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
Making it for the third time. They are easy, healthy, and delicious. Everyone likes them Vegan or not!!!
Thank you so much,
Hello, my daughter is allergic to oats. What would you recommend I use as a substitute?
I have successfully used quinoa flakes in similar recipes! I bet it would work great here too.
Don’t have freeze-dried berries right now….hoping fresh or frozen can work??
Just use extra mini chocolate chips! Or raisins!
Have you ever freezes these? Why works better baked or unbaked? Thanks
I always bake mine, but yeah you can freeze them for sure!
Just made a half batch of these and ate the lot for breakfast, fresh from the oven and they’re so delicious! I left out the sugar, used 10g of 85% chocolate for the chips homemade, unsweetened applesauce and subbed chia seeds and cacoa nibs for the raspberries. They taste so good, so healthy and taste like dessert for breakfast! I know you said these are good ‘for a healthy dessert’ and while I probably wouldn’t sell them at a bake sale I love them so much and they do taste like ‘normal’ oatmeal cookies. I’m not addicted though ?????????????????????????????????????????????? STOP LOOKING AT ME!
Finally, a breakfast cookie I can feel good about sending to school with my kids. It is so rare to find an allergen friendly and no added sugar recipe which takes the guilt out of feeding dessert to my kids for breakfast while trying to get them up the door. Easy to make, hard to mess up (which says a lot coming from me) and perfect on the go. Thank you for making mornings so much easier!
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?