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. 😉

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

More breakfast treats to try:


Breakfast Cookies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 9-10 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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.


  • 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
  • optional: 1/4 cup ground flaxseed


  1. Preheat oven to 325°F (163°C). Line large cookie sheet with parchment paper or a silicone baking mat. 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 will be quite stiff.
  3. 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.
  4. 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.


  1. Freezing Instructions: Cookies can be frozen up to 3 months.
  2. Oats: 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.
  3. Apple Butter: Read the text in the post above about using unsweetened applesauce or other ingredients instead of apple butter.
  4. Double Batch: The recipe may easily be doubled to make a big batch.
  5. Gluten Free: Use certified GF oats for gluten free cookies.

Keywords: breakfast cookies

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


  1. You are currently my favorite person ever. I was just gonna find something to take with me for breakfast in the morning, and boom, here you are in my email, with a perfect recipe.

  2. Sally, these look amazing! I have been thinking about trying one of these recipes for awhile since I’ve been ordered to give up gluten for awhile. I am in serious cookie denial. Your fiance sounds like a smart guy, spreading peanut butter on nut butter cookies. Totally genius. By the way, love the nail polish you are wearing in the picture where you can see your fingers!

  3. When I made cookies like this last month, I too experimented with whole rolled oats; not good. Has to be quick cook. And yes to the banana and PB and cinnamon.

    I know you used AB but these scream for PB for me, as you suggested 🙂 And apple butter – haven’t used that since the fall. Great thinking – perfect flavor and binder, all in one!

    And I love those big chunky raisins. They’re a must!

  4. Omg these are genius! No wonder you are such a popular gal. 🙂 Good job Sally! And I loved yeaterday’s bites of real life post. Is that a picture of an actual cake? Are you going to have similar one?:)

    1. Thanks Olena – and no, that is not our actual cake. I would love for a sprinkle filled cake just like it though!

  5. Hi Sally! Ah, I love the way you write. You always give so many fantastic extra tips and substitutes to make sure that our versions turn out right. I’ve tried your pumpkin choc chip cookies before and they are DIVINE. I do love Kevin’s idea of spreading peanut butter on top of the nut butter cookie though, haha! Perfect with milk (Aaron adores milk also, he drinks a few glasses a day. I reckon his bones must be like iron). Thanks for this recipe. I’ll definitely give it a go! xx

    1. Kevin drinks a ton fo milk too – I can’t stand it! Only in my cereal or recipes! And I’m glad my way of writing is helpful!

      1. I just get annoyed as I want milk (for my cereal or recipe) and then there’s none left in the fridge! Argh! At least we can sympathize with each other!

  6. I love the idea of a breakfast cookie. Although I would never miss out on my daily pancakes or oats, I would definitely make these cookies to have along with my lunch. It’s nice to have a “lighter” GF & vegan cookie so I can be totally decadent when dessert time comes. 😉

  7. What a great healthy cookie recipe. I love it! As much as I love peanut butter, almond butter has been right there behind it. I made some paleo cookies with it the other day and really liked them, but these will be better with the oats!

    1. Thanks Marcie! Yes, the oats are key to this cookie so they maintain their structure. I bet your paleo cookies were tasty!

  8. Hey, I think we are nail-polish twins! 😉 I love anything with oats and craisins, and these look delicious! I’m with you- I don’t mind ‘pancake syrup’ instead of real maple syrup. It’s hard to wreck syrup, in my opinion. I’ve said it before, but I really admire your balance of healthy and decadent foods! Thanks for sharing from both ends of the spectrum and showing that it’s possible to enjoy desserts without going crazy and also to eat good-for-you foods without completely eliminating sugar from your diet. You are a great example! 😀

    1. I agree- I love any kind of maple/breakfast syrup. 😉 And I’m glad you don’t mind the balance of healthy/decadent these days. I know reders are looking for more bikini conscience recipes this time of year! Thanks Caley – and I love that nail polish color!

  9. OMGosh I am so down for these breakfast cookies! Love the use of apple butter. I just got some no added sugar apple butter from a farmer’s market and it so beyond delicious! It tastes like apple pie in a jar. Can’t wait to make these with chocolate chippies (I couldn’t possibly say no to chocolate for breakfast).

  10. I just started my 6-month, full time internship in AZ and the early mornings are already making me wish I had a fast breakfast… I think I will be making these ASAP! 🙂 Does any regular store have apple butter? I think I’ve seen it seasonally at Trader Joe’s.

    1. Hey Erin! Yep- apple butter is usually by the apple sauce OR the peanut butter. It’s a condensed version of applesauce with a much stronger flavor. I like to spread it on toast. 🙂 Good luck in your internship!

      1. Wonderful, thanks for the info! I made my own pumpkin butter last year and I’m thinking that it would be spectacular in this recipe… I can never get enough of pumpkin! 🙂

      2. Yes! Pumpkin butter would be fantastic in these. I bet your homemade pumpkin butter is amazing.

  11. Sally, U R Awesome! Thank you for this recipe. I really appreciate recipes like this: low or no sugar, full of healthy ingredients. Like you, I like my sweet treats, especially if it involves chocolate and caramel, but most days, I just want something healthy, and recipes like this are something I feel good about. Thanks again and keep ’em coming!

      1. What could I sub for the banana? I usually use my thawed frozen bananas in breakfast cookies, but I can taste the banana. Or would a fresh banana not be as strong tasting?

      2. You really can’t taste the banana in these. I actually recently tried replacing it with 1/2 cup of applesauce and it was quite tasty!

  12. Sally these look so yummy! And you and I think the same way about clean breakfast I go crazy on the weekends! Haha! 😉

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally