Breakfast Cookie Recipes That Use Healthy Ingredients

Get your morning off to a sweet start by serving breakfast cookies, which are chock-full of healthy, heavenly, and wholesome ingredients. In addition to providing you with a dessert-like morning meal, breakfast cookies are a perfect grab-and-go treat for busy weekday mornings — simply make them in advance, store them in your refrigerator or freezer, and throw a few in your bag before heading out the door. From whole grain breakfast cookies to oatmeal quinoa chocolate breakfast cookies, we’ve compiled seven recipes that even non-morning people will love waking up to.

1. Whole-Grain Breakfast Cookies

breakfast cookies

Breakfast cookies |

Looking for a sweet breakfast treat that will pair well with your morning cup of coffee? Prepare’s whole-grain breakfast cookies, which contain rolled oats, whole-wheat flour, flax meal, sweet spices, dried cherries, and chocolate chips. The recipe yields 18 cookies.


  • 1 cup walnuts
  • 1½ cups old-fashioned rolled oats
  • ⅓ cup whole-wheat flour
  • ½ cup ground flax meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup almond butter
  • ¼ cup canola oil
  • ¼ cup blue agave nectar
  • ⅓ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup dried cherries
  • 1 cup semi-sweet chocolate chips

Directions: Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper. Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined. Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well.

Transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture. Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

2. Vegan Everything Breakfast Cookies

mixing ingredients

Mixing ingredients |

Chock-full of nutritious ingredients, Minimalist Baker’s recipe is a healthy and satisfying way to start your day. It yields 22 cookies, with each containing 142 calories, 8 grams of fat, 6 grams of sugar, 2 grams of fiber, and 2.6 grams of protein. If you don’t have almond butter on hand, you can easily make your own — Sally’s Baking Addiction shows you how here.


  • 2 medium ripe bananas
  • ⅓ cup pumpkin purée
  • Scant ½ cup almond butter
  • 2 tablespoons refined coconut oil, melted (or canola oil)
  • 1 teaspoon vanilla extract
  • 3 tablespoons agave nectar
  • 1.5 cups rolled oats
  • ½ cup whole wheat flour
  • ½ cup almond meal
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Scant ½ teaspoon salt
  • 3 tablespoons lightly crushed pecans
  • 2 tablespoons dried cranberries
  • ½ cup semisweet or dark chocolate chips

Directions: Preheat oven to 350 degrees Fahrenheit. Mash bananas until smooth in a large bowl, then add almond butter, pumpkin purée, baking powder, baking soda, oil, agave nectar, salt, and vanilla. Stir well to combine. Add oats, almond meal, and flour and mix to incorporate. Add chocolate chips, cranberries, and pecans, and stir once more.

Drop rounded spoonfuls of dough on a baking sheet and press down on each lightly with your fingers. Bake for 15 to 17 minutes, or until beginning to brown. Let cool on baking sheet for a few minutes, then transfer to a wire rack to cool complete. Store in an airtight container at room temperature.

3. Bacon Breakfast Cookies

breakfast cookies

Breakfast cookies |

Taste of Home’s bacon breakfast cookies are crisp, crunchy, and hardy. Thanks to the combination of crumbled bacon, raisins, and cornflakes, this recipe, which yields 24 cookies, is a perfect combination of both sweet and salty flavors. One serving, which is 2 cookies, contains 225 calories, 11 grams of fat, and 4 grams of protein.


  • ½ cup butter, softened
  • ¾ cup sugar
  • 1 egg
  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • 10 bacon strips, cooked and crumbled
  • 2 cups cornflakes
  • ½ cup raisins

Directions: Preheat oven to 350 degrees Fahrenheit. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Stir in bacon, cornflakes, and raisins. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 15 to 18 minutes, or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator.

4. Double Oat Breakfast Cookies

mixing ingredients

Mixing ingredients |

Peanut butter, oats, toasted oat cereal, and raisins create Better Homes and Gardens’ double oat breakfast cookies, a great on-the-go meal that will keep you feeling full for hours. If you’d like to make these cookies even healthier, use Kath Eats Real Food’s preservative-free homemade toasted oat cereal instead of a store-bought version.


  • ½ cup butter, softened
  • ½ cup smooth peanut butter
  • 1¼ cups sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup water
  • 1 egg
  • 1 tablespoon vanilla
  • 1½ cups all-purpose flour
  • 1 cup rolled oats
  • 1 cup golden raisins and/or milk chocolate pieces
  • 3 cups round toasted oat cereal

Directions: Preheat oven to 375 degrees Fahrenheit. In large mixing bowl, beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining rolled oats.

Stir in raisins and oat cereal. Drop dough by scant ¼ cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in tightly covered container for up to 5 days or freeze for up to 3 months.

5. Oatmeal Quinoa Chocolate Breakfast Cookies

Oatmeal Quinoa Chocolate Breakfast Cookies

Oatmeal quinoa chocolate breakfast cookies |

Chew Out Loud’s oatmeal quinoa chocolate breakfast cookies are chewy, soft, and nutritious. For an even healthier dish, use dried berries or nuts in place of the chocolate chips. The recipe yields 3 dozen cookies.


  • ¾ cup all-purpose flour
  • ¾ cup whole-wheat flour
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup salted butter, softened but not melted
  • ½ cup packed light brown sugar
  • ¼ cup honey
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup cooked quinoa, cooled to room temperature
  • 1 cup old-fashioned oats
  • 1½ cups chocolate chips

Directions: Preheat the oven to 375 degrees Fahrenheit. Whisk flours, slat, baking powder, and baking soda to combine in a large bowl. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and honey until pale and fluffy. Add eggs and vanilla, then beat well to combine. Add flour mixture and mix on low speed just to combine. Use a spoon to stir in quinoa, oats, and chocolate chips. Cover with plastic wrap and chill for at least 1 hour.

Line baking sheets with parchment paper. Scoop out rounded tablespoonfuls of dough and roll into balls. Place onto prepared baking sheets, spacing about 1 inch apart. Slightly press down on each ball with your fingers to flatten. Bake for 8 to 10 minutes or until golden and puffed, yet soft. Let cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

6. Breakfast Cookies

breakfast cookies

Breakfast cookies |

Warm spices, whole-wheat flour, puréed carrots, bran cereal, raisins, and walnut pieces create Food Network’s nutrient-rich breakfast cookies. The recipe yields 12 servings; each contains 189 calories, 9.5 grams of fat, 11 grams of sugar, 3 grams of protein, and 2 grams of fiber.


  • ¾ cup whole-wheat pastry flour
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter
  • ¼ cup canola oil
  • ¼ cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • ¼ cup carrot purée or strained carrot baby food
  • 1 teaspoon vanilla extract
  • ½ cup rolled oats
  • ½ cup bran cereal flakes
  • ⅓ cup raisins
  • ⅓ cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Directions: Place rack in center of oven and preheat oven to 350 degrees Fahrenheit. Whisk together flours, baking soda, cinnamon, nutmeg, and salt in a medium-sized bowl. Combine butter, oil, and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot purée, and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins, and walnuts and mix over low speed just until incorporated.

Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about ¼-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

7. Breakfast Fig and Nut Cookies

fig and nut cookies

Fig and nut cookies |

Breakfast doesn’t get any better than Oxmoor House’s oversized breakfast fig and nut cookies. If you can’t find unprocessed bran, feel free to use oat bran or crushed bran-flake cereal instead. The recipe yields 10 servings; each has 211 calories, 7.1 grams of fat, 4.5 grams of protein, and 3.4 grams of fiber.


  • ¾ cup packed brown sugar
  • ¼ cup butter, melted
  • 2 large eggs
  • ¼ cup finely chopped dried figs
  • ¼ cup sweetened dried cranberries
  • 1 teaspoon vanilla extract
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 2.4 ounces whole-wheat flour (about ½ cup)
  • ½ cup unprocessed bran
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ cup sliced almonds
  • 2 teaspoons granulated sugar

Directions: Preheat oven to 350 degrees Fahrenheit. Combine first 3 ingredients in a large bowl. Stir in figs, cranberries, and vanilla. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, and next three ingredients in a bowl, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds. Drop by level ¼-cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350 degrees for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.

More Articles About:   , , , , , , , ,  

More from The Cheat Sheet