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.
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.
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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
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.
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 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. :)