Breakfast Cookies.

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

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

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

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

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

PrintPrint SaveSave

Breakfast Cookies

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.

Yield: 9-10 large cookies


  • 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)


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.

*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!


Healthy cookies? This ain’t my first rodeo!

Skinny Cookies n Cream Milkshakes

Skinny Cookies n' Cream Milkshakes - made from only 4 easy, guilt-free ingredients!-2


Skinny Chocolate Peanut Butter No Bake Cookies

Chocolate Peanut Butter Banana No Bake Cookies-6


Healthy Pumpkin Chocolate Chip Oatmeal Cookies

Low Fat Chocolate Chip Pumpkin Oatmeal Cookies-9


Healthy Oatmeal Raisinet Cookies

Healthy Oatmeal Raisinet Cookies-2


Oatmeal Raisin Cookie Granola

Oatmeal Raisin Cookie Granola (2 of 1)


Gluten Free Fudge No Bake Cookies

Gluten Free Fudge No-Bake Cookies-19


See more healthy choices.

See more vegan.

See more gluten free.




204 Responses to “Breakfast Cookies.”

  1. #
    Vickiposted June 25, 2013 at 2:37 am

    Hi Sally,

    Your breakfast cookies sound healthy and delish
    Do you know the calorie content in the recommended serving size of your cookies?

    Thx V


    • Sallyreplied on June 25th, 2013 at 10:49 am

      No, I do not.


  2. #
    Krissyposted June 27, 2013 at 1:51 pm

    Once again, Sally, you’ve hit a home run with these cookies! I have a batch cooling on the racks as we speak. Hubby and I couldn’t wait so we split one…I am in LOVE! Gonna have to add this in to my rotation. (I make many of your recipes on an almost daily basis!) Hoping my 5 year old is as enthusiastic about these as he is about the chocolate banana muffins! Thank you!


    • Sallyreplied on June 27th, 2013 at 1:58 pm

      Hi Krissy! Thanks so much for reporting back. I’m thrilled you love them!


  3. #
    Annaposted July 2, 2013 at 9:10 am

    Hi, I love your blog and tried out many of your recipes. Everything is delicious, even in Germany.
    Love the breakfast cookies! I didn’t have apple butter so I used my home-made apple jam. I will def do them again.
    Thank you for sharing.


    • Sallyreplied on July 2nd, 2013 at 11:25 am

      How perfect. I love apple jam! Thanks Anna – for commenting and visiting my website :)


  4. #
    Erinposted July 2, 2013 at 1:21 pm

    I’ve been making a lot of your sweet treats (blueberry muffins, mint chip cupcakes, and strawberry shortcake cupcakes were all amazing!), but hadn’t yet tried one of your “healthy” recipes. I had the ingredients for these in my pantry and threw them together spur of the moment. I was scraping the dough for these off the spoon! They are in the oven now and I can’t wait for them to cool. I love the combination of PB, apple, and maple. Thank you for all the work you put into this blog and your willingness to share these fabulous recipes.


    • Sallyreplied on July 2nd, 2013 at 5:49 pm

      Erin, thank you. For such a sweet comment! I am very happy you are loving my recipes so far. My healthier recipes aren’t always the most popular, but I secretly think they are the most delicious. I love these cookies and I’m so glad you do too!


  5. #
    Mary Brutonposted July 5, 2013 at 7:07 am

    Now this is the best breakfast cookie to have because it is very delectable minus all the unhealthy ingredients. It is a very good way to start the day.


  6. #
    Erinposted July 6, 2013 at 12:55 am

    Hi there,
    I live in Australia and we don’t have apple butter. I was just wondering if there is something else I could use as a substitute?
    Thanks :)


    • Sallyreplied on July 6th, 2013 at 7:46 am

      Hi Erin! You could use mango butter, pumpkin butter, or any fruit butter you can find and enjoy. Applesauce could be used in a pinch but the cookies may not be as moist. Enjoy!


  7. #
    Lizposted July 7, 2013 at 11:08 am

    These sound nice. I’ll give them a try. Thank you.


  8. #
    Triciaposted July 7, 2013 at 4:06 pm

    Sally! Your website is 100% beautiful, and I always look forward to your bar recipes. I check your blog daily and started to wonder why you haven’t been posting since these cookies. So I happened to look into the June archive and saw a handful of new recipes that I’ve never seen on the home page. Could it be a website problem or is it just my computer?


    • Sallyreplied on July 7th, 2013 at 5:56 pm

      Hey Tricia! That is so strange! I’m not sure what that could be. I’ll look into it for you, but thank you for taking the time to find the archives and get updated on my posts! Thank you for the very sweet email about my website being beautiful. That is so nice to hear (and read!)


  9. #
    Emilyposted July 8, 2013 at 8:49 pm

    Hi, Sally, quick question – is the banana necessary? I’m not a big fan of them.


    • Sallyreplied on July 8th, 2013 at 8:56 pm

      Hi Emily! You can’t taste the banana at all. It’s used as a binder. You can try using an egg instead.


      • Emilyreplied on July 8th, 2013 at 9:00 pm

        Good to know! Thanks :)

  10. #
    Carol Sueposted August 14, 2013 at 8:39 am

    These look amazing!. Just wondering if you have a suggestion for a substitute for the banana– my daughter is allergic and I wouldn’t be able to add that . Thanks!


    • Sallyreplied on August 14th, 2013 at 12:08 pm

      Hi Carol Sue! 1 egg or 1/2 cup applesauce would be a great substitute for the banana. Hope you both enjoy!


  11. #
    Rebeccaposted August 26, 2013 at 12:31 pm

    Curious if anyone has tried this with pumpkin butter instead of apple butter. Do you think it would work as well? Thinking it would be good with chopped walnuts and mini chips.


    • Sallyreplied on August 26th, 2013 at 5:56 pm

      I have! And it is wonderful. Walnuts and mini chips – sounds great. Hope you try it!


  12. #
    Alexisposted August 27, 2013 at 11:26 pm

    Made these tonight.I used Trader Joe’s Fig Butter, cranberries, dark chocolate chips, and pecans because that’s what I had on hand. Delicious! These may be my new go-to breakfast cookie.


    • Alexisreplied on August 27th, 2013 at 11:28 pm

      Forgot to add – I am a firm believer in breakfast cookies. My grandma eats cookies for breakfast and she’s 93.


      • Sallyreplied on August 28th, 2013 at 6:50 am

        I gotta try that fig butter Alexis! Your version sounds delicious.

        PS: Your grandma makes me happy.

  13. #
    Michelleposted August 28, 2013 at 1:18 pm

    Oh, bless you! Was looking for something to feed my preschooler, that would be healthy, but not have to cook in the am! (There’s never enough time, ya know?) She will love these, thanks so much!!


    • Sallyreplied on August 28th, 2013 at 7:54 pm

      Hope you both enjoy these, Michelle! Thanks so much. Perfect breakfast recipe for kids.


  14. #
    Annaposted August 29, 2013 at 12:52 am

    Sally I just happened across your blog and found these. These are amazing! I couldn’t believe they were so good. I’ve been looking for something quick and easy and filling and healthy. Not an easy combination to find. I have made these 2x in the last 2 days and shared with friends. I live on an island and can’t always get apple butter…so just threw in some applesauce. Thanks for posting these!


    • Sallyreplied on August 29th, 2013 at 7:22 am

      So glad you love these easy, healthy cookies Anna! Not an easy combination to find – yeah, you’re telling me!


  15. #
    Kimposted September 3, 2013 at 6:00 pm

    Another delicious recipe! so easy to make and customize =)


    • Sallyreplied on September 3rd, 2013 at 8:11 pm

      Thanks Kim! Glad you like them.


  16. #
    Judy Whiteposted September 21, 2013 at 6:49 pm

    Have you tried adding cocoa? I’ve found if I add 2 tsp. of cocoa into my oatmeal, I don’t crave chocolate (much) the rest of the day. Also, if you add some chia seeds, it will keep you full longer, and they’re so healthy.
    I just found your website, and am finding it very educational. You add so much extra information, I’m learning alot. I’ve never been much of a cook, but have gotten interested in healthier eating and collection some great recipes. I was looking for a healthy breakfast cookie I can make for my daughter who typically grabs a poptart on her way out the door! Thank you for a great recipe!


    • Sallyreplied on September 22nd, 2013 at 3:37 pm

      Hi Judy! I am certainly happy to hear how much you love my website. I love the idea of adding a bit of cocoa – I’m going to try that next! I make these cookies all the time, they are perfect to grab on busy mornings or afternoons!


  17. #
    Jillposted October 6, 2013 at 8:06 am

    These look great!!!! I wonder if they could be made into bars instead of cookies?


    • Sallyreplied on October 6th, 2013 at 9:38 am

      Good morning Jill! These breakfast cookies may certainly be made into bars. Just bake in a 9×9 inch square pan. I am unsure of the baking time – 20-25 minutes perhaps. You do not want to overbake them because they will be dry.


  18. #
    donnaposted October 9, 2013 at 11:10 am

    Just wanted you to know that I have made these several times and we love, love, love them. I eat them on the run or break one in half for just a bite of something sweet. They are very filling and so delicious. I’m making more today!


    • Sallyreplied on October 9th, 2013 at 11:26 am

      I’m happy you all love these, Donna! I also keep a few around and break off pieces as a little healthy sweet treat.


  19. #
    Hollyposted October 14, 2013 at 11:20 am

    Hi Sally!

    I am very impressed with your website and recipes! I have just recently got the baking bug!

    I have a little question, I am in Germany and I can not find the apple butter. I have seen you said an extra banana could be used. What are the other options are thereto replace this?

    Also the recipes listed in grams as well as cups would be great for us European girls :-)




    • Sallyreplied on October 14th, 2013 at 5:05 pm

      Hi Holly – you could use any sort of fruit butter like mango butter, peach butter, pear butter, pumpkin butter. If you do not have access to any of those, try using the same amount of applesauce. Though I much prefer apple butter, I’ve had readers tell me they’ve had success using applesauce instead.


  20. #
    Kristinaposted October 14, 2013 at 1:35 pm

    Making these right now! Has anyone tried adding eggs? My son does not eat much protein so I like to bake with eggs whenever possible!


    • Sallyreplied on October 14th, 2013 at 2:34 pm

      I’ve recently tried replacing the banana with 1 egg and had great success. Thanks Kristina!


      • Kristinareplied on October 14th, 2013 at 3:30 pm

        Thanks for the response!! Will try that next time!

  21. #
    Rachiel Brownposted October 17, 2013 at 7:50 am

    Has anyone figured the nutritional info for these? I would love to make them but would like to know how many calories and such are in them.


    • Sallyreplied on October 17th, 2013 at 7:55 am

      Rachiel, feel free to calculate the calories using a free online calculator if you wish. My blog does not concentrate on the calorie content of my homemade recipes.


      • Rachiel Brownreplied on October 17th, 2013 at 7:58 am

        Alright, Thank you!

  22. #
    Nadineposted October 17, 2013 at 10:37 am

    Hi Sally,

    i was wondering, if i substituted the apple butter with another banana and half measure of peanut butter- how would that turn out?
    i live in austria, europe, and i have no idea what apple butter is, and it really doesnt exist here… or can i make it myself?
    thanks for your recipes, ive already tried a bunch, and they have always been beyond amazing!!!


    • Sallyreplied on October 17th, 2013 at 12:21 pm

      Hi Nadine! The apple butter is mostly for taste, not really used as a binder. Do you have applesauce? You could use that instead. A banana may make the cookies more cakey, but you could certainly give it a try. I wouldn’t change the amount of peanut butter in the recipe.


  23. #
    Vanessaposted October 17, 2013 at 4:57 pm

    Hi Sally, these look and sound great just like all your other recipes! I have been making one of your recipes a week every week since I found your website about 5 weeks ago. I just cant stop looking at your recipes, they all look soooo good! And the hubby loves them as well, no surprise there! Quick question with this recipes. I need to up my protein and this recipes is low on it. Do you think it would work if I added some protein powder?


    • Sallyreplied on October 17th, 2013 at 5:10 pm

      Hi Vanessa! I am so glad that you and your hubby love my recipes! I’m happy you found my blog. It’s always nice to hear from new readers. You could definitely add a bit of protein powder, however I’m not sure how the end result will taste. I do not like protein powder, so I’m lacking experience baking with it.

      You should try my peanut butter & jelly protein smoothie. 23g of protein there:


      • Vanessareplied on October 19th, 2013 at 8:01 pm

        Thanks Sally,

        I’ll try it out and let you know how it goes!


  24. #
    Natashaposted October 20, 2013 at 9:52 am

    Hi Sally I made these cookies for a late breakfast recently and they were gorgeous! Everybody loved these for an energising breakfast. I also discovered that they go beautifully with some cream cheese frosting that I had left over from a carrot cake. Much less healthy but totally yummy!


    • Sallyreplied on October 20th, 2013 at 11:25 am

      I love your idea of adding cream cheese frosting on top Natasha. Totally worth it. I have to try it!


  25. #
    Becky Hamptonposted November 13, 2013 at 9:18 am

    I made these last night and they are yummy! I left out the flax and instead added chia seeds and cocoa nibs. The protein value comes out to about 10g. They have a great texture and great flavor. This was the breakfast cookie recipe I have been looking for. I may try adding some unflavored whey protein and adapting them into protein bars. Thanks for the wonderful recipe. I can’t wait to try your others!


    • Sallyreplied on November 14th, 2013 at 7:24 am

      Becky, thank you so much for the suggestion of chia seeds. I have to try that! I’ve never baked with them before, but have always wanted to. Thank you!


  26. #
    Kathyposted November 18, 2013 at 5:49 am

    I was wondering if apple cider syrup could be used instead of apple butter? I made some (first time ever) and it tastes amazing on meat! I think it would taste great in a cookie too! Thanks for the recipe! Looking forward to having a gluten free cookie tray this Christmas. One more thing… for gluten free rolled oats, I have only seen regular oats and steal ground oats. maybe if I pulse it a few times in my food processor will help with that. Thanks again! I’m saving your site!


    • Sallyreplied on November 18th, 2013 at 10:57 am

      Hey Kathy – you can pulse the GF oats in a food processor to break down into quick oats. I do it all the time. 1/4 cup of apple cider syrup is a great idea!


  27. #
    Sallyposted December 15, 2013 at 7:26 pm

    Hi Sara, I’m very sorry but I never received a comment about nutritional information on this recipe. I sincerely apologize if it went to spam – as I’m checking, I don’t see it there. And I am very, very offended at the name you called me. Sorry, but I will certainly be keeping this comment private as it does not pertain the the recipr, hurts my feelings, and is verbally abusive.


  28. #
    Lindsey Toewsposted January 14, 2014 at 2:39 am

    Made a double batch of these tonight…. delicious!! Thanks for sharing :)


  29. #
    brandyposted January 21, 2014 at 3:09 pm

    Just made these with dried cherries and chocolate chips- yum!


    • Sallyreplied on January 21st, 2014 at 5:13 pm

      Sounds so good Brandy!


  30. #
    Wendy@plantivoresposted January 23, 2014 at 11:38 pm

    Hi Sally, I just found this recipe and made them immediately. I didn’t have apple butter but had some sweet potato butter from the farmer’s market. They are heaven!


    • Sallyreplied on January 24th, 2014 at 4:48 pm

      I’ve made them with pumpkin butter before and loved them! Now I gotta try with sweet potato. Happy you like them Wendy!


  31. #
    Rachaelposted February 5, 2014 at 9:52 am

    I can’t wait to try these! They look absolutely delicious. I would perhaps use dried cherries, almonds,would cashews work..? I think walnuts would be an excellent addition as well.

    All in all I am a huge nuts, seeds, and fruit girl. :D
    Being a vegetarian fruits, veggies, nuts and seeds compose most of my diet so these breakfast cookies sound perfect for me. I love cranberries, raisins, dried cherries, etc!!

    I want to get in the kitchen RIGHT NOW to make these! Could you use nectar as well in replace of the honey if you want to keep them vegan but do not have pure maple syrup on hand?


    • Sallyreplied on February 5th, 2014 at 10:26 am

      Hi Rachael – yep, cashews would be great in these cookies! And nectar to replace the maple syrup/honey is perfect.


  32. #
    Linda Parkposted February 12, 2014 at 10:43 am

    What adjustments would you recommend if I omitted the bananas? More apple butter? Thanks!


    • Sallyreplied on February 12th, 2014 at 2:21 pm

      I would add 1/2 cup applesauce instead. Another 1/2 cup of apple butter, depending on your apple butter’s level of spice, may alter the taste of the cookies.


  33. #
    Hopeposted February 17, 2014 at 11:08 pm

    I made these today and they are SO delicious! They came out soft and chewy and yummy! I hate to ask another substitution question, but I was wondering if there is anything I could sub the almond butter for that would reduce the calories, or if I could just put less in? I thought maybe half the almond butter and an extra banana or egg. Any ideas? Thanks again for this great recipe- I will definitely be sharing with my friends and family!


  34. #
    CamiCakesposted February 19, 2014 at 12:33 am

    Yum! Making these for my Moms group this week! Thank you!


  35. #
    Staceyposted February 23, 2014 at 5:04 pm

    These were a huge hit! Delicious and very satisfying! I used dried blueberries and currants for the fruit. I also doubled the recipe and was glad I did! Was great to throw some in the freezer for later on….a quick and easy, satisfying snack for us to grab on those busy days! This recipe is definitely going to be in regular use. Thanks!


  36. #
    Jackieposted March 18, 2014 at 3:11 pm

    These breakfast cookies are abso-lutely LUSH, as we say in the UK. My 13 year old daughter and I looooove them. Hallelujah!!! something healthy that she loves… Getting her away from sugar laden cereals is a major challenge!!

    Thank you SUPERSTAR Sally… keep up the fabulous work !!!!


    • Sallyreplied on March 18th, 2014 at 3:20 pm

      Thanks Jackie! So happy you and your daughter love these cookies. We make them all the time – and yes, they are LUSH!


  37. #
    Debposted March 24, 2014 at 3:10 pm

    Could I sub dry quiona for the oats as I am allergic but I really want to make these! :)


  38. #
    Rebecca Hurwoodposted March 28, 2014 at 1:24 am

    These cookies are exactly what I have been looking for! I can’t wait to make them for my family and recommend the recipe to patients. As a GF Acupuncturist I’m always getting requests for tasty, healthy GF options and substitutes for things. Oats in Chinese Medicine are also good for resolving dampness (allergies? congestion? IBS anyone?) and for building blood, so these would be a great post-menstruation rebuild. I think I will add some Goji berries to boost Yin and Blood nutrition! Thank you thank you!


  39. #
    Belinda Martinezposted April 13, 2014 at 10:56 pm

    Hello Sally,
    I am curious do you have to cook the oats before? I really want to make these cookies asap


    • Sallyreplied on April 14th, 2014 at 5:33 am

      uncooked oats


  40. #
    Crystalposted April 14, 2014 at 10:39 pm

    Hi Sally!
    Awesome recipe, THANK YOU! I’ve cut out added sugars so I substituted the maple syrup for dates and I food processed the whole thing. Yummers! Totally sweet enough. :)


  41. #
    Angieposted April 29, 2014 at 8:00 pm

    Was going to try agave instead of syrup …would that work?


    • Sallyreplied on April 29th, 2014 at 10:01 pm

      That would be fine.


  42. #
    Kaeleenposted May 1, 2014 at 2:50 pm

    Found these puppies on pinterest while I was searching for a healthy, on the go breakfast and I just made them moments ago. They are FABULOUS!!! I can’t get over how amazing they taste! I had some homemade apple butter from last season, just lying around, and now I know how I’m going to use up the last of it! I added chia seeds, 2 tbsp, and flax seeds, 2 tbsp, and then some cranberries, sliced almonds, chopped dates, chopped dried apricot, and mini chocolate chips. Although these are so sweetly satisfying that I’m going to omit the chips next time. These really are the most amazing sugar-free, gluten-free, vegan breakfast item that I’ve tried so far, and I’ve tried out a lot of flavors. Props to the chef!!!!


    • Sallyreplied on May 1st, 2014 at 7:15 pm

      Your version sounds delicious! So happy you enjoyed them. Thanks Kaeleen!


  43. #
    Devinposted May 1, 2014 at 6:47 pm

    YUM!! I was trying to find a recipe to kill my sweet tooth since I’m doing a 24-Day Challenge, and this knocked it out of the park! Thanks so much!


  44. #
    Agnesposted May 2, 2014 at 2:20 pm

    Hi Sally! I really love your recipes :) I’m thinking of making these breakfast cookies for my 3 year old toddler. Do you think they will be suitable?


    • Sallyreplied on May 5th, 2014 at 9:39 am



  45. #
    Michelleposted May 25, 2014 at 7:15 pm

    I seriously eat one of these cookies after almost every run. I make sure to keep a stash in the freezer so they’re always available. Just thinking about them can totally get me through the last 5 minutes of my workout too :)


  46. #
    Kelseyposted May 31, 2014 at 12:16 pm

    Thanks so much for this recipe!

    I’m still relatively new to baking, so I apologize if this is a dumb question.
    Are they supposed to be mushy? They aren’t like dripping and falling apart, but they are not crunchy. Just making sure I’m doing this right haha.

    Practice makes perfect, so I will keep trying anyway!


    • Sallyreplied on May 31st, 2014 at 12:23 pm

      Hey Kelsey! They are quite soft cookies – not crispy at all.


  47. #
    Chariposted June 6, 2014 at 10:38 pm

    Thank you for sharing this wonderful recipe. I thought you might enjoy knowing that I have been baking them for a friend who is hiking the Appalachian trail and have been mailing them to her in her food pick up boxes. She loves them and carries them in her pockets for energy boosts. I wrote today to ask if she was bored of them and wanted another recipe and she responded, “don’t fix what ain’t broken.”

    These have been so well received that I plan to move on to try other recipes from this blog. I appreciate your level of detail in the recipe and suggestions for variations.

    Again, many thanks.


    • Sallyreplied on June 7th, 2014 at 11:33 am

      Hahaha! That’s great. I would love to hike the Appalachian trail one time! And these energy dense cookies are great fuel, that’s for sure. Thanks Chari.


  48. #
    Robinposted June 9, 2014 at 2:20 pm

    This is one of my family’s favourite recipes – my 2-year-old daughter LOVES having cookies for breakfast! I’ve passed this recipe on to at least 3 toddler moms that I know.

    My big change is to substitute 1 cup of ground almonds for 1 cup of oatmeal; I like the texture better that way. (I also use sunbutter for peanut butter, as we have peanut allergies in the house.) It’s amazing when we can get real apple butter from the farmer’s market; Musselman’s is full of HFCS, and the taste just isn’t the same.


  49. #
    Jenniferposted June 10, 2014 at 10:59 am

    I love these sooooo much! I always keep a batch in the freezer and eat them warmed up for breakfast every morning – YUM


  50. #
    Graceposted June 22, 2014 at 5:03 pm

    I made these for breakfast the other morning after finally going to the store to get all of the ingredients. Even though I forgot the banana my family and I loved them! Needless to say I will be making these again very soon.


  51. #
    Melanieposted July 13, 2014 at 1:37 pm

    I can’t wait to try this recipe. In regards to freezing, what do you recommend for thawing immediately prior to serving? Microwaving, toaster oven or thawing over night etc. Thanks!


    • Sallyreplied on July 13th, 2014 at 6:52 pm

      I simply take one out the night before and thaw it in the refrigerator. I like to eat it cold – but it’s very good warmed up in the microwave for a quick 20 seconds.


  52. #
    Sharon Dardarianposted July 22, 2014 at 10:55 pm

    These cookies look fantastic. I have one question though. I do not care for bananas in my recipes. Do you have any suggestions as to what I could use as a replacement in these cookies? Would apples work or will they be too liquidy? Could Greek yogurt work? Thanks for your expertise!


  53. #
    Kayposted August 12, 2014 at 1:43 am

    Hi Sally,it’s my first time on ur website,was looking for healthy foods,Wow,these sound great,unfortunately we r allergic to peanut butter, I was wondering if it was ok to leave it out?


    • Sallyreplied on August 12th, 2014 at 9:48 am

      No, it is the main ingredient. If you can eat almond butter, that is a great alternative.


  54. #
    Caroleposted September 14, 2014 at 4:35 pm

    Wondering out of curiosity why you consider honey non vegan. I am lacto ovo
    vegetarian and know many vegans, some very strict and none of them consider
    honey non vegan. Please take this as curiosity not criticism. I respect all people in their choice of diets and lifestyle this is just something new to me.



  55. #
    Bethanyposted September 17, 2014 at 5:57 pm

    Hi Sally, I’m making these this weekend and I can’t wait! I recently discovered pb2 which is ground up peanuts that you add water to and make your own peanut butter. It has 45 calories in 2 tablespoons as opposed to 190. Do you think if I used the pb2 it would mess up the cookies because the oil from the peanut butter would be missing? Thank you, love love love your website!


    • Sallyreplied on September 18th, 2014 at 9:20 am

      Hi Bethany, no I do not suggest powder peanut butter. You need the oil in the peanut butter.


  56. #
    Briposted October 13, 2014 at 11:22 pm

    I made these cookies tonight for the first time, and I LOVE them! I only had about 3/4 cups of my organic peanut butter left so I just added about 1/4 cup more apple butter….they still turned out great! I also used honey instead of maple syrup.
    I added pecans, coconut, flax seeds, and a mixture of dried cranberries, plums, and cherries. These will definitely be baked regularly in my home.


  57. #
    Corinneposted October 29, 2014 at 3:47 pm

    I made these last night and we had one each for dessert… Then my 3 year old had 2 for breakfast today. He was so happy to have “cookies” for breakfast and I was so happy to give him healthy ones! Thanks for the recipe :) P.S. I subbed sunflower seeds for pumpkin seeds (we are carving pumpkins and toasting pumpkin seeds tomorrow night!), and added the mini chocolate chips. I also didn’t have apple butter so I used unsweetened applesauce and increased it to 1/3 c and they are delicious! Don’t seem dry at all :)


  58. #
    Betposted November 17, 2014 at 7:56 pm

    Yum!! My three-year-old and I made a batch of these this afternoon and they were delicious! I was really nervous that they would taste banana-y (even though you said they wouldn’t in the comments :o) ) since we tasted the dough and you could taste it there, but the finished cookies just taste like cookies! So good. I’ve been trying to perfect homemade granola bars for months and while they’re always edible, they’re never quite what I’m looking for. I think breakfast cookies is the answer! Thanks!!


Leave a Comment