Healthy Breakfast Cookies {Perfect for Snacks Too}
These nutrient-dense healthy breakfast cookies are super tasty AND are gluten-, egg- and dairy-free. They are the perfect breakfast or snack!
Ah, breakfast cookies. I resisted you for years. I stubbornly took issue with people trying to pass you off as a cookie-cookie. And you are not a cookie-cookie.

What you are
a very delicious, lightly sweet, healthy, breakfast or snack option
what you are not
an oatmeal chocolate chip cookie
And guess what? That’s ok. You’re ok, little breakfast cookie. I think you can totally exist in a completely different space with value and self-respect.
My 14-year old would agree. He eats at least three of you after every wrestling practice.
The main thing to remember is, if you go into making this breakfast cookie thinking you’re going to come out the other side with a zero-calorie, nutrient-dense oatmeal chocolate chip cookie that tastes like the real thing, you’re going to be disappointed (and probably mad at me).
But if you approach these for what they are – a quick and easy, healthy approach to on-the-go snacking or breakfast – I think you’re going to be very pleased.
In creating this recipe, I knew if I was going to launch myself into the previously uninhabited land of breakfast cookies, I wanted them to be a) refined sugar and flour free and 2) fairly nutrient dense.
Enter these ingredients:
- oats (I use a combination of old-fashioned and quick – source gluten-free oats for a gluten-free cookie)
- unsweetened applesauce
- mashed banana (can sub in canned pumpkin OR ditch the banana and pumpkin altogether and use an egg – cookies won’t be quite as soft)
- honey or pure maple syrup
- cinnamon + salt
- flaxseed meal
- peanut butter (or other favorite nut butter)
Throw all of those ingredients into a bowl and mix them up. No electric mixer needed. A good old-fashioned bowl and spoon or spatula will do.
Add-ins
I’m not sure who I am and how I got here seeing those raisins staring me in the face. I’ve proclaimed my near-hatred of raisins in most baked goods since the beginning of time.
But a couple of my kids adore raisins and have begged me to reintroduce them to our pantry. So I figured I’d go one step further in my effort to finally obtain that elusive motheroftheyear award and make a batch of these breakfast cookies dedicated to them. And to raisins.
Admission: I actually quite liked the raisins in these healthy breakfast cookies. So I guess I’m not too old to change my ways. Just don’t ever put them near my cinnamon rolls, ok? Thanks.
The list of possible add-ins is lengthy but here are a few options: chocolate chips (obvs), raisins or craisins, chopped nuts, cacao nibs, coconut, other dried or freeze-dried fruits, etc.
The dough, right here right now, is super tasty. I’m just going to say that out loud.
Persevere through the snitching and dig in there with a large cookie scoop (I use a #20 scoop) or just a large spoon. You want to grab about 3 tablespoons of dough for each cookie.
These cookies don’t flatten on their own while baking. We’re going to do that for them. Because of that, you can space them pretty close together on the baking sheet.
Flatten the dough with the palm of your hand or your fingers until it forms a somewhat uniform disc shape about 1/4-inch thick. If the dough is sticky, very lightly wet your hands with cold water (or grease with cooking spray).
Texture + Baking
The cookies bake anywhere from 15 to 18 minutes.
The texture of these cookies at about 15 minutes baking time in my oven is soft and cakey. They have kind of a muffin-like texture in the center.
The longer they bake, the crispier the outside of the cookies will be. The oats will get all golden and lovely, and the center of the cookies will be slightly less soft as they cook through more.
My kiddos like them on the soft-but-not-doughy end of things.
These cookies are very adaptable
Very adaptable. In fact, I’m guessing that no two batches of these cookies will taste the same depending on who is making them and what changes they make.
And the dough is very forgiving. Using more or less oats, subbing in canned pumpkin for banana, changing up the peanut butter for almond butter – almost anything works here.
Obviously the texture and taste will change based on substitutions, but don’t be afraid to try your hand at some variations!
A couple extra notes
- these cookies, once they are baked, cooled, and stored in a bag or container, darken in color a bit and the oats on the outside of the cookie soften rather than staying crunchy out of the oven – it doesn’t affect the taste.
- I have only ever used traditional creamy or crunchy peanut butter (like Jif/Skippy) but I think natural nut butters would work well here. If the nut butter you are using is thick and stodgy, consider reducing the oats to 2 cups.
And yes, I’m working on a chocolate version! For now, if you are anxious, add 1/4 cup cocoa powder and a bit more banana or applesauce to the recipe and chocolate chips as the add-in and hope for the best. 🙂
One Year Ago: Asian-Style Meatballs with Sweet Chili Sauce
Two Years Ago: Healthy Dark Chocolate Almond Joy Bites
Three Years Ago: Blueberry Cream Cheese Muffins
Four Years Ago: Whole Grain Cinnamon Applesauce Bread
Five Years Ago: 60-Second Chocolate Chip Mug Cookie
Six Years Ago: White Chocolate Macadamia Nut Cookies
Seven Years Ago: Chewy Granola Bars
Eight Years Ago: Brownie Mosaic Cheesecake
Healthy Breakfast {or Snack} Cookies
Ingredients
- 2 ½ cups (250 g) oats (see note for quick vs old-fashioned)
- ¾ cup (191 g) creamy peanut butter (see note)
- ½ cup (113 g) mashed banana, about 1 medium (see note for substitutions)
- ¼ cup (57 g) unsweetened applesauce
- ¼ cup (24 g) flaxseed meal
- ¼ cup (85 g) honey
- ¾ teaspoon salt, I use coarse, kosher salt
- ½ teaspoon ground cinnamon
- 1 cup raisins, chocolate chips, craisins, chopped nuts or other add-ins
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and lightly grease with cooking spray. Set aside.
- In a large bowl, combine the oats, peanut butter, mashed bananas or pumpkin, applesauce, flaxseed meal, honey or syrup, salt, and cinnamon. Mix until mostly combined.
- Stir in any add-ins and mix until evenly combined.
- Drop by large spoonfuls onto prepared baking sheets (I use a #20 cookie scoop which is about 3 heaping tablespoons). The cookies won’t spread while baking so they can be spaced about 1-inch apart. Flatten each cookie dough mound into an even disc about 1/4-inch thick.
- Bake for 15-18 minutes until golden but still soft. {You can bake longer for crunchier cookies.}
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
The only way to get my teen to eat some mornings is to bake her cookies. I have been giving her oatmeal cookies and telling myself that at least it’s something! We have tried many recipes to get her off the sugary breakfast cookies but after a dozen different recipes I stumbled across this and her only complaint was I made them too small Delicious!
That’s great news, Dani!
One time I was making a double batch of these delicious cookies, and I mistakenly measure enough old fashioned and quick oats for a quadruple batch! I baked half of the dough and froze the other cookie balls (unflattened). The next week I thawed the cookie balls completely on the counter for a couple hours and then flattened and baked as usual on parchment paper. They were just as good as the first batch fresh. Now I do this every time! Great for snacks with or without chocolate chips. Thank you so much Mel!!
That’s awesome, Karen – thanks for sharing!
I just made these while I’m sheltering in place during this COVID-19 crisis. These cookies are so good! They definitely taste a little like banana bread, and they are the best when only slightly cooled and slightly warm out of the oven. I can’t believe these are healthy!
Thanks, Mia!
Can these be frozen
Yes!
Made a double batch of these, and my 4 oldest devoured them (the baby isn’t old enough to eat these yet, but I’m sure he’ll love them too one day). They were just the right flavor and texture — not too sweet or peanut-buttery or cakey or crunchy. I loved that I didn’t have to feel guilty over feeding/eating cookies for breakfast. I only had a natural peanut butter, and old fashioned oats, but it worked out just fine. I was somehow out of chocolate chips, so I just used raisins, and no one complained. 😉
I made sure to “warn” my hubby that they were HEALTHY cookies before he snatched one off the counter, and after he ate it, he begrudgingly told me that I’ve somehow turned him into a healthy snack person. 😉 I’m sure it’s largely due to your fantastic recipes, Mel! Keep ’em coming! 🙂
Haha, I love your husband’s comment! 🙂
I forgot about these cookies and somehow rediscovered them today. The baby from my earlier comment is now almost 4(!!), so he ate his fair share of cookies today and loved them. The new baby just turned 1 and doesn’t have enough teeth for these, but I have a feeling he’ll enjoy the cookies eventually, too.
I did a double batch using maple syrup instead of honey, and an egg in place of the flax seed (because I was out of both). My mix ins were raisins and chocolate chips. Yum, yum, yum! Thanks again, Mel!
I’ll be sure not to forget about these cookies for so long this time!
I have a dangerous level of love for these cookies! They’re so delicious!! This was my second time making them. I tried something out. I omitted the banana, applesauce and honey. Instead I used the same weight of date paste (1/2 dates, 1/2 boiling water, blended). I used a combo of dark chocolate chips from Aldi, nuts and raisins for the add ins. Thank you for sharing!!
Great idea on the date paste – thanks for sharing that!
I was in a breakfast rut this morning and turned to your site for inspiration. These were just right! Like energy bites in a cookie form! I added raisins. Next time I’ll do coconut, too. Thanks for the great recipe! My kids 6, from 1 year to 14 years all liked them.
I mean 6 kids, not kids 6.
Glad they were well-received by everyone! Thanks for letting me know!
I made a double batch of these yesturday morning and they are great! I used natrural peanut butter with no added sugar and left all other ingredients/amounts the same. I put dark chocolate instead of raisins. The peanut butter made the cookie much darker than the recipe pic so they’re not as pretty but still taste great
Thanks for the review, Cristina!
These were so delicious and perfect for mornings on the run or a pre-practice snack for my son on those days when we are rushing from one thing to another. I made half with chocolate chips/golden raisins and half with chocolate chips/craisins. Accidentally tried one of the raisin ones and my aversion to raisins remains intact.
I also love how adaptable these are–we were a little short on peanut butter and added some tahini, was also a little short on honey and topped off with maple syrup.
Haha, Sarah, your aversion to raisins comment had me laughing out loud.
I am a college student and often don’t have time or desire to cook breakfast before classes in the morning. I made these leaving out the flax and using sugar instead of honey and love them. I ate them for breakfast and snacks and even dinner once. Thanks for the great recipes.
So proud of you, Amanda! That’s awesome!
These we’re totally delicious! I stuck with the healthy name and used golden raisins. They were so good. My daughter with an egg, dairy and peanut allergy loved them! We subbed almond butter for the peanut butter and it worked out great. The first day they reminded me of granola. I almost broke it all up and poured some milk on top, but I couldn’t help but eat them up. The next day they were just as good. They were soft because I put them in a ziplock, but still just as yummy! Thank you. We will make them again and again.
Thanks, Katie! Love the changes – and so happy your daughter loved them, too!
You are my go to dessert recipe. I have been branching out to some of your other recipes and love them as well.
I made these with mini chocolate chips and pecans and they were a hit! Thanks for sharing. 🙂
Thanks, Stephanie!
I made these last week and my husband has requested another batch as they have been his grab and go breakfast the last few mornings.
I mixed in dates and walnuts, used large flake oats and subbed group help hearts and pumpkin seeds for the flax meal because I have a big aversion to flax and I can taste the smallest amount. Am I alone in this?
I think this next batch I will try tossing in some almond flour and a combo of quick and large flake oats and mixed dried berries.
Thanks for this one, Mel! It’s definitely the best (legit healthy) breakfast cookie recipe I have found!
Anyone wondering what ‘group help hearts’ that would be hemp hearts! LOL.
Love your detailed review, Andrea – it’s awesome reading everyone’s variations. Thank you! (glad you clarified the “help hearts” because I was going to ask a follow up question, haha)
I also don’t love the taste of flax anything but I added them to these cookies anyways, and I really can’t taste it. My add ins were dark chocolate chips and dried cherries.
Glad to hear that, Brenna!
LOVE LOVE LOVE this recipe!!! These are truly a breakfast cookie-healthy, not too sweet, and substantial. I made them with toasted pecans and craisins. They were delicious warm from the oven, the next morning at room temperature, and even days later after being stored in the fridge. I will be making these again and again, experimenting with different healthy add ins each time. You rock Mel!!!
Thanks so much, Tracey!
The whole family loves these. Easy and oh so convenient!
Thanks, Jen!
I am enjoying one of these as I type! I’m trying to eat with health in mind, choosing food that has fiber, low sugar – these are really good! They fill me up for the morning and I feel good about eating them. I did use Lily’s Dark Chocolate Chips – the kind with Stevia in them. I’m not 100% sure how I feel about them, but in these cookies, they work pretty well. Thanks for a great recipe!
Thanks, Melissa!
I’m silly. Re-read the lovely directions and saw I could substitute mashed bananas for an egg. I did that and added two scoops of my vanilla protein powder as I didn’t have flaxseed meal. They turned out delish! I’m nursing and these turned out to be awesome milk booster cookies!
I’m glad they worked out!
What if you don’t have bananas?
These were good. Two of the 3 kids liked them and my husband asked if we could have them all the time. I will try cranberries in them next time. I know chocolate chips would be a hit but as much as I love chocolate I wanted a more wholesome flavor.
Thanks, Kate!
Just made these this evening to have as an option during the next week. Of course I had to test one. I made the recipe as is, with my add ins as craisins (no raisins in this house! ) lol and chopped pecans. I love that it’s definitely not sweet and not too peanut butter-y. It’s what a breakfast cookie should taste like, minus the cardboard. They are definitely satisfying for the intent (portable energy) without being too tempting like a regular cookie. I think next time I will toss some white chocolate chips in. I can’t wait for a chocolate/cocoa version.
Thanks for the review, Andrea!
These are awesome! I added craisins and white chocolate chips and the kids are now excited for Monday so they can have them in their lunches!
Yay!
These were excellent! I made them mere moments after you posted. I used mini chocolate chips and everything else was exactly as the recipe was written. I felt the banana was much more pronounced the first day I made them but was almost undetectable the next day. I liked the texture better the next day as well. Excited to try the different variations!
Recipes that taste even better the next day are the best!
I just made these yummy cookies with about one half cup applesauce, no banana, so good!!!! Gave old- fashioned oats a swirl in the food chopper, leaving some whole, worked great. Mixed in dried cherries and mini chocolate chips. Stayed with 3/4 cup of peanut butter. Turned out 5 star, thanks for another great recipe! Only problem being I made these to take to a friend and I do not think there will be any left to take by this evening. I live with cookie monsters.
Thanks for the detailed review, Cheryl!
These are really good. Love that when I calculated the nutrition there’s 5g of fibre and only 7g of sugar per cookie (would have been less if I didn’t add milk chocolate chips). I also made them with 1/2 c homemade unsalted sunflower butter and 1/4 cup creamy peanut butter and 1/2 cup unsweetened applesauce since I use the little cups that are 1/2 cup and I didn’t want to waste the extra. They turned out great. Thanks for a wonderful recipe.
I’m loving all the reviews with specific variations and info. Thanks, Lisa!
Just made these! I added hemp hearts, dried cranberries ,chia seeds, and I blended the apple sauce fresh. Plus I added some chocolate chips…. Love the banana in them they are so delicious.
Thank you so much, Angie!
I made these today for after school snack and they were a big hit! I used chocolate chips and the egg substitute and also added a tablespoon of chia seeds. These will definitely go into our regular snack rotation!
Happy to hear it, Kate! Thanks for taking the time to let me know!
I just made these. I had to guess at the store whether it was flax seed or flax meal. I guessed wrong and got flax seeds and just use those and they worked out just fine. I did half with craisins and half with golden raisins. They smell delish! Just waiting for the first pan out to cool a bit to taste
Want to try with the apple butter. Lots of good suggestions in the comments
I agree! So many good suggestions and variations in the comments!
Would it work to use ground flaxseeds for the flaxseed meal?
Yep!
These were fantastic and just like you said, perfect for a quick or on the go breakfast and to send off for a healthier snack! I only had quick oats and thick Adams PB so I added closer to 1/2 cup of PB and they were great! Thanks for healthy recipes (and delicious dessert cookie recipes too) we appreciate them all!
Love hearing about all the little tweaks/variations – glad you liked them!
Yay! I can’t wait make these and am wondering if you have a protein powder you would recommend adding that would complement the taste? Hoping to make these high-protein for my kids. Thank you!!
Hi Amy, I use the vital collagens protein powder (in the blue canister) for our morning smoothies (haven’t tried adding it to these cookies).
Hi Mel!
I often use currants instead of raisins in oatmeal cookies. They’re usually next to the raisins in the grocery store.
I saw them for the first time in the store the other day!
Try soaking the raisins in a bowl of hot tap water for 10 minutes before adding them! It makes them softer and so good in baked goods! I just tried it last time I made oatmeal raisin cookies and it turned out great!
Fantastic idea, Kathryn! Thanks for sharing!
What is nutrition information per cookie? My husband is on Atkins. For me these will be fine and look and sound delicious.
I don’t have that info, but there are several online nutritional calculators if you do a quick google search.
I totally need to make a batch of these for busy school mornings!
Perfect for school mornings!
Mel, this sounds so good and I can’t wait to try them! If I wanted to add small apple chunks, how would you recommend adjusting the recipe so it’s not mushy? Or should I just leave well enough alone?
I think that would be delicious! I would finely dice the apples and fold them in with any other add-ins (or just at that step)
Yep! Another winner! Made two batches today and they are quickly vanishing while I wait for 2 hungry kids to get home from school! I didn’t have any flax meal on hand, so I omitted it, and they turned out fine! I did one batch with chocolate chips and one with raisins, and we will see which one gets gobbled up first! Thanks for another great, easy recipe!
So happy to hear this – thanks for making them today and taking the time to report back!
I substituted cornmeal for the flax meal and it worked great!
I am so excited to try these! It’s snowing and I don’t want to leave the house so I think my toddlers and I now have a baking project for the afternoon. I just found some chocolate covered raisins that need to be used, I think those will be going in! And anxiously awaiting the chocolate version!
Ooooh, love the idea of chocolate covered raisins!
Mel!!!! I have been waiting for this day for the last 11 years!! The day you post a cookie recipe with RAISINS!!!! While I definitely agree with you that raisins belong in nearly nothing, I have always loved a good oatmeal raisin cookie and longed for a recipe on your site. I fully recognize this isn’t an official “oatmeal raisin cookie” recipe, but it’s literally exactly what I have been wanting! (No dairy, no eggs). You continue to be my favorite!!
I’m glad you appreciate the effort and sacrifice, Staci, haha! I mean, I’m definitely a little bit like “who am I and how did I get here” posting a raisin cookie recipe, but I’ve learned there’s always a time and a place!
For anyone wanting a refined sugar free chocolate chip, I’ve had good success using Lily’s brand chocolate chips. They come in dark, milk, and white varieties and I find them at Walmart. mart
Thanks for the tip, Jennifer!
This looks very tastyt & in perfect timing with my diabetic husband neediing to up Fiber to his diet. As is listed above, can you please tell me approximate fiber per cookie?I
Thank you!
I don’t have that info, sorry! I know there are a lot of free nutritional calculators online if you do a quick google search
I’m so excited to make these and have 3 bananas sitting on my counter that have been waiting for banana bread. I may intercept that mission for these cookies. Is the banana needed in this recipe “banana bread”-brown-banana or does it need to be more yellow? I know sometimes brown bananas are not what you want to taste, but maybe in this case it’s like banana bread?
I usually use banana bread worthy bananas. There is a slight banana taste, but we like that (we’re big banana bread fans). For a more neutral flavor you can use less brown bananas (or skip them and use an egg)
My really brown banana was perfect for it! These are delicious! I think I’m going to make a batch every Sunday night that hopefully could last us all week?? Probably not, but it’s worth an effort. 🙂
Not to rush you, but I can’t WAIT for the chocolate version you’re working on.
Coming, coming! The first two batches were actually kind of awful so I need to work on revising some of the liquid to dry ratio.
Yessss!
I love breakfast cookies! My favorite combo is to use 1/2 c. craisins + 1/2 c. white chocolate chips. Also, I like to use apple butter in place of applesauce, almond butter instead of peanut butter (or sometimes a 50/50 ratio), and real maple syrup in place of honey. The versatility is what makes these so amazing!
Thanks for the input, Kimberly! I agree that it’s awesome how versatile these cookies are!
Would applesauce be a suitable sub for banana? I’m hoping for a more neutral flavor…
I’m thinking of trying these for the first time in the morning and don’t want the banana flavor either. I’m thinking of replacing it with egg whites to also up the protein. I’ll report back with my results!
Please do Carla! I’d love to know how it works for you.
Katrina and Carla – if you want to omit the banana, I’d increase the applesauce (or use apple butter like someone else suggested) OR use an egg or egg whites.
I didn’t have banana, so I used the equal amount of mashed sweet potato. My mix ins were pecans, craisins, pepitas, and white chocolate chips. They turned out awesome!
Mel, can I just grind up flax seeds to make meal? And can wheat germ also replace the flax seed? Can you tell I don’t want to go to the store today?!!
I don’t blame you! Yes, you can grind flax seed OR use wheat germ. Both excellent options.
Yes!!! I’ve been longing for a refined-sugar-free breakfast cookie! Can’t wait to try these! 🙂
Thanks, Christine! Hope you like them if you make the recipe.
Do you have any substitutions for people with nut allergies? We could do gluten or egg or dairy but not nuts.
Could you use a sunbutter type product for the peanut butter?
Have you ever heard of coconut butter? You can buy it in some stores but apparently it’s pretty expensive. But I found a link to how to make it and it’s really easy and economical! I don’t just love peanut butter in everything baked and I do love coconut so I would probably try it in these instead of peanut butter. I will post the link so you can try it if you would like to. https://chocolatecoveredkatie.com/2018/04/05/how-to-make-coconut-butter/
Have you ever heard of coconut butter? You can buy it in some stores but apparently it’s pretty expensive. But I found a link to how to make it and it’s really easy and economical! I don’t just love peanut butter in everything baked and I do love coconut so I would probably try it in these instead of peanut butter. I will post the link so you can try it if you would like to. https://chocolatecoveredkatie.com/2018/04/05/how-to-make-coconut-butter/
Thank you for these! I need these in my life! I will be whipping up a batch today!
I hope you like them, Stephanie!
These look wonderful! Can the nut butter be left out completely? If so, is there a substitute possible?
No, the nut butter can’t be left out completely – at least not without a substitute and I haven’t tried any substitutions to know for sure. Are you working around a nut allergy? If so, would a sunbutter type product (sunflower seed butter) work?
We love breakfast cookies. The pumpkin version is really good. Some of our other favorite combos are craisins with white chocolate chips, dried apricot with almond slivers or cashews and chocolate chips, or coconut flakes with chocolate chips and raisins. I also add a scoop of collagen powder for more protein.
Thanks for sharing your favorite variations, Sheila!
I have to say I have made both versions of your oatmeal blender muffins (so good!) and your Monster M&M Cookies (all gluten free) for a GF exchange student staying with in in the last few days. This looks like it will be next in the GF cooking lineup. Thanks for helping an exchange mama out!
Awesome, Alicia! Let me know how it goes if you make them!