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Breakfast Cookies

4.92 from 78 votes

These chocolate chip healthy breakfast cookies are so wholesomely delicious, you can easily eat them for breakfast or dessert!

Healthy Chocolate Chip Breakfast Cookie Recipe

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

chocolate chip breakfast cookies

And if you’re still craving cookies, here are 100 more healthy recipes to try: Healthy Cookies Recipes

is for the way you look at me.

is for the only one I see.

is for cookie.
That’s good enough for me.
Cookie cookie cookie starts with C.

How To Make Breakfast Cookies

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

Secretly Healthy Chocolate Chip Oatmeal Breakfast Cookies (Vegan, No Sugar)
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Breakfast Cookies

These healthy breakfast cookies are so wholesomely delicious!
Cook Time 15 minutes
Total Time 15 minutes
Yield 18 mini or 10 large cookies
4.9 from 78 votes


  • 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.


  • *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


These heart healthy breakfast cookies are highly delicious, but they are definitely more of a “healthier” tasting dessert or breakfast, not something I’d necessarily recommend making for a bake sale or party.
If you’re looking for cookies that taste more like traditional Toll House chocolate chip cookies, be sure to try my favorite Vegan Chocolate Chip Cookies or these Healthy Chocolate Chip Cookies.

Have you made this recipe?

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Chocolate Covered Katie Breakfast Cookies

Here’s What I Eat In A Day


More About The Cookbook

Published on January 18, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. 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.

  2. 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.

  3. 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.

  4. Fay says

    Making it for the third time. They are easy, healthy, and delicious. Everyone likes them Vegan or not!!!
    Thank you so much,

  5. 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!

  6. 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!

  7. 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!

    • 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!

  8. TEDDY says


      • 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.

  9. 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.

  10. 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

      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!

  11. 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.

  12. 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.

  13. 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!

  14. 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)

  15. 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?

  16. 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!

  17. 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).

    • 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

      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

      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 🙂

  18. 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!!

  19. 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!

  20. 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?

  21. 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!!!!

  22. 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.

  23. 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.

  24. 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

  25. 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!!

  26. Robyn says


    Was about to make these and realizing I don’t have dried fruit right now. Do you think it would work with frozen blueberries?

  27. 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!

  28. Natalie says

    4 stars
    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.

  29. Courtney says

    4 stars
    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!

  30. Stephanie says

    5 stars
    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!

  31. Juli says

    5 stars
    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!!

  32. Hillary O says

    5 stars
    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 😊

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