These chocolate chip healthy breakfast cookies are so wholesomely delicious, you can easily eat them for breakfast or dessert!
Cookies for breakfast – who could ever say no to such a thing???
These breakfast cookies are jam-packed with healthy ingredients and are sweetened naturally, without any added sugar or oil.
If you can imagine something between a chocolate chip cookie and a homemade mini muffin, that’s what you’ll think of when you try these homemade vegan breakfast cookies that can also be gluten free.
And the best part is that you can customize them to make different flavors so you’ll never get bored.
Chocolate chip breakfast cookies, cranberry almond breakfast cookies, banana bread, blueberry, mocha, coconut, chia seed, oatmeal raisin… feel free to throw in whatever ingredients you have on hand, and let your imagination run wild!
Also Try These Popular Chocolate No Bake Cookies
And if you’re still craving cookies, here are 100 more healthy recipes to try: Healthy Cookies Recipes
L
is for the way you look at me.
O
is for the only one I see.
C
is for cookie.
That’s good enough for me.
Cookie cookie cookie starts with C.
Somehow, I’ve managed to mix up Nat King Cole and Cookie Monster.
Oh well… at least I tried.
All you need is love.
And cookies.
Above: Watch the video of how to make a chocolate version!
Full recipe for the chocolate version: Chocolate Breakfast Cookies
Breakfast Cookies
Ingredients
- 1/2 cup rolled oats
- scant 1/2 cup applesauce or mashed banana
- 1/4 cup almond or cashew butter OR allergy-friendly sub
- 1/2 tsp pure vanilla extract
- 1/16 tsp salt
- 2-3 tbsp mini chocolate chips or sugar free chocolate chips
- 2 1/2 tbsp freeze-dried raspberries OR 2 tbsp dried fruit or more chocolate chips
- optional 2 tbsp sugar or pinch stevia (see note below)
- optional add-ins, such as chia seeds, shredded coconut, etc.
Instructions
- *Especially if using banana, you can easily omit the added sweetener entirely for a wholesomely delicious taste that's like eating mini muffins in the form of a cookie. If you'd prefer more of a dessert taste, add extra sweetener as desired, starting with the listed 2 tbsp and going from there – if you want to use a liquid sweetener, just cut back on the banana or applesauce.Preheat the oven to 350 degrees. Mash the applesauce or banana with the nut butter until smooth, then stir in all other ingredients until well-combined. Shape into cookies–I used a mini cookie scoop–and bake on a greased cookie sheet for around 15 minutes. Let cool 10 minutes before removing from sheet. This makes 18 mini cookies (as shown in the photos), or 10-12 bigger cookies.View Nutrition Facts
Notes
These were delicious! I made a few modifications due to lack of (usually present) ingredients. I only had pre-made granola that had raisins, almonds, and cranberries added. So instead of 1/2 cup oats, I used 3/4 cup of that granola that I chopped up a bit. My add-ins were 4 chopped dates, 1 Tablespoon of chia seeds, 1 Tablespoon of raisins, and 1 Tablespoon of cranberries. I also used 1/4 teaspoon of almond extract since I was out of vanilla! They turned out so amazing!
I think I may have done something wrong…I only got 6 small cookies!?!
Me too. There’s no way 1/2c oats is going to make the amount of cookies listed here. So we made six just to see if we like them!
Me 3! The recipe only made 7 small cookies. Just took them out of the oven.
We got a dozen, using a standard cookie scoop.
Here’s the pic
I think the ones in Katie’s photos are about half that size for the mini ones – you can tell by the size of the chocolate chips relative to the cookie!
Hello! Loving the recipies! For the cookies I. The pictures, was banana or applesauce used?
I’M SORRY, MY PHONE KEEPS MESSING UP MY SPELLING. I WAS MEANING TO ASK, IS BANANA OR APPLESAUCE PREFERRED? FOR EXAMPLE, THE TEXTURE OF THE COOKIES IN THE PICTURES LOOKS DELICIOUS, WHICH OF THE 2 WAS USED?
I can vouch for them being good either way. However banana is even better than applesauce here 🙂
I just made them with half applesauce and half banana because I couldn’t decide! Also, I doubled the recipe and made them as bars, 2 oz on the bottom, 1.5 oz on the top (no need to press it down), with 0.5 oz homemade raspberry/blackberry jelly spooned into a little trough I made in the bottom part. I sprinkled with turbinado sugar before baking. I only baked half of them and put the rest in the freezer on a plate and will bag them when they’re frozen to bake one or two later when the oven is on for something else. Great recipe!! Sooooo good, my new favourite! I had been using a similar breakfast cookie recipe but it had a higher proportion of almond butter, sweetener (honey), chips, and oats. I agree this one doesn’t even need sweetener, I think I’ll just go with the turbinado sprinkled on top next time.
Your style of cooking is right up my alley and speaks to my heart! Thank you for all the lovely recipes !!
LOVE THESE! Doubled the recipe and got about 11 medium cookies. Don’t like banana so used apple sauce. Added a heaped tablespoon of chia seeds, handful of dried blueberries and 100grams of dark chocolate blitzed into bits. Used half peanut and half almond butter as was clearing out the cupboard. Really love the variations that these can make. I don’t like porridge and its a great way to eat oats (and chocolate!) for a healthy breakfast.
After my 3 kids and I devoured 2 batches this morning, I let my 7 year old make a 3rd batch. She chose applesauce, 1 tbsp Nestle semi sweet chocolate chips, peanut butter, and dried apricots. Strange combo but they were yummy and gone in a few minutes! So fun to mix and match add ins with nut butters/applesauce or bananas. My favorite was applesauce, almond butter, dried cherries, 1 tablespoon Nestle mini choc chips and toasted wheat germ. Thanks so much for turning breakfast into a yummy, healthy dessert!!
Aw I need to try her version. Apricots sound so good!
Jason
Could I maybe put in a 9×9 dish and make bars?
We have never tried, so you will have to experiment, but it sounds like a fun experiment. Be sure to report back if you try!
Absolutely LOVE these cookies! Question….I recently switched to keto and I was wondering if you’ve ever tried to use almond flour in place of the oatmeal? Some say the conversions are the same but ive also read where there’s a difference.
Hi! What about these? https://lett-trim.today/2018/10/08/keto-cookies-recipe/%3C/a%3E%3C/p%3E
Due to allergies I subbed the nutbutter for actual butter. For chocolate I used white chocolate and for dried fried I used cranberries. I think I could have used less butter (maybe two tbsp instead of 1/4 cup), but they are beyond delicious!
I got 10 cookies from this recipe.
Yum! Just made a double batch with and without raspberries. The yield was 24 medium cookies. Very satisfying. Can’t wait to try some variations. This is a keeper. Thank you!
I was looking at the Breakfast cookies and went to look at the Nutritional facts, but that is listed as something different. Can you look into that please, I need to know how many carbs in the Breakfast cookies. Thanks.
Hi sorry for the confusion, the love bites ARE the breakfast cookies 🙂
Jason (media relations)
How can we make these crispier? They’re delicious as is. The crispness is a personal preference
I wanted to try your black bean brownie recipe, but I don’t have a food processor. Any ideas?
For crispy chocolate chip cookies, try these: https://lett-trim.today/2019/02/04/crispy-cookies-recipe-how-to/%3C/a%3E%3Cbr /> Many readers still love the brownies in a blender, but if you try them that way and don’t like them, do know that they are much better in a food processor!
Jason
I have to take snack to my daughter’s Montessori school three weeks of the year. No naughty treats are allowed but I really think these would pass at least one day each of the three weeks with sunbutter (there are allergies), bananas (no added sugar), and raisins instead of chocolate chips. Thank you so much!
We made these with the applesauce, with dried cherries (chopped up), and with a drop of unflavored stevia liquid as the only added sweetener. I’m not going to lie; I thought they shouldn’t come out of the oven any less wet and squishy than they went in — except that Katie’s recipes have NEVER failed to work! Sure enough, they baked (ours are slightly dark because I used a really dark pan), and they’re pretty good. I’d add more salt, though — the overall flavor was just a WEE bit tart or flat and I think more salt would round it out more. We got a dozen cookies out of the recipe, using a standard cookie scoop (and the cookies didn’t spread).