Oatmeal Breakfast Cookie

Need an easy breakfast idea your kids will love? You’re going to love this oatmeal breakfast cookie recipe. These healthy breakfast cookies are loaded with oats, peanut butter, and raisins- they’re a dream come true! Grab your glass of milk and watch how these cookie come together for a nutritious breakfast!

Don’t they look amazing? I mean, what’s not to love about oats, peanut butter, honey—yum.

healthy oatmeal breakfast cookies. Easy to make and can be easily adapted to be gluten free

What is a Breakfast Cookie?

What’s the difference between a regular cookie and a breakfast cookie? One is a soft, delicious baked round you enjoy for a treat, the other is a soft, delicious baked round, that also happens to be healthy so you can eat it for breakfast too! 

And yes, these homemade Oatmeal Breakfast Cookies actually taste good- unlike other breakfast “cookies” we’ve tried. 

At MOMables we love making healthy foods that taste amazing. And you can join us by getting weekly meal plans straight to your inbox.

These meal plans come with meal prep guides and everything else you need to make deliciously healthy meals for your family. Check out the MOMables meal plans here.

How to Make Breakfast Cookies Healthier

If it looks like a cookie and tastes like a cookie, then it must be a cookie! said Cookie Monster on Sesame Street. It is—sort of. 

This is a breakfast favorite in our house. Little does my family know that these cookies have protein, fiber, vitamins, minerals, and omega-3s.  Sssssshhhhhhhhh! Don’t tell them!

Traditional cookie ingredients include butter, all-purpose flour, eggs, sugar. While there is nothing wrong with enjoying a classic cookie or two, when it comes to breakfast cookies, I like to swap out the regular ingredients with healthier ones. Speaking of, that brings us to our next point.

Best Ingredients for Healthier Breakfast Cookies

So let’s talk about the ingredients swaps this recipe uses to help make these breakfast cookies healthy. 

Instead of butter

Peanut butter, unsweetened applesauce, coconut oil, or pumpkin pureé. If you’re family can’t have peanut butter, I’ve got an entire review of the BEST peanut butter alternatives you can use in everything from a classic PB & J to these healthy cookies! 

Instead of sugar 

Honey, maple syrup or agave nectar are great substitutes for the regular granulated sugars. They’re moisture content also helps to yield a soft, chewy cookie.

I will tell you that while the original recipe calls for 1/2 cup of honey, you can cut it down to 1/4 cup and still achieve a delicious cookie.

Instead of white flour

Old fashioned oats, oat flour, whole wheat flour, or gluten-free flour all make great flour substitutes for cookies and quick bread. This recipe uses a combination of rolled oats and whole wheat flour.

If you want to make it compltely gluten-free, swap the whole wheat flour for an all-purpose gluten-free variety.  

Instead of Eggs

If you’re avoiding eggs or simple ran out, you can use applesauce, mashed banana, or flax eggs (1 tablespoon flaxseed mixed with 1 tablespoon water per egg).

For these Oatmeal breakfast cookies, I swapped eggs, butter, sugar, and flour for bananas, peanut butter, honey, oats, and whole wheat flour. They also include additional ingredients like flaxseed and milk or protein powder for extra fiber and protein.

After all, they are BREAKFAST cookies, and you can feel good about serving them to your family. 

If you want to make this recipe vegan, replace the honey for maple syrup and your favorite vegan protein powder for milk powder and they’ll turn out just fine. 

If you’re looking for a handy list of ingredient swaps you can keep on hand, click the link and I’ll share my best substitutions with you!

How to Make Breakfast Cookies

Like any regular cookie recipe, there’s a lot of combining, sifting, stirring, and raw cookie dough eating involved.

Thankfully with this recipe, it’s 100% safe to eat the raw dough, not to mention delicious but make sure to save some for baked cookies. 

  1. Like any responsible cookie maker, start by preheating the oven to 350F and line 2 cookie sheets with parchment paper. 
  2. In a large bowl, combine the banana, peanut butter, honey, and vanilla. Give it a good stir to thoroughly combine the ingredients. 
  3. In a seperate medium bowl, combine the oats, flour, ground flax, milk powder or protein poder, cinnamon, and baking soda. 
  4. Working in batches, gently stir the dry ingredients into the wet ingredients, folding thoroughly after each addition. Fold in the raisins. (This is the part where you grab a spoon and help yourself to some raw cookie dough). 
  5. Using a 1/4 measuring cup, drop mounds of remaining dough about 3-inches apart onto the baking sheet. Using the back of a spatula, press the dough into a 2 3/4-inch round circle. This will make the giant, monster cookie size we’re going for. 
  6. Bake one pan of cookies at a time for 14 to 16 minutes, until they are slightly golden. Remove from oven and transfer to a wire rack to cool completely. 
  7. Pour a tall glass of milk and enjoy while the other pan finishes baking ;).

You’ll find this recipe in my cookbook, The Best Homemade Kids’ Lunches on the Planet along with other breakfast favorites.

This recipe is also an excellent base for all sorts of yummy breakfast cookies. Swap the raisins for any of your family’s favorite add-ins like dried cranberries, chopped nuts, even chocolate bits. 

easy oatmeal breakfast cookie recipe that can be made ahead of time and frozen

How to Freeze Breakfast Cookies

Another reason to love these oatmeal breakfast cookies? They like to hang out in the freezer so you can have a quick grab for breakfast or snack time.

All you need to do is place the baked and cooled cookies in a large resealable bag and freeze for up to 2 months.

When you’re ready for a cookie, remove as many as you need from the bag, and allow them to thaw before eating. If you’re feeling extra, pop them in the microwave for 10 seconds, it tastes fresh out the oven.

How Long do These Cookies last?

When stored at room temperature in an airtight container, these cookies will last about 3 days. If you freeze, they’re good for up to 2 months, not that you’ll be able to keep them that long.

Chocolate Peanut Butter Breakfast Cookies

More Breakfast Cookie Ideas

Once you start eating cookies for breakfast, you won’t want to stop. Good thing for you I’ve got more healthy breakfast treats you can try below.

Carrot Cake Breakfast Cookies
These have a hearty, chewy texture that’s perfect if you love carrot cake –and they’re much healthier! With all the carrot cake flavors, including pieces of walnuts and raisins, they make the ideal morning fuel.

Pumpkin Pie Breakfast Cookies
Made with pumpkin puree, peanut butter, honey, oats and pumpkin spice they’re the perfect delicious texture and easy to whip up!

Blueberry Breakfast Cookies
The beloved Blueberry Baked Oatmeal gets reborn into a warm, soft breakfast cookie! They’re made with only 5 simple ingredients and bake up fast for a quick and delicious breakfast.

Chocolate Peanut Butter Breakfast Cookies
Chocolate and cookies for breakfast? Don’t mind if I do! Thanks to the oats, peanut butter, and banana, they so easy to make and super hearty for a breakfast cookie.

Yes, I let my kids have a “cookie” for breakfast, but you know it’s way better than some of the processed breakfast foods found at the store. At least I know it’s made with real ingredients, and they are filling.

Oatmeal Breakfast Cookie

Healthy cookies loaded with oats, peanut butter, and raisins- these Oatmeal Breakfast Cookies a dream come true for a quick morning meal!

  • Author: MOMables
  • Yield: 12 1x
  • Cuisine: Baking
Scale

Ingredients

  • 1/2 cup mashed banana (about 1 large)
  • 1/2 cup natural peanut butter (or non-peanut)
  • 1/2 cup honey*
  • 2 teaspoons vanilla
  • 1 cup rolled oats
  • 1/4 cup whole wheat flour*
  • 1/4 cup ground flax seed (or an additional 1/4 cup flour)
  • 1/4 cup nonfat milk powder or vanilla protein powder (+ 2 tablespoons water if dough is too thick)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 cup dried cranberries or raisins

Instructions

  1. Preheat the oven to 350°F. Lightly coat two cookie sheets with cooking spray, and set aside.
  2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
  3. In a small bowl, combine the oats, flour, flax seed, milk powder, cinnamon, and baking soda.
  4. Stir the oat mixture into the banana mixture until combined. Stir in the cranberries.
  5. Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on the prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten, and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
  6. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
  7. Store in an airtight container or resealable plastic bag for up to 3 days, or freeze for up to 2 months. Thaw before serving.

Notes

You can reduce the honey to 1/3 cup, or substitute with maple syrup. Whole wheat flour can be omitted and substituted with oat flour or gluten-free flour mix to make this recipe gluten-free.

Nutrition

  • Serving Size: 12
  • Calories: 223
  • Fat: 10
  • Carbohydrates: 24
  • Fiber: 4
  • Protein: 6

About MOMables - Laura

Mom to 3 kids, obsessed with coffee, meal planning, and helping you cook fresh meals for your family fast!

136 thoughts on “Oatmeal Breakfast Cookie”

  1. Gloria says:

    Hi, I love the idea of these cookies, but I have a question, can I make these with plain regular butter (dairy)? My son is allergic to peanuts and tree nuts and has never liked the flavor of the other alternatives.

    1. Due to the combination of ingredients a nut butter or seed butter works best for this recipe. I have an entire collection of the best peanut butter alternatives here. Hope this helps!

  2. Lanette says:

    I’m making this now. Substituted applesauce for the mashed banana, 1/2 cup GF flour for the whole wheat and flax seed, 1/4 cup maple syrup for the 1/2 cup honey, pumpkin pie spice for the cinnamon (and 2 tsp), and added an egg. They are baking now – but they sure look good!!!!!

    1. Sounds awesome, enjoy the cookies!

  3. Emily Newman says:

    Hi there!!! I followed this recipe completely, and there’s only enough batter for about 8 cookies. Does this happen to you, Momables?? Or anyone else?? The batter is super sweet and delicious though!

    1. 8 large cookies, or more smaller cookies.

  4. Dk says:

    In our house when the kids were small I’d make a no sugar added apple crisp and dollop of homemade Maple vanilla yogurt for breakfast in the coldest days of winter.
    I don’t make it since the kids moved out – too much food for one person.
    These cookies make a great breakfast for one!! I make a batch and freeze, easy easy morning ,and I can take it to go!!

  5. Alison says:

    Can I use chia seeds instead of flax

    1. I have not tried it but I don’t see why not in this recipe. Enjoy!

  6. Faith says:

    Hi There, I am dying to try this, but don’t have nonfat milk powder, what else can i substitute in for this?

    1. you can leave it out. don’t worry!

  7. Marty says:

    My daughter sent me this recipe. I made them for an afternoon snack when I need a boost of energy and something to keep me from snacking my way to dinner. Would you please publish the nutritional information, especially the protein and fiber content?

    Thank you.

  8. Tracy Dash says:

    Can you use something besides peanut butter or nut butter? No allergies just not a fan

    1. Pumpkin puree maybe? have not tested it but should work

  9. Kelly says:

    I have made these a few times now and these are my husband’s new go-to quick breastfast in the morning. My 3 year old likes them too and he’s pretty picky! They are really yummy and easy to make and freeze. I even quadrupled the recipe this last round.

  10. Shannon White says:

    Felt I should leave a comment. Since I have made about a thousand of these cookies since I discovered it six months ago. Thank you, thank you, thank you!!!!!!! Best idea, best wholesome breakfast cookies ever! My special needs diet four year old loves these.

  11. Susan Duncan says:

    I am diabetic,so instead of honey could I use liquid sweetener?

  12. Ramona says:

    My 4 year old son is allergic to soy and wheat. I used sunflower seed butter (instead of peanut butter), raisins, gluten free flour, gluten free oats, and vanilla protein powder. He absolutely LOVED them! He had 2 large cookies for breakfast. But, unfortunately had bad diarrhea afterwards! The only thing he hadn’t had before was the protein powder. It didn’t have soy or wheat in it. So it shouldn’t be a reaction to his allergy. Maybe too much fiber in 2 cookies? If it’s due to the protein powder, can I just use more flour?

    1. MOMables says:

      The protein powder is just for a nutritional boost. You can omit it and still have delicious cookies without having to add extra flour.

  13. Lori says:

    I love this recipe because the energy that I get from it is very balanced (great fats and proteins) and I can use what I have on hand. Thank you.

    1. MOMables says:

      So glad you enjoyed it Lori!

  14. Lore says:

    Love this recipe! Seriously, these cookies were an instant hit and will be a staple, even for my picky husband. They taste wonderful and keep us satisfied all morning if no time to make smoothies. I’ve tried so many breakfast muffin/cookie recipes and haven’t been excited about any of them until now. I used the nsn whey vanilla protein powder we love that’s made with stevia and because we’re not huge fans of honey, used equal parts honey and light agave nectar. With no flax seeds on hand I tried psyllium and it worked beautifully. Had golden raisins left over from making raisin bread so used those and have learned we prefer them much better then dark raisins. Normally oats can give me some tummy problems but the psyllium must have countered that effect because I have had zero symptoms with these. I also used Michael’s suggestion of using muffin tins and liners at 340° for 18 minutes, but still lightly smoothed and flattened tops with wet spoon. The top texture came out a perfect crispy sweet and the inside delicious but might add a little water or add’l fruit next time. This recipe is so versatile it will be fun experimenting. Can’t wait to try carrots and/or diced apples and spices to make a morning glory type muffin/cookie as well as the chocolate protein powder and chips someone else tried. Thank you so much for sharing, you’ve solved a decades old problem in our home!!

    1. MOMables says:

      I’m so glad you loved it! Thank you for trying my recipe. :)

  15. Jamie says:

    Do you have a suggestion to replace the banana? My daughter can’t have banana, avocado, or apples.

    1. MOMables says:

      One egg per a banana. Enjoy!

  16. Maureen Brady says:

    Every time my daughter comes home for a visit from college, I send her back to school with a batch of these. She loves having them for a quick breakfast or snack, and I love knowing that she has a nutritious option. Although she prefers them fresh, if I make a large batch, she freezes some of them. When she wants to eat one, she’ll pop it in the microwave for 15-20 seconds and it’s good to go. Thank you for the great recipe. It’s served us well for the past 4 years!

    1. MOMables says:

      Thank you so much for sharing how much this recipe is enjoyed at your house Maureen! ;) Laura

  17. Bryanna says:

    This was awesome! I used a tablespoon of coconut flour instead of regular flour and added an egg (due to the coconut flour). I also cut the honey to a 1/3 cup and added chocolate chips. No one in my home is allergic to nuts so I was thinking that would be a good addition as well! Love that this has a good amount of protien as well. Thank you!

  18. Manmeet says:

    Hi
    I tried the recipe as written but for some reason they turned out dry and too textured. My kids didnt eat beyond 2 bites. What am i doing wrong?

    Thanks
    Manmeet

    1. MOMables says:

      I am not sure what occurred but here are some suggestions: use quick oats next time, cook a little less time (your oven might be a bit too hot and might need less time) to yield a chewier cookie. Enjoy!

  19. Giselle says:

    These are delicious. I’ve made them as written aBut also love how versatile the recipe is. Today I threw in pumpkin seeds, chia seeds and slivered almonds, and subbed raisins for the craisins. They are GREAT!!!

  20. Elizabeth says:

    These are amazing! I did not have flax so I used chia seeds and my banana was small so added shredded carrots! What a great recipe for a pre-workout meal. 8 grams of protein also!

  21. kim says:

    Do you have the nutrition facts for these? I track calories and would love to make these.

    1. Emilie Hebert says:

      Hi Kim! You can plug in the ingredients you use to https://www.caloriecount.com/cc/recipe_analysis.php to figure out the nutrition facts!

  22. Michael says:

    I made these for the third time. This time, I scooped them into a regular cupcake pan (lined with papers). 10 cakes (docked at 50g/cake). I baked them 18 minutes or so, at 340*, until lightly browned on top. My daughter and I both decided immediately that they’re better as (flat, small) cupcakes. More convenient and easier to deal with than cookies! Oh, and since I always weigh when I bake…
    80g oats
    170g honey/sorghum
    45g flax seed ground
    25g milk powder
    130g peanut butter
    80g of dried cherries

    1. Emilie Hebert says:

      Thank you for all of those suggestions! We’re glad you like the recipe. :)

  23. mad says:

    I made these as written, just substituting some sorghum for the honey at a 1::1. I docked this recipe at just over 1/2 c. per cookie (so, large). It made 9 cookies. I recommend strongly (anytime you’re making a bar-type cookie like this, a cookie that’s meant to have some tooth and texture) that you refrigerate the dough before baking. So, used a 1/2 c. scoop, plopped the cookies on a sheet, refrigerated about an hour, and then baked. They stood up really well and have a terrific texture. Sweet, dense, deep.

    Thanks, MOMables. About as good a healthy brekkie bar as you’re going to find.

  24. Danielle Kerwin says:

    I don’t have any kind of milk or protein powder. Is it really necessary for this recipe, or can I substitute something for it?

    1. MOMables says:

      You should be able to leave it out, but if the dough is too sticky, slowly add more flour 1 tablespoon at a time.

  25. Linda says:

    Thanks for the nutritional information as I am trying to stay under 400 calories per meal. I could even eat 2, if I was still hungry after their first one, or make one a midmorning snack. Sounds like a great recipe. I’m going to try it tomorrow after the sun comes out as we are on a solar system here in Kauai.

    1. MOMables says:

      You’ll love them!

    2. Shauna says:

      I’m tracking my calorie intake too and these came out to be 279 each (my batch made 9 cookies total) using the exact ingredients Laura listed, plus I added 1/4 cup chocolate chips – 250 calories without chocolate chips. Super yummy and fairly filling. I paired it with my morning coffee, so it did feel like a full meal for me. I plan to try dried apples instead of cranberries/raisins for another flavor type! Hope this helps!

      1. Kira says:

        Apple chips as the add-in sounds delicious! If we like the first batch (in the oven at the moment), I’ll make another batch with apples tonight. Thank you for the suggestion!

  26. Shaelyn says:

    Just made this for tomorrow’s breakfast. Didn’t have vanilla protein powder or craisens so I used chocolate protein powder & coconut flakes instead. Omitted the cinnamon since that wouldn’t be very good with chocolate. Turned out great!! Thank you!

  27. Mommee says:

    Are these supposed to softer like somewhere between a muffin and cookie or crispier like a cookie? Mine turned out like the former and not sure I really like them that way…

    1. MOMables says:

      We like our cookies softer, so that’s how I make them! I’m glad you liked them :)

  28. Debbie Koziel says:

    Love this recipe. However I tried it both with natural peanut butter and almond butter and my kids much preferred the almond butter ones. Tasted more like a cookie to them. I also used large flake oats so I am hoping that these were ok instead of the rolled oats. I find it so hard to figure out which oats are which. Thanks for sharing this recipe. Good one to put in the lunch box too!!

    1. MOMables says:

      I’m glad you found what your kids like! I love making recipes that are great for the lunch box.

  29. Robert says:

    This recipe is great! Thanks so much for sharing it! I used chocolate protein powder and mixed in dark chocolate chips and they are so delicious! I really like to prep meals ahead of time for the whole week and had been struggling o find that go-to breakfast for busy mornings. This will for sure fill that slot for me.Next week I will try it with pumpkin, since I have some left over canned pumpkin in the freezer from this week’s dinner.

  30. Cindy says:

    If you freeze these after baking, are they dry at all when reheated? We’ve been using a giant breakfast cookie from Heavenly Homemakers, and while my son liked it initially (for several years), he is now saying it is pretty dry after microwaving a frozen cookie. Looking for something more moist after freezing/reheating. And yes I know the microwave sucks all the moisture out! We don’t have a toaster oven and he wants quick/easy to reheat…

    1. MOMables says:

      you can freeze after baking, but microwaving causes all flour content items to dry out.

    2. Lauren says:

      try microwaving with a damp paper towel covering the cookie. I do this to thaw bread all the time.

    3. Deb says:

      Could you set one out the night before to avoid heating at all

      1. MOMables says:

        Do you mean baking it and leaving it at room temperature overnight?

  31. Alissa❤️ says:

    Just made a batch…. Popped them in the oven just now. They are a little wet and gooey… I’m 11 btw and this is my first time cooking alone.

    1. Alissa❤️ says:

      I over cooked them a bit…. Oh well! I have a second batch.

  32. Kaela Volkmer says:

    What kind of oats are best for this recipe? Can you use Old Fashioned Rolled Oats? Thanks!

    1. MOMables says:

      Kaela, rolled oats is what the recipe calls for. Yes, old fashioned oats. Enjoy!

  33. Krysta says:

    These are great! My toddler loved them and so did I! I subbed 2 medium eggs for the banana, dropped the honey to 1/3 cup, and split the mix-ins with 1/4 cup each of dried cranberries and chocolate chips. I’ve previously used a different breakfast cookie recipe but I think this will be my go to now!

    1. Donna Huntwork says:

      I doubled this recipe, except for the honey; used 1/2 honey and 1/2 brown sugar. My flax seed isn’t ground so I threw it in whole, added cloves (cuz I love them), raisins, coconut and cinnamon chips. My son thinks they’re “ok”, but my husband, who doesn’t usually care for cookies much, LOVES them! I could do with less sweetener, but I’m not changing anything because he’s requested them again! I made smaller, regular sized cookies, and got 5 dozen. I bake 1 pan/day, put the dough in the fridge, and let it warm a bit before I bake the next batch. Lasts the whole week. Healthy AND delicious!

  34. Jennifer says:

    Just wondering if you have tried these with chocolate protein powder instead of vanilla. It’s all I have.

    1. MOMables says:

      absolutely. if that’s what you have use that! :) it can also be omitted.

  35. amanda says:

    Not sure if mentioned but what are facts on this cookie

    1. MOMables says:

      you are welcome to plug the ingredients in a recipe calculator. enjoy!

    2. Julie says:

      Yes, I am needing the nutritional info on this as well. My daughter has type one and we need the carb counts. Thanks!

      1. MOMables says:

        As mentioned in a previous comment, we do not calculate nutritional information but you are welcome to plug it in to a recipe calculator. Please note that these are giant cookies and I would not advise that large portion for a child with type 1.

        1. Lynsie says:

          These are totally fine for a kid with type 1! I appreciate your concern, but as a mom, RN and a diabetic for over 30 years I can say with confidence that as long as you figure out the carbs, it’s all good! BTW- LOVED these cookies!!!!

  36. Mary Ellen says:

    Thank you for this delicious recipe! My family loves these. Can’t wait to try more of your recipes.

  37. gh burke says:

    Laura, thanks for sharing this. Will try it without the banana – my son is allergic to banana (any idea for substitution? ) Could you please share more breakfast ideas that doesn’t have banana in the ingredients? I know it’s going to be challenging for you with all the allergies out-there (dairy, gluten, nuts,eggs) and now I am adding banana to the list :-) Love your site tho!

    1. MOMables says:

      You can typically substitute bananas (by volume) for eggs or pumpkin in any recipe. If you omit it, it will become a “dry” recipe. The bananas are part of the moisture and binding agent. No worries. I’ll try!

    2. Tracey Seward says:

      I used applesauce instead of banana, but I also substituted brown sugar for the honey. I thought it might be too much moisture in the recipe if I kept the honey. Plus, I have somehow ended up with a surplus of brown sugar recently. Anyway, it turned out great!

  38. Samantha says:

    Big thanks for this post! I’m crazy low on groceries and will go shopping tomorrow, but needed something to pack in my 6 year olds lunch box in the morning. This will pair great with the last apple and a few other little things we have left. You saved me from having to grocery shop at midnight. Thank you!

    1. MOMables says:

      I hope they enjoy it!

  39. Paige says:

    This is a great idea. Definitely going to try it this week. Should be great for those mornings we are literally running out of the house!

  40. priya says:

    Hello..I am from India..so the cup sizes in measurement varies..It will be great help if you share the ingredients in gm..also can ¼ cup nonfat milk powder be omitted and replaced by oatmeal or oat flakes?

    1. MOMables says:

      We only publish in US cups. Perhaps you can convert online. I have never tried replacing it.

    2. Paige says:

      I use convertit.com if I need to make conversions. Great website.

  41. Melissa says:

    I have a daughter allergic to bananas. I was wondering if I could sub pumpkin? Any suggestions on how to go about this?

  42. Cindy says:

    I’m glad I found this recipe! I had to switch out the flaxseed and protein powder for coconut flour, if you heat flaxseed above 250 degrees the nutritive value starts to break down. it turned out well but a tad dry. I think next time I’ll try adding coconut oil or even some butter. Thanks for posting this!

  43. Marianne says:

    Just finished making these…. wow, delicious!!!

  44. Nellie says:

    I made these gluten free by using almond flour in place of the wheat flour. I also used almond butter rather than peanut butter and used pure maple syrup in place of 1/2 of the honey. These turned out great! I’m looking forward to playing with it and creating different variations.

    1. MOMables says:

      great substitutions Nellie!

  45. Allison says:

    My son is allergic to peanuts and tree nuts. I am planning on substituting the PB with sunflower seed butter, which is his favorite. It has a similar taste and consistency to PB, so I think it should work. I’ll let you know how they turn out. Thanks!

    1. MOMables says:

      Sunflower butter should work fine.

    2. Nicole says:

      Try “No-Nut Butter”. Its a GREAT substitution for nut butters and tastes better than Sunbutter (in my families opinion).

  46. Kari says:

    I’m trying to eat better and these are awesome! These will keep me from hitting the supersized muffins and the convenience store next to my office!

  47. Becky Hampton says:

    These turned out great! I have been trying countless breakfast cookie recipes and LOVE this one. Thanks for a great recipe!

  48. valleygirl says:

    I woke up this morning and looked for a breakfast cookie recipe and found this. Yes I am nuts at 6am just finding a recipe and chancing making it before I have to get the kids up AND while I’m making and packing lunches. But it was SO quick and easy and filling, definate hit! I will def keep this one and play around to see what other combos of stuff I can come up with for it. :) I’ll try a version with sunbutter and applesauce for my son as well.

    1. MOMables says:

      So glad everyone enjoyed it!

  49. Erin says:

    Just made these for breakfast and they were so good! Even my picky two year old ate one and said it was “so yummy”! Love that these are so portable, too. I know these will become part of my regular rotation. Thanks for such a great recipe!

  50. Can I omit the milk powder? We are dairy and egg free. I’m on the hunt for the perfect breakfast cookie! :-)

    1. MOMables says:

      I haven’t made it without any protein. I’ve done soy protein instead and they came out great.

      1. I finally made these tonight. I used 1/4 c of almond milk instead of the milk powder bc of food allergies. I was afraid it would be too runny but they turned out just fine. Next time I might do as you suggested with another commenter about adding a little more oats if using liquid milk. But they turned out great. I also can’t have cinnamon due to a sensitivity and subbed 1/2 tsp of nutmeg and 1/2 tsp of allspice. It turned out fine but I think I’ll add a little more spice next time. The best part, I told my toddler I made her a cookie and she gobbled it up!!! Thanks for the recipe!!!

    2. Becky Hampton says:

      You could use a hemp or pea protein instead of whey :)

  51. Netty says:

    Another great hit with my family. Had them for breakfast today for the first time. All 3 kids gave them a thumbs up. My hubby even took one to work for an afternoon snack. Thanks so much for the recipe.

    1. Laura says:

      So glad this was a hit Netty!!

  52. Claire says:

    Great breakfast cookie. I made the recipe without the milk powder and they turned out great! Love MOMables!

  53. Tiara says:

    These are delicious and I am so thankful to have found this recipe. My daughter loves them, I love them, and my husband who doesn’t like 99% of the ingredients loved them! Thank you for sharing!

    1. Laura says:

      awesome!! it’s such a versatile recipe too!

  54. Kristina says:

    My boys loved these! Me too! One asked me to put more raisins in it, so will go with a little more on the next batch.
    Thanks!

    1. Laura says:

      so glad! i make a batch every other week or so. I love that this recipe is very giving and you can add all sorts of dried fruits and nuts! I made them with blueberries and lemon zest two weeks ago. came out delicious!

  55. Theresa says:

    I can’t stop making these! I wanted to let you know that I was almost done putting together the ingredients in a bowl today and realized I had bought quick oats instead of rolled oats. The recipe still turned out. I did end up adding 2 TBSP of water so it wasn’t too thick. But the texture was slightly different. Hmm, less body or texture and instead just soft? It’s hard to describe. Still tasted delicious!
    What is the best way to freeze these? Just put them in a ziploc? Or should I wrap them in plastic wrap individually and then put in ziploc? Any advise? I made a double batch today and want to freeze some. Thank you!

    1. Laura says:

      So glad you love these! There are two ways of freezing these. 1) mix dough, make cookies lay on cookie sheet and place uncooked cookie sheet in freezer for one hour. then, transfer to zip bag. this way you can pop them in the oven anytime you want (this is what i do most of the time). 2) make cookies. let cool then transfer to cookie tray, freeze and transfer to zip bag. when you need them, pull out, defrost by warming 30sec in microwave.

      1. Theresa says:

        Thanks so much for the info!

  56. cara says:

    This recipe is so awesome! My kids are so picky and breakfast always stresses me out because they need good nutrition to start the day. They LOVED this recipe!! I used a jar of baby carrots and plum baby food that I had left over instead of the banana. YUmmm!! Thanks for the recipe!!

    1. Laura says:

      what a great idea of substituting carrots!!! thank you Cara for letting us know that your kids loved it!

  57. Cindy says:

    I love the sounds and idea of this cookie, but can not sent nut products to my son’s school, so no good for his breakfast and/or snack there. We have almond butter…but alas…still nut. Any ideas on non-nut substitution for the pb?

    1. Laura says:

      Cindy, you can use sunbutter with this recipe! :)

      1. Cindy says:

        Thanks, never heard of sunbutter before. Just looked up a recipe and have a good use for those raw sunflower seeds in my fridge now too! :) Do you think subbing the milk powder with more ground flax, wheatgerm or bran would be okay?

        1. Laura says:

          Cindy, Leave it out completely. if dough is too “wet” then add a bit of extra ground flax. -1TB at a time. :)

          1. Cindy says:

            Thanks for the tips! Thinking of giving this a try on the weekend, to prep for the crazy weekdays – would be a nice change from muffins I think!

  58. B says:

    If I don’t have the ground flax can I just add more flour? What about adding nuts? Would that effect the dough in a negative way?

    1. Laura says:

      if you omit the flax add the same amount in flour. nuts sure! just no more than 1/4 cup per recipe. enjoy! :)

  59. Lisa says:

    I’m confused! Is the nonfat milk dry? and If using the protein powder – do you use it dry or as a liquid? thanks

    1. Laura says:

      Hi Lisa! yes, it’s dry milk powder. if you use it liquid it will make the recipe too runny. you can always use the liquid and add 2-3 TB more oats to thicken it up if you don’t have powder around.

      1. Kimmie says:

        Hey, thanks for this recipe! Its the closest recipe I’ve found to make what I’m currently craving. I’m curious….I have no vanilla extract, but a whole bunch of vanilla whole-milk yogurt. If I added more oats like you suggested above, do you think that would work? I’m asking, but I’m going to go ahead and try it, just because they sound so good. I’ll keep you posted. Thanks for all the suggestions! :)

        1. Laura says:

          Kimmie- I’m not sure! Since you went ahead and tries it… Would you let me know how they come out and what you substituted?

  60. Jenny says:

    I’m not a big banana flavor fan. Do these have much of a banana flavor to them? What would you recommend adding instead of banana?

    1. Laura says:

      Jenny, I don’t think they have a strong banana flavor but you can substitute 1/2 cup apple sauce.

      1. Alissa❤️ says:

        My sis hates bananas and cranberries… What do I do??

        1. MOMables says:

          swap for eggs (2) and raisins. they are not banana-y cookies.

    2. Any mashed fruit (or veggie.) Zucchini, squash or pumpkin might be fun too. Or carrots. It substitutes for the oil, so these would work in cake mixes, muffins, and other cookie recipes as well.
      If it’s a chocolate flavored mix or recipe, you can add virtually anything! I used peas and spinach baby food in my daughter’s chocolate cake mix instead of oil and *no one* noticed. Not even AFTER being told it was in there!

      1. valleygirl says:

        No way!!!! What great tips, thank you!

  61. Myrna says:

    You just made our morning so much simpler. They are delish and the kids can even eat them in the car. & nutritious too! Thanks!

    1. Laura says:

      THANK YOU Myrna! Love to hear that!!

  62. Jessie says:

    I love breakfast cookies! And so do my kids. Can’t wait to try this recipe – It sounds delicious!

  63. Nancy says:

    Do you have any nutritional info on these? How many cal, fat g, protein, etc Thx!

    1. We used fresh pb (no sugar)but as follows here is what our chef calculated: Per cookie: calories 180, 6.8g fat, 7g protein, 23g carbs 3g fiber 10g sugar. Note: the recipe is loaded with good for you things (like omega 3s & 9s) from the ground flax seed. Definitely a winner!

      1. BTW, the cookies are BIG. so you can make them half the size too.

  64. Nancy says:

    Discovered this recipe yesterday and just so happened to have all the ingredients so I made them this morning for breakfast. Enjoying now with my coffee and SO happy I tried. These are SO tasty and I can’t believe there is no butter or added sugar. Thank you MOMables!

    1. Laura says:

      Awesome! I always have a batch hanging around during the school year because they make the perfect on-the-go breakfast. Hey, if it’s a “cookie” they eat it! LOL Thanks for letting us know you enjoyed them!

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