Healthy Breakfast Cookie Recipe

If you love healthy cookie recipes, also try our chunky monkey paleo banana cookies and our chocolate almond thumbprint cookies. This grab-and-go breakfast option is the outcome of hours spent perfecting a flourless cookie recipe made with whole grains and superfoods such as oats, nuts, bananas, coconut, and raisins. I’ll show you how to make perfect, on-the-go, healthy breakfast cookies the whole family will love.

These healthy breakfast cookies are forgiving. They still taste good, even if you use a few extra raisins or don’t have walnuts on hand – but please, don’t skip some kind of nuts – they’re so good in this recipe! Despite their ease, here are some tips for healthy breakfast cookie success.

They are wonderfully soft yet hearty cookies. You won’t find any refined sugar, oil, or butter here. It’s an incredibly forgiving recipe that you can easily customize to your liking. Made in one bowl and no mixer is required. They are a seriously soft flourless breakfast cookie High in nutrients and full of health benefits. They taste amazing!

Nut butter – instead of peanut butter try almond, cashew, pecan, pumpkin seed, or even tahini. Or use a mix of different kinds of nut butter! Go nut-free by using sunflower seed butter. Use maple syrup or agave instead of honey. Instead of walnuts, try pecans, peanuts, chopped almonds, or pumpkin seeds. Raisins can be swapped for cranberries or another small dried fruit.

When storing your oatmeal breakfast cookies, first, let them cool completely before you transfer them anywhere (including into your mouth)! This gives them a chance to set properly. Once they’re cooled, transfer them to an airtight container. You can keep the container on your counter for up to five days. If you wish to keep them for longer, you can also freeze them. Store them in a freezer-safe container or bag for up to three months. Thaw them by putting them out at room temperature for about 30 minutes.