Healthy Breakfast Cookies

from 89 votes

Healthy Breakfast Cookies made in one bowl and in 25 minutes or less! These soft and chewy cookies are loaded when it comes to protein, fiber and potassium. Gone is the flour, and in its place is a medley of peanut butter (or your favorite nut butter!), oats, bananas, dried fruit and chopped nuts.

Healthy breakfast cookies studded with dried cranberries and pistachios.

What do you get when you marry the best elements from granola bars and oatmeal cookies? None other than soft, chewy and flourless breakfast cookies. Best of all, they’re made with wholesome ingredients and can be customized with all your favorite add-ins, from nuts and dried fruit to chocolate chips – go ahead, get creative! 

In my house, these healthy cookies have quickly become an instant favorite, winning the hearts of my little ones and earning a permanent spot in their lunch boxes. And when it comes to my iced coffee ritual, these cookies are the perfect sidekick.

Trust me, once you try these breakfast cookies, you’ll never want to go back to your ordinary breakfast routine again!

Why You’ll Love These Breakfast Cookies

  • One-bowl recipe.
  • Nutrient-packed goodness. These breakfast cookies are a powerhouse of essential nutrients, combining the goodness of oats, nuts and bananas to kickstart your day.
  • Naturally gluten-free (if using all certified gluten-free products).
  • Convenient grab-and-go breakfast. Busy mornings? No problem! These cookies are the ultimate quick and convenient breakfast or snack solution.
  • Endless customization possibilities.
  • No refined sugars, oil or butter.
  • Perfect for all dietary preferences. Whether you’re following a gluten-free, vegan or low-sugar lifestyle, these cookies are adaptable to various dietary needs, making them inclusive and enjoyable for everyone.
  • Kid-friendly and family-approved. Sneak in wholesome ingredients without compromising on taste.
  • Not just for breakfast! These cookies make for a protein-packed treat any time of the day. Enjoy them as a post-workout snack, an afternoon pick-me-up or as a healthy dessert.

Ingredients and Substitution Ideas

Not only are these breakfast cookies forgiving, but they’re also wide open to customization. So, envision this as more than just a recipe—think of it as a template, a canvas for mixing and matching all your favorite ingredients or whatever you have stashed in your pantry. Make each batch uniquely yours!

Ingredients for breakfast cookies in glass bowls, including quick oats, dried cranberries, chopped nuts, creamy peanut butter, mashed bananas, vanilla extract and honey.
  • Peanut butter: Instead of peanut butter use your favorite nut butter, including almond butter, sunflower seed butter or cashew butter. It can be crunchy or creamy, just be sure to stir in the oil really well if you’re using a natural nut butter.
  • Honey: If you want to make these cookies vegan, swap in maple syrup or agave nectar.
  • Vanilla extract: Use pure or homemade vanilla extract for the best flavor.
  • Bananas: Just like when making banana bread, the more ripe and darkly speckled, the better! Instead of mashed bananas, try using ¾ cup of applesauce or pumpkin puree.
  • Salt: A pinch of sea salt or kosher salt enhances the overall flavor.
  • Ground cinnamon: Adds warmth and depth of flavor. Try using nutmeg or a pumpkin spice blend for a slightly different aromatic profile.
  • Oats: I prefer to use quick oats for this recipe but old-fashioned oats work, too. Quick-cooking oats offer a more delicate texture whereas old-fashioned oats offer a heartier one.
  • Mix-ins: This is where you can get creative! Add about 1 and ¼ cups of your favorite mix-ins. For my batch, I chose dried cranberries and pistachios. Raisins, chopped dates, walnuts, pecans, pumpkin seeds or chocolate chips would all be delicious, too.

See the recipe card for full information on ingredients and quantities.

How to Make Breakfast Cookies

  1. Preheat the oven to 325°F and line your baking sheet with parchment paper or a Silpat.
  2. 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 and your mix-ins, and mix until combined. If you don’t have a stand mixer, you can do this step by hand.
A glass bowl containing quick oats, dried cranberries and pistachios.
  1. 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.
Unbaked breakfast cookies on a parchment paper-lined baking sheet.
  1. Bake the cookies for 14 to 16 minutes until they’re golden brown but still soft.

Delicious Combinations to Try

  • Tropical paradise – add dried pineapple, coconut flakes and macadamia nuts for a taste of the tropics
  • Double chocolate chunk – inspired by Mama Kelce’s cookies, incorporate both dark and white chocolate chips for a decadent double chocolate experience
  • PB&J – if you love peanut butter and jelly sandwiches, try adding peanut butter chips and dried strawberries
  • Dark chocolate cherry almond – dark chocolate chunks, dried cherries and sliced almonds

Helpful Tips

  • If the dough becomes too sticky, refrigerate it for 15-30 minutes before scooping onto the baking sheet.
  • Keep an eye on the cookies during the last few minutes of baking. Baking times can vary based on oven types, so look for lightly golden edges to know when they’re done.
  • Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack. This helps them set and prevents breakage.

Storing and Freezing Tips

The cookies will keep for up to a week when stored at room temp in an airtight container.

They also freeze really well! Allow the breakfast cookies to cool completely at room temperature before freezing. This prevents condensation, which can lead to freezer burn. Place them in an airtight container or a zipped-top bag and freeze for up to 3 months. When you’re ready to enjoy, simply thaw them before serving.

Three rows of healthy breakfast cookies studded with dried cranberries and pistachios.

More Healthy Breakfast Recipes

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Breakfast

Healthy Breakfast Cookies

Healthy Breakfast Cookies made in one bowl and in 25 minutes or less! These soft and chewy cookies are loaded when it comes to protein, fiber and potassium. Gone is the flour, and in its place is a medley of peanut butter (or your favorite nut butter!), oats, bananas, dried fruit and chopped nuts.
Author: Kelly Senyei
4.88 from 89 votes
Healthy breakfast cookies studded with dried cranberries and pistachios.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.

Kelly’s Notes

  • The cookies will keep for up to a week when stored at room temp in an airtight container.
  • They also freeze really well! Allow the breakfast cookies to cool completely at room temperature before freezing. This prevents condensation, which can lead to freezer burn. Place them in an airtight container or a zipped-top bag and freeze for up to 3 months. When you’re ready to enjoy, simply thaw them before serving.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

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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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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Comments

  1. Kelly, I especially loved the recipe for the Breakfast Cookies and the other breakfast recipes.
    These recipes are nutritious, easy to prepare and will freeze.
    As an older person with a small appetite and suffering from Barratt’s Esophagus it is not easy to find recipes
    that tick all the above boxes but Kelly has done this. I am particularly grateful that these recipes don’t cause acid reflux, so if anyone has health issues try these recipes.
    Adele

  2. 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.

  3. 5 stars
    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.

  4. 5 stars
    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!

  5. 5 stars
    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.

    1. Hi Cindy – I’m not a pro at high-altitude baking so unfortunately I can’t weigh in on this.

    2. 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!

  6. These are delicious and filling! Made exactly like the recipe calls for – no modifications and came out perfect!

    1. 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?

    2. 5 stars
      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.

  7. 5 stars
    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!!

  8. 5 stars
    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.

      1. 5 stars
        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.

      2. This is what I love to read, Kathy! I’m so happy you’ve been enjoying the recipe!

  9. 5 stars
    These are excellent! I used golden raisins and slivered almonds, they smell wonderful while baking and are so good. Thank you!

  10. 5 stars
    Such a great recipe. So easy and you probably already have all the ingredients on hand!
    Honestly, the hardest part about making these breakfast cookies, is pulling out the Kitchenaid mixer!

  11. So here’s a fun one.

    I’ve been searching for a recipe I can use SCOTTISH OATMEAL in. So, no results yet. It all goes to quick oats, steel cut oats. But my stuff is stone ground, not quite flour consistency, obviously not quick oats or rolled oats either.

    So, I’m thinking I might try this one. But I’m worried a out the liquid vs dry ratios as it’s stone ground and might be more absorbent…

    Ahhhh!!

    Any thoughts?

    A hopeful GF nursing mom of 2

  12. 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. 5 stars
      This has become one of our favorite healthy snacks. I added a Tbs of cocoa powder and some coconut flakes for a little different flavor. We like them both ways

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

  13. 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!

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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!

  19. 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!!

  20. 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)! :)

  21. 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!

  22. 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!

  23. 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!

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

  25. 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.

  26. 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!

  27. 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 ;)

  28. 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!!!!

  29. 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!

  30. 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?

  31. 5 stars
    I will be making these all of the time now. They are SO delicious, healthy and easy to make. Thank you!!

  32. 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!!

  33. 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. :)

  34. 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!

  35. 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!

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

  37. 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.

  38. 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.

  39. 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. :)

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

  41. 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. :)

  42. 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. :)

  43. 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.

  44. 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.

  45. 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!!

  46. 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. :)

  47. 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!

  48. 5 stars
    Made the freezer ready egg white muffins and breakfast cookies! Soo yummy and so easy! Thank you for your delicious, healthy recipes!

  49. 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!

  50. 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 :)

  51. 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. :)

  52. 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!

  53. 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.

  54. 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!

  55. 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. :)

  56. 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!

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

  58. 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.

  59. 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.

  60. 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. :)

  61. 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!

  62. 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!

  63. 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!

  64. 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!

  65. 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.

  66. 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.

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

  68. 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

  69. 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

  70. 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

  71. 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!