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! šŸ™‚

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!

Print
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 325Ā°F (163Ā°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:Ā 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

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

304 Comments

  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. Amazing!! I love how healthy these are and any cookie with a banana in it a is good one!!! I could these for breakfast, lunch, dinner and snacks!

  3. 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!

  4. 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 šŸ™‚ 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!

  5. Omg these are genius! No wonder you are such a popular gal. šŸ™‚ 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!

  6. 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!

  7. I have never had a cookie for breakfast before! Will have to give it a go. Unfortunately if I want to make these, I first have to make myself some apple butter.

  8. 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. šŸ˜‰

  9. 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!

  10. NOM! Love the idea of breakfast cookies…filled with all sorts of all-natural goodness. They must be made…soon! Thanks for sharing, Sally! Pinning! xo

  11. Hey, I think we are nail-polish twins! šŸ˜‰ 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! šŸ˜€

    1. I agree- I love any kind of maple/breakfast syrup. šŸ˜‰ 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!

  12. 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).

  13. 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! šŸ™‚ 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. šŸ™‚ 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! šŸ™‚

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

  14. 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!

  15. Cookies for breakfast – yes please! These look great, and I love that you can customize them. Also, I think Kevin is on to something with the PB… šŸ™‚

      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!

  16. Sally these look so yummy! And you and I think the same way about clean breakfast I go crazy on the weekends! Haha! šŸ˜‰

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