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    Home » Recipes » breakfast » Breakfast Cookies | Healthy Chewy Breakfast Cookies

    Breakfast Cookies | Healthy Chewy Breakfast Cookies

    Posted on Dec 4, 2020 · Last Updated on Dec 17, 2021 by sharmila kingsly

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    Breakfast Cookies are a healthy delight to start our day. They are soft, chewy, and loaded with nutrients.

    Breakfast Cookies

    I am not a sweet tooth person, but I always like to munch on some hearty delights. I wanted it guilt-free and healthy and it must please the instant cravings. Breakfast cookies tick everything.

    To be frank I dint have it for breakfast. I had it as a snack whenever I need some munch on.

    Jump to:
    • Breakfast Cookies
    • Ingredients for Breakfast Cookies
    • How to Store :
    • Serving Suggestion
    • Similar Recipes
    • How to Prepare Breakfast Cookies, Pictorial
    • Tips to make the perfect Cookies
    • 📖 Recipe

    Breakfast Cookies

    It has Rolled Oats and creamy Almond butter along with banana, dry fruits, and nuts. It is like a total energy bar and has everything healthy.

    I used Honey but definitely, it can be replaced with Maple Syrup for a Vegan Version.

    The best part is it has no all-purpose flour or any other flour. No butter, no eggs, and now I think I have given enough reasons to bake these hearty delights.

    Breakfast Cookies

    Ingredients for Breakfast Cookies

    Breakfast cookies have everything edible and yummy. It has fruits,nuts, dry fruits, and seeds. For binding the cookies together I am using Almond Butter. You can use any nut butter in place of this.

    Banana

    Always use a very ripe banana for the cookies. We will mash the banana well and bind it with the other ingredients. Make sure you got ½ cup of puree from the mashed banana.

    Rolled Oats

    Rolled Oats give a nice texture and volume to the cookies. The cookies get a chewy texture from the addition of the rolled oats. We normally used old fashioned rolled oats in cookies. Yet we can also use Steel-cut or Instant Oats. For a gluten-free version use, Gluten-free rolled oats.

    Almond Butter

    Nut butter is the main binding agent in the cookies. I am using Almond Butter. In place of Almond butter, we can use any Nut Butter like Peanut Butter or Cashew Butter.

    Dry Fruits

    We are using a less quantity of sugar for the sweetness. Hence the main sweetness comes from the dry fruits and bananas added. I have used Cranberries, Apricots. Feel free to experiment and add any dry fruits as you prefer.

    We can also use any dry fruits with natural sweetness like Raisins, dried Blueberries. We can also use Desiccated coconut in place of shredded Coconut

    Seeds & Nuts

    The same applies to the nuts and seeds added like the dry fruits. Follow the measurements but we can customize the nuts to be added based on the availability. We can also add Chia Seeds, Walnuts, Pistachios, Pecans. Feel free to play around and customize.

    How to Store :

    Breakfast Cookies have a soft Chewy texture. Store in an airtight container for up to 4 days. If you need even more shelf life the best would be to refrigerate. Also, you can freeze it for up to 3 months.

    Breakfast cookies have crispy edges immediately after baking but tend to get soft as it cools down.

    Serving Suggestion

    Serve the cookies for breakfast along with a cup of Milk. Also, you can carry it as a snack for the immediate hunger pans.

    Similar Recipes

    Homemade Granola

    Almond Butter Granola Bars

    FingerMillet Granola

    How to Prepare Breakfast Cookies, Pictorial

    1.In a mixing bowl add in the ripe banana Use a really ripe big banana If mashed it should measure ½ cup approximately. Mash it really well.

    2. To this add in 2 tbsp of honey and ½ cup of almond butter.

    Step 1 -  Mash the banana and add honey , Almond Butter

    3. Next add in ¼ tsp of baking Soda and a pinch of salt. Whisk well and combine everything together until it's mixed evenly.

    Step 2 - Whisk everything together.

    4. Next add in the 1.5 cups of rolled oats and ¼ cup of Pumpkin Seeds.

    Step 3 - Added Rolled Oats, Pumpkin Seeds for the Breakfast cookies

    5. Add in ⅛ cup of Sunflower Seeds, ¼ cup of Shredded Coconut, ¼ cup of Dried Cranberry, and ¼ cup of Dried Apricots.

    Step 4- Add all the dry fruits for the breakfast cookies.

    6. Finally, add in ⅛ cup of Almonds and mix everything together, Combine everything.

    Step 5 - Combine everthing

    7. Divide into equal portions using an ice cream scoop or a teaspoon and shape the cookies. Press in between the palms and shape the cookies.

    Step 7 - Shape the breakfast cookies of equal size

    8. Preheat an oven at 180 Deg C for about 10 mins and then Bake at 20 to 25 mins or until one side of the cookies brown.

    Step 8 - Bake the cookies. Breakfast Cookies are now ready.

    Let it cool completely and then store and serve.

    Gluten Free Cookies

    Tips to make the perfect Cookies

    • If the Almond butter is very thick. Microwave it for 20 secs and then use it.
    • If you feel the Cookies are not coming out then add more Almond Butter until the cookies come together and hold shape.
    • Always a very ripe banana.
    • Use gluten-free rolled Oats for a GF version.
    • Use Maple Syrup instead of Honey for Vegan Cookies.
    • If you like add some Chocolate Chips for sweetness also a tbsp of cocoa powder.

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

    📖 Recipe

    Breakfast Cookies
    Print Recipe Pin Recipe
    4.80 from 10 votes

    Breakfast Cookies

    Breakfast Cookies are a healthy delight to start our day. It has lots of dry fruits and nutrients to kick start the day.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Breakfast
    Cuisine: American
    Servings: 4
    Calories: 265kcal
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • ½ cup Banana
    • ½ cup Almond Butter
    • 2 tbsp Honey Use Maple Syrup for Vegan Version
    • ¼ cup Brown Sugar
    • ¼ tsp Baking Soda
    • Salt a pinch
    • 1½ cup Rolled Oats
    • ¼ cup Pumpkin Seeds
    • ⅛ cup Sunflower Seeds
    • ¼ cup Grated Coconut
    • ⅛ cup Almonds
    • ¼ cup Dried cranberry
    • ¼ cup Dried Apricots

    Instructions 

    • In a mixing bowl add in the ripe banana Use a really rip big banana If mashed it should measure ½ cup approximately. Mash it really well.
    • To this add in 2tbsp of honey and ½ cup of Almond butter.
    • Next add in ¼ tsp of baking Soda and a pinch of Salt.
    • Whisk well and combine everything together until its mixed evenly.
    • Next add in the 1.5 cups of rolled Oats and ¼ cup of Pumpkin Seeds.
    • Add in ⅛ cup of Sunflower Seeds, ¼ cup of Shredded Coconut , ¼ cup of Dried Cranberry and ¼ cup of Dried Apricots.
    • Finally add in ⅛ cup of Almonds and mix everything together,
    • Combine everything.
    • Divide in equal portions using an icecream scoop or a teaspoon and shape the cookies.
    • Preheat a oven at 180 Deg C for about 10 mins an then Bake at 20 to 25 mins or until the one side of the cookies brown.
    • Let it cool completely and then store and serve.

    Video

    Notes

    • Serve for breakfast along with fresh fruits and Milk.
    • Instead of Honey you can use 3 tbsp of Maple Syrup for a Vegan Version.
    • You can also use Peanut butter or Cashew Butter in place of Almond Butter.
    • It is soft and chewy and perfect for breakfast.
    • The cookies get browed easily , So keep a check after 20 mins.
    • The baking time also vary from oven to oven.

    Nutrition

    Calories: 265kcal | Carbohydrates: 43.7g | Protein: 8g | Fat: 7.3g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 263mg | Fiber: 5.6g | Sugar: 10.8g | Calcium: 38mg | Iron: 3mg
    Keyword Breakfast Cookies, Healthy Cookies
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

    « Almond Flour Cake | Gluten-Free Almond Cake
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    Comments

    1. Radha

      December 05, 2020 at 12:41 am

      They look great. A healthy and scrumptious breakfast and no one will say no the breakfast cookies which is filled with healthy additions.

      Reply
    2. Sowmya

      December 06, 2020 at 6:59 pm

      5 stars
      Such a delicious way to start the day! This is a guilt free treat ...looks so good. Bookmarking this ??

      Reply
    3. Rafeeda - The Big Sweet Tooth

      December 10, 2020 at 1:37 pm

      5 stars
      Who wouldn't love to have that as a treat breakfast with a cup of hot black coffee! They look absolutely moresih...

      Reply
    4. Pam

      March 14, 2022 at 4:46 am

      5 stars
      Your breakfast cookie recipe has similar ingredients to my homemade granola. I’ve been looking for a recipe to replace purchasing energy bars for travel and this looks like a winner! Thanks!

      Reply
    5. Meghna

      September 14, 2022 at 8:45 pm

      Hi what alternative can be used instead of almond cashew n peanut butter, can I use ghee?

      Reply
      • sharmila kingsly

        September 14, 2022 at 9:03 pm

        Ghee cannot be a replacement as the consistency of the nut butter and ghee are not the same. May be you, can use unsweetened khoya however I have not tried the same!

        Reply

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    1. Oats Jaggery Cookies - Cook with Sharmila says:
      December 30, 2020 at 9:01 AM

      […] day, I like to start the day with some simple Granola, Cookies, or Milk. Earlier I have shared a Breakfast cookie and today I am sharing another one interesting […]

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