Healthy Breakfast Cookies made in one bowl and in 25 minutes or less! These soft and chewy cookies are loaded when it comes to protein, fiber and potassium. Gone is the flour, and in its place is a medley of peanut butter (or your favorite nut butter!), oats, bananas, dried fruit and chopped nuts.
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What do you get when you marry the best elements from granola bars and oatmeal cookies? None other than soft, chewy and flourless breakfast cookies. Best of all, they’re made with wholesome ingredients and can be customized with all your favorite add-ins, from nuts and dried fruit to chocolate chips – go ahead, get creative!
In my house, these healthy cookies have quickly become an instant favorite, winning the hearts of my little ones and earning a permanent spot in their lunch boxes. And when it comes to my iced coffee ritual, these cookies are the perfect sidekick.
Trust me, once you try these breakfast cookies, you’ll never want to go back to your ordinary breakfast routine again!
Why You’ll Love These Breakfast Cookies
- One-bowl recipe.
- Nutrient-packed goodness. These breakfast cookies are a powerhouse of essential nutrients, combining the goodness of oats, nuts and bananas to kickstart your day.
- Naturally gluten-free (if using all certified gluten-free products).
- Convenient grab-and-go breakfast. Busy mornings? No problem! These cookies are the ultimate quick and convenient breakfast or snack solution.
- Endless customization possibilities.
- No refined sugars, oil or butter.
- Perfect for all dietary preferences. Whether you’re following a gluten-free, vegan or low-sugar lifestyle, these cookies are adaptable to various dietary needs, making them inclusive and enjoyable for everyone.
- Kid-friendly and family-approved. Sneak in wholesome ingredients without compromising on taste.
- Not just for breakfast! These cookies make for a protein-packed treat any time of the day. Enjoy them as a post-workout snack, an afternoon pick-me-up or as a healthy dessert.
Not only are these breakfast cookies forgiving, but they’re also wide open to customization. So, envision this as more than just a recipe—think of it as a template, a canvas for mixing and matching all your favorite ingredients or whatever you have stashed in your pantry. Make each batch uniquely yours!
- Peanut butter: Instead of peanut butter use your favorite nut butter, including almond butter, sunflower seed butter or cashew butter. It can be crunchy or creamy, just be sure to stir in the oil really well if you’re using a natural nut butter.
- Honey: If you want to make these cookies vegan, swap in maple syrup or agave nectar.
- Vanilla extract: Use pure or homemade vanilla extract for the best flavor.
- Bananas: Just like when making banana bread, the more ripe and darkly speckled, the better! Instead of mashed bananas, try using ¾ cup of applesauce or pumpkin puree.
- Salt: A pinch of sea salt or kosher salt enhances the overall flavor.
- Ground cinnamon: Adds warmth and depth of flavor. Try using nutmeg or a pumpkin spice blend for a slightly different aromatic profile.
- Oats: I prefer to use quick oats for this recipe but old-fashioned oats work, too. Quick-cooking oats offer a more delicate texture whereas old-fashioned oats offer a heartier one.
- Mix-ins: This is where you can get creative! Add about 1 and ¼ cups of your favorite mix-ins. For my batch, I chose dried cranberries and pistachios. Raisins, chopped dates, walnuts, pecans, pumpkin seeds or chocolate chips would all be delicious, too.
See the recipe card for full information on ingredients and quantities.
- Preheat the oven to 325°F and line your baking sheet with parchment paper or a Silpat.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt and cinnamon. Add the oats and your mix-ins, and mix until combined. If you don’t have a stand mixer, you can do this step by hand.
- Scoop about 1/4-cup mounds of the cookie dough onto the baking sheet, flattening each cookie slightly. The cookies will not spread while baking, so you can space them relatively close together.
- Bake the cookies for 14 to 16 minutes until they’re golden brown but still soft.
- Tropical paradise – add dried pineapple, coconut flakes and macadamia nuts for a taste of the tropics
- Double chocolate chunk – inspired by Mama Kelce’s cookies, incorporate both dark and white chocolate chips for a decadent double chocolate experience
- PB&J – if you love peanut butter and jelly sandwiches, try adding peanut butter chips and dried strawberries
- Dark chocolate cherry almond – dark chocolate chunks, dried cherries and sliced almonds
- If the dough becomes too sticky, refrigerate it for 15-30 minutes before scooping onto the baking sheet.
- Keep an eye on the cookies during the last few minutes of baking. Baking times can vary based on oven types, so look for lightly golden edges to know when they’re done.
- Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack. This helps them set and prevents breakage.
The cookies will keep for up to a week when stored at room temp in an airtight container.
They also freeze really well! Allow the breakfast cookies to cool completely at room temperature before freezing. This prevents condensation, which can lead to freezer burn. Place them in an airtight container or a zipped-top bag and freeze for up to 3 months. When you’re ready to enjoy, simply thaw them before serving.
Looking for more healthy recipes to kickstart your morning? Don’t miss top-rated recipes for:
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Ingredients
- 1 cup creamy peanut butter (or other nut butter)
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 medium ripe bananas, mashed
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 1/4 cups quick oats
- 1/2 cup dried cranberries or raisins
- 2/3 cup chopped nuts, such as almonds, walnuts or pistachios
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper or a Silpat.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt and cinnamon.
- Add the oats, dried cranberries and nuts and mix until combined. Scoop about 1/4-cup mounds of the cookie dough onto the baking sheet, flattening each cookie slightly. (The cookies will not spread while baking, so you can space them relatively close together.)
- Bake the cookies for 14 to 16 minutes until they’re golden brown but still soft. Remove the cookies from the oven then allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
Kelly’s Notes
- The cookies will keep for up to a week when stored at room temp in an airtight container.
- They also freeze really well! Allow the breakfast cookies to cool completely at room temperature before freezing. This prevents condensation, which can lead to freezer burn. Place them in an airtight container or a zipped-top bag and freeze for up to 3 months. When you’re ready to enjoy, simply thaw them before serving.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Kelly, I especially loved the recipe for the Breakfast Cookies and the other breakfast recipes.
These recipes are nutritious, easy to prepare and will freeze.
As an older person with a small appetite and suffering from Barratt’s Esophagus it is not easy to find recipes
that tick all the above boxes but Kelly has done this. I am particularly grateful that these recipes don’t cause acid reflux, so if anyone has health issues try these recipes.
Adele
I’m so thrilled to hear that you enjoyed the recipe, Adele!
Is there a way to make this without the nut butter? I’ve got one who’s allergic in the house. Would nutella work?(she can have that) Or what about sweetened condensed milk? Would it bind them enough? I’m not very handy in the kitchen, but I’ve been looking for something like this.
Hi Morey! Nutella would absolutely work, as would sunflower seed butter (if you can have that!).
These just tasted like peanut butter
Feel free to use a different nut butter as well, Sarah!
Make these cookies! I’ve made them multiple times for my moms group, and they’re the first thing to go! Who doesn’t want cookies for breakfast!?! Such an unexpected easy treat that you’ll make again & again.
LOVE reading this, BC! I’m thrilled you’ve been enjoying the recipe!
I am gluten free and live at 7500’- double trouble. Just made these and they came out great. Another reviewer from high altitude said hers were dry so I added an extra banana, used sprouted oats(not quick), and added some chocolate chips (cause why not). Very moist and not too sweet, which I love! Thank you for a great, healthy recipe! I love recipes without flour so I don’t have to worry about the gluten!
Love these so so good. I put half of raisins and half of cranberries. Very yummy
YUM! I’m so glad you enjoyed the recipe, Chantal!
These are great! We’ve been looking for another breakfast option for our 4 and 5 year olds and these are perfect. I doubled the recipe and now we’ll have a nice easy breakfast for school mornings for the whole family. I’m also excited to have another option to send for daycare snack.
I’m so glad you enjoyed the recipe, Susan!
These are delicious, easy to make, healthy and loved by my whole family!
I’m so happy to read this, Beth!
I have tried many recipes for a good breakfast cookie I did make this recipe and found it exactly what I was looking for, one thing I did notice since I live at 6700 feet above sea leave. That they are a little dry.maybe you have a solution to this problem.would love to hear your answer.
Hi Cindy – I’m not a pro at high-altitude baking so unfortunately I can’t weigh in on this.
Wow! They were delicious
I’m so happy you enjoyed the recipe, Tami!
Love, love ,love and now all my children are making for their children
I live at 7500’ and it certainly provides a challenge – AND I’m gluten free to boot! I would maybe try an extra banana for moisture but it’s an experiment! Good luck and let me know if you figure it out!
These are delicious and filling! Made exactly like the recipe calls for – no modifications and came out perfect!
Woohoo! I’m so thrilled you enjoyed the recipe, Cecily!
I am so excited to make these!! They are just like the ones my grandma used to make<3 I want to have them in my house all the time. Can they be frozen and stored?
Absolutely, Cadi! These cookies freeze well :)
I love these breakfast cookies! I have made them twice now and have had to improvise a bit on ingredients (because of what I had on hand) but they turned out excellent. I used molasses instead of honey and added some flax seeds too. I keep them in the freezer to snack on anytime.
I’m so glad you’ve been enjoying the recipe, Kathy!
I’ve tried other breakfast cookies and was never very impressed. I saw your recipe and decided to give it one more try. Boy, am i glad I did!! These are fabulous!! The only change i made was switching out the honey (I just don’t like honey all that much) for maple syrup.
This is exactly what i was searching for, a healthier cookie that i don’t have to feel bad eating. Bravo!!
This is what I love to read, Sylvia! I’m so thrilled you enjoyed the recipe!
Amazing! Love the moist texture and fresh taste of these blessings from heaven. Recently had to change my lifestyle due to hypertension and just needed something to replace the craving of sugar. These are fantastic.
I’m so glad you enjoyed the recipe. :)