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These soft and chewy healthy breakfast cookies are a dream come true. They're a flourless cookie recipe made with whole grains and superfoods such as oats, nuts, bananas, coconut, and raisins. They make the perfect healthy grab-and-go morning meal!
This recipe was originally published in 2013. We've updated the post with some new photos and more information. We've also changed the recipe so that it is a lot healthier. The original, not-so-healthy recipe can be found here.
If you like oatmeal raisin cookies then you will love these healthy breakfast cookies. And yes, you can eat cookies for breakfast and feel good about it.
- They are wonderfully soft yet hearty cookies.
- You won't find any refined sugar, oil, or butter here.
- It's an incredibly forgiving recipe that you can easily customize to your liking.
- Made in one bowl and no mixer is required.
- They are a seriously soft flourless breakfast cookie
- High in nutrients and full of health benefits.
- They taste amazing!
Making these healthy breakfast cookies is incredibly simple. Here's what you'll do:
- Mash two ripe bananas in a bowl then mix in the peanut butter, milk, honey, vanilla, cinnamon, and salt until it looks like a thick paste.
- Then stir in the remaining ingredients until everything is coated and it becomes a thick and sticky batter.
- Now drop ¼ cup portions of the dough onto a baking sheet lined with parchment paper and squish the cookie down a little to form a cookie shape – they won't spread during baking.
- Bake the cookies for about 15 minutes then do your best to let them cool a little before enjoying them.
- Bananas – we use medium-sized ripe bananas. Frozen (and thawed) bananas work, too!
- Peanut butter – Natural peanut butter works the best.
- Milk – We use unsweetened almond or oat milk. But if you keep regular milk on hand, that will work too
- Honey – You can substitute maple syrup to make these breakfast cookies vegan.
- Vanilla, cinnamon, and salt – These three give the cookies incredible flavor.
- Oats – you can use either old-fashioned rolled oats or quick oats. Avoid using steel-cut oats as the texture isn't right for these cookies.
- Walnuts – We like to toast the walnuts for the best flavor.
- Unsweetened coconut – This can be omitted if you're not a fan of coconut.
- Raisins – Small raisins work best in these cookies. Dried cranberries are a great substitute!
- Dark chocolate chips – This is an optional ingredient and really makes the cookies taste like a treat.
Healthy Breakfast Cookie Variations to try
These wholesome breakfast cookies are very easy to customize. Here are a few ideas to get you started:
- Nut butter – instead of peanut butter try almond, cashew, pecan, pumpkin seed, or even tahini. Or use a mix of different kinds of nut butter!
- Go nut-free by using sunflower seed butter.
- Use maple syrup or agave instead of honey.
- Instead of walnuts, try pecans, peanuts, chopped almonds, or pumpkin seeds.
- Raisins can be swapped for cranberries or another small dried fruit.
How long do these cookies last?
These oatmeal breakfast cookies will keep for up to 5 days stored in a container on your counter.
Can I freeze these breakfast cookies?
Yes! These healthy breakfast cookies are freezer-friendly. Once they're cool, store them in an airtight container in your freezer for up to three months. We love keeping a batch of these cookies in the freezer as they make the perfect grab-and-go morning meal or healthy lunch box snack.
Are these cookies good to eat any time of the day?
Yes! While they are one of our favorite healthy breakfasts, these high in fiber and protein cookies also make great healthy snacks. Pack them along on a hike or road trip, put one in a work or school or lunch box, or simply enjoy one as a snack.
- 2 medium bananas (can be frozen and thawed)
- 1 cup natural peanut butter
- ½ cup milk (we like unsweetened almond or oat milk, but regular milk also works)
- ¼ cup honey
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups rolled oats
- 1 cup walnuts
- 1 cup unsweetened shredded coconut
- 1 cup raisins or cranberries
- ½ cup dark chocolate chips or chunks (optional)
- Preheat your oven to 350 degrees. In a large bowl, mash the bananas. Add the peanut butter, milk, honey, vanilla, cinnamon, and salt and mix well.2 medium bananas, 1 cup natural peanut butter, ½ cup milk, ¼ cup honey, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon salt
- Stir in the oats, walnuts, coconut, raisins, and if using the chocolate chips. The batter will be thick and sticky.2 cups rolled oats, 1 cup walnuts, 1 cup unsweetened shredded coconut, 1 cup raisins or cranberries, ½ cup dark chocolate chips or chunks
- Line a baking sheet with parchment paper. Drop ¼ cup mounds of the cookie dough onto the baking sheet and press down the tops lightly. Bake for 14-16 minutes then let them cool completely.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.