Healthy Breakfast Cookies

These breakfast cookies are flourless, vegan, and naturally sweetened with maple syrup. Perfect for meal prep, busy mornings, and kid-friendly breakfasts!

Breakfast Cookies

Finding healthy breakfast ideas can be hard, especially for meals on the go. In fact, a friend of mine recently asked me for some good ideas for her to have prepped before work. So I created this make-ahead breakfast that fits in the palm of your hand: my healthy breakfast cookies!

Yes, it’s a bit of magic: oats, nut butter, applesauce, and maple syrup transform into cookies that you can eat for breakfast. There’s none of those traditional cookie ingredients: no flour, no butter, no oil, and no refined sugar.

Why You’ll Love This Recipe

  • No flour, no oil, no refined sugar: Just a handful of whole food ingredients that are naturally sweet!
  • Keeps you full: Some breakfasts don’t stick, but this one is actually filling with oats and nut butter
  • Meal-prep friendly: Make a batch and you have a grab-and-go breakfast ready all week

Are These Breakfast Cookies Healthy?

Healthy is a subjective term, of course! Here’s why I think they qualify as healthy:

  • They’re made with whole food ingredients that provide nutrition, not just empty calories. Each cookie is approximately 170 calories, based on a batch of 12.
  • You get fiber from the oats and healthy fats from nut butter: Oats are a good source of soluble fiber. Peanut butter (or almond butter) has protein and heart-healthy unsaturated fats.
  • Just sweet enough: They’re much less sweet than traditional oatmeal cookies, and the sweetness comes from maple syrup and raisins: not processed or artificial sweeteners.
  • No dairy, no gluten, no oil: This makes them a nice option for people managing specific dietary needs without substitutions.

Tip: One cookie is satisfying, but pairing it with a piece of fruit or some yogurt makes for an even more filling morning!

5-Star Reader Reviews

⭐⭐⭐⭐⭐ “So tasty!!! Wonderful breakfast or snack, and so quick to put together with ingredients I already had on hand!” -Leslie

⭐⭐⭐⭐⭐ “My two-year-old loves these! I add vegan chocolate chips, and they make a wonderful snack anytime of the day!” -Jen

Oatmeal Breakfast Cookies

Ingredients Needed

Eating cookies for breakfast? Breakfast cookies are a handheld cookie made with healthy ingredients intended to be eaten for breakfast or snack. They’re similar to a granola bar, but the texture is softer like a cookie. Breakfast cookies are conveniently easy to make in advance and refrigerate or freeze for meals on the go.

These healthy oatmeal breakfast cookies have no flour and no oil, opting for healthy alternatives. They also make both a vegan breakfast idea and gluten free breakfast option! Here are the ingredients you’ll need:

  • Old-fashioned rolled oats: Use old-fashioned (not quick oats) for the best chewy texture. This recipe is naturally gluten free (use certified GF oats if needed)
  • Creamy peanut butter (or almond butter): This acts as a binder and adds richness. Use a natural, no-sugar-added type.
  • Unsweetened applesauce: This acts as the egg and oil replacement here and also helps to provide moisture and binding.
  • Pure maple syrup: I like using a bottle marked “Grade A: Dark Color and Robust Taste” for the best flavor.
  • Baking powder: Helps the cookies rise slightly.
  • Cinnamon: Makes for the best oatmeal raisin cookie!
  • Raisins: A classic mix-in: I prefer this as a healthy alternative instead of chocolate chips.
Healthy Breakfast Cookies

Pro Tips for Breakfast Cookies

These breakfast cookies are not like a traditional cookie! There are a few things that are a bit different and pointers to note:

  • The dough is very wet. It’s not like a normal cookie dough, so don’t expect it to be! It’s very wet.
  • You’ll have to form the dough into the cookie shapes with your hands. Again, it doesn’t shape like you expect it to: but that’s ok!
  • They also don’t spread when baking like a normal cookie. When you shape it, that will be the final shape of the cookie when baked. You can press a few extra raisins into the top before you bake if the cookie looks a little sparse on top.

Easy Variations

You can definitely vary the mix-ins in this recipe. Just be careful about adding too many things: if you add more than ¼ cup mix ins, you run the risk of the cookie falling apart. Swap raisins for any of the following:

  • Chocolate chip: Swap raisins for dark chocolate chips or vegan choc chips.
  • Dried cranberries or dried cherries: A slightly tart swap that pairs well with the cinnamon. One reader tried dried cherries with almond butter and loved the combination.
  • Nut-free: Use sunflower seed butter in place of peanut or almond butter.
  • Coconut: A few tablespoons of shredded coconut mixed into the dough adds chewiness and a subtle tropical sweetness.
  • Dried blueberries: Dried blueberries work as a raisin swap.
  • Chopped walnuts or pecans: You could also swap the raisins for chopped nuts.

Storage & Meal-Prep Tips

The best thing about breakfast cookies? They’re easy to make ahead and store for on-the-go breakfasts! Here’s what to know about storage:

  • Store refrigerated for up to 2 weeks or frozen for 3 months. Then grab them on your way out the door.
  • You can also store at room temp for about 5 days. They get very soft when stored at room temp (and delicious!).
  • The cookies become softer when stored. You’ll notice they’re a little crisp at the edges after baking, but they hydrate more during storage.

Dietary Notes

This healthy oatmeal breakfast cookies recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Frequently Asked Questions

Can I leave out the maple syrup without affecting the structure?

I wouldn’t recommend it. The maple syrup does two jobs here: it sweetens the cookies and helps bind the dough. Without it, the cookies are likely to be dry, crumbly, and under-sweet. But you could replace it with honey if you want!

Can I replace rolled oats with oat flour?

These specific cookies are built around the texture of old-fashioned rolled oats: the whole oats provide structure and chewiness. Oat flour doesn’t work here!

Are these good for toddlers?

These are one of my most toddler-friendly recipes. They’re soft enough for little hands and mouths, free of refined sugar, and made with simple whole food ingredients.

Print

Magic Breakfast Cookies

Breakfast cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

These breakfast cookies are flourless, vegan, and naturally sweetened with maple syrup. Perfect for meal prep, busy mornings, and kid-friendly breakfasts!

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 11 to 12 cookies 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Breakfast
  • Diet: Vegan

Ingredients

  • ½ cup unsweetened applesauce
  • ⅓ cup creamy peanut butter or creamy almond butter
  • ½ cup pure maple syrup
  • 3 cups Old Fashioned rolled oats
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon kosher salt
  • ¼ cup raisins

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, mix together the applesauce, maple syrup, and peanut butter. Stir in the oats, baking powder, cinnamon and salt and mix very well to combine into a dough. Add the raisins and stir until combined. The dough will be wetter than you expect, but it’s as intended.
  3. Scoop out 1/4-cup portions of dough and use the palm of your hand to gently shape it into a cookie to about 3/4-inch thick. The cookie won’t spread while baking, so make it the shape you’d like the final cookie. Place it on the prepared baking sheet. If it doesn’t pop right out of the cup, you can remove it with your hands, form it into a ball and then flatten it into a cookie shape with your hands. Again, the dough will be wetter than a normal cookie dough. Repeat to make 11 cookies with the ¼ cup measure, or make 12 slightly smaller cookies. Press a few extra raisins into the tops of any cookies that seem sparse.
  4. Bake until the cookies are golden and firm, about 20 to 25 minutes. Let cool on the pan 5 minutes, then transfer to a rack and cool to room temperature, about 20 minutes.
  5. Leftover breakfast cookies will store in a sealed container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months (you can wrap individually in foil if you like or place in a freezer proof container). The texture becomes softer during storage. 

Notes

  • Add-ins: Try swapping the raisins for an equal quantity dried cranberries, dried cherries, dark chocolate chips, chopped walnuts, or shredded coconut. Resist the urge to add too many mix ins or the cookies may fall apart. 
  • Dough texture: The cookie dough will be wetter than traditional cookie dough: this is expected and correct.

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Sonja Overhiser
2026-02-26T15:00:00Z

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