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!

BLUEBERRY breakfast cookies packed with 9 happy and wholesome ingredients to power you through the day. 1 BOWL cookie recipe on

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 packed with 9 happy and wholesome ingredients to power you through the day. 1 BOWL cookie recipe on

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 for breakfast cookies on

Blueberry breakfast cookies on

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!

Blueberry breakfast cookies on

BLUEBERRY breakfast cookies packed with 9 happy and wholesome ingredients to power you through the day. 1 BOWL cookie recipe on

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, 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 cookies packed with 9 happy and wholesome ingredients to power you through the day. 1 BOWL cookie recipe on

More Healthy Breakfast Recipes


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

Blueberry oat breakfast cookies packed with 9 happy and wholesome ingredients to power you through the day. 1 BOWL cookie recipe on



  1. Sally, I made this cookies a couple of hours ago, they are delicious! Dense, but delicate at the same time! Super yummy!!
    Thank you!!

  2. Hi Sally, what could i sub for the nut butter? I don’t really like any nut butter flavours. Could I sub with coconut oil?

    1. They are used as a binder here. I think a thick fruit butter, such as apple, with a tablespoon more or so of oil. Not applesauce or preserves,.

    2. I don’t suggest it. Rather, I’d use sunflower seed butter or even biscoff spread (cookie butter).

  3. Hi Sally, blueberries in the middle of winter – very tempting 😉 I will have to use frozen because they’re not in season here at all… I’m thinking of using your maple roasted almond butter for these, do you think this would work? I’d love the salted-roasted-maple flavour here!
    Oh, and I’m planning on making the iced lemon cake from your monday-post next week for a family gathering – looking forward to it!
    Also, thank you so much for getting the search function fixed, that’s so helpful!
    Have a wonderful day and happy cookbook-writing :-)! Sina

  4. These look amazing! Can quick oats be used instead of the old fashioned oats?

  5. Michelle @ Brown Butter and Biscuits says:

    Yum! I always try to eat a healthy breakfast to start the day, and breakfast cookies make that so much more fun to do!

  6. I am a huge lover of oatmeal cookies and lately, I have been trying to keep healthy muffins stocked for morning/coffee treats – will definitely be trying these! Could I sub dried cran in for the blueberries? PS love your blog.

    1. Dried cranberries work instead of blueberries! Thanks Ariel 🙂

  7. looks amazing, healthy and above all a quick breakfast.i’m going to try these on sunday.  I’m always in a rush in the morning and never have the time to sit down for a proper one. i usually just run down the stairs, with a take away cup of coffee and rush to the office. 


  8. Alida @My Little Italian Kitchen says:

    Your cookies are a great way to start the day. I often have porridge for breakfast so I really love your recipe, full of goodness.

  9. Mmmm! Sounds soooo good! And there are bananas!!!!! LOVE!!!!!!!

  10. Christina Policastro says:

    Think I could substitute cookie butter instead of almond butter? Trying to think of a nut-free substitute! 🙂 can’t wait to try these!

    1. Absolutely! Or even sunflower seed butter.

  11. I don’t really like almonds, so would it be possible to use peanut butter or another nut butter?


    1. Any nut butter works 🙂

  12. Has anyone made these without added sweeteners? I am not to have any sugar at all other than natural sweeteners such as fruit or veggies.

  13. I made these last night and they are really good!!!

    1. So glad you tried them!

  14. I made these this morning.  They are good but a bit dry. I made half the recipe because i only had 1 banana! What can I add to make them more moist – more almond butter?

    1. Almond butter could dry them out, but a splash of milk would help!

    2. Charity Wedin says:

      I used more almond butter and it was delicious!! not dry at all

  15. This will be the first thing in the morning to make!!!

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

    1. Thanks, Grace

  17. 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.

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

    1. So happy to hear that, Crystal!!

  19. Charity Wedin says:

    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.

  20. I was thinking of adding some flax or chia seeds.  Would you recommend adding a bit of milk or more banana to counteract?

  21. Hi Sally,
    I made these this morning, they were great!! My husband even loved them!!

  22. Hi Sally! I don’t have many blueberries at hand but I do have raspberries. Will raspberries make a good substitute for blueberries or will they be too watery? 
    Thank you! 

    1. Raspberries are a little too moist for the cookies. How about dried fruit instead like chopped dried apricots, raisins, or dried cranberries?

  23. 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!

    1. Pumpkin is a great idea for substitution! Let me know how they turn out.

  24. 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

  25. What could you use instead of bananas or applesauce ?

  26. 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.

      1. Thank you!

    2. Hi! I ended up making these with bananas, peanut butter, pecans, and raisins. So good! Thank you!!

  27. 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!

    1. So happy you love them as much as I do 🙂 Thanks Sarah!

  28. Hi Sally,
    These look great! We love your recipes! 
    I have one very picky son who does not like the texture of oats. Can I grind the oats in the food processor to make it more like flour or will that ruin them?

    1. Hi Gayle! That should be ok, but I wouldn’t turn them into an actual flour. Maybe just grind them up a little bit.

  29. 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!

    1. Yay, Emma! Glad you and your little one like these! I eat them all the time!

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

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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