Good Morning Sunshine Breakfast Cookies

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

Good morning!


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

Don’t these cookies sort of look 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? They’re 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 muffins, these cookies are most definitely breakfast-worthy.

Mashed bananas for breakfast cookies on

I love breakfast cookies. Do you? Who doesn’t enjoy cookies for breakfast?! I have a couple variations on my blog, but today’s are packed with berries so they’re an instant fave. The cookies stay fresh all week in the refrigerator and if you can’t go through them that quickly, you can freeze them individually like I do. Stick one frozen cookie in the refrigerator before bed. It’ll thaw out by morning. I *love* them cold.

These good morning sunshine breakfast cookies 🙂 are super chewy, hearty, thick and taste like really dense baked oatmeal. Major staying power. You only need 9 ingredients and some can be easily substituted. I listed subs in my recipe notes if you’re curious.

Ripe bananas = power ingredient. Not only do they sweeten the cookies, they help bind the ingredients together. If you’re not a fan of bananas, I suggest using 1 egg and 1/3 cup applesauce instead. Again, I’ll remind you about that in the recipe notes. I like to place the banana in the mixer first so that the paddle or whisk attachment can mash them up, instead of mashing them up with a fork prior to beginning. It’s just one less step you have to do! Then the rest of the ingredients go into the bowl. This is a 1 bowl cookie recipe where everything can be dumped in– in any order– and then all mixed together. Less prep work is always a good thing.

Almond butter = another power ingredient. Nut butter can be a funny ingredient. It acts like flour in cookies– remember thesethese, and these flourless nut butter cookies? The 1 cup of nut butter not only gives the cookies flavor, it helps (1) bind the ingredients together and (2) helps the cookies maintain their shape. Without the flour, and if using certified gluten free oats, this is a gluten free cookie recipe.

Blueberry breakfast cookies on

Blueberry breakfast cookies on

These blueberry breakfast cookies are massive. 1/4 cup of dough goes into each cookie! As you individually shape them, you’ll think it’s way too much dough. BUT the cookies hardly spread in the oven. Because of this, make sure you slightly flatten the cookies out. The recipe makes 12, so I suggest 6 big cookies per baking sheet.

One more thing. The 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.

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

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

Before I leave you with the recipe, I have to warn you about something. The dough itself with the sweet bananas, honey, cinnamon, almond butter, and oats is unbelievably tasty. You’ll lick the spatula clean; it’s impossible not to. And if you only get 11 cookies out of the batch, I won’t judge!!


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 ¼ 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 BowlSilpat Baking Mat | Baking Sheet | Cooling Rack | 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,.

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

  5. 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.

  6. 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. 


  7. 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.

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

  9. 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.

  10. 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?

  11. 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.

  12. 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.

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

  14. 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?

  15. 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!

  16. 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

    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.

  17. 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!

  18. 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.

  19. 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!

  20. 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