Whip up the ultimate grab-and-go morning meal with a recipe for soft and chewy Healthy Breakfast Cookies loaded with fiber and protein.
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.
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.
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.
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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.
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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.
My husband can’t have bananas can I substitute anything else like applesauce in its place?
Applesauce works, Donna! You’ll need about 3/4 cup.
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.
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!
Love these! I used almonds, almond butter and cut-up dates. Delicious!
YUM! I’m thrilled you enjoyed the recipe, Emily!
⭐️⭐️⭐️⭐️⭐️ 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!!
You are so welcome, Ruth Ann! I’m thrilled you enjoyed the recipe!
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.
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!
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!
YUM! I’m so glad you and your husband enjoyed the recipe, Christin!