This Healthy Breakfast Cookies recipe is all-natural, vegan and gluten-free! A perfect nutritious breakfast recipe for kids (and adults!) on busy weekday mornings.
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, oil or butter.
These cookies make a great grab n’ go breakfast or snack because they are super portable. This recipe is also freezer-friendly, so you can make a batch ahead of time and have it on hand to enjoy whenever you want!
This Healthy Breakfast Cookies recipe is made from all-natural, good-for-you ingredients such as oats, peanut butter, maple syrup, nuts and dried fruit. 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
For This Healthy Breakfast Cookies Recipe, I recommend:
- 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.
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If you make this Healthy Breakfast Cookies recipe, let me know! Rate it and leave a comment below, because I love hearing from you! 🙂
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. 🙂