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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

Blueberry breakfast cookies on sallysbakingaddiction.com

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 sallysbakingaddiction.com

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

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 sallysbakingaddiction.com

More Healthy Breakfast Recipes

Print

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

Description

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


Ingredients

  • 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)

Instructions

  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.

Notes

  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 sallysbakingaddiction.com

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191 Comments

  1. Just made these. They are quite good. Next time I would bake them longer, as they seem to stay pretty soft. I also wonder how the fresh blueberries are going to hold up in the cookies, in terms of storage. But the fresh berries, which are in season right now as I write this, sure give them a juicy burst. I think for longer storage I would go with dried berries.

    1. Agreed! I store these in the fridge for up to a week, though they never last that long!

  2. I’m not a fan of almond butter, can I use chia seeds or something with less calores instead?

    1. Nut butter is the main ingredient, so I don’t suggest switching out. Sunflower seed butter would be excellent or any other nut butter.

  3. They are delicious!

  4. Sound like a good alternative to granola, thanks! Do you think I could swap out half of the almond butter for Kodiak Cakes protein-packed flapjack mix? (In place of flour)? 
    I also thought after I make these with honey and blueberries, I might make them with pumpkin instead of bananas, and maple syrup (and pecans–I usually leave nuts out of breakfast food) for a more Fall-themed cookie. What do you think?

    1. Hi Ami! I haven’t tested these cookies with protein powder or pancake mix– or pumpkin. But let me know what you try!

  5. Hi Sally, do you know the Saturated Fat and Sugar content in these breakfast cookies? I could calculate it if you tell me how to do so…I am trying to keep to a somewhat Weight Watcher daily plan so that information would help. Thank you

    1. I don’t, sorry!

  6. 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!!

  7. 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?

  8. Christine Chippindale says:

    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!!

  9. Christine Chippindale says:

    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!

  10. 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.

  11. 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

  12. Dorina Parmenter says:

    These are fantastic! Thank you!

  13. These look delicious! I’m definitely going to try them this weekend.

    1. I hope you love them!

  14. Can these be frozen?

    1. Yes, I freeze them all the time! Cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before enjoying.

  15. I’d like to make a batch of these to freeze before baby #2 arrives this winter so I have some easy breakfast options (I’ve read your meal prep post!). My husband doesn’t care for blueberries (sad face from me) but my older son and I do, so majority may rule! However, are there any other fruits you’ve tried that may work? If not, no worries. Thanks!

    1. Hi Susan! I baked these before my baby was born last year and I still make them all the time to store in the freezer. They’re the best freezer food for quick breakfasts! I love using dried fruits like raisins, chopped dried apricots, dried cherries, dried cranberries, chopped dried figs and dates, dried apple, etc. For fresh fruit, the only alternative I’ve tried is diced apple.

      1. I finally made these today and was very pleased! I used the following subs: peanut butter for almond butter, egg and applesauce for bananas, and apples for blueberries. It made 16 instead of 12, so plenty to taste test before freezing. ☺ A great easy homemade alternative to processed bars! Thank you!

  16. 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!

    1. Glad you were able to make them work for you, Jessie!

  17. 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

  18. How many calories per cookie?

  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. I just LOVE these. I make them all the time! I’m going to experiment a little myself, but I would love some variation suggestions!!

  21. Can you make these with frozen wild blueberries?

    1. Absolutely!

  22. Thank you for the banana substitution. I know most people love them, but I’m not one of them!

  23. This recipe sounds divine and will be the next one that will go in my oven! Maybe tomorrow.
    I have a recipe for breakfast cookies that are made with olive oil. The recipe was inspired by a Martha Stewart breakfast cookie recipe that had a cup of butter in it. When I changed it to olive oil, I left in most of the seeds and dried fruits and eggs. My family adores these cookies which are VERY crunchy. It would be my pleasure to send it to you if you’d like an olive oil cookie recipe to play with, reinvent, and make your own.

  24. So ironic you post this today as I was planning to make them….for about the 10th time……Love them! i make pretty much as written, use maple syrup and sometimes add apples as well. Delish!!!!

  25. dianne persad says:

    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 😉

  26. 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

  27. Donna Ramsey says:

    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. Donna Ramsey says:

        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. Donna Ramsey says:

        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. 🙂

      3. PERFECT! So glad to read this!

  28. 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!

  29. I just put a batch of these in the oven, waiting to be judged by a sleepover group. 🙂 I subbed pepitas for the nuts. Can’t wait to try them!

  30. Florence Jensen says:

    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.

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