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
Have you made this recipe?
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Pixie @ Cheerfully Vegan says
Your Nat Cole/Cookie Monster mash up TOTALLY cracked me up!! I recognized them immediately.
The recipe sounds exactly like what I need. I am printing it off right now.
Chocolate Covered Katie says
Aw thank you! 🙂
Linda @ the Fitty says
Ever thought about opening your own baking shop, Katie? I think you would have the best bakery on the Block, if not, the whole city!
Chocolate Covered Katie says
Haha I feel like I might eat too much of the inventory though… 😕
Naomi Goldstein says
Yes, good idea! Agreed
Joan says
Any sub for oats? Unfortunately, low carb and T1D and oats make my blood glucose skyrocket.
Gill says
I use flaked quinoa. Works well.
Emily says
Obsessed with the addition of raspberries! These look amazing and so pretty!!
xo,
Em
Vicki says
Too many carbs for Keto
Paige Flamm says
My two favorite passions in one, breakfast and cookies!
Paige
Kay Nguyen says
Wow this looks so good, I guess my diet is on hold now! Thanks for sharing <3
https://www.myblackcloset.com/
Natasha says
Nice, I make something like this for breakfast sometimes. Also, this recipe looks really familiar, wasn’t this included in one of your cookbooks?
Jason Sanford says
There’s a banana one in her book! 🙂 Different pictures, but I think the recipe is pretty similar and concept is the same.
Cassie Thuvan Tran says
Cookies are also one of my favorite desserts that you can healthify! Watch me eat a whole batch of these cookies in a sitting, because that WILL happen.
Davida says
Hi Katie. I love your recipes and have been making them for years. I love this recipe and have been making it for years as well. Your email says it is a new recipe. It doesn’t seem like there are any changes from the way it was written a few years ago. Please let me know. Thanks again for all of your great recipes!
Jason Sanford says
Hi! Sometimes Katie likes to go back and update old recipes, and normally she won’t change the date but if it’s a really popular recipe she doesn’t want to get lost in the archives, she might change the date so it will go out in an email as well. But is it possible to tell me where it says it’s a new recipe, for example is it in the email or somewhere in the post? I’m asking out of genuine curiosity, not trying to be sarcastic here.
Jason
Amanda says
These were amazing!! I was looking for a recipe like this (no flour, no sugar) that I could have as a healthy snack (with chocolate, of course). I’m currently breastfeeding and I know oatmeal is supposed to help with supply so this works on many levels.
Fay says
Making it for the third time. They are easy, healthy, and delicious. Everyone likes them Vegan or not!!!
Thank you so much,
Tracey says
Hello, my daughter is allergic to oats. What would you recommend I use as a substitute?
Karissa says
I have successfully used quinoa flakes in similar recipes! I bet it would work great here too.
Lorenna m Lee says
Don’t have freeze-dried berries right now….hoping fresh or frozen can work??
Jason Sanford says
Just use extra mini chocolate chips! Or raisins!
Amy says
Have you ever freezes these? Why works better baked or unbaked? Thanks
Jason Sanford says
I always bake mine, but yeah you can freeze them for sure!
Sarah-Beth says
Just made a half batch of these and ate the lot for breakfast, fresh from the oven and they’re so delicious! I left out the sugar, used 10g of 85% chocolate for the chips homemade, unsweetened applesauce and subbed chia seeds and cacoa nibs for the raspberries. They taste so good, so healthy and taste like dessert for breakfast! I know you said these are good ‘for a healthy dessert’ and while I probably wouldn’t sell them at a bake sale I love them so much and they do taste like ‘normal’ oatmeal cookies. I’m not addicted though ?????????????????????????????????????????????? STOP LOOKING AT ME!
Adrienne says
Finally, a breakfast cookie I can feel good about sending to school with my kids. It is so rare to find an allergen friendly and no added sugar recipe which takes the guilt out of feeding dessert to my kids for breakfast while trying to get them up the door. Easy to make, hard to mess up (which says a lot coming from me) and perfect on the go. Thank you for making mornings so much easier!
Anne says
These were delicious! I made a few modifications due to lack of (usually present) ingredients. I only had pre-made granola that had raisins, almonds, and cranberries added. So instead of 1/2 cup oats, I used 3/4 cup of that granola that I chopped up a bit. My add-ins were 4 chopped dates, 1 Tablespoon of chia seeds, 1 Tablespoon of raisins, and 1 Tablespoon of cranberries. I also used 1/4 teaspoon of almond extract since I was out of vanilla! They turned out so amazing!
Bethan says
I think I may have done something wrong…I only got 6 small cookies!?!
Christina says
Me too. There’s no way 1/2c oats is going to make the amount of cookies listed here. So we made six just to see if we like them!
Jen says
Me 3! The recipe only made 7 small cookies. Just took them out of the oven.
Rachel B Ramey says
We got a dozen, using a standard cookie scoop.
Jen says
Here’s the pic
Jason Sanford says
I think the ones in Katie’s photos are about half that size for the mini ones – you can tell by the size of the chocolate chips relative to the cookie!
Teddy says
Hello! Loving the recipies! For the cookies I. The pictures, was banana or applesauce used?
TEDDY says
I’M SORRY, MY PHONE KEEPS MESSING UP MY SPELLING. I WAS MEANING TO ASK, IS BANANA OR APPLESAUCE PREFERRED? FOR EXAMPLE, THE TEXTURE OF THE COOKIES IN THE PICTURES LOOKS DELICIOUS, WHICH OF THE 2 WAS USED?
Jason Sanford says
I can vouch for them being good either way. However banana is even better than applesauce here 🙂
Polyna says
I just made them with half applesauce and half banana because I couldn’t decide! Also, I doubled the recipe and made them as bars, 2 oz on the bottom, 1.5 oz on the top (no need to press it down), with 0.5 oz homemade raspberry/blackberry jelly spooned into a little trough I made in the bottom part. I sprinkled with turbinado sugar before baking. I only baked half of them and put the rest in the freezer on a plate and will bag them when they’re frozen to bake one or two later when the oven is on for something else. Great recipe!! Sooooo good, my new favourite! I had been using a similar breakfast cookie recipe but it had a higher proportion of almond butter, sweetener (honey), chips, and oats. I agree this one doesn’t even need sweetener, I think I’ll just go with the turbinado sprinkled on top next time.
Maria Williams says
Your style of cooking is right up my alley and speaks to my heart! Thank you for all the lovely recipes !!
OLO says
LOVE THESE! Doubled the recipe and got about 11 medium cookies. Don’t like banana so used apple sauce. Added a heaped tablespoon of chia seeds, handful of dried blueberries and 100grams of dark chocolate blitzed into bits. Used half peanut and half almond butter as was clearing out the cupboard. Really love the variations that these can make. I don’t like porridge and its a great way to eat oats (and chocolate!) for a healthy breakfast.
Mary Carpenter says
After my 3 kids and I devoured 2 batches this morning, I let my 7 year old make a 3rd batch. She chose applesauce, 1 tbsp Nestle semi sweet chocolate chips, peanut butter, and dried apricots. Strange combo but they were yummy and gone in a few minutes! So fun to mix and match add ins with nut butters/applesauce or bananas. My favorite was applesauce, almond butter, dried cherries, 1 tablespoon Nestle mini choc chips and toasted wheat germ. Thanks so much for turning breakfast into a yummy, healthy dessert!!
Jason Sanford says
Aw I need to try her version. Apricots sound so good!
Jason
Jamie Wright says
Could I maybe put in a 9×9 dish and make bars?
Jason Sanford says
We have never tried, so you will have to experiment, but it sounds like a fun experiment. Be sure to report back if you try!
Heather says
Absolutely LOVE these cookies! Question….I recently switched to keto and I was wondering if you’ve ever tried to use almond flour in place of the oatmeal? Some say the conversions are the same but ive also read where there’s a difference.
Jason Sanford says
Hi! What about these? https://chocolatecoveredkatie.com/2018/10/08/keto-cookies-recipe/
Nelleke says
Due to allergies I subbed the nutbutter for actual butter. For chocolate I used white chocolate and for dried fried I used cranberries. I think I could have used less butter (maybe two tbsp instead of 1/4 cup), but they are beyond delicious!
I got 10 cookies from this recipe.
Livinit Liz says
Yum! Just made a double batch with and without raspberries. The yield was 24 medium cookies. Very satisfying. Can’t wait to try some variations. This is a keeper. Thank you!
Kelly says
I was looking at the Breakfast cookies and went to look at the Nutritional facts, but that is listed as something different. Can you look into that please, I need to know how many carbs in the Breakfast cookies. Thanks.
Jason Sanford says
Hi sorry for the confusion, the love bites ARE the breakfast cookies 🙂
Jason (media relations)
Naomi B Goldstein says
How can we make these crispier? They’re delicious as is. The crispness is a personal preference
I wanted to try your black bean brownie recipe, but I don’t have a food processor. Any ideas?
Jason Sanford says
For crispy chocolate chip cookies, try these: https://chocolatecoveredkatie.com/2019/02/04/crispy-cookies-recipe-how-to/
Many readers still love the brownies in a blender, but if you try them that way and don’t like them, do know that they are much better in a food processor!
Jason
Heather K says
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!
Rachel says
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).
Angie says
How much banana? Like 1 or 2?
Jason Sanford says
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).
Kristen Kemp says
Can I sub extra banana/pumpkin for the almond butter? Thank you!!
Kristen Kemp says
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!
Jason Sanford says
That sounds so amazing!
Maureen says
Do these need to be refrigerated after baking? Or, can I store them at room temperature in a container. Thank you!
Jason Sanford says
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 🙂
Marie says
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!!
Cathryn Tupacyupanqui says
I found Breakfast Cookies – SUPER Healthy & Delicious!
very educational.
sandra says
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!
Jason Sanford says
It should be fine! 🙂
Marian says
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?
Theresa says
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!!!!
Lyn says
I whipped these up this morning – really delicious! I chopped a few dates for the fruit. Thanks Katie 👍
Houria Fida says
Love the recipe! Is there anything else I could use in place of the almond of cashew butter? Like tahini?
Pam Wiese says
These things are absolutely amazing…our kids (and us) have a hard time stepping away from the cookie jar! Healthy, and so very easy to make. I vary the dried fruit ingredients now and then, but always stick with the basic recipe. I probably make them at least once a week. Have shared the recipe over and over again. Always a success! Thanks.
Annie says
I made these with Kraft (sweetened) peanut butter and very ripe banana. I used dried cranberries and shredded coconut. My 5 year old approved! Great snack option for lunches.
Donna Behr says
I have made these cookies no less than 6 times in the past month…yum!!! I like the version that has bananas (or half banana and half applesauce), currents, dark chocolate chips and a TBS of date syrup for sweetener
Patty says
I’m going to admit I was skeptical. Mine turned out a little thin so I added some no-stir peanut butter too. These are DELICIOUS. Thank you for the recipe! I only added chocolate chips as I have a picky 9 year old who doesn’t like dried fruit or nuts in his baked goods. I also tasted it before I baked it and added a little more salt. Used less than 1 tablespoon sugar. I can’t wait for my kids to try these!!
CCK Media Team says
Thank you so much for making them!
Soyan says
Excellent healthy cookies. Simple to make and very yummy! Thank you!
Lainey says
I made these with tahini and they were the bomb! Small batch though and practically ate them all. They’re that good!!
CCK Media Team says
❤❤
Robyn says
Hi!
Was about to make these and realizing I don’t have dried fruit right now. Do you think it would work with frozen blueberries?
Thanks
CCK Media Team says
Hmm sorry we honestly haven’t tried so really don’t know how frozen fruit would work.
Flora says
Can i use a natural nut butter?
Pam says
All time best cookies. I really load them up with extras over the recommended recipe…lots of chocolate chips, coconut, walnuts, dried cherries, chia seeds, flax seeds. Hard to mess up this recipe and a great treat every time!
CCK Media Team says
❤❤
Taylor Long says
Can you use something besides oats? I can’t have oatmeal. Thank you!
Natalie says
they turned out delicious! Only thing to note is that the dough is very difficult to transfer to baking tray, maybe because my PB was a little runnier or just due to the simple and good ingredients.
Jay says
I’m out of rolled oats, but i do have oat flour. Could I use that instead here? Love your recipes!
Lisa says
These are delicious breakfast or for a healthy snack. We love them 🙂
Angie says
Can these be frozen after they are baked?
CCK Media Team says
Yes!
VICKIE says
I love that the breakfast cookies are made without sugar or fat! Please do more of that!
Courtney says
I just made these with my high school students who are studying nutrition. The only thing that they were not happy about was how soft they were. We used applesauce and sunbutter, 3 TBSP of chocolate chips and 2 TBSP of craisins. We were able to get 12 cookies per batch and baked them for 17 minutes – we then let them cool for 10 minutes and they’re still very soft. I understand based on the ingredients that they will of course be soft due to lack of flour but I am wondering did they do something wrong? I do have to say though, the flavor is delicious!
Gill says
Just cooked these in the air fryer as an experiment. Came out great! Only took 10 minutes.
Stephanie says
I love these cookies. They are a new staple for us. I don’t add any extra sugar so I feel good giving them to my toddler. The Craisins add enough sweetness for us. We just subbed almond butter with peanut butter for the first time and it was really good!
Juli says
Made 2 batches. Used crunchy peanut butter and apple sauce for both. 1st batch Added chopped dried dates and ground flaxseed. Second batch used Chopped dried apricots and flaxseed. Both batches used a few drops of vanilla cream Stevia sweetener. No salt in either batch. Each batch made 10 medium sized cookies. Excellent!!
Hillary O says
Have been making these for years and I love them so much!!! It was one of my pp most haves. I add a little protein powder ( I use collagen with no taste) and they turn out amazing and keep me from over eating, not because they aren’t good but they fill me up more 😊