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    Home » Recipes » Breakfast

    Breakfast Cookies (Healthiest Cookie Recipe)

    Published: Oct 20, 2020 · Modified: Apr 28, 2023 by Maria Doss · This post may contain affiliate links · 2 Comments

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    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.

    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 or after 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 ½ 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.

    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

    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.

    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.
    4.6 from 22 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 8 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 38 minutes minutes
    Servings: 10 cookies
    Calories: 186kcal
    Author: Maria Doss

    Ingredients

    Group-1

    • 1 large ripe banana mashed
    • ½ cup creamy almond butter or use peanut butter / sun flower seed butter
    • 3 tablespoons maple syrup
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon baking soda
    • ⅛ teaspoon salt

    Group - 2

    • 1 and ½ cups Old fashioned oats rolled oats
    • ¼ cup sliced almonds or toasted almonds, chopped into small pieces
    • ¼ cup pumpkin seeds or chopped toasted peanuts and sesame seeds
    • ¼ cup dried cranberries or use raisins / chopped dates
    • ¼ cup shredded coconut sweetened or unsweetened
    • ¼ cup semi sweet chocolate chips
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    Instructions

    • Pre heat oven to 350°F and line a baking sheet with parchment paper.
    • Add all group-1 ingredients into a large bowl and whisk until very smooth.
    • Using a rubber spatula, stir in all group-2 ingredients, until well combined.
    • Using a ¼ cup measuring cup (or an ice cream scoop) portion mounds of cookie dough onto the parchment lined baking sheet, spacing evenly.
    • 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 ½ - 3 inch circle). The cookies will not spread in the oven.
    • Bake for 25 to 30 minutes, until the edges are deep golden (rotating pan halfway through baking).
    • 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

    Serving: 1cookie | Calories: 186kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Sodium: 66mg | Fiber: 3g | Sugar: 12g

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Reader Interactions

    Comments

    1. Carolyn

      April 07, 2023 at 1:14 pm

      I make this recipe all the time! It is a perfect make-ahead breakfast. I like to serve with yogurt.

      Reply
      • Maria Doss

        April 08, 2023 at 3:29 pm

        Happy to hear hun, have a great weekend - Maria

        Reply

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    Hi I'm Maria, the recipe developer, photographer, and videographer behind this food blog. Here you’ll find simple everyday recipes that pack in serious flavors, with a sprinkling of creative twists to familiar dishes. I also focus on including an overview of why the recipe works, valuable tips, step-by-step photos, and videos to guide you along the way.
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