Healthy Breakfast Cookies

Breakfast Cookies

Prior to coming across today’s recipe for Breakfast Cookies, I wasn’t particularly sold on the idea of cookies in the morning. Cookies are decadent, an indulgence to enjoy with a glass of milk in the afternoon, not something to launch you into your day.

But then a copy of the new cookbook Kid Chef junior Bakes by blogger Charity Mathews landed on my doorstep. And her recipe for Best-Morning-Ever Breakfast Cookies caught my eye. I had all the ingredients, right down to the ripe banana, and literally got a batch in the oven within 10 minutes of spying the recipe.

Breakfast Cookies

Healthy Breakfast Cookies

The cookies were great. Not your typical sweet treat, but exactly the sort of satisfying mini-meal I crave before a morning workout. Everyone in the house thought so too and the batch didn’t last but a day or two. The ingredients are wholesome, mostly oats, seeds, whole-grain flour, and dried fruit. They’re sweetened with banana and just one teaspoon of honey per serving. I’ve added cacao nibs to the original recipe, since I like a little hit of chocolate in my cookies, breakfast or otherwise.

A Good Make-Ahead Meal

The other upside to these morning goodies is that you can make them over the weekend or in the evening, so they’re ready for the morning rush. If wrapped well, they’ll store in the freezer for up to a month. They’re also good on the go — just the sort of thing to tuck into a child’s hand on those days when you have no time to sit down to a proper meal.

What to Serve with Breakfast Cookies

With all the good ingredients, these Breakfast Cookies can stand entirely on their own. For smaller appetites, one cookie will do. Bigger kids and grown ups may want to go for one and a half to two cookies to tide them over until lunchtime. A glass of milk on the side makes sense for added protein and calcium. Dunking is always a good idea when it comes to cookies.

Now, about the Cookbook

The book is one in a series that’s all about getting kids in the kitchen. The focus in on baked goods, from sweet to savory. Some are healthy, like these breakfast cookies, and others are more the type of treat to set aside for a special occasion. Best of all, the recipes are written so that even the youngest cooks in the house can follow along.

Breakfast Cookies
5 from 1 vote

Best-Morning-Ever Breakfast Cookies

With a swirl of sweet cinnamon, cranberries, and toasted oats, this cookie is good for you — and delicious with a glass of milk. 

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 large cookies
Calories 223 kcal


  • Non-stick cooking spray for greasing the pan
  • 1 large banana, mashed
  • 3 tablespoons butter, melted
  • 3 tablespoons honey
  • 2 tablespoons milk
  • 1 cup old-fashioned oats
  • 1/2 cup whole-wheat flour
  • 1/2 cup dried cranberries
  • 1/2 cup pepitas
  • 1/4 cup cacao nibs (or mini dark chocolate chips)
  • 1 tablespoon chia seeds or ground flax
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or coat with non-stick cooking spray.

  2. In a large mixing bowl, use a fork or potato masher to smash the banana. Add the melted butter, honey, and milk. Stir with a silicone spatula until well blended.

  3. Add the oats, flour, dried cranberries, pepitas, cacao nibs, chia seeds, cinnamon, baking powder, and salt. Stir well. Let sit for about 5 minutes while the chia seeds puff up.

  4. Use an ice cream scoop to measure 9 balls of batter and place onto the baking sheet. use clean palms or the back of a spoon to gently press down, slightly flattening the dough to a thick cookie shape. 

  5. Bake in the oven for 25 minutes, until the breakfast cookies are golden around the edges. Store in an airtight container for 2 to 3 days. 

This recipe is used with permission by Charity Mathews. It is lightly adapted from the original.

When you are looking for an easy, make-ahead recipe for quick morning meals, try this one for quick, healthy breakfast cookies.


01.03.2021 at4:42 PM #

Christine herr

I hate bananas in my baked goods. What can I use instead?

01.03.2021 at4:42 PM #

Katie Morford

Hi Christine,

I have never tried these with anything other than banana, so I can’t say for certain what might be a good substitute. You could try applesauce or roasted sweet potato, maybe. If it makes a difference,they don’t actually have much of a banana flavor.

08.23.2021 at5:29 AM #


I have been making these for several months now. I love how I can change the ingredients and not affect the cookie. I find these are also great for a no-cook backpacking breakfast.

My adaptations are to add 1/4 cup cocoa powder and use 2 small bananas to adjust for the change in moisture.

I also use dried cherries, that I’ve done in my dehydrator, instead of the cranberries.

Some days I’ll substitute steel cut posts for 1/4 to the full cup of oatmeal, depending on how crunchy/chewy I want them.

Quinoa is also a great substitute for the chia seeds.

08.23.2021 at5:29 AM #

Katie Morford

I always love hearing about recipe adjustments. Thank you for sharing.

08.24.2023 at2:32 AM #


These look delicious! I’ve spent at least an hour just looking over your great healthy recipes (just discovered you). I try to reduce inflammatory ingredients, do you think almond flour would work as a sub for the wheat flour in these breakfast cookies?

08.24.2023 at2:32 AM #

Katie Morford

Aw, thank you! It’s so little flour and these cookies don’t rise a whole lot, so I bet that would work. Let me know how it goes.

Post Your Comment

Your email address will not be published. Required fields are marked *

Recipe Rating