This Healthy Breakfast Cookies recipe is all-natural, vegan, and gluten-free! They are made with quick oats, peanut butter, bananas, maple syrup, almonds, dried cranberries, raisins, cinnamon, and vanilla. They make a perfect nutritious breakfast recipe for both kids and adults on busy weekday mornings. Learn how to make healthy homemade breakfast cookies with quick and easy recipe.
Breakfast Cookies: The Perfect On-The-Go Morning Meal
All you need is 1 bowl, 25 minutes and a handful of nutritious ingredients to make these soft, chewy, clean-eating cookies. They contain a good amount of protein and healthy fats, so they will keep you feeling full for hours. And they contain no refined sugar, flour, oil, or butter.
This Healthy Breakfast Cookies recipe is made from all-natural, good-for-you ingredients such as oats, bananas, peanut butter, maple syrup, nuts, and dried fruit. They make a great grab n’ go breakfast or snack because they are easily portable. This recipe is also freezer-friendly, so you can make a batch ahead of time and have it on hand and ready to enjoy whenever you want!
What is the Difference Between Quick Oats and Regular Oats?
Be sure to use quick oats rather than rather regular, large flake rolled oats in this recipe. Quick oats are more finely ground than regular rolled oats and help the cookies to bind together better.
To make your own quick oats, measure the equivalent amount of regular rolled oats and pulse in the blender or food processor a few times. If you are gluten intolerant, be sure to use certified gluten-free quick oats.
More Healthy Breakfast recipes to try
Looking for more nutritious morning meal inspiration? Here are some of my favorites on the blog:
- Overnight Oats with Greek Yogurt
- Breakfast Green Smoothie
- Keto Broccoli Frittata
- Breakfast Quinoa Bowls
- Brown Sugar Oatmeal
- Keto Egg Muffins
Possible Breakfast Cookies Variations
There are all sorts of ways that you can customize this breakfast cookies recipe, so feel free to get creative! For example, you are welcome to…
- Use a different nut or seed butter: Use almond butter, cashew butter, sunflower seed butter, or any other nut/seed butters that you prefer in place of peanut butter.
- Swap-out the maple syrup: You can substitute brown rice syrup or honey (if you’re not vegan) for maple syrup.
- Use different nuts: Chopped walnuts, pecans, cashews, pistachios, or pecans can be used in lieu of almonds in this recipe.
For This Healthy Breakfast Cookies Recipe, I recommend:
Here are some items I recommend using to ensure this recipe comes out perfect every single time:
- Hand Mixer – For a simple baking job like this, a small hand-held mixer is really all you need. It costs a fraction of the price of a traditional stand mixer and it works great for making cookies and cakes.
- Mixing Bowls – This is a 3-piece set that is great for combining ingredients. I love how easy they are to store and clean.
- Natural Peanut Butter – Not all peanut butters are created equal, so I recommend using one that has no added sugars, inflammatory oils, or preservatives.
If you make this Healthy Breakfast Cookies recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡
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Healthy Breakfast Cookies (Gluten-Free, Vegan)
Ingredients
- 2 bananas, mashed
- 1 cup natural peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 1/4 cups quick oats
- 2/3 cup chopped almonds
- 1/4 cup dried cranberries
- 1/4 cup raisins
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat together the mashed bananas, peanut butter, honey, vanilla, cinnamon and salt.
- Add the oats, almonds, dried cranberries and raisins, and mix until combined. Scoop about ¼ cup of the dough and drop onto prepared baking sheet. Flatten each cookie slightly as they will not spread while baking.
- Bake for about 15 minutes until golden brown. Remove cookies from oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
Notes
- Any nut butter, such as almond butter, can be substituted for the peanut butter.
- Honey or brown rice syrup can be used instead of maple syrup.
- Any kind of chopped nuts, such as walnuts, pistachios or pecans can be substituted for the almonds.
- The cookies can be stored in an airtight container at room temperature for up to 1 week.
Nutrition
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These breakfast cookies are delicious! My 9 year old loves them! I would like to try different variations of ingredients in them. I think next time I will try adding chocolate chips or maybe some flaxseed. Thanks for sharing this wonderful recipe!
Hi Natalia! Thanks so much! ♡ I’m happy you and your family like the recipe. Chocolate chips and flaxseed would be great additions to these cookies! You are very welcome. 🙂