Breakfast Cookies

24 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Chill dough 1 hour
Total Time 1 hour 20 minutes

Easy Breakfast Cookies made with wholesome ingredients like rolled oats, nuts, dried fruit, and banana. Healthy on the go breakfast treat!

These easy cookies are the perfect Breakfast Recipe to get you going for the day. For more healthy morning Baked Goods, try our Bran Muffins and Blueberry Zucchini Bread too.

Sabrina’s Breakfast Cookies Recipe

While I normally wouldn’t recommend eating most Cookies for breakfast, this Breakfast Cookie recipe is the ultimate exception. Just because you’re making healthy recipes doesn’t mean they can’t taste amazing. With plenty of oats, nuts, and fruits, you don’t have to feel guilty about enjoying these tasty treats any time of day.

You can have Breakfast Cookies with a cup of coffee on a relaxing morning. Or, grab one for a quick snack while you’re running out the door. No matter what your morning looks like, having a bag of these hearty, tasty Breakfast Cookies ready to go can make it fast and easy. Make a big batch to grab for breakfast on the go or a tasty snack throughout the week.

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Ingredients

  • Butter: Like most cookie recipes, this one starts with a softened butter and sugar base. The butter helps give them their chewy texture and delicious taste.
  • Sugar: For the sugar, we used a combination of brown and white sugar. It might seem like a lot of sugar, but it’s balanced out with the other wholesome ingredients.
  • Banana: One of the key ingredients in this recipe is the mashed banana. It adds moisture and a little extra sweet flavor to the cookies.
  • Dry Base: Like regular cookie recipes, the dough has a dry ingredient base of flour, baking soda and salt. To make mixing easier so you don’t overmix your dough, it’s best to sift these dry ingredients to remove any clumps.
  • Spices: To give the cookie dough some warmth and flavor, these cookies have cinnamon and nutmeg added. With the bananas and oats, it makes the cookies taste almost like muffins.
  • Oats: Adding rolled oats is a great way to add essential nutrients to your recipe while making the texture even more amazing. Use regular oats, not quick cooking or instant oats so they keep their texture.
  • Mix-ins: You can add as many delicious healthy mix-ins to these cookies as you want. Think of them like a protein bar, and feel free to add lots of nuts and dried fruit. We went with coconut, chopped almonds, pecans, dried cranberries, raisins, and dried apricots for this version.
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How to Make

Time needed: 1 hour and 20 minutes.

  1. Cookie Dough Base

    Add the softened butter, brown sugar, and granulated sugar to your stand mixer. Begin mixing at medium speed, then raise it to high. Add the eggs one at a time until well combined. Then add the mashed banana and vanilla extract. Add in the rolled oats and mix well. Next, add the rolled oats to the wet mixture, and continue mixing until well combined.

  2. Add the Dry Ingredients

    Sift the flour, baking soda, kosher salt, ground cinnamon, and nutmeg into a separate bowl. Then add the dry ingredients with the mixer at the lowest speed. Stop the mixer when the flour mixture is just combined into the dough.Breakfast Cookies dough in bowl after mixing

  3. Add the Mix-Ins

    Add the shredded coconut, almonds, pecans, dried cranberries, raisins, and apricots to the mixer. Then mix for about 5 seconds, or until the mix-ins are fairly evenly distributed.Breakfast Cookies scooping dough in bowl with cookie scoop

  4. Chill the Dough

    Cover and refrigerate the dough for 1 hour so that the butter can chill.

  5. Prepare for Baking

    Towards the end of the chilling time, preheat the oven to 375 degrees. Then line two baking sheets with parchment paper. Use a tablespoon-sized cookie scoop to form the dough into balls. Place each one about 2 inches apart on the prepared baking sheet.Breakfast Cookies dough balls on parchment lined baking sheet

  6. Bake the Cookies

    Bake for 10-12 minutes. Take the cookies out when they’re golden brown and cooked through. Let the cookies cool for 5 minutes on the tray, then move them to a cooling rack and cook the next batch.Breakfast Cookies baked cookies on a wire rack, bottom left cookie with bite taken out

Can Breakfast Cookies be made ahead of time?

You can make these Breakfast Cookies ahead of time, either by baking a big batch of the cookies or preparing the dough. Both the dough and the baked cookies will keep for about 6 months in the freezer. The best way to store the dough is to prepare it then scoop it onto a wax paper lined baking sheet and freeze it for an hour before storing. This way you can just grab a few frozen balls of dough and bake them whenever you get a craving!

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Nutritional Facts

Nutrition Facts
Breakfast Cookies
Amount Per Serving
Calories 196 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 16mg5%
Sodium 155mg7%
Potassium 158mg5%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 20g22%
Protein 3g6%
Vitamin A 127IU3%
Vitamin C 1mg1%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Baking Tips for Breakfast Cookies

Chill the Dough

These cookies have a lot going on in them so the dough will be quite thick, but you still need to chill it before baking. Chilling the cookie dough makes sure your cookies won’t spread while baking and prevents them from burning.

Don’t Over Stuff the Dough

This cookie recipe makes a lot of cookies thanks to all the add-ins like nuts and dried fruits. That being said, if you want to add mix-ins, like chocolate chips, you’ll need to cut back on other ingredients. The same goes if substitute ingredients, make sure you are using the same amount or cut back on other mix-ins.

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What to Pair With Breakfast Cookies

Drinks: These tasty, wholesome cookies would go great with a cup of Cold Brew or hot tea. But if you want to be indulgent, serve them with warm, sweet Hot Chocolate or cool, spiced Horchata.

Brunch: Breakfast Cookies can also be part of a delicious brunch spread! Serve protein packed dishes like Scrambled Eggs and Yogurt Parfait to keep your brunch light and healthy.

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How to Store

Store: To keep the Breakfast Cookies fresh, put them in a sealed bag or container to store at room temperature for about a week. You could also keep the container in refrigerator for up to 3 days.

Freeze: Keeping leftover cookies in your freezer is a great way to meal prep. Place the cookies on a baking sheet and freeze them flat for about an hour. Once they’re frozen solid, you can transfer them to a freezer bag to keep for up to 6 months.

Alternative Breakfast Cookie Recipes

Gluten-Free: To make this recipe gluten-free, you can replace the all-purpose flour with oat, almond, or coconut flour. The other ingredients should already be gluten-free, but to be on the safe side, check the oats to make sure they weren’t manufactured in the same facility as gluten products. If you don’t mind gluten but still don’t want to use white flour, you can always use wheat flour.

Vegan: Want to make these cookies vegan? You’ll just need to replace the eggs and the butter. It’s pretty easy to find a dairy-free butter substitute at most grocery stores. For the eggs, you can use flaxseed meal egg substitute or applesauce.

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Frequent Questions

What makes Breakfast Cookies healthy?

Breakfast Cookies taste as incredible as a traditional cookie recipe, but they’re packed with wholesome ingredients. You also make these delicious cookies with rolled oats, a great source of minerals, fibers, and antioxidants. The recipe has a few varieties of chopped nuts, which pack the cookies with protein and healthy fat. 

Are cookies good for breakfast?

Most cookies aren’t a good breakfast because the high amounts of sugar and carb aren’t balanced out with fat and protein to keep you full. However, these Breakfast Cookies are more like a muffin with filling ingredients like oats plus healthy fats from nuts so they make a great breakfast option in moderation.

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Recipe Card

Breakfast Cookies

Easy Breakfast Cookies made with wholesome ingredients like rolled oats, nuts, dried fruit, and banana. Healthy on the go breakfast treat!
Yield 24 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 1/2 sticks unsalted butter , softened
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 large ripe banana , mashed
  • 2 teaspoons vanilla extract
  • 1 cup rolled oats
  • 2 1/2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup almonds , roughly chopped
  • 1/2 cup pecans , roughly chopped
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup raisins
  • 1/2 cup dried apricots , roughly chopped

Instructions

  • Add butter, brown sugar and sugar to your stand mixer on medium speed, then raise the speed to high.
  • Add in the eggs one at a time until well combined, then add in the banana and vanilla extract.
  • Add in the rolled oats and mix well.
  • Sift together the flour, baking soda, salt, cinnamon and nutmeg.
  • On the lowest speed setting add the flour mixture until just combined.
  • Add in the coconut, almonds, pecans, cranberries, raisins and apricots and let it mix for 5 seconds until mix-ins are evenly distributed.
  • Cover and refrigerate dough for 1 hour.
  • Preheat oven to 375 degrees and line two baking sheets with parchment paper.
  • Using a two tablespoon sized cookie scoop add the cookie dough 2″ apart on your baking sheets.
  • Bake for 10-12 minutes.
  • Let cool 5 minutes before removing from baking sheet and baking next batch.

Nutrition

Calories: 196kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 155mg | Potassium: 158mg | Fiber: 2g | Sugar: 20g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

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Variations

Maple Syrup: If you prefer using maple syrup in place of sugar, you can use it for the sweetener in your Breakfast Cookies. Keep in mind that it will add more liquid ingredients. If the dough seems too wet, you may want to add extra oats or a little flour to balance it out.

Nut Butter: For a rich, nutty flavor, you can replace the mashed banana in the recipe with peanut butter. If you prefer other nut butter, try almond butter or cashew butter.

Blueberry: Instead of all the dried fruit mix-ins, you can make healthy blueberry breakfast cookies with fresh or frozen blueberries mixed in.

Add-ins: Feel free to experiment with different add-ins like dark chocolate chunks or semisweet chocolate chips for healthy chocolate Breakfast Cookies. You could also add different seeds like sunflower seeds, chia seeds, or hemp seeds.

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More Healthy Breakfast Recipes

Breakfast Cookies stack of three cookies on wire rack with top cookie having bite taken out, recipe name across bottom

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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