I never thought I would consider giving my kids cookies for breakfast! That is however, before I developed my version of the perfect breakfast cookie, which is nutritious, filling and delicious. It’s great for mornings when you just don’t have the time.
There are many days when I am rushing through the morning with my kids, wondering if I’ll ever make it out the door on time. I typically eat a few almonds before my workout every morning, with the intention of having a proper breakfast when I get back. However, with all the morning tasks, the ONE thing I often don’t get around to (although arguably one of the most important) is my own breakfast. I am usually starving soon after I get out of the house, especially after a tough workout.
These breakfast cookies are a life-saver! I initially developed the recipe with the intention of giving them to my kids if we we are ever late in the morning, or on travel, but I found them to be much more useful. I never skip breakfast when I have them on hand. I just pop them in the microwave for a few seconds and take them with me. It’s like eating dessert for breakfast, without the guilt! My kids and I love them so much that I can easily use them as a typical cookie (which is secretly very nutritious). Even my sugar-loving husband enjoyed a few of them!
When developing this recipe, I tried to keep the flavors and ingredients similar to our morning oatmal, which I usually make with fruit and cinnamon. Although I’ve only tried this recipe with blueberries, you can easily replace them with other fruit such as strawberries.
Serve these healthy cookies for breakfast, as a snack, dessert, or an addition to your toddler’s lunch. They are delicious and have helped fuel my body in the morning for the rest of the day.
Two years ago: Apple, Gorgonzola Cheese, and Walnut Spinach Salad (gluten-free, contains dairy)
Three years ago: Baked Shell Pasta with Cherry Tomatoes (gluten-free option, contains dairy)
Five years ago: Green Curry with Corn (vegan, gluten-free)
Blueberry Banana Breakfast Cookies
- 1 1/4 + 1 1/3 cups rolled oats , or oat flour (see notes below)
- 1/2 teasp baking soda
- 1/4 teasp salt
- 2 tbsp ground flaxseed
- 1/4 cup unsweetened applesauce
- 1 cup mashed ripe bananas , measured after mashing
- 3 tbsp coconut oil
- 3/4 cup blueberries , pre-frozen if possible (see notes below)
- 1/4 cup pure maple syrup
- 1/2 teasp vanilla extract
- 1/2 teasp ground cinnamon
- Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.
- To make oat flour: add 1 1/3 cup rolled oats to a food processor and process for 3-4 minutes until very fine.
- In a large bow, combine and mix the oat flour, rolled oats, baking soda, salt, flaxseed, and cinnamon.
- Add applesauce, mashed bananas, coconut oil, maple syrup, and vanilla extract. Mix until just combined.
- Carefully fold in the frozen blueberries and let the batter sit for about 10 minutes (see notes below).
- Bake for about 13 minutes, or until the cookies are golden brown around the edges and bottom, and the top is set.
- Cool completely on a cooking rack. Store then in an airtight container and refrigerate for up to 4-5 days. These cookies taste great at room temperature or warmed in the microwave for a few seconds.
- If you are using frozen fruit, don't thaw it out before you mix it into the batter.
- If you are using fresh blueberries, be sure to gently fold them into the batter to avoid them from breaking up as much as possible.
What can I use besides Apple sauce
Honestly, since I intended these cookies to be eaten for breakfast, I tried to make them as healthy as possible. So I optimized the ingredients and amounts to give just the right amount of sweetness (but not too much) and the right amount of moisture. So without trying out an alternate to applesauce, I’d hate to recommend something that may not work.
That being saud, just off the top of my head, you can perhaps add more mashed bananas and perhaps a little more coconut oil. I think that may do the trick. You can also make your own applesauce at home using apples…it’s pretty simple if you have them on hand. Let me know what you try! Otherwise next time I’ll try making these without applesauce myself and let you know!
I made it with more coconut oil since no apples or apple sauce, don’t see much harm in more oil for my little one. 🙂 They are so good, they taste like little breakfast bars…
So glad they worked out for you with more coconut oil! And I definitely agree…no harm in more oil for the little ones, especially when it’s coconut oil =) I intended to make them as quick breakfast meals for my kids for those busy mornings or when we’re on travel, but they ended up being perfect for me as well, since I end up running out the door sometimes with very little breakfast some mornings! Thanks for the comment!
Like I mentioned, I love THESE! I eat them with a little almond butter and my boys love them too. They work great on school mornings when we are running late. Am going to try making these with ‘date paste’ instead of maple syrup one of these days.
Awesome! I’m so glad you and your boys love these!! My kids love them as well, and they are perfect for those rushed mornings or travel. Thanks so much for the comment! I love almond butter, so I’ll have to try that combination out next time. And yes, they work well with date paste as well! I typically just soak the dates and then blend with some water and a pinch of salt to make a paste. That way you can add it to anything, and you can easily keep it in your fridge for awhile, or even freeze! Let me know how it goes if you end up making it that way!
can you use a different oil like canola?
Hi there. Yes, you can use a different oil if you prefer. The only other oil i have tried specifically with this recipe is vegetable oil and it works just fine. Let me know what you use and how it turns out!
Do you know what a calorie count would be for one of these? When i made them, i came out with 18…….is that about the size that y’all are making them be?
Hi Jodi! Yes that is about the same amount of cookies that I get when I make them. Nutritional info is something I am planning on adding to my site, but for now, here is the info for a single cookie:
Nutritional Info Per Serving: 90 Calories, 3.4g Fat (2.0g Saturated), 68.1mg Sodium, 14.9g Total Carbs, 1.9g Fiber, 5.7g Sugar, 1.8g Protein
I hope that helps! And I’m hoping to add nutrition info to my recipes soon. Hope you are enjoying the cookies!
They’re crazy good ……… not that i’m really a calorie counter but was sure curious what it would come out to be! It’s hard to just have one in the mornings. 🙂 Thanks for the fabulous recipe and for posting the nutritional information for me! MUCH appreciated.
I have tried making these cookies several times but each time the flavors would get clumped in few spots. I had given up! Yesterday we ended up purée ing the banana and adding it and it was so much better! I had 1/4c of frozen berries so we had less of that. I added the whole 4oz of Apple sauce bc I didn’t know what to do with the few bites remaining. And one banana. They were so good! Just a tad on the dry side,baked 13 min, so maybe I need more banana next time?
So glad we can finally have these!
YAY!!! They finally turned out well for you! So happy to hear…The berries definitly add to the cookie taste and texture, so try to add more next time, it may help with the dryness. Also, did your one banana make 1 cup of mashed bananas? I typically mash and then measure before adding in. If not, it may also be why the cookies were on the dry side. Thank you for trying it out again!!
Has anyone tried freezing these? Do they defrost well? Just trying to avoid making them every 4-5 days 🙂
I personally have not tried freezing them, but another friend of mine makes these all the time into bars and I believe she freezes them individually! I’m not sure how she defrosts them, but I’m pretty sure she does it on a regular basis! I’ll try the next time I make them and let you know, but if you get to it first, let me know as well! And so exciting to hear that you make these often…it’s a favorite =) Thanks for following!
Could I use regular flour instead of oat flour? I am without a food processor at the moment…
Oat flour generally tends to absorb more liquid thank all-purpose flour, so the consistency and texture of the cookies will not be the same, but it may still turn out ok (although if you were going from regular flour to oat flour, it wouldn’t work). I haven’t tried it myself, and I developed this recipe optimizing every ingredient so I couldn’t be 100% sure, but I’d say try it out! If you do, let me know. You may also be able to make oat flour in your blender if you mix often. FYI – I also just recently posted another version of these breakfast cookies, pumpkin pecan breakfast cookies, which are my new favorite!
She can also purchase oat flour.
These are delicious! Thank you so much for an egg free cookie using oats for the grain that is so amazingly good!!! The pumpkin breakfast cookies are just as amazing, however, I have to make my own pumpkin puree which is not always the most convenient. Both of these recipes are on my high priority fav foods list now! I wish I could give you a huge hug because I am so grateful for these options. This year I have been navigating food allergies as well as sorting through what foods I respond the best to. It’s been a fight to say the least so is it such a jewel to find recipes that are a perfect fit for me. Again, THANK YOU!!!
Thank you so much for the lovely comment! I’m so glad you enjoyed this recipe…this along with my pumpkin breakfast cookies are both a staple in my house. And wow…pumpkin puree from scratch. I’ve never had to do that but can only imagine what a task that must be. Although I’m happy you made them because the pumpkin ones are delicious as well. I’m so sorry to hear about your food allergies. Please let me know if you ever need any recipe recommendations, or suggestions on swapping out ingredients. You can also always request a recipe and I’ll try my best to create it for you or point you in the right direction in case you’re craving something you can’t have because of your allergies. Thank you again! Comments like yours make my day =) Happy holidays!!!
Just made these! I did use an egg instead of the flaxseed and applesauce (obviously I’m not vegan) but they’re still a healthier treat than regular cookies. Would definitely try again with chocolate chips. Also, I got 11 fairly large cookies. About what size did you make yours?
I forgot to say they were delicious,especially still slightly warm!
Thank you again so much for trying them out! Glad you enjoyed them!
I used about a 1 to 1 1/2 tbsp size cookie scoop to place each cookie out. Thank you so much for trying them out! Chocolate chips definitely make for a great addition! You should try my Pumpkin Pecan Breakfast Cookies next…they are amazing!!
I made these yesterday with honey instead of syrup and they turned out great! My kids and I enjoyed them for breakfast this morning! ???? Great post!
I’m so glad you enjoyed these, they are a favorite in my family and go really fast! Thank you for following and thanks for the comment!
Thank you for the amazing recipe! I made it today and it’s delicious! Just have a question, is that should be soft inside? Because I thought it will be as crunchy as Chip Ahoy cookies, so maybe I did something wrong?
Awesome so glad you loved it! Yes, should totally be soft inside. I chose the ingredients carefully and wanted to make them as clean as possible, and sort of taste like a soft oatmeal cookie. I have a hard version coming soon hopefully, but these are definitely meant to be soft.
I just dont have the time.. give me these cookies ;<
Haha!! I totally feel you…sometimes you just want someone else to make them! But they’re super easy and delicious promise!
I’m not much of a baker, so when I was looking for something on the healthier side to bake (as I have the biggest sweet tooth) I was picky with my options. This recipe was simple, I was able to get almost every ingredient from my local Aldi store. It only took me 10-15 mins to prep and another 13-15 to bake, ideal for a weeknight. Most importantly, they were delicious. I was nervous how the flavors and texture would come out (as homemade, “healthy” options are usually not as tasty as mass produced junk food), but I was pleasantly surprised by the combination of natural flavors and the lack of that cardboard texture. These were sweet and chewy. My wife even enjoyed them, and she’s more skeptical than I! 5 stars for this one, and I’m excited to try another! Thank you much for the recipe, it’ll be with us for a while <3
What an awesome review of these cookies!! What you said is exactly what I was going for…natural flavors, all healthy, but taste great! Thank you so much!! Try my pumpkin pecan breakfast cookies next…even better!!
THE BEST BREAKFAST COOKIES EVER!!!! I triple the batch & freeze them. Grab two in the morning, place in the toaster oven until lightly browned, and spread ghee with Himalayan salt on top. Absolutely everyone I share these with want the recipe! Thank you Anjali! You are a food goddess!
I’m blushing on screen! Thank you so much for this great review! So glad you loved them…my kids go crazy for these cookies for breakfast or snack! Also be sure to check out my pumpkin breakfast cookie version…they’re similar, but also incredible and a great option for the Fall! Thanks again!