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
Is there a sub for the maple syrup/honey? Would you use 1:1 of granulated sugar? TIA!
Hi Wendy, You could use the same amount of brown sugar instead of the maple syrup or honey.
Hi Sally, if I want to replace the pepitas hi Sally, if I wish to replace the pepitas with Chia seeds, would I need to increase the liquid in the recipe?
Hi Patti! We haven’t tested chia seeds in this recipe, but 1/2 cup chia seeds would be quite a lot. We would try 1/4 cup chia seeds instead, to see how that goes.
Hi. How do you add the brewer’s yeast and milk to the recipe? Mix the yeast and milk first, then add or just add the yeast as you go?
Hi R., no need to mix the yeast and milk first. You can simply add them in with the rest of the ingredients in step 2. Enjoy!
Thank you! My daughter-in-law are making these this weekend. She is due at the end of the month and we are preparing!!
This recipe is fabulous!!! My family can’t get enough of them. I have enjoyed versions of this recipe from other cafe’s; however, this combination is by far my favourite.
This sounds delicious. Maybe I missed it, but is there a nutritional list, protein, carbs, etc.? Thanks
Hi Jackie, 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
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. Note that they are very soft. I baked mine a little longer to get a darker finish. They were still soft, not crunchy at all like an oatmeal cookie. Everyone I’ve given them to also loves them. (I get requests now!) Definitely bookmarking this one. Thank you, Sally!
I make these every week. I make changes in the add ins and I didn’t have bananas the last time and used more applesauce instead. They turned out great! I used apple pie spice along with the cinnamon. Yum!
Wow, these are amazing! I managed to get 16 cookies out of the recipe and they were gone in an hour! (Except for the 3 I hid for myself, hehe)
What can I substitute for peanut butter that isn’t almond or other nut butters? Is it possible to skip the peanut butter altogether from this recipe and add more bananas?
Hi Marie! More banana would make the cookies too wet. Nut butters or sunflower seed butter are the only ingredient that we’ve tested successfully here.
Do you think tahini would work?
It could! A thicker tahini could be a good replacement. Let us know if you try!
These were delicious and nutritious. I used Trader Joe’s fig butter because that’s what I had on hand, and it worked very well Great to have around for those mornings when I’m not hungry, but have to head to work and know I’ll need to eat before long. BTW, thanks for not posting calorie info, as it merely feeds our awful diet culture.
I loved this recipe! The dough was easy to mix since my peanut butter was a loose one. Just added some hemp hearts and chia seeds. I like the flattening idea since a dense cookie. Froze and actually eat right out of there on the way to gym! Thx Sally!
My dad loved these sooo much! Tastes great with no guilt he says. Making another batch soon.
I made this and added some chocolate chips. The recipe is the first one that I’ve tried from your website. Awesome!
Amazing cookies. Looking at the recipe, I was worried they would melt everywhere but they held their shape and they taste incredible. Don’t skip the pepitas, it adds an amazing crunch.
Do you know how many calories are in them?
Hi Sydney, 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 just copied down your breakfast cookie recipe and I am going to make this recipe this month in March after I go grocery shopping to buy the ingredients that I will need in order to make these cookies at home.I am going to leave out the raisins in this recipe because I don’t like or enjoy eating raisins
These cookies were delicious! I followed the recipe exactly, but did make a few modifications. I used 1 full cup of peanut butter – I can’t use anything with almonds in it. I used a 1/4 cup each of peanut butter chips & choc. chips, 1/2 cup raisins only, plus a heaping cup of pecan chunks. Could not find pumpkin butter anywhere so I went with cinnamon applesauce! When it came time to bake them I did measure out a 1/4 cup of batter, kept a bowl of water to dip my finger tips in to flatten the dough to make the perfect size rounded cookie because they can be a bit sticky. After playing around with the baking times I decided I liked mine baked at 375 for 18-20 minutes. I love crispy cookies!!! They’re just my absolute favorite. Before placing the dough on the cookie sheet, I rubbed cookie sheet with coconut oil to give cookies a nice crispy bottom. I did take a photo of my finished product, but just realized there’s nowhere to add photos. They looked really well done, but were not burnt at all! I keep mine in the freezer and when I’m ready to eat one I eat it frozen and it’s all the more crispier!! Thank you for a great recipe! I loved them!!
I made them this morning and they were good. However, I was hoping for a more crispy texture.
We love these. Any chance you have nutrition stats? I am on Weight Watchers and am trying to figure out calories and fat and fiber thank you!
Hi Murphy! 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
Hi Murphy, I’m on Weight Watchers also. There is an area where you can create your own recipe on the Weight Watchers app. Just go to the menu part of the app, the three little lines. You will see recipes just hit that and it will take you to where it says create a recipe. You just have to put in the servings and all the ingredients and their amounts and they will give you a point value. I hope this helps.
Recipe looks great! I’ve got a question though: Do you think I could use ground chia seeds instead of flax seeds? I know they’re both used as binding ingredients, but I haven’t done my own testing to see if they can be swapped easily.
Hi Julie! We haven’t tested it either but don’t see why not! You may need less chia than flax.
Great recipe! I switched out mini choc chips for the raisins. My partner is not a raisin fan and the mini choc chips were perfect. These cookies are a bit sticky to work with (at least mine were) so I’ll try flattening each cookie with a small piece of parchment paper next time. As I was portioning them out, the mixture really stuck to the spoon and the bottom of the measuring cup. I was using a new jar of Kirkland organic peanut butter and it was slightly runny/gooey. Super tasty results.
Keep a small bowl of water by baking sheet and once you place dough on cookie sheet, dip your fingers in the water and flatten your cookies. Works great every time!!
Do you know the nutritional information? Protein, fiber, calories, etc.
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
LOVE these!!! I left out the extras like berries but next time am adding small bits of golden apple. For some reason I had trouble getting them quite done on the outside so stuck them under the top electric heater for a couple of minutes.
Delicious!!
This is the second time I have made these delicious cookies. So easy and so satisfying.
They are so good! I had some pawpaw in the freezer and substituted that for the banana and the apple butter. So much good flavor, it actually masked the taste of pawpaw, which is an acquired taste! One of these is almost too much! I’ll definitely make them again!
These cookies are fantastic! The pepitas really make them shine. I used cashew butter + tahini, applesauce only (no banana), and skipped the raisins.
My husband brought my teen a bakery chocolate chip cookie just as I was getting these out of the oven. He was having a hard time choosing what to eat, but I let him know these were from Sally’s, and he tried them gingerly. He ended up eating two of these and leaving the choc chip!
Love these breakfast/snack cookies
I made these cookie and they great but I wondered if they are meant to be a softer cookie or have a little crisp to them? Mine came out soft and curious if I should have baked them longer?
Hi Dawn, they are on the softer/chewier side, but you could try flattening them out more and adding on to the bake time if you’d like a slightly crisp outside. Glad you enjoyed them!
Just made these and I really like them. I used sun butter and that dominates the taste which was great. All the flavors came through. 1 cookie was very filling too! I wanted to know if I could use 1/2 cup frozen blueberries instead of cranberries. Would that still work? I had to bake them extra, I think cause I didn’t flatten them enough. Delicious!
Hi R, we’re so glad you enjoyed these! Yes, you could use frozen blueberries in place of the cranberries (do not thaw). Bake time may be just a minute or two longer (since the blueberries hold extra moisture). Thank you again for giving these a try!