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

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Breakfast

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.
4.88 from 55 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

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!

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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.


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Nutrition

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

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Comments

  1. 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.

  2. 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.

  3. 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.

  4. 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!

  5. 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!!

  6. 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.

  7. 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!

  8. 5 stars
    I made this recipe with my own twist! I added
    1 scoop protein powder, 2 tbs flax meal, 2 tbs hemp seeds, and 1 1/2 tsp baking powder. I also reduced the amount of oats to 2 cups. So good. My husband loved them. Thanks!

  9. 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!

      1. Hi Cami Dona! The estimated nutritional info is for one serving. I hope that helps!

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

  11. 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.

  12. 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!

  13. 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 ;)

  14. 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!!!!

  15. 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!

  16. 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?

  17. 5 stars
    I will be making these all of the time now. They are SO delicious, healthy and easy to make. Thank you!!

  18. 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!!

  19. 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. :)

  20. 5 stars
    Love these cookies and make them all the time. They are always different when I make them. This time I added hemp and flax meal and dried cherries. Thanks for the recipe!

  21. 5 stars
    These are great! First time making anything like this. We needed a healthy, quick breakfast and this hit the spot. One batch and the 2 of us have breakfast for a week. Already looking forward to making some different varieties. Thank you for sharing!

  22. I just baked the breakfast cookies and I must say they smell absolutely delicious. All the ingredients worked for me especially peanut butter❗️

  23. 5 stars
    I have made these several times. My girls have discovered them and eat them every morning. I add shredded coconut to them along with cranberries and almonds.

  24. 5 stars
    They are very tasty. I find the batter to be a bit wet so when I make them I add in whatever I have hanging around (ground chia, ground hemp, ground flax etc) to make them come together. Super easy to make substitutions to the nuts and dried fruit, or to add more or different spices. Makes a great “What am I supposed to do with these leftovers?” cookie. They freeze well (although get a little soft in the microwave) so you don’t have to worry about needing to eat them up quickly.

  25. 3 stars
    These were very easy to make, the ingredients are healthy and I really liked the flavor. I did find the chew pretty gummy but I’m team texture.

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

  26. Love these cookies! Is the estimated nutrition info per cookie or per batch? So would it be 276kcal per cookie? Thanks!

  27. Wish you would give the grams of sugar in some recipes. Even the cholesterol or sodium. Honey is sugar for diabetics.

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

  28. 5 stars
    I made a few substitutions to fit what my family preferred, and these turned out great! I pulsed my oats a few times in the blender, I did half honey and half maple syrup, I added a little bit of coconut oil to keep them moist, I also added flaxseed meal, and substituted the nuts for dark chocolate. These breakfast cookies are ideal for grab and go, and they give you energy while also being soft, moist, sweet but not too sweet, and packed of nutritious and delicious flavors.

    1. I’m so thrilled you enjoyed the recipe, Anne! They’ll keep for up to a week when stored at room temp in an airtight container. :)

      1. What about in the fridge in an airtight container – is it safe to eat them after more than a week

      2. Hi Pamela! I’m not sure how these would hold up for more than a week, but as long as they’re stored securely in an airtight container, they should be OK.

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

  29. 5 stars
    Probably the easiest healthiest biscuits I’ve ever made. I switch out the peanut butter with almond butter and omit the honey and extra seeds/nuts and they are still sweet and delicious. My kids love them and I love them.

  30. 5 stars
    Made these the other day and I must say they are delicious! I can’t wait to make these again! Thank you for sharing all the recipes!

      1. 5 stars
        Not only for breakfast! These cookies are good for any time of the day. I added chopped pecans and chocolate chips. Delicious and healthy too.

  31. 5 stars
    These are excellent cookies! I took one of these on a 6 mile hike and ate it at the top of the mountain. It was so delicious! And gave me the energy I needed to hike back down! I also shared some with my coworkers and they loved them!!

  32. 5 stars
    Good but the cooking time needs to be longer I found. Made with dried cherries and pecans. What is the nutritional profile on these please!

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

  33. 4 stars
    I’ve made these twice now. I really like them. The first time, I noticed they stayed fairly flimsy. This time, I added a serving of protein powder and 4 Tbs of flax meal. I liked how they “baked up” this time.

    1. 5 stars
      Hi Joyce,

      How much protein powder did you add? 20g/a scoop? I’d like to pump up the protein a little so will look at doing the same.

      Thanks!

  34. 5 stars
    Made the freezer ready egg white muffins and breakfast cookies! Soo yummy and so easy! Thank you for your delicious, healthy recipes!

  35. 5 stars
    I made these with my 3 and 4 yr old grandkids and they LOVED them and so did I!! Super easy and fast and I did add 1/4 cup chocolate chips because I just had to as a Chocolate Chip cookie addict but I think they are so good they could do without! I will be making these again!! Plus they look so good as well!

  36. 5 stars
    Our family has oatmeal once a week, but we made these instead (for variety!), and we loved them! Great for breakfast or healthy snack. We will be making these again :)

  37. Can these cookies be frozen Kelly ? I make up load of biscuits, slices and patty cakes to take to my grandchildren when I see them and their Mums prefer things that can be frozen ,so they space themselves and use them in their lunches.

    1. Hi Marlene! Regular oats work. 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. :)

  38. 5 stars
    I made these with ripe bananas I had in the freezer (defrosting first) and walnuts. We’re enjoying them and they were the perfect thing to grab before starting early morning raking sessions this weekend. Thanks for another great recipe that is chock full of healthy ingredients and a snap to prepare!

  39. I made these last night and my husband tried one as soon as they had cooled. His verdict- (these are really good”. I had one for breakfast this morning and I heartily concur! They go in the rotation for a frequent repeT appearance. Thank you!

    1. Hi there! You could swap in chopped dates or dried blueberries, or for a tropical version, you could swap in diced dried pineapples, mangoes and apricots.

  40. You can reduce the amount of sugar by replacing the cranberries or raisins with other dried fruits which don’t have added sugar – if you’re watching that number specifically which will also reduce the carb count. I do love that the only added sweetener to the recipe other than fruit is honey so everything is nutrient dense.

    Chopped Apricots or dried blueberries work and are somewhat easy to find packaged with no added sugar, or if you’re really ambitious you could dry your own fruit… mmm apple. I need to invest in a dehydrator…. the possibilities are endless!

    And if you need a bit more of a protein kick to keep you going (say if you have someone in your family who is doing strength training) you can also add in a few scoops of protein powder – vanilla works best, whatever your fav brand is, just add a little bit more moisture to compensate! Though with 8g of protein they have a pretty good kick already!

    Not to mention these are super easy to make gluten free if that’s needed because it’s just swapping the oats and not having to mess with flours, and with the nut butter being whatever you like best? man, this is super allergen friendly. … whoops sorry for the novel!

    This recipe though, is a great versatile base with endless possibilities that’s so easy to make and man, are the cookies soft and moist. My first go of them ended up with apricots and pecans, and since I’m a spice sl*t (the flavourings not the heat) I added the rest of your basic autumn spice blend to play with the fruit, nuts, and oats. I’m excited to make them again in the future, I’m just out of nut butter!

  41. Hi Kelly, these breakfast cookies are savory and fantastic. I didn’t see nutritional facts, calories etc…I’m only asking because I just ate nine in a row accidentally whilst watching a favorite show. Ehem, they are such a pleasure to chew, I used super crunchy natural peanut butter. Thanks for the recipe, Amy

    1. I’m so thrilled you enjoyed the recipe, Amy! And you can find the estimated nutritional info for one cookie by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  42. 5 stars
    These are my absolute favorite! I am not into cranberries or raisins so I sub chopped dates and add dark chocolate chips. Love love love!

    1. Hi there! I recommend freezing the cookie dough in balls/scoops so all you have to do is bake them off as needed :)

    1. Hi Kate – You can add in chocolate chips and keep the other ingredients at the same amount, just keep in mind there will be less dough compared to the fillings so you may have to adjust the baking time. Hope this helps!

  43. Hi Kelly,
    Does it have to be quick oats or can you use regular oats? (not steel cut).
    I only buy regular oats.
    Thanks.

  44. 5 stars
    First time i made this and my husband and I loved it. How long will it last on the fridge? This is a keeper. Thanks for sharing.

    1. I’m thrilled you and your husband enjoyed the recipe, Junella! The cookies will keep for up to a week when stored at room temp in an airtight container.

  45. I was looking for a good replacement for the packaged snacks my toddler likes, these seem to be doing the trick quite well so far :). Thanks!

    1. Hi Liz! You can find the estimated nutritional info for one serving by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION.

  46. 5 stars
    These cookies turned out really well!! The only problem is it was hard to make them into balls since they were so sticky. Any suggestions?

    1. I’m so glad you enjoyed the recipe, Jackie! Next time, place the dough in the fridge for a few minutes prior to forming it into balls to reduce the stickiness. :)

  47. 5 stars
    My husband LOVES these cookies. I make a batch for him to take a few to work every day. He says they eat like a meal. He’s vegetarian, so he has a lot of trouble finding filling stuff to eat at the cafeteria that isn’t french fries, eggs, convenience junk food, or boxed salad. I use almond butter for these and they come out perfectly. Thanks for sharing the recipe!

  48. 5 stars
    Thanks so much for this recipe I remember the first time I made these and I told the kids they were having cookies for breakfast. Oh the excitement. We are a bit boring here no cranberries or nuts but that does not change how yummy they are.

    1. Hi Mary! I recommend freezing the cookie dough in balls/scoops so all you have to do is bake them off as needed :)

    1. Hi Trichell! To find the estimated nutritional info for one cookie just click on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION.

    1. Hi there! The Estimated Nutrition Facts provides nutritional information for one cookie. Hope that helps!

  49. 5 stars
    Tried these a couple days ago…FANTASTIC!!! Looking to make a healthy item to share at an event. These taste great and hold together so well. Has anyone made changes to use the recipe as a base…but make different cookies? Different additions?

    1. So thrilled you enjoyed the recipe, Kristin! You could swap out the dried cranberries for dried blueberries or cherries, which would be delicious with chopped walnuts or pecans. For a tropical version, you could swap in diced dried pineapples, mangoes and apricots. Would love to hear the combinations you whip up!

    1. Hi there! I’ve never tried adding any type of fat to this recipe, however the peanut butter should be a good source of fat and protein!

  50. If you could not use any type of nut, would you need to substitute 2/3cup of something else in place of that ingredient? I know I could easily use WOW butter in place of the peanut butter, but was wondering if leaving out the nuts would do something to the texture. any suggestions for substitutions?

    1. Hi Pam – I’ve never tried this recipe without bananas so I’m not certain of a substitute. Sorry I can’t be of more help!

  51. 5 stars
    These cookies are my favorite grab-and-go breakfast on busy mornings. They freeze really well so I just pop them in the microwave for a few seconds to warm.

  52. HI. Just made the Healthy Breakfast cookies. How to store them? Can I freeze them? If so, do you let them come to room temp or microwave to defrost then cool?

    Thanks
    JC

    1. Hi! These cookies will keep for up to a week when stored at room temp in an airtight container. And I recommend freezing the cookie dough in balls/scoops so all you have to do is bake them off as needed.

  53. This looks great! Would this recipe work with natural peanut butter? The kind that only has peanuts in its ingredients? Thank you!

  54. Wish there was nutrition values…
    Suggestion to put recipe into apps etc is very time consuming for people who are looking for a quick recipe/short cut to save time and eat healthy

    1. These are abso-delish!

      This is the nutrition info myfitnesspal gave me when I made the recipe on there.
      I used raisins and walnuts.
      I used my scooper and ended up with 17 cookies vs 12. Both are listed below.

      Calories Carbs Fat Protein Sodium Sugar
      Total: 3,541 369 195 94 1,761 178
      Per 1 of 12: 295 31 16 8 147 15
      Per 1 of 17: 208 22 11 6 104 10

  55. Just a note on dried cranberries: check the package and compare with raisins. Cranberries have almost no nutritional value; raisins have iron, potassium, and more. Ditto prunes and dried apricots

  56. My training requires me to count daily macro intake. These look delish, and am hoping you are able to provide the nutritional breakdown.

    1. Hi Courtney! You should store them in an airtight container at room temp for up to a week. As for freezing, I recommend freezing the cookie dough in balls/scoops so all you have to do is bake them off as needed.

    1. Hi Jan – I haven’t tried that substitution so I can’t say for certain how it would turn out. Let me know if you give it a shot!

    1. Hi- just an FYI – I’m not sure if you use an app or website to track your intake, but a lot of them have a recipe builder where you plug in what you used for a recipe and number of servings and it gives you all the info needed! I would think this would be better than taking directly from the site because you could use your own preferred brands while making and still track. Plus If your recipe makes 11 instead of 12 or whatever number then you would automatically have the ability to adjust and record calories! One I use is My Fitness Pal, but there are others available as well

  57. Hello Kelly,

    These look like something I would make with my granddaughters, nice & healthy but I don’t have a stand mixer could I use a old school hand held mixer?

    1. Hi Christine! Yes, just make sure to scrape down the sides as needed. And what a fun thing to do with your granddaughters!

      1. Being a diabetic, I would live to have nutritional information! Will nutritional information be applied to ptevious recipes? For example the recipes on this page.
        Thanks Kelly (also my daughter’s nane).

      2. Hi Laura! We are still in the process of working out all of the details, but our hope is to include nutritional information for a mix of old and new recipes. Stay tuned!