Healthy Breakfast Cookies
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!
If you love healthy cookie recipes, also try our chunky monkey paleo banana cookies and our chocolate almond thumbprint cookies.
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.
Why you'll love these healthy breakfast cookies
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!
How to make this healthy breakfast cookie recipe
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.
The full recipe is in the recipe card below.
Ingredients in healthy oatmeal breakfast cookies
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.
These oatmeal breakfast cookies will keep for up to 5 days stored in a container on your counter.
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.
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.
Popular healthy cookie recipes
- Cranberry Coconut Macaroons
- Paleo Banana Cookies
- Almond Butter and Jam Breakfast Thumbprint Cookies
- Chickpea Peanut Butter Cookies
- Healthy Oatmeal Raisin Cookies
Healthy Breakfast Cookies
If you love this recipe as much as we do, let us know with a 5-star rating!
- 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.
Can you make this lower carb?
You could omit the chocolate and the raisins to reduce the carbs a little. But bananas, oats, and honey are all higher in carbs so this is never going to be a low carb cookie recipe.
These are so easy and make the perfect snack – plus it’s fun coming up with new variations on all the add-ins! The first time I made them, I found the cookies a bit crumbly and effortful to chew through. For my second attempt, I used dessicated coconut, chopped the nuts more finely, and added an egg to hold it together a bit better. Worked perfectly!
These are delicious! I didn’t have bananas so I used 1 cup applesauce and put cut up apples into the mix.
Just made these cookies for our family’s Thanksgiving vacation next week. They are delicious.
How long do they last? Could I freeze them? Or best to keep in a sealed container.
They will last for several days in a sealed container. But I would pop them into your freezer so they’re fresh for Thanksgiving!
These are really tasty! This was my first time making a ‘healthy’ cookie so I didn’t know what to expect. The banana makes these really soft and almost doughy in the middle (which I normally love with traditional sweet cookies), but I think next time I’ll bake a bit longer than the recommended 14-16 minutes. Can’t wait to try these again with some of the suggested variations!
Can I leave out the coconut in this recipe?
You sure can! No need to replace it with anything, just omit it 🙂
I have some road trips coming up, these sound perfect for eating while driving up the Coquihalla. 🙂
They would definitely be great road trip cookies! Have fun on your holiday. I’ll cross my fingers that you won’t find snow on Coquihalla!
I used to make similar breakfast cookies (and I used Sucanat sugar), this just reminded me that I need to make these again! So yummy and practical on-the-go! 🙂 Great post!
Beautiful photography Kristen!! Cookies looks divine 🙂
I substituted sun sweet and a bit of olive oil for the butter and used earth’s pride all natural Black Forest blend chopped up in the blender (3c) instead of the nuts and raisins and trader joes chocolate bar for the chocolate. Delicious!
This sounds fabulous. I love cookies anyway but if they are good for you it’s even better. Thank you for the recipe.
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers
Thanks for the link, Carole. Looks like there’s lots of great breakfast ideas there 🙂
Yum…my kids would LOVE these for breakfast. Thanks for sharing 🙂
No problem, Jen! Hope you and your kids enjoy them 🙂
I have no quibbles with cookies for breakfast – it’s no worse than toast with jam or pain au chocolat. As long as there is moderation and care with the sugar, I don’t see a problem.
Your prune scones sound so yummy! I will definitely have to try those ?
Do you know how many calories are in each cookie?
Sorry Bethany but I don’t know. I think there are some sort of calorie calculators out there though that you can plug in the information and they will tally up the calories for you 🙂
I’m all for cookies for breakfast! Love the ingredients in these, and the photos are so beautiful! The light is hitting the cookies just right!
Thank you so much, Laura!!
Can you inject some of your cookies-for-breakfast sensibility into me? I think I would take one any morning of the week! And I love how incredibly stuffed these are with all kinds of delicious ingredients. Where’s the peanut butter, though? I don’t see it in the recipe! :0
You should definitely try cookies for breakfast, they’re the best! Thanks for the head’s up about the peanut butter. Fixing the recipe now 🙂
I love the big stack of cookies. You’re making me crave them for breakfast right now!
Thanks, Karen! I’m wishing I had some of these left so I could have them today for breakfast too 🙂
There’s nothing better than cookies for breakfast!