Breakfast Cookies

Hearty and healthy breakfast cookies are naturally gluten free, vegan, low in sugar, and not only taste good– they taste incredible. Made in 1 bowl and ready in 30 minutes, these easy oatmeal cookies will become your new favorite healthy breakfast. I share plenty of substitution ideas below, too.

breakfast cookies

We’re having cookies for breakfast! No, you aren’t dreaming and yes, we’re making wholesome breakfast cookies that are made with good-for-you ingredients, taste great, and are super simple to make. Knowing I’m having cookies for breakfast certainly gets me out of bed in the morning and I have a feeling you’ll be the same.

I keep a batch of these in the freezer at all times. We all love them, my toddler included! And I certainly appreciate that they’re healthful. For delicious variations, try banana chocolate chip breakfast cookies and good morning sunshine breakfast cookies.


What You’ll Love About These Breakfast Cookies

  • Easy 1 bowl recipe
  • Naturally vegan and gluten free (if using certified GF oats)
  • No refined sugar, oil, or butter
  • Hearty, wholesome, & satisfying
  • Plenty of room for ingredient customization
  • They actually taste good
  • Lots of texture in each bite
  • …cookies for breakfast!!!

healthy breakfast cookies

How to Make Breakfast Cookies

  1. Combine all of the ingredients together in 1 bowl. Add them all to a bowl and mix them up. It’s that easy. I like to use a mixer for ease.
  2. Use 1/4 cup of dough per cookie. Arrange on 2 lined baking sheets. This recipe yields 12 large cookies, so place 6 on each.
  3. Slightly flatten the tops of each cookie. Using the back of a spoon, slightly flatten the tops to make large discs instead of tall mounds. The cookies won’t spread, so this helps give them some shape.
  4. Bake. These cookies take about 15-18 minutes. But don’t use a timer, use your eyes. When the edges are lightly browned, they’re done.

*I increased the amount of apple butter/applesauce in this recipe to 1/3 cup. Ignore the 1/4 cup in the photo below! 🙂

breakfast cookies ingredients

breakfast oatmeal cookies cookie dough

breakfast cookies before baking

Substitution Ideas

You’ll appreciate how forgiving this recipe is. Use your favorite ingredients and customize these breakfast cookies based on what you have and/or what you love. You can make A LOT of ingredient substitutions– here are a few I’ve tested with success:

  • Oats: Use either type of oats– quick or whole. Over the years I’ve found that there’s no difference in the outcome. If you are gluten intolerant, make sure you are using certified gluten free oats.
  • Nut Butter: Instead of almond butter, try peanut butter, cashew butter, or sunflower seed butter for a naturally nut-free option. I loving using this homemade almond butter!
  • Apple Butter: While apple butter adds unbeatable flavor, you could also use the same amount of unsweetened applesauce. You can find apple butter in the peanut butter or applesauce aisle of practically all grocery stores. Other options include mashed banana (there’s already banana in the recipe, too!), mango butter, or pumpkin butter.
  • Banana: Instead of mashed banana, you can use 1/2 cup of apple butter or applesauce (or any other fruit butter).
  • Sweetener: In addition to apple butter and banana, we use 1/4 cup of pure maple syrup to sweeten the cookies. You can use honey instead of maple syrup, keeping in mind these cookies would no longer be vegan.
  • Add-Ins: Up to you! Use about 1 and 1/2 cups total of your favorite “extras.” Some of my go to add-ins are dried cranberries, raisins, pumpkin seeds, sesame seeds, honey-roasted peanuts, pecans, sunflower seeds, dried apples, or chocolate chips. In today’s recipe, I used dried cranberries, pumpkin seeds, and regular raisins.

healthy breakfast cookies

Turn Them Into Lactation Cookies

When I was nursing my daughter, I turned these healthy cookies into lactation cookies. I added 3 Tablespoons of this (affiliate link) Brewers Yeast, kept the flax in the recipe (it’s optional, but flax is excellent for lactation), and 2 Tablespoons of milk to help soak up that brewer’s yeast. Same bake time. They’re awesome and they WORK. I gift them to all my friends who are nursing.


Easy to Freeze and Make Ahead

While called breakfast cookies, they’re great all day, every day! I love them as an afternoon snack, for breakfast on the go, or even dessert. Each batch yields 12 cookies depending how large you make them– sometimes I make a double batch in advance and keep them in the freezer for readily accessible healthier options.

To freeze these cookies, let the baked cookies cool completely. Place them in an airtight container or zipped-top bag and freeze for up to 3 months. Thaw before serving, or microwave for a few seconds. I absolutely love them cold!

breakfast oatmeal cookies

More Healthier Breakfast Recipes

So many options!

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breakfast cookies

Breakfast Cookies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 30 minutes
  • Yield: 12 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These healthy morning cookies are so simple to throw together and taste amazing, too! They’re whole grain, all-natural, gluten-free, and vegan. Made without refined sugar, oil, or butter.


Ingredients

  • 2 cups (160g) quick oats or old-fashioned whole oats
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (250g) almond butter, peanut butter, or sunflower seed butter
  • 1/4 cup (60ml) pure maple syrup (or honey)
  • 1/3 cup (60g) apple butter*
  • 1 large banana, mashed (about 1/2 cup)
  • 1/2 cup (75g) dried cranberries
  • 1/2 cup (70g) pepitas (pumpkin seeds)
  • 1/2 cup (75g) raisins
  • optional: 1/4 cup (28g) ground flax

Instructions

  1. Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. 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 is thick and heavy.
  3. Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
  4. Bake for 16-18 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
  5. Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.

Notes

  1. Freezing Instructions: Cookies can be frozen up to 3 months. Thaw on the counter or in the refrigerator. Bring to room temperature or warm in the microwave for a few seconds before serving.
  2. Apple Butter: I love using apple butter in these breakfast cookies, but 1/3 cup of unsweetened applesauce works in its place. No other changes needed to the recipe.
  3. Double Batch: The recipe can easily be doubled to make a bigger batch.
  4. Substitutions: Need more substitution ideas? See the blog post above.
  5. Gluten Free: Use certified GF oats for gluten free cookies.

Keywords: breakfast cookies

collage of breakfast cookie images

110 Comments

Comments are closed.

  1. These look delicious. However, I have an intolerance to oats. Would I be able to substitute them?

    1. Hi MJ, Unfortunately all of my breakfast cookies are made with oats or gluten free oats. I haven’t tested them any other way but if you search for grain-free or paleo breakfast cookies you should be able to find many options.

  2. Delicious way to have breakfast. Can you list the calories, carbs, fibre etc. please

    1. Hi Lyla, There are so many ways to substitute ingredients here that I haven’t posted nutritional info. But there are many great online calculators where you can type in exactly what you used like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

      1. Thank you Sally. These cookies are wonderful. Losing weight by eating them. I add some protein powder to them. So filling. I would recommend these to anyone for breakfast. I have some in the oven right now but I am trying to make them into bars instead of cookies. Will let you know how they turned out.

  3. I have some in the oven right now! I didn’t have apple butter so I mixed chia seeds with applesauce. I also substituted all spice for the cinnamon and omitted the raisins. Making a double batch today. The singlenbatch I made last week quickly disappeared!!

  4. Joyce Deffenbaugh says:

    I’m wondering what could be used in place of the nut butter. Would coconut oil work?

    1. No, I do not recommend that much coconut oil. If you’re looking for a nut-free cookie, you can replace with sunflower seed butter or even cookie butter (aka Biscoff spread).

  5. I have made these several times for my co workers and have received rave reviews

  6. These are amazing!!! I used blueberries, mini chocolate chips and pecans..seems like an odd combo of add ins, but it was delicious! I also added the brewers yeast and coconut milk. Thanks for the great recipe!

  7. I made these cookies this morning, first thing after waking up. I’m gonna keep the recipe in my bookmarks, it’s so easy to do! I did 2 bananas and 1/2 cup mini chocolate chips, and it was really good. Thank you!

  8. Sharon Bennett says:

    These are amazing. Quick, easy and delicous! What can be better than having a healthy COOKIE for breakfast? Run to the kitchen right now and make these for your family or just yourself.

  9. Any idea of calorie count, I couldn’t find it?

    1. Hi Sherry, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  10. I was looking forward to making something a bit healthier because I’ve been having too much dessert lately, but I always like a little something for my sweet tooth fix, but I was not expecting this. Uhm, hello deliciousness! These are way too good to be considered healthy – they’re the softest, chewiest, oatmeal and fruit cookies I’ve ever had! I didn’t even compare them to a traditional cookie because I was blown away by the flavor and texture of these. Absolutely love this and you’ve outdone yourself with this recipe, Sally!!

  11. Can you add an egg as a binder?

    1. Hi Geri! You certainly can, but these cookies hold their shape nicely without it.

  12. I made these cookies last night they are delicious I will definitely make them again, I just need to calculate the calories of these cookie.

    1. Hilari @ Sally's Baking Addiction says:

      So happy you enjoyed them, Esther! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  13. These are delicious! Can I freeze the batter before baking?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Shelly, For best results I recommend freezing these after they are baked. See recipe notes for details.

  14. Can I use natural peanut butter and if so do I need to add extra oil?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Kristin, you can definitely use natural peanut butter. No other changes necessary!

  15. Do you think pumpkin purée (not pumpkin butter) would work? I have all the ingredients on hand if you think it will

    1. Hilari @ Sally's Baking Addiction says:

      Hi Bryn, definitely. They may not be as sweet, but still delicious!

      1. Thank you so very much. I’ve made so many loaves of her zucchini bread this summer I’m ready to move to another recipe

      2. Hilari @ Sally's Baking Addiction says:

        You are so welcome! Hope you love them 🙂

  16. Hey Sally!
    I made these today and they were delish! I did 1/2 cup of semi-sweet chocolate chips and a 1/4 cup of chopped peanuts! They tasted so good! It’s nice that they are healthy but they are still yummy! That’s a hard combo to find! Thanks!

  17. Hi Sally! I just made these — they are wonderful! I usually make your Oatmeal cookie Trail mix bars about every 2 weeks to have for breakfast, but I was wanting to change it up a bit. These are very similar, but a bit different in texture than the bars. I used peanut butter, 3/4 c. applesauce in place of the banana and apple butter, and added walnuts and cranberries. Also added flax seed and hemp seed mix as well. They are moist, not too sweet (so you don’t feel too guilty eating cookies for breakfast!) and delicious. Thanks for a great recipe!

  18. Should the pepitas be salted or unsalted?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Monique, You can use either 🙂

  19. Sally you are a queen! I’m munching on one of these cookies as I type! They are heavenly!! I love that your healthier recipes still taste incredible! That is a hard feat to accomplish! I added mini chocolate chips, flaked almonds, and some craisins, and oh my days, they are delish! Thank you for all of your recipes! And congratulations on Elise Natalie! She is absolutely adorable! Such a gorgeous name as well! Thank you!
    Happy Baking!!!! 🙂

  20. These are SO delicious, and so easy to make! I make a batch once a week for my family, and it’s like adding a bakery treat next to your eggs and bacon. My two year old loves them. I like to add 1/3 cup of coconut flakes and 1/3 cup of chocolate chips.

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