Good Morning Sunshine Breakfast Cookies

These healthy and hearty good morning sunshine breakfast cookies are packed with 9 wholesome ingredients to power you through the day. This simple 1 bowl recipe is easily adaptable and comes together in minutes. They taste like really dense and delicious baked oatmeal!

overhead image of blueberry breakfast cookies with one on a white plate

Good morning sunshine!

Don’t these cookies look a little bit like blueberry muffin tops? They don’t taste like muffin tops at all, but the resemblance makes me happy. You know what else makes me happy? These cookies are actually pretty good for you– with zero refined sugar, plenty of wholesome oats, almond butter, and fruit. In fact the only thing missing is a cup of coffee and bowl of yogurt because, like blueberry muffins, these cookies are most definitely breakfast-worthy (just like my original breakfast cookies).

blueberry breakfast cookies on a baking sheet

Why You’ll Love These Cookies

Today’s good morning sunshine breakfast cookies are super chewy, hearty, thick and taste like really dense baked oatmeal. They’ve got major staying power, too! You only need 9 ingredients and some can easily be substituted. I list substitutions in my recipe notes if you’re curious. Here’s what else you’ll love about them:

  • Super healthy
  • Quick and easy to make
  • 1 bowl recipe
  • No cookie dough chilling
  • Egg-free
  • Loaded with berries
  • Adaptable with different add-ins and flavors
  • Freeze beautifully
  • Perfect make ahead recipe
  • Delicious for breakfast, a snack, or even dessert

mashed bananas in a glass stand mixer bowl

blueberry breakfast cookie dough in a glass bowl with a spatula

How to Make Good Morning Sunshine Breakfast Cookies

This is an easy 1 bowl recipe– cookies are ready in just 45 minutes. It’s perfect for busy days and I highly suggest making a double batch because these disappear QUICKLY!

  1. Mix everything together in 1 bowl.
  2. Scoop mounds of cookie dough. I use about 1/4 cup of dough per cookie– they’re massive! The recipe makes 12 cookies, so place 6 big cookies on each baking sheet. Slightly flatten the cookies out because they won’t spread much in the oven.
  3. Bake until lightly browned. These cookies bake at a lower temperature. They’re so thick that anything higher could burn the tops rather quickly. Because of the lower temperature, the cookies will take about 20 minutes in the oven.
  4. Cool before enjoying.

These cookies stay fresh all week in the refrigerator and they freeze wonderfully, too. I like to freeze them individually– stick one frozen cookie in the refrigerator before bed. It’ll thaw out by morning. They are *so good* cold.

How to Easily Mash Bananas

Banana is a main ingredient in this recipe.

Did you know you can use your electric mixer to mash bananas? Break or slice your peeled spotty bananas into large pieces and place them in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. You can use this bowl for the rest of the breakfast cookie ingredients. I do this for my banana muffins, too!

breakfast cookies on a baking sheet before baking

overhead image of blueberry breakfast cookies on a baking sheet

Are These Cookies Gluten Free?

These cookies are gluten free if you use certified gluten free oats.

If you’re craving more gluten free recipes, here’s my section for all gluten free recipes. A few of my favorites are: apple cinnamon baked oatmeal cups, healthy berry streusel bars, blueberry almond snack bars, and maple almond butter chocolate chunk cookies.

Possible Substitutions

This cookie recipe is easily adaptable to your tastes and preferences. Here are a few substitutions I’ve tested with delicious results:

  • Bananas: Ripe bananas not only sweeten the cookies, they help bind the ingredients together. In place of bananas, I suggest using 1 egg plus 1/3 cup applesauce instead. The cookies won’t be as sweet, so feel free to add 1 more Tablespoon of honey.
  • Sweetener: Instead of honey, you can use maple syrup or brown rice syrup (both substitutions are vegan options).
  • Nuts: You can leave out the nuts or use any chopped nut you like best. Or substitute dried cranberries, raisins, or sunflower seeds.
  • Blueberries: Leave out the blueberries and add dried fruit, seeds, unsweetened coconut, or extra nuts. I love dried cranberries in these cookies!
  • Nut Butter: Instead of almond butter, try peanut butter, cashew butter, cookie butter, or sunflower seed butter for a naturally nut-free option. For best taste, use homemade almond butter!

blueberry breakfast cookie on a white plate with a cup of coffee

More Healthy Breakfast Recipes

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blueberry breakfast cookies on a baking sheet

Good Morning Sunshine Breakfast Cookies

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Blueberry breakfast cookies are packed with 9 happy and wholesome ingredients to power you through the day.


  • 2 ripe medium bananas, mashed (about 3/4 cup)*
  • 2 and 1/2 cups (200g) old-fashioned whole rolled oats*
  • 1 cup (250g) any nut butter (I use almond butter)
  • 1/2 cup (60g) chopped pecans or walnuts*
  • 1/3 cup (75g) honey*
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (190g) fresh or frozen blueberries (do not thaw frozen)


  1. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Add everything to a large bowl and mix together with a rubber spatula or wooden spoon until combined (or use a hand-held or stand mixer).
  3. Scoop mounds of dough, about 1/4 cup each, onto baking sheets. 6 cookies per baking sheet since they are so large. The cookies won’t spread much in the oven, so gently press the mounds down to create a flatter shape.
  4. Bake for 18-21 minutes until lightly browned on the sides.
  5. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  6. Cover and store cookies at room temperature for up to 4 days or in the refrigerator for up to 1 week.


  1. Freezing Instructions: Cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before enjoying.
  2. Special Tools: KitchenAid Stand Mixer, 5-qt Tilt-Head Glass Measuring Bowl, Silpat Baking Mat, Baking Sheet, Cooling Rack, and Glass Mugs
  3. Bananas: Instead of bananas, use 1/3 cup unsweetened applesauce and 1 large egg. The cookies will not be as sweet, so feel free to add 1 more Tbsp of honey.
  4. Gluten Free: These cookies are gluten free if you use certified GF oats.
  5. Nuts: You can leave out the nuts or use any chopped nut you like best. Or sub in dried cranberries, raisins, or sunflower seeds.
  6. Honey: Instead of honey, you can use maple syrup or brown rice syrup.
  7. Add-ins: If desired, leave out the blueberries and add dried fruit, seeds, unsweetened coconut, or extra nuts. I love dried cranberries in these cookies!
  8. Nutrition Information: Using SparkRecipes calculator– following the recipe as written, each cookie contains 260 calories, 12g fat, 28g carbs, 6g fiber, and 6g protein.

Keywords: healthy cookies, breakfast cookies


  1. I just finished making a batch of your original breakfast cookies . My whole family love these!
    I am tickled to find this new version….just happen to buy a big box of blueberries today so guess what I am making tomorrow. Can’t have too many healthy snacks in the house. I’ll freeze some of both. I always know I can find great recipes on your site.

    1. Let me know how you like these!!

  2. Andrea @ Cooking with a Wallflower says:

    Oh my gosh! These breakfast cookies look so delicious. I would definitely love to have these for breakfast each morning before work. And blueberries! Yes! 

  3. Yes!  I love breakfast treats.  Would it be possible to put the dough in a pan and bake so I can cut off chunks?  

    In my house with different appetites I find that sometimes the larger cookies are too much for the youngest and I hate throwing what she doesn’t eat away.  
     What size pan would work for this amount of dough?  Thank you so much!  I cannot begin to tell you the successes I have had with your recipes.

    1. Hi Bryn! I’d say a 9×9 square baking pan. I’m unsure of the baking time, but they’ll be done when the edges are lightly browning.

  4. Laura @ The Bluenose Baker says:

    I was planning to bake a batch of your banana chocolate chip breakfast cookies this weekend – now I don’t know which version to make! I might have to get some more bananas and try them both. I think they’ll be perfect to freeze for after baby arrives – especially since they seem very similar to recipes I’ve seen for lactation cookies. I’m trying to stock the freezer with one-handed snacks – made your apple bread the other day and froze individual slices.

    1. Way to completely GET AHEAD on cooking/baking before the baby arrives. So smart!

  5. Patricia @Sweet and Strong says:

    Oh I am so excited for this healthy cookie!  I have never used fresh fruit in a cookie and love the addition of the blueberries.  

  6. I am not a huge fan of blueberries in my cookies but I will try it with raisins:-)

    1. You’ve got my vote for raisins!

  7. Really excited about these cookies! It’s like the perfect combo of my favorite ingredients ♥♥♥
    YES! I had noticed the search function didn’t work – so glad you could finally fix it

    1. I’m so glad the search bar is performing better now too. What a relief!

  8. Marina @ A Dancer's Live-It says:

    LOVE the ingredient list and these cookies! I love viewing your Instagram stories and Snapchat stories too…I know you’re working incredibly hard on your new cookbook but I also know the outcome will be phenomenal! 🙂

    1. Thank you for the confidence boost on the cookbook writing!

  9. These look amazing and are on my “to bake today” list. Of course, I’m balancing that with the Iced Lemon Pound Cake from your post this week, as well.
    I’m so glad you fixed your search! I would often come looking for a recipe, and usually just went to the category because it was a little frustrating sorting through all the recipes. Thank you for caring enough to correct it!

    1. SO HAPPY the search is fixed too! A huge relief. Let me know how you like these breakfast cookies– and the pound cake!

  10. I love the health factor of these cookies! January is definitely the month for healthy baking. They’d also be good as an afternoon snack w/tea on those days you want SUGAR but really don’t need another chocolate chip cookie (this is a message to myself). I’ve tried “breakfast” cookies before and I’ve been really disappointed with them, but it is so seldom I’m disappointed with a recipe from your site or cookbook, I’ll give these another shot soon. These would be really good with peanut butter, peanuts and a few chocolate chips (AS WELL AS blueberries, of course, not instead of) for a peanut butter-banana-chocolate healthy cookie 😀

    1. I hope you try them! I had one for breakfast today and will be disappointed when the batch is gone. Though now I want to try your PB version for next week!

  11. What a coincidence–I saw something just like this at Wegmans yesterday next to the fresh blueberries. Can’t wait to give this recipe a try!

    1. Ahhh Wegmans, my favorite place on earth 🙂

  12. Christina @Traveling with Thyme says:

    I absolutely LOVE blueberries. And cookies… and well, breakfast. So yeah, I’m making this recipe :’)

  13. Shawnna Griffin says:

    Hey girl – these look so yummy!

  14. Sophie Stewart says:

    These sound delicious, must try them out! Sophie x

  15. Brittney Tucker says:

    I am always in a rush in the morning so these would be a perfect addition to my on the go breakfast rotation. I love oatmeal and eat it almost everyday, but many of the instant packets are loaded with sugar so these cookies would be a great way to get my oatmeal in. I often use PB2 in recipes to replace nut butters because of the amount of fat, do you know if it would act as “flour” similar to the almond butter?

    1. Hey Brittney! You’d really need some other wet ingredient in this particular recipe to help soak up the oats. So I don’t suggest using PB powder instead.

  16. I was going to make a healthy blueberry crumble recipe tonight, but think I’ll make these instead; they look soooo good! My husband leaves for work very early in the morning, and it will be nice for him to have a yummy, healthy option to have on the go. Thanks, Sally!

    1. PERFECT! Let me know how you both like them.

  17. Yes. Just yes.

  18. Hello Sally!
    Thank you for your wonderful website, it never ceases to give me a spark of desire to get in the kitchen and bake up something scrumptious, regardless of how busy, exhausting and un-motivating my life could be at the moment.

    Planning to bake these cookies tonight, if I can find ripe bananas somewhere.

    I have a silly question that’s been on my mind for a while now. Are cookie jars (the regular, ceramic, mass-produced kind) considered an airtight container? I recently swapped my go-to plastic topper ware for a gorgeous doggy-shaped ceramic jar (couldn’t resist 🙂 ), but am wondering if that’s going to dramatically decrease the “shelf life” of the goods.

    Thank you so much!

    PS: This is the first time I ever left a comment on a blog. Ha. 🙂

    1. Hi Tatsiana! Thank you for saying hi today. 🙂 Does the cookie jar you purchased (so cute! a dog shape!) have a gasket? Meaning, a little rubber or silicone ring that helps seal the lid on tight? It really varies between containers if it’s a tight seal.

  19. What is “nut butter?” Almond butter?? Never heard of it. Do you buy it st regular grocery store or make it??  The breakfast cookies really sound yummy though and I want to try them soon! Thanks !

    1. I’m simply referring to any nut butter 🙂 Peanut butter, almond butter, pecan butter, pistachio butter… I use almond butter.

  20. Sara @ Last Night's Feast says:

    This looks delicious!

  21. Wow!  That was a fast response Sally! Thank you so much! I’m gonna be out and about today and will pick up some almond butter ! I had NO idea that there was something like that on the market! I don’t use much peanut butter so I haven’t perused that aisle very much I guess?  The funny thing is, my parents ran a small town restaurant, everything was made from scratch, and I don’t remember ever hearing of Almond butter or any other kind of butter other than peanut butter, when I was a kid! And I’ve never run into it with the recipe that I was interested in before either! See how you’re educating me?? 🙂  I saved many of your recipes, I’ve made them and enjoy them very much! Thanks again !

  22. I am so glad the search button is fixed!  Yeah.  This is good timing because I need a breakfast gluten free food.  Bummed I used all my blueberries yesterday.  So now I have to wait to make the blueberry treats but I can bake banana chocolate chip cookies!  Thank you for including the calorie information.  Living a WW lifestyle the calorie watching a little easier!

    1. I’m so glad too. It’s been bugging me FOR YEARS!

      Let me know how you like these when you try them– and how you like the banana chocolate chip version!

  23. I LOVE breakfast cookies and cannot wait to make these this weekend!

    1. Mercedes! Let me know how you like them. Hope you are doing well 🙂

  24. Where can I find the calorie count?

    1. In the recipe notes 🙂

  25. These sound very healthy )) They are on my list to do

  26. Ellie Crossley says:

    Oooooh this looks yummy! 

  27. What can I use instead of applesauce or bananas in this cookie recipe.. or will it work without putting those in? My son is on a gluten free, dairy free, and corn free diet. Has been for the last 17 years. Anyhow we are always looking for new recipes for him and this one looks really good. Unfortunately apples, bananas and pineapple are fruit that don’t agree with him either. We found a organic oatmeal company (locally) that he buys the oatmeal from and no side effects there.

    1. Hi Paulette! I didn’t test beyond either option, but maybe canned pumpkin?

  28. Laura | Tutti Dolci says:

    I am all in for breakfast cookies! Love those giant, juicy blueberries – can’t wait to make these with fresh picked berries!

  29. These sound so good, but there is one slight problem… I absolutely hate bananas!
    Aleeha xXx

  30. Bethany @ athletic avocado says:

    These cookies would definitely get me out of bed faster!  These look incredible!

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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