Whip up the ultimate grab-and-go morning meal with a recipe for soft and chewy Healthy Breakfast Cookies loaded with fiber and protein.

Top down view of Healthy Breakfast Cookies studded with pistachios and dried cranberries

What do you get when you marry the best elements from granola bars and oatmeal cookies? None other than soft, chewy and flourless Healthy Breakfast Cookies.

If they sound too good to be true, allow me to share why these quick-fix cookies have quickly replaced store-bought granola bars in our house, and just as quickly racked up dozens of rave 5-star reviews.

Clear mixing bowl containing quick oats, dried cranberries, pistachios and honey

As the ultimate grab-and-go morning meal, these breakfast cookies are fully loaded when it comes to protein, fiber and potassium. Gone is the flour, and in its place is a textural medley of peanut butter, oats, bananas, dried fruit and chopped nuts. Talk about a powerhouse of superfoods!

Join all of those supercharged ingredients together and the result is a seriously soft cookie perfect for packing in little ones’ lunch boxes or pairing with a cup of coffee for a quick and healthy start to your day.

Unbaked cookies on parchment paper-lined baking sheet

Looking for more healthy recipes to kickstart your morning? Don’t miss top-rated recipes for Secret Ingredient Smoothies, Quick and Easy Breakfast Bruschetta, Green Juice Popsicles and more quick-fix favorites.

Homemade Healthy Breakfast Cookies with dried cranberries and pistachios

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.


Healthy Breakfast Cookies

What do you get when you marry the best elements from granola bars and oatmeal cookies? None other than soft, chewy and totally Healthy Breakfast Cookies.
4.86 from 61 votes
Top down view of Healthy Breakfast Cookies studded with pistachios and dried cranberries
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 12 cookies


  • 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


  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

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.

Feeling social?

Share this recipe!



Calories: 276kcal, Carbohydrates: 31g, Protein: 9g, Fat: 15g, Saturated Fat: 3g, Sodium: 197mg, Potassium: 337mg, Fiber: 4g, Sugar: 14g, Vitamin A: 41IU, Vitamin C: 2mg, Calcium: 26mg, Iron: 1mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

Join the Conversation

Rate and Comment

Your email address will not be published.

Recipe Rating


  1. I’m going to try making these!Can oranges be used instead of banana I’m not a baker and didn’t know if oranges would be to juicy and big bake like the banana

      1. 5 stars
        The pumpkin puree sounds amazing! Maybe I will try it with maple syrup instead of honey, dates instead of raisins, and add a few more spices like nutmeg and cloves. Loved the batch I just baked as directed but looking forward to trying it with these alternate ingredients. Thank you, Kelly!

    1. Hi Jan – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  2. 5 stars
    So listen, I never leave comments on recipes, but these are freaking phenomenal! They are moist and chewy and healthy and just the right amount of tartness from the dried cranberries and crunchy from the nuts.

    Equally important – I can grab and go for my way out the door. Time is so precious for all of us these days.

    Thank you thank you thank you for these!

    I put mine in muffin tins just to help me measure them out. Also, I don’t cook. I just don’t. And this is a recipe I can easily remember and duplicate for all time.

      1. Hi Cindy – The cookies will keep for up to a week when stored at room temp in an airtight container. They also freeze really well!

  3. I am about to bake these but first I needed to know if they could be frozen. It would be great if this information were in the introduction, along with the fact that applesauce can be subbed for bananas. My 2 cents worth.

  4. 5 stars
    Made them this morning for an addition to our Thanksgiving breakfast. They turned out perfect and are so delicious! The next time I make them, I’m going to substitute chocolate chips. Chocolate and banana go together well.

  5. 5 stars
    LOVE these! Like a healthier Cliff bar. I had to bake mine a little longer, but otherwise it was great. My daughter said that we need to always have them in the house.

  6. They’re a little sweeter than I like in the morning, but my sister loves them so I’ve got a second batch in the oven already.

  7. How long can these save for and how do you store them. They look great and a great start to my new healthy lifestyle. My question is should I make these weekly or bi weekly. I’m planning to have one a day and another member of my household may have around that.

    1. Hi Clayton! The cookies will keep for up to a week when stored at room temp in an airtight container. They also freeze really well!

  8. 5 stars
    ⭐️⭐️⭐️⭐️⭐️ As with all your recipes I’ve tried, I will make this one again. So easy and delicious! Love there is no a-p flour, no gran sugar!! Thank you!!

  9. I would love to try these but I cannot stand anything made with peanut (nut) butter. Do you have any other suggestions, as all nut butters are off limits to me. Thank you.

    1. Hi Mimi! You could try sunflower seed butter or granola butter. However, I haven’t made this recipe using either of those so I can’t say with certainty what the results will be. Let me know if you give it a shot!

    2. Just seeing this recipe and plan to use our go to “Wow Butter” as we have a kiddo with peanut allergies. Wow butter is made from toasted soybeans and has the most similar taste and texture to regular peanut butter in our minds.

      1. 3 stars
        They were a little too sweet for me. So when I made them I reduced the honey. I also added more oats to my liking. Then I drizzled melted dark chocolate over them. I really like them my way better. But it is a good recipe and my daughter in law makes the original recipe and loves them.

      2. I’m glad you and your daughter-in-law have been enjoying the recipe, Kathy (even if it isn’t exactly my recipe)! :)

  10. 5 stars
    These are my favorite breakfast cookie that I’ve ever made! I used craisins, chopped walnuts mixed with cinnamon and dark chocolate chips for my mix-ins. Hubby loved them, too!

See More Comments