Addictive Recipes from a Self-Taught Baker

Good Morning Sunshine Breakfast Cookies

Try my soft oatmeal raisin cookie granola bars next.

BLUEBERRY breakfast cookies packed with 9 happy and wholesome ingredients to power you through the day. 1 BOWL cookie recipe on

Good morning!


BLUEBERRY breakfast cookies packed with 9 happy and wholesome ingredients to power you through the day. 1 BOWL cookie recipe on

Don’t these cookies sort of look like blueberry muffin tops? They don’t taste like muffin tops at all, but the resemblance makes me happy. You know what else makes me happy? They’re actually pretty good for you with zero refined sugar, plenty of wholesome oats, almond butter, and fruit. In fact the only thing missing is a cup of coffee and bowl of yogurt because, like muffins, these cookies are most definitely breakfast-worthy.

The reason I made them this month is because I’ve been waking up at the crack of dawn to work on my cookbook manuscript. I truly do the best writing in the early mornings when there are little to zero distractions. My stomach starts to grumble when I finish my coffee, so I usually grab a Lara Bar (lemon flavor!). When my stash got low, I decided to make a treat that’s a little more dense and satisfying to help give me extra brain power and sustain me until I eat a real meal. Figured you’d appreciate a healthier option this month as well!

Mashed bananas for breakfast cookies on

I love breakfast cookies. Do you? Who doesn’t enjoy cookies for breakfast?! I have a couple variations on my blog, but today’s are packed with berries so they’re an instant fave. The cookies stay fresh all week in the refrigerator and if you can’t go through them that quickly, you can freeze them individually like I do. Stick one frozen cookie in the refrigerator before bed. It’ll thaw out by morning. I *love* them cold.

These good morning sunshine breakfast cookies 🙂 are super chewy, hearty, thick and taste like really dense baked oatmeal. Major staying power. You only need 9 ingredients and some can be easily substituted. I listed subs in my recipe notes if you’re curious.

Ripe bananas = power ingredient. Not only do they sweeten the cookies, they help bind the ingredients together. If you’re not a fan of bananas, I suggest using 1 egg and 1/3 cup applesauce instead. Again, I’ll remind you about that in the recipe notes. I like to place the banana in the mixer first so that the paddle or whisk attachment can mash them up, instead of mashing them up with a fork prior to beginning. It’s just one less step you have to do! Then the rest of the ingredients go into the bowl. This is a 1 bowl cookie recipe where everything can be dumped in– in any order– and then all mixed together. Less prep work is always a good thing.

Almond butter = another power ingredient. Nut butter can be a funny ingredient. It acts like flour in cookies– remember thesethese, and these flourless nut butter cookies? The 1 cup of nut butter not only gives the cookies flavor, it helps (1) bind the ingredients together and (2) helps the cookies maintain their shape. Without the flour, and if using certified gluten free oats, this is a gluten free cookie recipe.

Blueberry breakfast cookies on

Blueberry breakfast cookies on

These blueberry breakfast cookies are massive. 1/4 cup of dough goes into each cookie! As you individually shape them, you’ll think it’s way too much dough. BUT the cookies hardly spread in the oven. Because of this, make sure you slightly flatten the cookies out. The recipe makes 12, so I suggest 6 big cookies per baking sheet.

One more thing. The cookies bake at a lower temperature. They’re so thick that anything higher could burn the tops rather quickly. Because of the lower temperature, the cookies will take about 20 minutes in the oven.

BLUEBERRY breakfast cookies packed with 9 happy and wholesome ingredients to power you through the day. 1 BOWL cookie recipe on

BLUEBERRY breakfast cookies packed with 9 happy and wholesome ingredients to power you through the day. 1 BOWL cookie recipe on

Before I leave you with the recipe, I have to warn you about something. The dough itself with the sweet bananas, honey, cinnamon, almond butter, and oats is unbelievably tasty. You’ll lick the spatula clean; it’s impossible not to. And if you only get 11 cookies out of the batch, I won’t judge!!

Good Morning Sunshine Breakfast Cookies


  • 2 ripe medium bananas, mashed (about 3/4 cup)1
  • 2 and 1/2 cups (200g) old-fashioned whole rolled oats2
  • 1 cup (250g) any nut butter (I use almond butter)
  • 1/2 cup (60g) chopped pecans or walnuts3
  • 1/3 cup (75g) honey4
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (190g) fresh or frozen blueberries (do not thaw frozen)


  1. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Add everything to a large bowl and mix together with a rubber spatula or wooden spoon until combined (or use a hand-held or stand mixer).
  3. Scoop mounds of dough, about ¼ cup each, onto baking sheets. 6 cookies per baking sheet since they are so large. The cookies won’t spread much in the oven, so gently press the mounds down to create a flatter shape.
  4. Bake for 18-21 minutes until lightly browned on the sides.
  5. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  6. Cookies will stay fresh in an airtight container at room temperature for up to 1 week.

Make-ahead tip: Cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before enjoying.

Recipe Notes:

  1. Instead of bananas, use 1/3 cup unsweetened applesauce and 1 large egg. The cookies will not be as sweet, so feel free to add 1 more Tbsp of honey.
  2. These cookies are gluten free if you use certified GF oats.
  3. You can leave out the nuts or use any chopped nut you like best. Or sub in dried cranberries, raisins, or sunflower seeds.
  4. Instead of honey, you can use maple syrup or brown rice syrup.

Using SparkRecipes calculator-- following the recipe as written, each cookie contains 260 calories, 12g fat, 28g carbs, 6g fiber, and 6g protein.

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© 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.


Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | 5-qt Tilt-Head Glass Measuring BowlSilpat Baking Mat | Cookie Sheet | Cooling Rack | Glass Mugs

We fixed something!

*NEW search function on SBA*

The search function on my site hasn’t produced the best results for the past several years. It’s an issue I’ve known about and have been seeking help for… well… for as long as I’ve had it! In the past, if you searched for “chocolate cake” in the search bar in my sidebar, you’d get every single post where I mention “chocolate” or “cake.” So what is that, like every post? It was frustrating for you and I alike.

It’s been updated! Try searching for “breakfast cookies” using the search bar in the sidebar. The first three results should be all of my breakfast cookies on the site. I hope you enjoy the new *FIXED* search function!

Blueberry almond power muffins are another great way to start your day!

These gluten free blueberry almond muffins are wholesome and satisfying and are made with almond butter, Greek yogurt, oats, and almond flour! Recipe on

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Blueberry oat breakfast cookies packed with 9 happy and wholesome ingredients to power you through the day. 1 BOWL cookie recipe on



  1. Just made these. They are quite good. Next time I would bake them longer, as they seem to stay pretty soft. I also wonder how the fresh blueberries are going to hold up in the cookies, in terms of storage. But the fresh berries, which are in season right now as I write this, sure give them a juicy burst. I think for longer storage I would go with dried berries.

  2. I’m not a fan of almond butter, can I use chia seeds or something with less calores instead?

    • Nut butter is the main ingredient, so I don’t suggest switching out. Sunflower seed butter would be excellent or any other nut butter.

  3. They are delicious!

  4. Sound like a good alternative to granola, thanks! Do you think I could swap out half of the almond butter for Kodiak Cakes protein-packed flapjack mix? (In place of flour)? 
    I also thought after I make these with honey and blueberries, I might make them with pumpkin instead of bananas, and maple syrup (and pecans–I usually leave nuts out of breakfast food) for a more Fall-themed cookie. What do you think?

  5. Hi Sally, do you know the Saturated Fat and Sugar content in these breakfast cookies? I could calculate it if you tell me how to do so…I am trying to keep to a somewhat Weight Watcher daily plan so that information would help. Thank you

  6. These were wonderful! Soft and filling…perfect of breakfast. Kids loved them.  Only negative…They didn’t stay together very well. Still, we will make them again. Thanks!!

  7. I made this recipe with my daughter last week. I thought they were good, not great. I followed the recipe exactly, using frozen blueberries. My family didn’t like them. My husband doesn’t like nut butters, so I didn’t expect him to like them. He said he liked the flavor until he could taste the peanut butter. 😛

    The kids didn’t care for them either. I think it was the oatmeal, maybe?

  8. Ok trying these now as I struggle to get my teenage daughter to eat breakfast so if “cookies” are on the menu then maybe she will bite! What are your feelings on the Trader Joes Wild dried blueberries? I find that they are sweet and plump…quite addicting to be honest. But I wonder how they would hold up in these cookies.

  9. I have made these 4xs in the last two weeks. Huge hit with the family and you are right..they don’t last long.  We made some minor tweaks to the recipe to maximize scrumptiousness….additional 2TBPS of honey and the Trader Joes blueberries are the BOMB! Flavorful and plump. I will also tossed in a little bit of vanilla protein powder if I am feeling crazy. Thanks for this fabulous recipe …neighbors are now demanding them!

  10. Did you use natural peanut butter (the runny kind) or was it more of a processed peanut butter like Kraft?

    • I’ve used both– recipe seems to be great with either, though the cookies taste a little more moist when made with processed.

  11. Have you tried using frozen and thawed bananas? I’m worried if I don’t use fresh they will have too much liquid. 

  12. Hi my son in law is Type One. What are the “sugar numbers” thanks!

    • I’m unsure. But you can plug in the ingredients into an online calculator (and the specific brands you use!) to find out. 🙂

  13. Wondering if steel cut oats would work with this recipe?

  14. We had a late start to school today, but since I was already up, I figured I’d make some breakfast cookies for my kiddos. Instead of blueberries and nuts, I added Craisins, raisins, and sunflower seeds. These are the best breakfast cookies I have ever made! So simple and delicious! My 15 year old son ate three before school and took another in his lunch box. I will be making more of these after work for tomorrow morning. Thanks for an amazing breakfast cookie, Sally!

  15. I plugged the recipe into MyFitnessPal and here are the numbers:

    Nutrition Facts
    Servings 12.0
    Amount Per Serving
    calories 275
    % Daily Value *
    Total Fat 16 g 25 %
    Saturated Fat 1 g 7 %
    Monounsaturated Fat 2 g
    Polyunsaturated Fat 1 g
    Trans Fat 0 g
    Cholesterol 0 mg 0 %
    Sodium 828 mg 34 %
    Potassium 160 mg 5 %
    Total Carbohydrate 28 g 9 %
    Dietary Fiber 5 g 21 %
    Sugars 13 g
    Protein 7 g 15 %
    Vitamin A 0 %
    Vitamin C 4 %
    Calcium 7 %
    Iron 9 %
    * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

  16. I’m looking for something to bring to a staff meeting tomorrow morning and these look good! Just wondering about frozen bananas though, it’s all I have on hand right now. Will the recipe work if they are frozen?

  17. These are great! I have a six month old and often wake up STARVING (thanks, breastfeeding!) and end up eating handfuls of garbage. I made these with things I had on hand… soooo one ripe banana and one frozen and thawed (no problems there, for those you are worried about using frozen bananas! Though if I was using two frozen bananas, I might add just a touch more oats), half a cup of peanut butter and half a cup of Nutella (ummmm delicioussss). I, of course, had to eat one basically straight from the oven while my baby napped. I was not disappointed! Hopefully, having these in the fridge this week will keep me from eating banana creme pie for breakfast (which I made using your recipe for Pi Day!). Thanks for helping me stay motivated to bake, even with a tiny one!

    • I know the feeling – I always keep a stash on hand for the same reason! But I also think banana cream pie is a perfectly acceptable breakfast 😉

  18. I am doing lots of meal to prep for my upcoming baby and made these just today! There was a little extra battery, so I made one extra smaller cookie for me to taste and they are delicious! I will definitely make a second batch before baby comes. Thanks for a great recipe once again, Sally!

  19. Hi Sally,

    Made these last night after having them on my list of recipes to try for many months. They were fantastic and I’m wondering what took me so long to make them! So easy and perfect for grab and go breakfasts, snacks, and even dessert (they were that good!…maybe I’ll add chocolate chips instead of blueberries one time). Thinking I will have to have a stash at all times 🙂 Thanks for this recipe!

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