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. 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.

  1. 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!

  2. 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!

  3. 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 !!!!

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

  4. 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!

  5. 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. 🙂

  6. 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!!!!

  7. 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!

  8. 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?

  9. 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 🙂

  10. 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!

  11. 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.

    1. 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.

  12. 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.

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

  14. 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.

  15. 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!

    1. 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.

  16. 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!

  17. 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?

  18. 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.


    1. Vegan technically means that you don’t eat any animal-products whatsoever. Since honey is produced by bees, it is considered an animal product. My sister is a vegan but she eats honey anyway, so I’m with you on that 🙂

  19. 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!

  20. 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.

  21. 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 🙂

  22. 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!!

  23. I just made these cookies and they’re in the oven! I tweaked the recipe a bit, left out the cinnamon, banana, and apple butter. Instead I used 3/4 cup unsweetened apple sauce, 1 T coconut oil, and 1 tsp vanilla. I subbed the maple syrup for the honey and used homemade almond butter! And then i added dried cranberries and walnuts. 🙂 Can’t wait for them to come out of the oven! I work at 5:30 in the morning so I never have time for breakfast. I’m looking forward to have something quick and tasty everyday this week. Thanks for the recipe!

1 2 3 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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