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.
4.87 from 45 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. Thanks, Kelly! I used almond butter and subbed in maple syrup for honey. Additionally I added flaxseed meal for extra fiber and healthy fats. My toddler thanks you too!

  2. I really want to try these, im just curious if I could batch make these and store them in the freezer?

  3. 5 stars
    Delicious! Truly!
    Also vegan, no refined sugar, no dairy, and gluten free (if you’re careful about the oatmeal)!
    I used 1.5 large bananas, and just under 1/4 c. honey, with no-sugar peanut butter, and they turned out better than I could have imagined.

  4. Substituted crunchy peanut butter, Coach’s oats (ground in my bullet) and used chopped walnuts. Loved the cookies and the sweetness level was just right for my tastes. Will make again!

  5. 5 stars
    I made these cookies for my long skis in the woods, shared a few with friends and everyone wants the recipe – so simple and healthy. I might have added some chocolate chips :) Well done

    1. LOVE this, Heather! I’m so thrilled you enjoyed the recipe! And chocolate chips are always a good idea ;)

  6. 4 stars
    Good flavor. Mine stayed too soft. What texture should these be? How to store please. Anxious to try again … may bake longer???? Thank you

    1. 4 stars
      These were great and passed the taste test with my husband. They are not too sweet and we’re nice and chewy . I added a small amount of nutmeg and used a pistachio and pecans mix. Also I found 1/4 cup a litte large . So I cut that down to 1/8 cup and got double the amount. Yay!!!!

  7. 5 stars
    Sooo addicting and easy to make! I love that you can make different varieties depending on what ingredients you have in the cupboard. I make these cookies on the regular!

  8. If I double this recipe (24 cookies) and then bake it all together in a bar pan, do you think it would work so that I could cut them out? If so, how do you think I would have to adjust baking time?

  9. 5 stars
    I will be making these all of the time now. They are SO delicious, healthy and easy to make. Thank you!!

  10. I only had old fashioned oats on hand, so I added 1/4 c melted coconut oil and one egg to the wet ingredients and let the batter rest for 10 min before baking per instructed. They turned out perfectly soft and chewy! This is my new go-to recipe for an easy kid breakfast or snack on the go. Thanks!!

  11. Will the breakfast cookie recipe still work the same with old fashioned oats or does it have to be the quick oats? Excite it to try!

    1. That works, Kristi! The difference is in the resulting texture of the cookies. Quick-cooking oats offer a more delicate texture whereas old-fashioned oats offer a heartier one. :)

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

See More Comments