Healthy Oatmeal Breakfast Cookies

by Erin @ Food Doodles on January 13, 2020

These healthy oatmeal breakfast cookies are like delicious, healthy, oatmeal in cookie form. They don’t contain anything you wouldn’t eat for breakfast and are almost entirely sweetened with bananas and applesauce! Vegan, gluten-free and dairy-free.

It seems as if I’m having a hard time distancing myself from the cookies just yet. 😀 At least this time, we’ve got a truly healthy recipe! Healthy breakfast cookies that live up to the name?! It’s true.

I have a bit of a problem with recipes that are named breakfast cookies but have ingredients I wouldn’t actually want for breakfast.  Like a cup of butter and a cup (or more) of sugar.

Of course, no one’s eating the whole recipe, but I’m guessing a serving of one of these that is big enough to last me until lunch probably has way more butter than I’d put on a piece on toast and way more sugar than I put on my oatmeal. Not to mention that fresh fruit is always a huge part of my breakfast, and usually breakfast cookies don’t contain any fresh fruit.

Healthy Breakfast Cookies (gluten-free and vegan)

Not saying I wouldn’t enjoy said breakfast cookies, but I’m not about to give my kid a sugary, buttery, refined flour “breakfast cookie” first thing in the morning. These however, I wouldn’t think twice about giving my kid any time of day.

Now don’t get me wrong, these aren’t exactly cookies.  Definitely not the chewy in the middle with crisp edges kind of cookie that I like. But they are in a handy cookie shape for on the go breakfasts. 

They are missing a bit of fat, though. They’re only 215 calories for 2 so a big spoonful of peanut butter on top is perfect.  🙂 They do have a few nuts to give them a little more staying power, but I’m sure you could add a few more if you don’t want to add nut butter on top.

Healthy Breakfast Cookies (gluten-free, vegan)

Other than that, these cookies don’t have anything you wouldn’t eat for breakfast.  Oats, fresh fruit, dried fruit, nuts and a tiny bit of maple syrup (about 1/2 teaspoon per 2 cookie serving if you’re wondering).  Oh, and they’re sweet, like I like my oatmeal.

I put some chocolate chips on a few cookies but I thought that there were actually better without. The chocolate just distracted from the awesome tartness from the dried cranberries.

I’d love to hear what you think of these healthy oatmeal breakfast cookies! If you’re looking for something a bit more fun, try these Gluten-Free Pop Tarts. These Make Ahead Gluten Free Breakfast Muffins also look fantastic!

Healthy Breakfast Cookies - gluten-free and vegan

5 from 1 vote
Healthy Breakfast Oatmeal Cookies (vegan, gluten-free)
Servings: 12 cookies, or 6-2 cookie servings
Calories: 215 kcal
Author: Erin
  • 1 cup (240 grams) unsweetened applesauce
  • 1 cup (250 grams) mashed ripe banana about 2 large
  • 2 tablespoons maple syrup
  • 1/2 cup dried cranberries
  • 1/4 cup (30 grams) roughly chopped almonds
  • 3/4 - 1 cup (113-150 grams) fresh strawberries, finely chopped or 1/2 cup (7 grams) freeze-dried strawberries
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups (138 grams) rolled oats (use gluten-free certified oats, if needed)
  1. Preheat oven to 350 degrees F (175 degrees C). Prepare one baking sheet with parchment paper or a non-stick baking sheet and set aside.

  2. In a bowl stir together the applesauce, mashed bananas and maple syrup. Add in the dried fruit, nuts and fresh fruit.

  3. Sprinkle the cinnamon and salt over the mixture and then stir in the oats.

  4. When completely combined, drop twelve 1/4 cupfuls on the prepared baking sheet. Pat the cookies down to about 1/2" thick and 2.5" around, being sure to press anything that has fallen out of the cookie as it will not hold together. The cookies will not spread.

  5. Place cookies in the oven and bake for 30 minutes until golden, rotating the sheet halfway through baking.

  6. Remove the baking sheet from the oven and let the cookies rest for 5-10 minutes before gently removing them and placing them on a cooling rack.

  7. Store in an airtight container in the fridge for up to 4 days. They also freeze well.

Recipe Notes

You could also use dried apricots, raisins, dried plums or any of your other favorite dried fruits, as long as they are chopped into raisin sized pieces. Change the flavors by using different spices and fresh fruits! Store any leftovers in the fridge and enjoy them cold. They do get a little sticky after being in the fridge though, due to the fruit.


Recipe and photos updated 1/2020: Here’s an old photo:

Leave a Comment

{ 45 comments… read them below or add one }

1 Stacey Crawford January 19, 2020 at 09:09

Wow, I love all the yummy goodies that you added to the cookies. These would be perfect for a mid-day snack for my kids.


2 jennifer January 18, 2020 at 08:41

I’m all about healthy cookies for breakfast! Grab-n-go!


3 Donny January 17, 2020 at 09:43

Any excuse to eat cookies for breakfast is fine by me! Especially when they’re this wholesome.


4 ChihYu January 16, 2020 at 09:13

Such a perfect portable breakfast! Chewy and delicious!


5 Raia Todd January 15, 2020 at 13:44

My kids are going to love these!


6 Sunrita | spiceitupp January 14, 2020 at 13:47

Not sure about breakfast but what a wholesome healthy after school snack for kids! Thanks for the recipe


7 Jean Choi January 13, 2020 at 23:03

Yum, healthier cookies for the win! These looks amazing and I love the clean ingredients!


8 Meredith January 13, 2020 at 18:45

These look like an awesome on-the-go breakfast option. I especially love that they are packed with fruit and fiber and not added sugar – thank you!


9 Charlotte Moore January 13, 2020 at 15:48

I think these would be very good anytime. HA!


10 Megan Stevens January 13, 2020 at 14:35

Love that these are egg-free! Yummy breakfast!!


11 Angie July 4, 2019 at 07:21

Do you think these would freeze well? If so, how long would they last in the freezer? (Prepping for newborn)


12 Heidi @ Food Doodles August 19, 2019 at 13:37

I would say up to 3 months!


13 Ashley January 28, 2016 at 22:35

I just put some of these in the oven. I’m trying pomegranate, blackberry, and dried apricots and I added some dried orange peel in addition to the cinnamon. How loose is the dough supposed to be? Looking forward to seeing how they turn out.


14 Heidi @ Food Doodles January 29, 2016 at 10:08

Yum! That sounds good! The dough is a lot looser than a regular cookie dough. Hope yours turned out good! 🙂


15 Holly August 2, 2014 at 20:03

Thanks so much for this recipe==I made it today and loved it. I love how healthy and easy it is!


16 Debbie March 16, 2014 at 15:00

I make something similar with pumpkin instead of banana. I also use a scoop of protein powder which is sweet and some ground flax seed. I use whatever is on hand different nuts, dried fruit, unsweetened coconut anything works


17 Stephanie November 8, 2013 at 13:30

Could I use coconut oil or eggs instead of unsweetened applesauce?


18 Joanne T Ferguson July 6, 2013 at 00:37

Gday! Cookies for brekkie that are healthy!
QUICK, I better print out and make your lovely recipe!
Cheers! Joanne


19 rashonna May 10, 2013 at 14:46

I just made these with my daughter for Mothers Day breakfast. They are so tasty! I doubled the batch to have extra to send home, I ran out of cranberries and substituted dried apricots, and did half honey and half maple syrup, plus added TBS spoon of chia and flax seed for the heck of it. Thanks for the recipe! I will make them again:)


20 hilda January 24, 2013 at 16:57

I’m wondering if the mix could be pressed into a baking, or brownie, pan, baked, and then cut into bars? I would prefer making them that way but not sure about temp and baking time.


21 Celeste January 15, 2013 at 05:24

Thank you! What I love most actually is that I can easily switch out the nutty mix-ins for seeds and make these for my nut-allergic family. Every recipe I have found has peanut butter as a main ingredient in the batter-dough and it drives me nuts! 🙂 I’m not clever enough to find a substitute in my own…and now I don’t have to. Thank you!


22 marla December 11, 2012 at 15:34

Love this! Linking back to this post in an upcoming FFC post 🙂


23 Girlnpurpledres November 10, 2012 at 13:32

A gorgeous recipe Heidi! Well done, tasty with fruit. What a fantastic idea for a mummy on the run or the busy career woman who needs a quick breakfast. Yummy.


24 Tracie Smith October 28, 2012 at 15:56

I made these today and used dried apricots and homemade applesauce (made a trip the Charlottesville area last weekend and made a huge haul of beautiful apples). These were great especially with a smear of almond butter on top. Next time I will either put in another small scoop of oats or cut back a little on the apples & bananas because they were a little soft for me but that’s just my preference. Thanks so much for the recipe. I’ve got healthy, delicious cookies for breakfast now!!


25 Annie @ Naturally Sweet Recipes September 28, 2012 at 10:46

Wow, this looks so good! I love cookies that can be eaten for breakfast! 🙂


26 Erin @ Texanerin Baking September 23, 2012 at 09:42

These look SO good! I don’t get the breakfast cookie thing. What makes them breakfast-y? Oats and cinnamon? I mean, I understand yours, it’s the others that I just don’t get.


27 Lou September 20, 2012 at 21:55

Healthy, transportable toddler-snacks…. these are awesome 🙂


28 Genevieve September 18, 2012 at 11:23

I definitely share that pet peeve. Just because there is one healthy ingredient in a cookie recipe doesn’t mean it can be called a breakfast cookie if its still full of sugar and butter! I like snacks that are full of “mix-ins”, so these breakfast cookies sound perfect with the nuts, dried fruit and even fresh fruit!


29 Kelly @ Inspired Edibles September 18, 2012 at 10:50

These oatmeal breakfast cookies look *gorgeous* and the ingredients are even more encouraging!


30 Lori September 16, 2012 at 20:42

These look amazing! Definitely worth getting up for. I’m always looking for snacks like this pre-workout or for breakfast. Can’t wait to try them.


31 Heather @ Kiss My Broccoli September 14, 2012 at 21:10

Oh Heidi, these look PERFECT! And can I just give you a huge hug for keeping the fat low because there is NOTHING better than schmearing peanut butter all over something for breakfast! I’d take my fat ON versus IN any day! 😀


32 Jen@TheFitHousewife September 14, 2012 at 16:00

I agree with the whole “breakfast cookie” thing…they can be so unhealthy. These look great though..and I love the PB on top 🙂


33 Laurie September 13, 2012 at 13:39

Just curious…I have a child who is allergic to banana. Would any pureed fruit work in it’s place? Or does the banana have a special function in this recipe? thanks!


34 Heidi @ Food Doodles September 13, 2012 at 14:16

I think another kind of pureed fruit would work too(as long as it’s not too watery or too sour as the banana gives these a lot of sweetness). Or you could even just substitute more applesauce.


35 Katy May 24, 2013 at 13:01

Canned pumpkin (like Libby’s…not pumpkin pie filling) may work in place of mashed bananas. However, you might need a little moe maple syrup since it won’t be as sweet as the banana. Experiment. I suppose it all depends on your sweet acuity.


36 heather September 13, 2012 at 10:24

Serioulsy those so called “breakfast cookies” have nothing on these = love the redo!


37 surlykitchen September 13, 2012 at 07:06

oooh, i love these. they look and sound delicious. i’m adding them to my “to make” list.


38 Joanne September 13, 2012 at 05:37

I prefer good-for-you items for breakfast also and these cookies definitely fit the bill!


39 Roxana | Roxana's Home Baking September 12, 2012 at 19:55

our favorite breakfast cookies, although I do not make them that often are apple cookies.
I’ll have to try your version, sounds delicious


40 Eat Good 4 Life September 12, 2012 at 18:47

Oh boy, these sure are breakfast cookies. I could eat them all in one sitting. These would also be great as a school snack for my son. I need to make something like these so that he can take them. He would love them!! I really like that these only have only very little maple syrup as a sweetener.


41 Michaela September 12, 2012 at 13:30

thanks so much for a “real” breakfast cookie! totally agree! just bc one is using ww flour or agave sirup, does not mean the cookie is healthy!


42 Kiersten @ Oh My Veggies September 12, 2012 at 11:10

My mom made a special request for me to post a breakfast cookie recipe, so I’ve been working on one too–I’ve been having trouble coming up with something that’s tasty and cookie-like but healthy too! These look so pretty with the fruit in them and I love that you didn’t compromise on nutrition.


43 Holiday Baker Man September 12, 2012 at 10:36

Very rustic!


44 Marina {} September 11, 2012 at 20:27

Yes! I LOVE breakfast cookies and these look perfect! Yum!


45 Maryea @ Happy Healthy Mama September 11, 2012 at 19:33

I totally agree with your assessment of most of the “breakfast cookie” recipes you’ll find around the web. These look perfect though!


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