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
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).
How much banana? Like 1 or 2?
1/2 cup mashed is usually about 1 medium banana, but it will depend on the size of the banana so it really is best to measure it into a measuring cup or with a food scale (120g once peeled).
Can I sub extra banana/pumpkin for the almond butter? Thank you!!
I can report that these do in fact work beautifully without almond butter and with added pumpkin/banana. Not quite sure how much I multiplied the recipe by. Used pumpkin, banana and unsweetened applesauce. Add ins were some golden raisins, unsweetened dried cranberries, mini chocolate chips, and some of my homemade granola well crumbled!! Smells heavenly in here!
That sounds so amazing!
Do these need to be refrigerated after baking? Or, can I store them at room temperature in a container. Thank you!
They are fine to leave out for a day! Because of the applesauce or banana, it’s best to fridge for freshness after that though 🙂
I added cocoa powder, freeze dried blueberries, and chia seeds—SO GOOD for breakfast in a bowl of plain yogurt and with a sliced banana!!
I found Breakfast Cookies – SUPER Healthy & Delicious!
very educational.
Theses are amazing! I did add a bunch more regular chocolate chips, dried cranberries, used chunky peanut butter and added some ground flax seed. I would like to double the recipe so I can freeze some, do you think they would be okay if I just x2 everything?
Thanks for the recipe I am always experimenting with baked goods and less sugar so finding a recipe that actually works and tastes good is great!
It should be fine! 🙂
I’d like to ask how much longer to bake the large cookies. If the mini sized ones are only 15 minutes, how much more time for the big ones?
I have done this recipe with peanut butter, and raisins for subsututions. I tried white chocolate chips with dried cranberries a must try if I say my self. Even my husband likes these and it’s hard to find something that tastes good and healthy. Thank you so much for this recipe!!!!