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Healthy Breakfast Cookie Recipe is a wholesome, hearty, easy recipe that’s great for on-the-go mornings are afternoon pick-me-ups.
Not only are these healthy, but they smell divine when they’re cooking. Cinnamon is good like that!
Everyone enjoyed my Baked Blueberry Oatmeal Cups so much, it wanted to do a cookie version. You can use fresh or dried blueberries in these cookies if you want. Additionally, there’s a ton of very simple ways you can change these to suit your taste.
Table of Contents
HEALTHY BREAKFAST COOKIE RECIPE
A logical question you may be asking yourself is ‘why are these considered breakfast cookies?’
- I mean, they are made with oats and oats are traditionally breakfast food.😉
- Besides that, they are healthier than your traditional cookie with no flour,
butter , or granulated sugar. - They’re naturally gluten-free and vegan.
HOW LONG WILL THESE COOKIES KEEP?
Because these cookies are so moist, I recommend storing them in an airtight container in the refrigerator no longer than 4 days. I like to wrap them individually in plastic wrap so they’re ready to grab-and-go in the mornings.
SUBS AND SUCH
Alternately, you can freeze them for two months. I suggest wrapping them individually in plastic wrap and freeze in a single layer on a flat pan so they don’t stick together in a big glob. Once they’re frozen, you can transfer them to an airtight container or ziptop bag.
- Bananas. Bananas add moisture and help to bind the cookies together. I haven’t tested substitutions for them.
- Almond
Butter . You can use creamy or chunky. As well, you can use any nutbutter . - Oats. I prefer using old-fashioned rolled oats but you can use quick oats. The taste is virtually the same, but old-fashioned roll oats have a coarser, chewier texture to the cookies. Whereas, quick oats a softer texture.
- Honey. You can use maple syrup or agave nectar. Although I find agave nectar doesn’t bind them as well as the other two.
- Baking soda and baking powder. Obviously, these two ingredients help the cookies to rise which gives them more of a ‘real’ cookie texture. However, you can omit baking soda and baking powder. The cookies will still taste wonderful and have a more dense, gooey texture like my Oatmeal Date Cookies.
- Add-ins. You can add any dried fruit instead of cranberries. You can also use fresh fruit like blueberries, strawberries, and peaches. When using fresh fruit, you may need to adjust the quantity of almond
butter and oats if the juice is really juicy. And, adding dark chocolate chunks never hurts anyone’s feelings!
MORE YUMMY, HEALTHY, EASY RECIPES
- Brownie Batter Protein Balls
- Healthy No-Bake Chocolate Cookies
- Healthy Oatmeal Date Breakfast Cookies
- Brownie Batter Overnight Protein Oats
- Homemade Larabar Bites
- French Quarter Praline Spread
⭐⭐⭐⭐⭐Have you tried these cookies? Please consider leaving a 5-star rating and comment.
Healthy Breakfast Cookie Recipe
This recipe is a wholesome, hearty, easy recipe that's great for on-the-go mornings are afternoon pick-me-ups.
Author: Paula
5 from 22 votes
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Prep Time: 7 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 25 minutes minutes
Servings: 10 serving
Ingredients
- ¾ - 1 cup bananas over-ripe and spotty (2 medium)
- 1 and ½ cups old-fashioned rolled oats
- ½ cup almond butter
- 2 tablespoons honey
- ½ teaspoon pure vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup craisins You can also blueberries or any dried fruit
Instructions
Preheat oven to 350°F. Line a sheet pan with parchment paper.2.
In a mixing bowl, add peeled bananas, almond butter, honey, and vanilla. Use a fork to completely mash the bananas and mix together the contents of the bowl.
Add the remaining ingredients except for the berries. Mix well.
Add the cranberries (or blueberries) and stir gently. You want to just combine them with the batter being careful not to break them up.
Using a ½ cup spring release scoop, scoop batter into 6 large cookies. Bake for 18-20 minutes, or until tender but cooked through.
You can serve warm or at room temperature.
I like to wrap individually with plastic wrap and store. They'll keep in the fridge for up to 5 days or the freezer for 1 month.
Notes
You can make a dozen smaller cookies by using a 1/4 cup scoop. Bake 1/4 cup size for 10-12 minutes.
Nutrition
Calories: 195kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 115mg | Potassium: 250mg | Fiber: 4g | Sugar: 15g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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You can also find great recipes atRecipe Index, Meal Plan Monday, and Weekend Potluck.
