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. Sally, I just made your Breakfast Cookies for the first time and they are AMAZING! Great texture and bursting with flavor! I followed your recipe with all ingredients listed using the almond butter, pure maple syrup, flax seed and added 1/2 C chocolate chips. Of course we couldn’t wait till breakfast to try them 🙂 After my husband took one bite he said, “These would be great to take when I go fishing!” I also love that they truly bake just as they are placed on the cookie sheet and do not spread. Right now my daughter and I have your Peanut Butter Cup Blossoms dough chilling in the fridge for our next baking round. I love your website and I’m excited to try even more of your recipes. Thank you so much for your informative step by step instructions and including pictures.

    1. Wonderful, Stacy! I love these cookies so, so much and make them all the time. They’re so dense and packed with wholesome ingredients — love those peanut butter cup blossoms too! Let me know any other recipes you try.

  2. I absolutely love these cookies and have made them several times. I was just wondering if you had a basic idea of the nutrition? I try to count calories (sometimes, lol) and was wondering if you had an idea of the calorie count and nutrition on these cookies. Thanks! 🙂

    1. I substituted walnuts for the pumpkin seeds and made 12 cookies instead of 9, it came to 304 calories each 🙂

  3. Can you provide the nutritional info on the recipe for Breakfast cookies please?
    Mom is pre diabetic so need to count carbs and sugars.
    These look fabulous! Hoping they fit her criteria
    Thanks much 🙂

  4. I was searching for a clean breakfast cookie recipe to replace the granola bars I was eating every morning. I have officially found the one! These were delicious and satisfying. I made a few changes based on my taste, but it is an easy recipe and the add-ins can be changed with no issues. I used sunflower seed butter, sunflower seeds, unsweetened flaked coconut, “plum amazins” (diced dried prunes) and chopped dried apricots as my add-ins. Everything else (apple butter, maple syrup, banana, etc.) stayed the same. I had to put the extra cookies in the freezer so I wasn’t tempted to eat them all day! If you download the Myfitnesspal app it allows you to search for the recipe and will calculate all of the nutrition info for you without having to do it individually. I was also able to change the ingredients that I altered before the calculation. I bake often, but never review recipes…this is a must try! Thank you!

  5. Thank you for this recipe! I am cutting gluten and dairy from my son’s diet to see if we notice any changes in his ADHD behaviors. Imagine my excitement when your recipe features Apple Butter-a family staple as a member of a family whose business started 80 years ago making apple butter and apple cider. Imagine my ecstatic surprise when you pictured the apple butter you use and it is my family’s Apple Butter! Thanks for the shout out for an awesome product!
    Lauren, a 4th generation McCutcheon family member!
    (oh and McCutcheons DOES have mail order now so anyone interested in trying a family made brand can do so!)

    1. Just discovered your site. LOVE IT !!   Thx Lauren K. for posting about being able to get the applebutter via mail order.I really like supporting family run businesses.
         Also the tip about myfitnesspal app. is GREAT to know. Love the fact that if you change ingredients before calculating , you can get a nitritional read out for any tweeks. Let you all know whay I find out.

    1. I think the textute will be more course OR maybe drier. You MIGHT need  tad more moisture….just guessing.

  6. I made these this evening and they just came out of the oven–they’re very quick to make and delicious! They’re not as sweet as normal cookies, which is fine since I plan to eat them for breakfast. And my husband loves them!

    I did a few substitutions, mostly for lack of ingredients: applesauce instead of apple butter, one egg instead of banana, and the “mix-ins” I added were sunflower seeds and raisins (no pumpkin seeds or craisins). Thanks for the recipe!

  7. So these just came out of the oven…WOW! I used a cookie scoop so I ended up with about 24 small cookies. If they even make it to breakfast, I’ll be surprised. I did follow the recipe, but swapped some of the add-ins: I used mini chocolate chips, chopped pecans, dried cranberries, chopped walnuts, and whole flaxseeds. I underbaked them just a tad so they are actually still pretty squishy in the middle but solid on the edges. It’s almost like a portable bowl of oatmeal. I also used half almond butter half peanut butter. Seriously folks, make these. You will not be disappointed.

  8. Hi Sally! I had the pleasure of meeting your parents a couple of weeks ago, we talked about your book & blog every day, they are so proud! For obvious reasons!
    Question on the cookies, I have 2 little girls, one who can’t stand bananas. What might be a good alternative? I’ll try with banana – sometimes with the occasional chocolate chip, things happen. Keep up the great work!

    1. That is so great Margie! Yes, they love to discuss my blog and book to anyone they meet. They are most definitely my biggest fans!! Instead of banana, how about applesauce? Let me know how they like these cookies!

  9. I made these in hopes they will be an easily packackable, hearty, gluten free breakfast for an upcoming backpacking trip. I used chocolate almond butter and added sunflower seeds and coconut flakes. Any idea how many calories per cookie? On the trail, more is better!

  10. Sally, Thank you so much for this recipe! My husband says you areincredible to come up with something so tasty yet vegan and healthy! He is vegan, and now I bake the bars (I just turned cookies into bars) for him on a regular basis. I tried apricots instead of raisins for a variety, and it tastes preety good as well. Thanks so much for developing the recipe.

    1. Possibly try blueberries pulsed to equal similar amount  BUT then switch to almoud butter instead of Peanut butter…..but cookies will be blue I think.     OR use the applesauce then GENTLY FOLD IN blueberries. Just a guess.

  11. A quick note. I’ve made this many times, they go over well with the entire family. This last time was the easiest and most uniform. I whizzed the banana, maple syrup, pumpkin butter and peanut butter together thoroughly in the stand mixer, added the quick oats until combined and finally added my mix ins (dried, unsweetened coconut flakes, golden raisins and chopped pecans) with a quick stir. Made for much more consistent cookies than dumping everything in the stand mixer at once. Thought it might be worth mentioning to others who really enjoy this recipe!  

  12. I just made these today, nearly exactly as written. Little heavy on the peanutbutter taste, it overwhelms everything else, but truly delicious. I’ll be using this as the base for a healthy breakfast and snack for all of us and the kids. Gonna try adding more orange zest to compliment the dried cranberries I added. Also going to experiment w/ adding cocoa powder, but not sure if that’s going to work w/out making them too bitter. Great job, thanks for sharing this with us.

  13. These are the best cookies. I substituted canned pumpkin for the banana and they turned out great.
    I also used sunflowers seeds and raisins along with a little coconut  and a few walnuts.
    Everyone  loved them.

  14. These cookies are truly delicious. My son is ridiculously picky but I know he will love these. For those of you who think healthy doesn’t taste good- I’m with you, but these cookies rock!

  15. I usually never post comments in recipes – but I had to about this one. I am so impressed and love these cookies!!!!!! They are healthy, gluten and dairy free have a good amount of fiber and taste wonderful. I used pumpkin butter and added dried cranberries, flax and chopped nuts. I needed something grab and go and these are perfect. 

  16. also how many carbs per cookie? my daughters diabetic so all her carbohydrates need to be added up for her insulin injections. thanks

  17. Dear Sally,

    Thank you for the recipe!
    My mother-in-law wanted cookies with her coffee first thing in the morning. 
    Your cookies have more nutrition in them than store bought cookies.
    She enjoyed them! so did the rest of the family!
    This time I am going to use dried apricots and prunes to add a little more fibre!

    I have used your recipes more than once!
    Many thanks,

      1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

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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