Hearty and healthy breakfast cookies are naturally gluten free, vegan, low in sugar, and not only taste good—they taste incredible. Made in 1 bowl and ready in 30 minutes, these easy oatmeal cookies will become your new favorite healthy breakfast. I share plenty of substitution ideas below, too.
I originally published this recipe in 2014 and have since added new photos, a video tutorial, and more success tips.
We’re having cookies for breakfast! Not chocolate chip cookies, but we’re making wholesome breakfast cookies that are made with good-for-you ingredients, taste great, and are super simple to make. Knowing I’m having cookies for breakfast certainly gets me out of bed in the morning and I have a feeling you’ll be the same.
I keep a batch of these in the freezer at all times. We all love them, my toddler included! And I certainly appreciate that they’re healthful. For delicious variations, try banana chocolate chip breakfast cookies and blueberry banana breakfast cookies.
One reader, Joan, commented: “These breakfast cookies are one of my favorite recipes to make because they’re a ‘choose your own adventure’ cookie! Choose your binder, choose your add-ins, choose your sweetener! They’re also great because you can modify to address any types of allergies—nut, gluten, dairy, egg! I’ve made them so many times I’ve lost count… ★★★★★”
Another reader, Kathryn, commented: “This is one of my favorite recipes! I discovered it after having my baby (they make great lactation cookies!) and now always have some in my freezer for a quick breakfast. I love how customizable, easy, and nutritious they are. ★★★★★”
What You’ll Love About These Breakfast Cookies
- Easy 1 bowl recipe
- Naturally vegan and gluten free (if using certified GF oats)
- No refined sugar, oil, or butter
- Hearty, wholesome, & satisfying
- Plenty of room for ingredient customization
- They actually taste good
- Lots of texture in each bite
- …cookies for breakfast!!!
How to Make Breakfast Cookies
- Combine all of the ingredients together in 1 bowl. Add them all to a bowl and mix them up. It’s that easy. I like to use a mixer for ease.
- Use 1/4 cup of dough per cookie. Arrange on 2 lined baking sheets. This recipe yields 12 large cookies, so place 6 on each.
- Slightly flatten the tops of each cookie. Using the back of a spoon, slightly flatten the tops to make large discs instead of tall mounds. The cookies won’t spread, so this helps give them some shape.
- Bake. These cookies take about 15-18 minutes. But don’t use a timer, use your eyes. When the edges are lightly browned, they’re done.
*I increased the amount of apple butter/applesauce in this recipe to 1/3 cup. Ignore the 1/4 cup in the photo below! 🙂
Can I Use Frozen Bananas?
Yes, frozen and thawed bananas work in this recipe and you can read more about How to Freeze & Thaw Bananas for Baking if you’d like. Two important things to remember:
- The riper the banana, the better. When you bake with bananas, you want to use brown, spotty super-ripe ones.
- Strain off excess liquid. As bananas thaw, they let out a lot of liquid, which can throw off the wet ingredients in any baking recipe. I always recommend draining off most or all of that excess liquid before mashing and measuring them for your recipe.
Substitution Ideas
You’ll appreciate how forgiving this recipe is. Use your favorite ingredients and customize these breakfast cookies based on what you have and/or what you love. You can make A LOT of ingredient substitutions—here are a few I’ve tested with success:
- Oats: Use either type of oats—quick or whole. Over the years I’ve found that there’s no difference in the outcome. If you are gluten intolerant, make sure you are using certified gluten free oats.
- Nut Butter: Instead of almond butter, try peanut butter, cashew butter, or sunflower seed butter for a naturally nut-free option. I love using this homemade almond butter!
- Apple Butter: While apple butter adds unbeatable flavor, you could also use the same amount of unsweetened applesauce. You can find apple butter in the peanut butter or applesauce aisle of practically all grocery stores. Other options include mashed banana (there’s already banana in the recipe, too!), mango butter, or pumpkin butter.
- Banana: Instead of mashed banana, you can use 1/2 cup of apple butter or applesauce (or any other fruit butter).
- Sweetener: In addition to apple butter and banana, we use 1/4 cup of pure maple syrup to sweeten the cookies. You can use honey instead of maple syrup, keeping in mind these cookies would no longer be vegan. You use maple syrup to sweeten these healthy apple muffins, too.
- Add-Ins: Up to you! Use about 1 and 1/2 cups total of your favorite “extras.” Some of my go to add-ins are dried cranberries, raisins, pumpkin seeds, sesame seeds, honey-roasted peanuts, pecans, sunflower seeds, dried apples, or chocolate chips. In today’s recipe, I used dried cranberries, pumpkin seeds, and regular raisins.
Turn Them Into Lactation Cookies
When I was nursing both of my daughters, I turned these healthy cookies into lactation cookies. I added 3 Tablespoons of this (affiliate link) Brewers Yeast, kept the flaxseed in the recipe (it’s optional, but flax is excellent for lactation), and 2 Tablespoons of milk to help soak up that brewer’s yeast. Same bake time. They’re awesome and they WORK.
Easy to Freeze and Make Ahead
While called breakfast cookies, they’re great all day, every day! I love them as an afternoon snack, for breakfast on the go, or even dessert. Each batch yields 12 cookies depending how large you make them; sometimes I make a double batch in advance and keep them in the freezer for readily accessible healthier options.
To freeze these cookies, let the baked cookies cool completely. Place them in an airtight container or zipped-top bag and freeze for up to 3 months. Thaw before serving, or microwave for a few seconds. I absolutely love them cold!
More Healthier Breakfast Recipes
So many options!
- Morning Glory Muffins
- Whole Wheat Banana Bread & Chocolate Banana Muffins
- Blueberry Almond Power Muffins
- Baked Oatmeal
- Apple Cinnamon Baked Oatmeal Cups or Chocolate Chip Baked Oatmeal Cups
- Whole Wheat Waffles
- Applesauce Muffins
- Pumpkin Granola
- Crustless Veggie Quiche (only 110 calories per serving)
- No-Bake Chocolate Fudge Oat Bars
- Easy Frittata Recipe
And for even more inspiration, see my complete list of 30+ healthy breakfast recipes.
Breakfast Cookies
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 40 minutes
- Yield: 12 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These healthy morning cookies are so simple to throw together and taste amazing, too! They’re whole grain, all-natural, gluten-free, and vegan. Made without refined sugar, oil, or butter.
Ingredients
- 2 cups (170g) quick oats or old-fashioned whole rolled oats
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (250g) almond butter, peanut butter, or sunflower seed butter
- 1/4 cup (60ml) pure maple syrup (or honey)
- 1/3 cup (60g) apple butter*
- 1/2 cup (115g) mashed banana (about 1 large banana)
- 1/2 cup (75g) dried cranberries
- 1/2 cup (70g) pepitas (pumpkin seeds)
- 1/2 cup (75g) raisins
- optional: 1/4 cup (28g) ground flaxseed
Instructions
- Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined. The dough is thick and heavy.
- Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough (about 70g each) onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
- Bake for 16–19 minutes or until the edges are lightly browned. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Notes
- Freezing Instructions: Cooled cookies can be frozen up to 3 months. Thaw on the counter or in the refrigerator. Bring to room temperature or warm in the microwave for a few seconds before serving.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment | Electric Mixer (Handheld or Stand) | 1/4-cup Measuring Cup | Cooling Rack
- Frozen Bananas: You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. See How to Freeze & Thaw Bananas for Baking.
- Apple Butter: I love using apple butter in these breakfast cookies, but 1/3 cup of unsweetened applesauce works in its place. No other changes needed to the recipe.
- Double Batch: The recipe can easily be doubled to make a bigger batch.
- Substitutions: Need more substitution ideas? See the blog post above.
- Gluten Free: Use certified GF oats for gluten free cookies.
Reader Comments and Reviews
This was the first Sally recipe that let me down. I followed everything, the only substitution being apple sauce for apple butter, as I couldn’t find apple butter where I live.
Mine looked much dryer than the pictures once baked. They had no chew and fell apart in my hands. I found them very very dry, to me they were missing any kind of binding agent and the overwhelming taste was of peanut butter. Won’t be making these ones again.
Hi Jasmine, thank you for the feedback. I wonder if the cookies were accidentally over-baked?
I’ve enjoyed these cookies and am looking to make them again. I was wondering if they could be baked as a bar cookie. If so, what size pan and for how long? Thanks!
Hi Kate, You can make this recipe into bars. Use a 9×9 square baking pan. We’re unsure of the exact bake time. If you like these, you’d probably love our oatmeal raisin cookie granola bars too.
I want to try this recipe but was wondering if I could substitute canned pumpkin for the banana?
Is it OK to add other dried fruit instead of the raisins?
Thank you.
Hi Linda, yes, you can use pumpkin in these, and any dried fruit you like.
Can I use healthy peanut butter, no sugar, palm oil etc., in this recipe.
Hi Zazzi, we include our recommended substitutions in the post above. Let us know what you try.
I would appreciate the nutrition information based on the particular brands that you have used in this recipe – especially since the recipe is being presented as a healthy. I know, I can look up every single ingredient on the internet – but I would appreciate it if you would do this and post the information with the recipe. I love your recipes and appreciate your blog. I just need help with this particular recipe.
Hi Cheryl, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes (this one especially!) have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
These are delicious! They’re filled with good foods Anne satisfy my sweet tooth. I’ll be making these again.
about how many carbs / grams of sugar are in each cookie?
Hi Jill, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I love these! I’ve got a muffin addiction (lol) and these have helped me squash that 🙂 I’ve got several friends hooked now since sharing some. Thanks for the recipe!
One of our family members can’t have any nuts. Could pumpkin be substituted for peanut butter? Other suggestions? Looks great and would love to try it. Thanks!
Hi Cheryl, we would use sunflower seed butter (like SunButter) for a nut-free option.
I’m making my second batch of these delicious cookies. They satisfy my craving for something soft and sweet. Thank you!
Am REALLY liking the breakfast cookies, almost to the point of being addicted.
These were delicious!! I used a cup of raisins as I did not have cranberries and made 16 servings. I worked out each was approx 190-200 calories each with the flax seed.
Nutritional info for this recipe?
My son is diabetic.
Happy New Year
Hi Annie, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I plugged the recipe into an AI program and got an estimated 306 Calories, 32. grams carbs, 7.25 grams protein, 16 grams fat, 4 grams of fiber, 200mg sodium. This was without flax seed but with a 1/4 cup mini chocolate chips. BTW, I had some canned pumpkin frozen in chunks for smoothies so I actually used those and a big spoon full of applesauce, cooked them down until no liquid pooled when I drew a spoon through it. This I used instead of proper fruit butters.
Hi Annie, I just read your comment. I’ve been a T1 diabetic for about 30 years. This recipe sounds great, and it would be for almost everyone, but the dried fruit would make this a high glycemic food. Any dried fruit has a very high carb count. The oatmeal & other ingredients are ok but just check the carb count of the dried fruit & oatmeal before you make them.
I describe these cookies more as soft and chewy. They’re not very crispy especially as they sit, due to the moisture in this recipe. They’re not too sweet at all. The pepita seeds add a nice savory, nutty crunch, and the cranberries are chewy and tart and add the perfect sweetness. I used semi-sweet chocolate chips instead of raisins, but the original recipe uses raisins, which I believe added chewiness would be a welcome (and original) addition. The combination of textures is excellent. I have a critique or two. Sally mentions the apple butter adding a nice flavor, but to be honest I didn’t taste it at all. Peanut butter is typically overbearing, but I assumed this suggestion of apple butter adding a nice flavor would apply to all of the options of nut butter provided in the notes for this recipe. So unfortunately the flavor other than the mix-ins is just peanut butter. Unless you want that, splurge and buy almond butter.
TL;DR: Pleasant texture, nice sweetness, but varied choices of nut butter causes the promised flavors to be lost.
The 1st batch is in the oven! I wanted to follow the recipe but my store had super green bananas that the oven couldn’t fix, so I swapped for mashed sweet potato! Added semi-sweet chocolate chips to the second batch for my partner. They smell amazing! Can’t wait to try them ❤️
That sounds brilliant!
Has anyone added whey or pea protein powder in these, while obviously having to increase moisure so not too dry?
Great recipe. I add walnuts and dried blueberries.
I have shared this recipe far and wide. Curious what the calorie count is per cookie?
Hi Lisa, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I made these for my roller derby team when we went on a weekend tournament and they were a hit!
I have made this recipe several times with great success. Just wondering if you think canned pumpkin could be substituted for mashed banana.
Hi Jill, That should work well.
I love this recipe concept – it’s more like a dense chewy granola bar than a cookie, and that’s exactly what I wanted. A perfect postpartum treat as well, since the cookies are actually filling and loaded with good stuff. So good!
How would the recipe change if I wanted to add more protein to them? For instance, adding pea protein??
Hi Harper, we haven’t tested this with any protein additions, but some readers have reported success adding pea powder to up the fiber and protein content of the cookies. We’d love to know how they turn out if you try anything!
Hi Sally, can I replace peanut butter for crunchy biscoff spread?
Hi Nanda, you can replace cookie butter like Biscoff spread. We’d love to know how they turn out!
We have used biscoff, Trader Joes Cookie Butter, Cashew, Skippy w/ Honey and Apple butter. The cookies are delicious anyway you make them!! Apple butter is my fav.
I’m not a fan of banana, so I used canned pumpkin puree instead, and they came out with wonderful flavor.
I was wondering if more sweetener is needed if using pumpkin puree since it replaces ripe bananas which are much sweeter.
These cookies were better than ever! They were a great consistency, held together really well and so tasty. I changed up a few things by adding chocolate chips and coconut flakes. I will definitely make this a staple recipe in my kitchen.
I love this! Easy to make, good for you and yummy! I couldn’t find apple butter so substituted applesauce as you suggested and it turned out great. Will definitely make this recipe again.
Delicious! Wondering if you have any idea what the calories are?
We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Can I replace the nut butter with something else to make them nut free
Hi Liz, you could use sunflower seed butter or cookie butter for a nut-free option.
is there any way to add in butter for extra yumminess?
Hi Lily, you could try swapping a small amount of the nut butter for some room temperature butter. Let us know how it goes!
Can I substitute fig butter for the almond butter?
Hi Cheryl, those are pretty different ingredients, so I’m not at all sure how the cookies would turn out. If you try it, let us know how it goes!
Fig butter is similar to applesauce or the mashed banana but doesn’t have fat like a nut butter. Maybe add in some grapeseed oil or high heat tolerated olive oil.