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
  • Freezable
  • Versatile
  • Your new breakfast staple!

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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. 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. 

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!

General Template for Healthy Breakfast Cookies

Plant-Based | Flour Free | Sugar & Sweetener Free
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Active Time: 10 minutes
Inactive Time: 20 minutes
Cooling Time: 15 minutes
Servings 9 Cookies



  • About 3/4 cup dry rolled oats
  • 1 cup cooked grain such as quinoa, millet, etc., optional


  • 3 ripe bananas, mashed

Nut Butter

  • 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. 
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  1. shanna

    just started BLE

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  3. MaryLou

    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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