I learned to make these delicious concoctions breakfast cookies when I was following Bright Line Eating and eating completely sugar and flour free. Even though I don’t follow this way of eating anymore, I still make these breakfast cookies all the time. They are so darn delicious, easy, healthy, and filling! They are so perfect that it has never occurred to me to add flour or sweeteners back into them. Why mess with a good thing?
Why I Love These Healthy Breakfast Cookies
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.
Even though I don’t deprive myself of flour and sugar anymore, I no longer crave sweet, highly processed breakfasts. Now I know what it feels like to start my day with a meal that will leave me well fueled for a productive morning, and avoid the dreaded mid-morning blood sugar crash. (As a classroom teacher with no morning snack opportunities, this has been so valuable!) These cookies are an absolute staple!
These Healthy Breakfast Cookies Are:
- Perfect for travel
- Great for batch prep
- Your new breakfast staple!
Why You Don’t Need a Recipe
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. The baking powder is optional. I find it makes them a little lighter and fluffier, but these healthy breakfast cookies are meant to be quite hearty and dense.
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.
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!
- About 3/4 cup dry rolled oats
- 1 cup cooked grain such as quinoa, millet, etc. optional
- 3 ripe bananas mashed
- 3-4 large spoonfuls of nut butter any kind, the exact amount isn’t critical
Nuts & Seeds
- Handful or two of nuts or seeds
- A heaping spoonful of super seeds flax, chia, hemp, etc
Yummy Extras (Optional)
- Spoonful of coconut oil
- Spoonful of unsweetened coconut flakes
- Spoonful of cacao nibs or chocolate chips
Fruit or Veggies (Choose One)
- A small handful of berries or fruit dried, frozen, or fresh
- Handful or two of raw grated carrot or zucchini
- 1/2 cup pumpkin purée
- 1/2 cup applesauce
Flavor Ideas (Choose One)
- 2 tsp pumpkin pie spice + 1/2 tsp vanilla
- 2 tsp cinnamon + 1/8 tsp almond extract + 1/2 tsp vanilla
- 1/2 tsp vanilla + 1/2 tsp almond extract + zest of 1 lemon + 1/8 tsp cardamom
- 1 tsp vanilla + 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/8 tsp cloves + zest of 1 orange
- 2 tsp baking powder optional
- Tiny pinch of salt
- 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 a splash of milk or water.
- Scoop batter onto parchment paper and shape into about 9 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.
- To make these cookies gluten-free, be sure to use certified gluten-free oats, quinoa, or whatever grains you choose. Many naturally gluten-free grains are processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease.
*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.
More Resources for Sugar & Flour Free Eaters
Following Bright Line Eating or trying to eat less processed flours and sweeteners? Check out these resources that I created while I was following this way of eating:
- How to Bake Without Sugar and Flour
- Resources for Sugar & Flour Free Eaters
- Cookbook: Sugar & Flour Free Recipes for Weight Loss
- Cookbook: Sugar & Flour Free Recipes for Weight Maintenance
- Volume 3: Sugar & Flour Free Recipes for the Instant Pot
- Seasonal Eating Cookbook
- Joyful Eating Cookbook
Want More Healthy Breakfast Baking Inspiration?
You can also check out these yummy baked goods:
- Quinoa Breakfast Cookies
- Banana Oat Breakfast Cookies
- Banana Oat Breakfast Bars
- Pumpkin Spiced Breakfast Cookies
- Baked Oatmeal Cups
- Apple Carrot Breakfast Bread (Sugar & Flour Free)
- 1-Ingredient Easy Lentil Flatbread
- Flourless Cornbread
- Healthy Zucchini & Banana Oat Breakfast Muffins
- Blueberry & Almond Flourless Oatmeal Muffins
- Pumpkin Oat Muffins