How to Make Healthy Breakfast Cookies

Run out of time for breakfast in the mornings? Love sweet breakfasts but tired of the blood sugar roller coaster afterwards? These healthy breakfast cookies are your solution!

Why I Love These Healthy Breakfast Cookies

Is there anything better than delicious baked goods in the morning alongside a cup of coffee or tea? As much as I love this idea, I’ve also found that super sweet breakfasts never get the day off to the right start. If I start my day with a blast of sugar and flour, I find myself on a mood and blood sugar roller coaster, chasing my hunger and energy levels all day. These cookies changed all that.

When I was teaching middle school and didn’t have time to go to the bathroom between breakfast and lunch let alone eat a snack, I learned the importance of good quality morning fuel. When I discovered these delicious, nutritious, filling, low-glycemic breakfast concoctions, it had a big impact on my workday. No more mid-morning panic when hunger pangs hit hard in the middle of my 2nd period math class. These cookies kept me going all the way until my lunch break.

I learned how to to bake without sugar and flour back when I followed a rigid food program that cut out flour and sweeteners entirely. Even though I don’t follow the program anymore, I adore these cookies exactly as is. Why mess with a great thing? Even though my days are more spacious now than when I was teaching, these cookies remain a mainstay of my weekly meal routine.

Why These Cookies Work Without Sugar or Flour

These tasty morsels work without flour or sugar by using absorbent oats, fresh fruit, ripe bananas, and the healthy fats and oils in nut butter. They are perfect for making ahead, freeze well, and travel well. I don’t get on planes without them, and I always make a big batch when heading off on a camping or hiking trip. They are also great for grab-and-go work mornings.

These Breakfast Cookies Are:

  • Easy
  • Delicious
  • Filling
  • Healthy
  • Plant-based
  • Flour-free
  • Sugar & sweetener free
  • Easily made gluten-free
  • Perfect for travel
  • Great for batch prep
  • Great for using up pantry odds & ends
  • Freezer friendly
  • Versatile
  • Your new breakfast staple!

Flavor Ideas:

  • Pumpkin Pie Cookies: Swap 1/2 the banana for pumpkin puree and add 1 tbsp pumpkin pie spice + 1/2 tsp vanilla
  • Lemon Poppyseed Cookies: 1/2 tsp vanilla + 1/2 tsp almond extract + zest of 1 lemon + 1/8 tsp cardamom
  • Apple Pie Cookies: Swap 1/2 the banana for applesauce and add 1 tbsp apple pie spice + 1/2 tsp vanilla
  • Carrot Cake Cookies: Add 1/2 cup grated carrot, 1/4 cup raisins, and 2 tbsp maple syrup + 1 tsp vanilla + 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg
  • Spiced Orange Cookies: 1 tsp vanilla + 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/8 tsp cloves + zest of 1 orange

Cookie Gallery

Why You Don’t Need a Recipe to Make These Healthy Breakfast Cookies

I never use a recipe when I make these cookies, because they are very forgiving and great for using up odds and ends. While exact measurements and careful chemistry are usually very important for baking, this isn’t real baking. There’s nothing finicky going on here. This is just mashing oatmeal ingredients together and then baking it so it holds together and gets warm and yummy.

Below is a template with enough direction to ensure your success while giving you lots of flexibility. I want you to develop your own intuition and tinker with them. I like to make a big batch and portion them into single serving baggies or containers for several days of grab-and-go breakfasts. 

Watch How to Make These Breakfast Cookies

I love seeing your remakes! If you try these tasty breakfast treats, let me know! Leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others!

Template for Healthy Breakfast Cookies

These wholesome healthy breakfast cookies use whole grains, fresh fruit, ripe bananas, and the healthy fats and oils in nut butter.
5 from 2 votes
Print Pin Ratings & Comments
Active Time: 10 minutes
Inactive Time: 20 minutes
Cooling Time: 15 minutes
Servings 4 Cookies

Ingredients
 

Base Ingredients

  • 1 cup rolled oats, dry
  • 3 very ripe bananas, mashed
  • 1/4 cup nut butter, any kind, the exact amount isn't critical
  • 2 tbsp nuts or seeds of choice, e.g walnuts, pumpkin seeds, hemp seeds, flax, chia, almonds, pecans, etc.
  • 1/4 cup berries or fruit, dried, frozen, or fresh
  • pinch of salt, about 1/4 tsp

Optional Add-Ins

  • 1 cup cooked grain, such as quinoa or millet, if you have it lying around
  • coconut oil, 1 tbsp, melted
  • cacao nibs or chocolate chips, 1-2 tbsp
  • unsweetened coconut flakes, 2-3 tbsp
  • pumpkin purée, replace banana
  • applesauce, replace banana
  • Handful or two of raw grated carrot or zucchini

Instructions
 

  • Preheat the oven to 350° F and line a baking sheet with parchment paper.
  • Mash the banana and nut butter together in a bowl with a fork.
  • Stir in the remaining ingredients except delicate fruit. The batter should be fairly sticky. If the batter is too wet, add oats or a little bit of your preferred type of flour. If the batter is too dry, add more nut butter or banana.
  • Scoop batter onto parchment paper and shape into 4 or 5 rounds with your hands or a spoon. I like to press frozen blueberries, fresh fruit, or nuts into the cookies after forming them.
  • Bake for 18 to 20 minutes, until lightly browned and holding together. If using pumpkin or grated veggies they will probably take closer to 30 minutes to be fully cooked.
  • Let cool for a few minutes before eating and let cool completely before storing in an airtight baggie or container.
  • These can be stored in the fridge or at room temperature for a few days, or in the freezer for a few weeks.
  • Eat cold, at room temperature, or warm in the microwave for 30 seconds.

Video

Notes

  • To make these cookies gluten-free, be sure to use certified gluten-free oats, quinoa, or whatever grains you choose.
Flavoring Ideas:
  • Pumpkin Pie Cookies: Swap 1/2 the banana for pumpkin puree and add 1 tbsp pumpkin pie spice + 1/2 tsp vanilla
  • Lemon Poppyseed Cookies: 1/2 tsp vanilla + 1/2 tsp almond extract + zest of 1 lemon + 1/8 tsp cardamom
  • Apple Pie Cookies: Swap 1/2 the banana for applesauce and add 1 tbsp apple pie spice + 1/2 tsp vanilla
  • Carrot Cake Cookies: Add 1/2 cup grated carrot, 1/4 cup raisins, and 2 tbsp maple syrup + 1 tsp vanilla + 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg
  • Spiced Orange Cookies: 1 tsp vanilla + 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/8 tsp cloves + zest of 1 orange

Nutrition Information

Calories: 285kcal (14%)Carbohydrates: 39g (13%)Protein: 8g (16%)Fat: 13g (20%)Saturated Fat: 1g (6%)Trans Fat: 1gSodium: 4mgPotassium: 555mg (16%)Fiber: 6g (25%)Sugar: 13g (14%)Vitamin A: 63IU (1%)Vitamin C: 9mg (11%)Calcium: 72mg (7%)Iron: 2mg (11%)
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21 Comments

  1. just started BLE

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  3. This is my “go-to” breakfast and, sometimes, “snack”! I love the flexibility! I generally bake in an 8″x8″ pan and cut into 9 bars, refrigerate and use as desired! Thank you! I have appreciated the other “template” recipes, as well!

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  11. Cheryl

    Thank you for the great recipe with so many alternate versions! YUM!

    Quick question… you mention baking powder, but I don’t see an amount in the list of ingredients. Can you tell me how much I should add?

    Thanks again for everything! LOVE your site!

    • Oops, I’ll take that out. I used to add baking powder but I decided they don’t do anything. Thanks for pointing that out! Glad you love them!

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  13. If sugar-free, why does the sugar content show 13 grams?

    Just curious. Thx

    • Katie Gates

      Great question Debi! It’s because even if you don’t add any refined sugar or sweeteners, nutrition facts and labels include sugars naturally present in many nutritious foods and beverages. Here it’s probably coming from the bananas because all fruit contains sugars.

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  15. Anonymous

    Hi! How many can I have if I’m on the weight loss ble plan??

    • Katie Gates

      You can just use your BLE breakfast measurements and make 1 batch = 1 breakfast. Then you can eat them all! If you need further support with the BLE portions, you’ll need to ask in an official BLE community, sorry I can’t be of more help 😘

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