Breakfast Cookies (Healthiest Cookie Recipe)

an inside view of breakfast cookie healthy held by 2 fingers

Nutrient dense Breakfast cookies are packed with wholesome ingredients like rolled oats, pumpkin seeds, almonds, banana, cranberries, almond butter (or peanut butter), coconut and dark chocolate. With crispy edges and chewy centre, these vegan breakfast cookies are absolutely delicious made easily in one bowl and have a hearty texture.

healthy breakfast cookies cooling on a wire rack

Fall Baking kick starts the holiday season. ‘Tis the season for all things pies, cakes, breads, cookies, tarts and chocolatey.

It can be extremely easy to get carried away with all the sweet treats. So, I tend to stock up on healthy baked goodies that will satisfy my sweet tooth yet are good for my family. My children have been enjoying these cookies in the morning along with a glass of milk before heading off to their rooms for online school.

These Breakfast cookies are –

  • Made with wholesome ingredients
  • No butter or oil
  • Easy one bowl recipe
  • No refined sugar
  • Ingredient customization
  • Nutrient dense
  • Crispy and chewy
  • Tastes incredible

Main ingredients:

Oats – Rolled / old fashioned oats. Other varieties like quick cooking or steel cut oats are not recommended for this breakfast cookies recipe

Banana – One large very ripe banana (about 1/2 cup + 2 tablespoons mashed)

Almond butter – Creamy almond or peanut or sun flower seed butter

Almonds – Sliced almonds or chopped roasted almonds

Pumpkin Seeds – Raw pumpin seeds

Cranberries – Dried cranberries or raisins

Coconut – Sweetened or unsweetened shredded coconut

Semi sweet chocolate chips

Maple syrup

How to make breakfast cookies?

It is the certainly one of the easiest cookie recipes.

Mix mashed banana, almond or peanut butter, maple syrup, baking soda, ground cinnamon and salt together, until smooth. Stir in oats, almonds, pumpkin seeds, cranberries, coconut and chocolate chips together, until well combined.

Scoop onto a baking sheet into 10 mounds, flatten them into cookie shapes and bake for about 30 minutes at 350 degrees, until the edges have crisped and cookies are golden brown in color.

More healthy breakfast ideas:

Baked Banana Oatmeal Cups

Date smoothie

Baked oatmeal <– similar ingredients

Almond butter overnight oats

Persimmon bread

Oat waffles

Almond butter bars

Pro tips:

If you feel the dough is not as thick (may be the nut butter wasn’t as thick enough), then simply stir in few more tablespoons oats to bring it to the right consistency.

Use a ripe banana – This breakfast cookies healthy recipe depends on the sweetness of the banana as one of main source of sugar. So select a very ripe banana (yellow with lots of brown spots).

Creamy almond butter or peanut butter or sun flower seed butter are all good options. If you are opening a new jar, please make sure to stir in really well and use the thicker part for the recipe.

Maple syrup or honey (keeping in mind that it makes it not vegan) may be used. If using honey, then use only about 2 tablespoons.

Use only old fashioned oats or rolled oats.

Sliced almonds or toasted, chopped almonds (chopped into smallish pieces).

If you do not have raw pumpkin seeds, then use a substitute with chopped toasted peanuts, sesame seeds, sunflower seeds,

Dried cranberries can be replaced with raisins, chopped dates or chopped dried apricots

Sweetened or unsweetened shredded coconut can be used.

Make it gluten free – Use gluten free oats

a hand holding an inside view of a healthy oatmeal cookie for breakfast

Storage instructions for oatmeal breakfast cookies:

These cookies have a crisp edges on the first day of baking and gets softer the next day. Nevertheless, the taste is just as delicious. Store cooled cookies in an air tight container for 3 to 4 days.

To freeze – Place cooled cookies in a ziplock bag, seal and freeze for up to 3 months. Simply leave one or two cookies at room temperature for a couple of hours (alternatively, they can be microwaved).

Serving suggestion:

As the name suggests, these cookies are excellent for breakfast with a cup of coffee or milk for the kiddos or a great guilt-free snack anytime.

healthy breakfast cookies cooling on a wire rack

Cookies, COOKIE and more cookies:

Almond Flour Chocolate Chip Cookies

Almond Joy Cookies

Halloween skull cookies

Oatmeal cranberry cookies

Chocolate shortbread cookies

Carrot oatmeal cookies

Healthy oatmeal cookies

Cardamom cookies

or more sweet recipes

Yield: 10 cookies

Breakfast Cookies

Breakfast Cookies

Healthiest Breakfast cookies are packed with wholesome ingredients like rolled oats, pumpkin seeds, almonds, banana, cranberries, almond butter (or peanut butter), coconut and dark chocolate. With crispy edges and chewy centre, these vegan breakfast cookies are a perfect for a guilt free snack anytime. 

Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes

Instructions

  1. Pre heat oven to 350°F and line a baking sheet with parchment paper.
  2. Add all group-1 ingredients into a large bowl and whisk until very smooth.
  3. Using a rubber spatula, stir in all group-2 ingredients, until well combined.
  4. Using a 1/4 cup measuring cup (or an ice cream scoop) portion mounds of cookie dough onto the parchment lined baking sheet, spacing evenly.
  5. Using the back of a spoon (greased with non stick cooking spray) or the bottom a measuring cup (greased with non stick cooking spray) or your fingers, flatten the cookies (to 2 1/2 - 3 inch circle). The cookies will not spread in the oven.
  6. Bake for 25 to 30 minutes, until the edges are deep golden (rotating pan halfway through baking).
  7. Place pan on a wire rack to cool completely.

Notes

If you feel the dough is not as thick (may be the nut butter wasn’t as thick enough), then simply stir in few more tablespoons oats to bring it to the right consistency.

Use a ripe banana – This recipe depends on the sweetness of the banana as one of main source of sugar. So select a very ripe banana (yellow with lots of brown spots).

Creamy almond butter or peanut butter or sun flower seed butter are all good options. If you are opening a new jar, please make sure to stir in really well and use the thicker part for the recipe.

Maple syrup or honey (keeping in mind that it makes it not vegan) may be used. If using honey, then use only about 2 tablespoons.

Use only old fashioned oats or rolled oats.

Sliced almonds or toasted, chopped almonds (chopped into smallish pieces).

If you do not have raw pumpkin seeds, then use a substitute with chopped toasted peanuts, sesame seeds, sunflower seeds,

Dried cranberries can be replaced with raisins, chopped dates or chopped dried apricots

Sweetened or unsweetened shredded coconut can be used.

Make it gluten free – Use gluten free oats

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 186Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 66mgCarbohydrates: 21gFiber: 3gSugar: 12gProtein: 4g

I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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