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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.

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 1x
  • 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

Reader Questions and Reviews

  1. Made these on Saturday and they were a hit! Yet another amazing recipe from my favorite baking site 🙂

  2. YUM. These are delicious. I don’t typically bake with blueberries because they aren’t my favorite, but I was feeling adventurous. I couldn’t help but eat a couple for breakfast this morning. Thank you for all your delicious recipes.

  3. Sally these are incredible! I make all of your breakfast cookies and these are my favorite!!! I LOVE LOVE LOVE them!

  4. These were delicious! Beyond expectation. Really good and less dry if heated for 15 seconds in the microwave just before eating. Husband approved as well and thats saying a lot. I used slightly more peanut butter than recipe called for.

  5. Hey Sally! I love these breakfast cookies, but wanted to try a different version. I was wondering if I can use 3/4 cup canned pumpkin instead of the banana? Thanks a bunch!

  6. Made these for breakfast and they are fantastic! I used peanut butter because that’s what I had, and they came out great! 2/3 of my kids loved them- the other one is a picky eater so we won’t count his opinion

  7. Hi Sally!
    Do you think Nutella would work in place of the almond butter?

    1. I don’t suggest Nutella– will bake up differently in the cookies. If you REALLY want to try it, I would slightly increase the oats.

  8. These are a GAME CHANGER!!!!! The flavor & texture of these are spot on. They keep me (almost) full till lunch, & I look forward to them every morning. I ate the first half out & froze the other half. I just take them out of the freezer at night & by the morning they are soft & tasty again. Thanks for sharing this!

  9. These are THE BEST! So versatile and delicious. My 3 year old tends to be super picky in the mornings, but he always enjoys eating one of these while waiting for his appetite to wake up. And the ingredients are so well rounded I am happy to make them for him–and me too! Thanks, Sally!

  10. Thank you for posting a substitution for the bananas. I am allergic to them but loved the rest of this recipe.

  11. These were wonderful! Soft and filling…perfect of breakfast. Kids loved them.  Only negative…They didn’t stay together very well. Still, we will make them again. Thanks!!

  12. I made this recipe with my daughter last week. I thought they were good, not great. I followed the recipe exactly, using frozen blueberries. My family didn’t like them. My husband doesn’t like nut butters, so I didn’t expect him to like them. He said he liked the flavor until he could taste the peanut butter. 😛

    The kids didn’t care for them either. I think it was the oatmeal, maybe?

  13. Ok trying these now as I struggle to get my teenage daughter to eat breakfast so if “cookies” are on the menu then maybe she will bite! What are your feelings on the Trader Joes Wild dried blueberries? I find that they are sweet and plump…quite addicting to be honest. But I wonder how they would hold up in these cookies.

    1. I’ve made these cookies with TJs dried blueberries before. They’re SO DARN GOOD!!

  14. I have made these 4xs in the last two weeks. Huge hit with the family and you are right..they don’t last long.  We made some minor tweaks to the recipe to maximize scrumptiousness….additional 2TBPS of honey and the Trader Joes blueberries are the BOMB! Flavorful and plump. I will also tossed in a little bit of vanilla protein powder if I am feeling crazy. Thanks for this fabulous recipe …neighbors are now demanding them!

  15. Did you use natural peanut butter (the runny kind) or was it more of a processed peanut butter like Kraft?

    1. I’ve used both– recipe seems to be great with either, though the cookies taste a little more moist when made with processed.

  16. YUM! I took these with me this morning and found I didn’t even want to stop by fast food (not even for Diet Coke!). A good breakfast helped me eat healthier all day and the juiciness of the fresh berry was a great surprise
    Thank you for sharing this

  17. Made these today and they are delish! I didn’t have blueberries on hand, so used a combination of dried cranberries and chopped dried apricots. Used a tiny bit less oatmeal because I wanted to add pumpkin seeds and flax seeds in addition to nuts and didn’t want the cookies to be dry. No ripe bananas, so used the applesauce and egg substitution in the recipe. It’s a fun change from muffins for a grab-and-go breakfast. Next time I’ll make them vegan and nut-free to share with our neighbors — sunflower butter, banana, sunflower and pumpkin and flax seeds instead of nuts. Thank you for the easy, adaptable, yummy recipe!

  18. Can you make these into a bar cookie, by using a 9″x13″ aluminum foil pan? If so, how would that change the ingredient amounts & baking time?

    1. Hi Susan! Absolutely. I’m unsure of the exact bake time for the bars, but bake until the center looks set and the edges are very slightly browned

  19. I made these last week and they were delicious! Was wondering if you need to bake them? Have seen other cookie recipes like this that are rolled into a ball ready to eat.

    1. There are no eggs or flour so you definitely could try making them like energy bites! Let me know if you try it!

  20. Just made these cookies to take to school tomorrow for my 6 grade kids . It’s FSA testing I the showed the recipe to the class and they are really excited to have them for breakfast before their big test . They loved all the ingredients and asked me to include some dark chocolate and coconut in the mix .

    1. Dark chocolate and coconut would be wonderful additions – smart kids 😉

  21. I made a batch of these today and followed your recipe to the letter. My husband and I love them. I used almond butter, fresh blueberries, pecan nuts and honey. Because of the wonderful ingredients you’ve chosen to create these eat at any time of the day cookies, you have created something that diabetics as well as those watching their cholesterol can both indulge in. Thank you for creating such yummy and good for you treats
    Next time I am going to use dried apricots and maybe some prunes

  22. I make these at least once a month- freeze them and take them out for quick breakfasts! Love them!
    To make the recipe even quicker, if I am short on time- can I double the recipe and put all the cookie dough in a 9×13? Or would it not turn out well?

    1. So bake it all together and then cut it into bars after they are baked? I think that would work well!! I’m unsure of the bake time but let me know if you try it!

      1. That is exactly what I am thinking! I will let you know how it goes 🙂 thank you for the quick reply, I am planning on baking them today!

      2. The 9×13 idea worked pretty well! I baked them at 350(convection) for close to 40 minutes. They were soft and moist. I wrapped the squares, sealed them, and froze them like I normally do with your breakfast cookies. 🙂 thank you for your help and all of your wonderful recipes. Your blog is the only baking resource (and secret weapon (Everyone asks WHERE DID YOU GET THAT RECIPE?!) I need! Even our 3 year old loves Sally’s recipes and baking videos. 🙂

  23. Made these today and they are delicious! A little softer than I was expecting, but wonderful flavor! I used peanut butter and raisins since we didn’t have any blueberries. Thanks for a great recipe!

  24. Just made these, and I can’t thank you enough for having such a nutritious and delicious breakfast cookie recipe on your website!! I love every single ingredient in this recipe, from the oats to the bananas to the blueberries. I chose peanut butter and walnuts as my additional ingredients.
    My picky family members are going to get the next batch, and I will be using raisins and chocolate chips instead of blueberries. Anyway, Sally, thanks again for posting such a great recipe.

  25. I used chopped walnuts with 1/2 peanut butter with 1/2 cashew butter and stirred in 2 tbs of organic dark chocolate chunks and these turned out wonderful!! I also used bob red mill thick whole rolled outs and it still cooked them through! These are going to be perfect for my breakfast and a great treat !

  26. I would love to make these, but I only have quick oats, Can I use those? I looked all over the recipe, but it didn’t say anything about why you used old fashion. Or maybe it did, and I just didn’t see it. Anyway, Thanks!

    1. Quick oats are a little powdery and could dry out the cookies as they absorb more liquid. You can try them with quick oats if you add extra wet ingredients – Try about 1/4 cup extra of mashed banana. Let me know how they turn out.

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