup dried cranberries
  • 1/2 cup shelled pumpkin seeds
  • 1/2 cup raisins
  • 1/4 cup ground flaxseed (optional)

Directions:

Preheat oven to 325F degrees. Line large cookie sheet with parchment paper or a silicone baking mat. Set aside.

Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough will be quite stiff.

Take 1/4 cup of dough and drop onto prepared cookie sheet. Slightly flatten the tops into desired thickness. The cookies will not spread in the oven.

Bake for 15-16 minutes or until edges are slightly brown. Allow to cool on the cookie sheets completely.Cookies stay fresh at room temperature for 1 week. Cookies can be frozen up to 3 months.

Additional Notes:

*Be sure to use quick oats in this recipe.  Quick oats are more finely ground up whole oats, so they are slightly powdery.  They are sold right next to the whole oats.  You may not even notice there are two kinds of oats in the first place!  You may make quick oats at home - simply measure 2 cups of whole oats and pulse in the blender or food processor about 5 times.

*Read the text in the post above about using unsweetened applesauce or other ingredients instead of apple butter.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

These cookies are a must-try! 

These Healthy Breakfast Cookies are ready in under 30 minutes and you won't even miss the added fat or sugar!

 

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266 Responses to “Breakfast Cookies.”

  1. #
    121
    Oliviaposted December 14, 2014 at 11:14 pm

    I just made these cookies and they’re in the oven! I tweaked the recipe a bit, left out the cinnamon, banana, and apple butter. Instead I used 3/4 cup unsweetened apple sauce, 1 T coconut oil, and 1 tsp vanilla. I subbed the maple syrup for the honey and used homemade almond butter! And then i added dried cranberries and walnuts. 🙂 Can’t wait for them to come out of the oven! I work at 5:30 in the morning so I never have time for breakfast. I’m looking forward to have something quick and tasty everyday this week. Thanks for the recipe!

    Reply

  2. #
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    Stacyposted December 21, 2014 at 9:37 pm

    Sally, I just made your Breakfast Cookies for the first time and they are AMAZING! Great texture and bursting with flavor! I followed your recipe with all ingredients listed using the almond butter, pure maple syrup, flax seed and added 1/2 C chocolate chips. Of course we couldn’t wait till breakfast to try them 🙂 After my husband took one bite he said, “These would be great to take when I go fishing!” I also love that they truly bake just as they are placed on the cookie sheet and do not spread. Right now my daughter and I have your Peanut Butter Cup Blossoms dough chilling in the fridge for our next baking round. I love your website and I’m excited to try even more of your recipes. Thank you so much for your informative step by step instructions and including pictures.

    Reply

    • Sallyreplied on December 22nd, 2014 at 8:18 am

      Wonderful, Stacy! I love these cookies so, so much and make them all the time. They’re so dense and packed with wholesome ingredients — love those peanut butter cup blossoms too! Let me know any other recipes you try.

      Reply

  3. #
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    Stacyposted January 1, 2015 at 2:33 pm

    I absolutely love these cookies and have made them several times. I was just wondering if you had a basic idea of the nutrition? I try to count calories (sometimes, lol) and was wondering if you had an idea of the calorie count and nutrition on these cookies. Thanks! 🙂

    Reply

    • Sallyreplied on January 9th, 2015 at 11:50 am

      I have no idea– feel free to use an online calculator or manually calculate, Stacy. Glad you enjoy them!

      Reply

    • Kelseyreplied on May 14th, 2015 at 11:47 pm

      I substituted walnuts for the pumpkin seeds and made 12 cookies instead of 9, it came to 304 calories each 🙂

      Reply

  4. #
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    teriposted January 9, 2015 at 11:47 am

    Can you provide the nutritional info on the recipe for Breakfast cookies please?
    Mom is pre diabetic so need to count carbs and sugars.
    These look fabulous! Hoping they fit her criteria
    Thanks much 🙂

    Reply

  5. #
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    Lisaposted January 13, 2015 at 8:32 pm

    I was searching for a clean breakfast cookie recipe to replace the granola bars I was eating every morning. I have officially found the one! These were delicious and satisfying. I made a few changes based on my taste, but it is an easy recipe and the add-ins can be changed with no issues. I used sunflower seed butter, sunflower seeds, unsweetened flaked coconut, “plum amazins” (diced dried prunes) and chopped dried apricots as my add-ins. Everything else (apple butter, maple syrup, banana, etc.) stayed the same. I had to put the extra cookies in the freezer so I wasn’t tempted to eat them all day! If you download the Myfitnesspal app it allows you to search for the recipe and will calculate all of the nutrition info for you without having to do it individually. I was also able to change the ingredients that I altered before the calculation. I bake often, but never review recipes…this is a must try! Thank you!

    Reply

  6. #
    126
    jodyposted January 15, 2015 at 6:01 pm

    Made these with my 2 & 4 year old today!! So good!!!!

    Reply

  7. #
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    Lauren Kinnariposted January 19, 2015 at 3:49 pm

    Thank you for this recipe! I am cutting gluten and dairy from my son’s diet to see if we notice any changes in his ADHD behaviors. Imagine my excitement when your recipe features Apple Butter-a family staple as a member of a family whose business started 80 years ago making apple butter and apple cider. Imagine my ecstatic surprise when you pictured the apple butter you use and it is my family’s Apple Butter! Thanks for the shout out for an awesome product!
    Lauren, a 4th generation McCutcheon family member!
    (oh and McCutcheons DOES have mail order now so anyone interested in trying a family made brand can do so!)

    Reply

    • Jo H.replied on June 6th, 2015 at 8:26 am

      Just discovered your site. LOVE IT !!   Thx Lauren K. for posting about being able to get the applebutter via mail order.I really like supporting family run businesses.
         Also the tip about myfitnesspal app. is GREAT to know. Love the fact that if you change ingredients before calculating , you can get a nitritional read out for any tweeks. Let you all know whay I find out.

      Reply

  8. #
    128
    Shauntayposted January 20, 2015 at 9:38 am

    Can I use steel oats by grinding as well?

    Reply

    • Jo H.replied on June 6th, 2015 at 8:31 am

      I think the textute will be more course OR maybe drier. You MIGHT need  tad more moisture….just guessing.

      Reply

  9. #
    129
    Serenaposted February 7, 2015 at 8:39 pm

    I made these this evening and they just came out of the oven–they’re very quick to make and delicious! They’re not as sweet as normal cookies, which is fine since I plan to eat them for breakfast. And my husband loves them!

    I did a few substitutions, mostly for lack of ingredients: applesauce instead of apple butter, one egg instead of banana, and the “mix-ins” I added were sunflower seeds and raisins (no pumpkin seeds or craisins). Thanks for the recipe!

    Reply

  10. #
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    Laura Bposted February 8, 2015 at 2:47 pm

    So these just came out of the oven…WOW! I used a cookie scoop so I ended up with about 24 small cookies. If they even make it to breakfast, I’ll be surprised. I did follow the recipe, but swapped some of the add-ins: I used mini chocolate chips, chopped pecans, dried cranberries, chopped walnuts, and whole flaxseeds. I underbaked them just a tad so they are actually still pretty squishy in the middle but solid on the edges. It’s almost like a portable bowl of oatmeal. I also used half almond butter half peanut butter. Seriously folks, make these. You will not be disappointed.

    Reply

  11. #
    131
    Jaimeposted February 21, 2015 at 10:26 pm

    These breakfast cookies are A-MA-ZING!!! Just had one for dessert & can’t wait to have another in the morning. 🙂

    Reply

  12. #
    132
    Margieposted February 22, 2015 at 10:07 pm

    Hi Sally! I had the pleasure of meeting your parents a couple of weeks ago, we talked about your book & blog every day, they are so proud! For obvious reasons!
    Question on the cookies, I have 2 little girls, one who can’t stand bananas. What might be a good alternative? I’ll try with banana – sometimes with the occasional chocolate chip, things happen. Keep up the great work!

    Reply

    • Sallyreplied on February 23rd, 2015 at 6:29 am

      That is so great Margie! Yes, they love to discuss my blog and book to anyone they meet. They are most definitely my biggest fans!! Instead of banana, how about applesauce? Let me know how they like these cookies!

      Reply

  13. #
    133
    Lori Rogersposted March 1, 2015 at 3:36 pm

    I made these in hopes they will be an easily packackable, hearty, gluten free breakfast for an upcoming backpacking trip. I used chocolate almond butter and added sunflower seeds and coconut flakes. Any idea how many calories per cookie? On the trail, more is better!

    Reply

    • Sallyreplied on March 1st, 2015 at 7:34 pm

      Hey Lori! I am unsure of the calorie count.

      Reply

  14. #
    134
    Nasiba Mianposted March 24, 2015 at 1:33 pm

    Sally, Thank you so much for this recipe! My husband says you areincredible to come up with something so tasty yet vegan and healthy! He is vegan, and now I bake the bars (I just turned cookies into bars) for him on a regular basis. I tried apricots instead of raisins for a variety, and it tastes preety good as well. Thanks so much for developing the recipe.

    Reply

  15. #
    135
    Rubiposted April 10, 2015 at 2:38 pm

    Sally can you add protein powder to these?

    Reply

    • Sallyreplied on April 10th, 2015 at 3:45 pm

      I’m unsure to be honest– worth testing it out if you’d like!

      Reply

  16. #
    136
    Kimposted June 4, 2015 at 8:43 am

    My little one is allergic to banana.  What do you think would be an acceptable replacement?  Thanks!

    Reply

    • Sallyreplied on June 5th, 2015 at 7:06 am

      How about applesauce instead?

      Reply

    • Jo H.replied on June 6th, 2015 at 8:40 am

      Possibly try blueberries pulsed to equal similar amount  BUT then switch to almoud butter instead of Peanut butter…..but cookies will be blue I think.     OR use the applesauce then GENTLY FOLD IN blueberries. Just a guess.

      Reply

  17. #
    137
    Jo Hposted June 8, 2015 at 7:13 am

    How about 1extra lg egg, as one reviewer did when she was out of bananas

    Reply

  18. #
    138
    Aprilposted June 21, 2015 at 11:46 am

    Great recipe!  They were a big hit with everyone and I will definitely make them again.

    Reply

  19. #
    139
    Valerieannposted July 12, 2015 at 5:08 pm

    I’m from Ireland,and cannot get apple sauce or apple butter.  Any other suggestions.  

    Reply

  20. #
    140
    JCposted July 16, 2015 at 3:04 pm

    A quick note. I’ve made this many times, they go over well with the entire family. This last time was the easiest and most uniform. I whizzed the banana, maple syrup, pumpkin butter and peanut butter together thoroughly in the stand mixer, added the quick oats until combined and finally added my mix ins (dried, unsweetened coconut flakes, golden raisins and chopped pecans) with a quick stir. Made for much more consistent cookies than dumping everything in the stand mixer at once. Thought it might be worth mentioning to others who really enjoy this recipe!  

    Reply

  21. #
    141
    Angela Kirbyposted August 17, 2015 at 10:23 pm

    I just made these today, nearly exactly as written. Little heavy on the peanutbutter taste, it overwhelms everything else, but truly delicious. I’ll be using this as the base for a healthy breakfast and snack for all of us and the kids. Gonna try adding more orange zest to compliment the dried cranberries I added. Also going to experiment w/ adding cocoa powder, but not sure if that’s going to work w/out making them too bitter. Great job, thanks for sharing this with us.

    Reply

  22. #
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    cindy donnellsposted August 25, 2015 at 12:52 pm

    how many calories in these cookies??????

    Reply

  23. #
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    cindy donnellsposted August 25, 2015 at 4:10 pm

    These are the best cookies. I substituted canned pumpkin for the banana and they turned out great.
    I also used sunflowers seeds and raisins along with a little coconut  and a few walnuts.
    Everyone  loved them.

    Reply

  24. #
    144
    Nevinposted September 8, 2015 at 8:22 pm

    These cookies are truly delicious. My son is ridiculously picky but I know he will love these. For those of you who think healthy doesn’t taste good- I’m with you, but these cookies rock!

    Reply

  25. #
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    Aprilposted September 27, 2015 at 11:59 am

    I usually never post comments in recipes – but I had to about this one. I am so impressed and love these cookies!!!!!! They are healthy, gluten and dairy free have a good amount of fiber and taste wonderful. I used pumpkin butter and added dried cranberries, flax and chopped nuts. I needed something grab and go and these are perfect. 

    Reply

  26. #
    146
    Marilynposted October 14, 2015 at 1:17 am

    I cannot wait to try these….they look so scrumptious!!!! ☆
    They’re literally making my stomach growl….haha 

    Reply

  27. #
    147
    Monicaposted October 19, 2015 at 7:22 pm

    These look great. I have a banana allergy, do you think I could swap the banana for some pumpkin purée?

    Reply

    • Sallyreplied on October 19th, 2015 at 8:25 pm

      1/2 cup pumpkin puree works!

      Reply

  28. #
    148
    kristyposted October 20, 2015 at 2:16 pm

    can I use hemp hearts instead of flax seeds?

    Reply

  29. #
    149
    kristyposted October 20, 2015 at 2:19 pm

    also how many carbs per cookie? my daughters diabetic so all her carbohydrates need to be added up for her insulin injections. thanks

    Reply

  30. #
    150
    Cheryl Clarkeposted October 21, 2015 at 4:09 pm

    Dear Sally,

    Thank you for the recipe!
    My mother-in-law wanted cookies with her coffee first thing in the morning. 
    Your cookies have more nutrition in them than store bought cookies.
    She enjoyed them! so did the rest of the family!
    This time I am going to use dried apricots and prunes to add a little more fibre!

    I have used your recipes more than once!
    Many thanks,
    Cheryl

    Reply

  31. #
    151
    Bev.posted January 14, 2016 at 1:24 pm

    Do you have the nutritional value for the breakfast cookies.

    Reply

  32. #
    152
    Katrinaposted January 14, 2016 at 7:53 pm

    Just made these with my 3 year old and they are delicious! I will leave out the maple syrup next time as I found them a tad too sweet but we will definitely be making these again in the near future. Thanks! 

    Reply

  33. #
    153
    anaposted January 25, 2016 at 2:22 pm

    Do these cookies have any lingering taste of bananas? Or is there any substitute for the bananas? I’d love to make them for my daughter but she hates bananas. Thanks!

    Reply

    • Sallyreplied on January 25th, 2016 at 8:28 pm

      They do *sort of* taste like banana– how about using 1/2 cup applesauce instead?

      Reply

      • anareplied on February 10th, 2016 at 11:24 am

        Applesauce worked fine -came out a bit more moist and crumbly than I’d expected. Maybe because the apple butter I bought looked kinda watery. But overall a success, my daughter loved them, thanks!

    • Jessie Mariereplied on February 3rd, 2016 at 12:42 am

      I also hate bananas and I used apple sauce and cannot tell at all! 

      Reply

  34. #
    154
    Allison Kposted January 31, 2016 at 10:46 pm

    Hi Sally! I’m so happy I came across this recipe – I made them this afternoon and they are amazing! Using what I had on hand, I made mine with about 3/4 cup almond butter and 1/4 cup peanut butter, boiled cider in place of apple butter, and my mix-ins were raw pumpkin seeds, pecans, and dried cherries. They are so hearty and flavorful! I will be a very happy camper at breakfast time this week! 

    Reply

    • Sallyreplied on February 1st, 2016 at 5:42 pm

      Your version sounds amazing, Allison! Enjoy.

      Reply

  35. #
    155
    Jessica Kingposted February 4, 2016 at 3:41 pm

    These are the most delicious cookies I have ever had! They beat all chocolate chip, snicker doodle and any lemon cookie I have ever had or made! I used dried blueberries, dried figs and dried mango as my fillers. The aroma of banana, peanut butter, cinnamon and fruit was incredible! I will be making this for years to come as well as sharing the recipe with everyone I know! Thank you so much! Just want to put it out there that mixing the dough with your hands is an excellent alternative to the hand mixer as it does not stick to the tool! 

    Reply

    • Sallyreplied on February 5th, 2016 at 8:23 am

      Happy you love them so much and thanks in advance for sharing, Jessica!

      Reply

  36. #
    156
    Angieposted March 10, 2016 at 11:03 am

    Hi Sally! Could I use agave instead of maple syrup or honey? Thank you!

    Reply

    • Sallyreplied on March 10th, 2016 at 11:07 am

      Yes, absolutely!

      Reply

  37. #
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    Anginiposted April 6, 2016 at 6:03 pm

    Sally I absolutely love your recipes. However I hate bananas so is there something I can use instead of the banana for these breakfast cookies? Thanks 🙂

    Reply

    • Sallyreplied on April 6th, 2016 at 8:01 pm

      I’ve had readers use applesauce instead– with great success!

      Reply

  38. #
    158
    Carolposted May 15, 2016 at 4:41 pm

    I made the breakfast cookies today and shared them with friends as we hiked Bushkill Falls PA. Everyone loved them. Wondering if you ever did a nutritional study on them. Calories etc?  Some of the girls do weight watchers and were wondering about points??.  I made them exactly as your recipe suggests ….no flax seed!  My add ins were cranberries, golden raisins and pumpkin seeds. Thanks!

    Reply

    • Sallyreplied on May 16th, 2016 at 7:45 pm

      Hi Carol, I’m sorry I don’t know the nutrition information of most of my recipes. But I leave the option open to readers if you want to calculate yourself using an online calculator like this one.

      Reply

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    Marieposted May 23, 2016 at 2:50 pm

    I just made this today to have this week on the way to work. It’s  really good!! I made them with cranberrie, apricots and pumpkin seeds. I used peanut butter but I had about 3/4 cup only,  I added more apple butter to compensate. I find them a tad too sweet for breakfast,  it might be because of ther apple butter? Either way I will make them again for sure and maybe cut back a little bit on the maple syrup next time. It’s a great option when I get tired of eating muffins or granola.  Thanks!!

    Reply

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