As the kiddos are all heading back to school, I thought I’d share this recipe for a quick and easy breakfast that they will be so excited about. You mean we can eat COOKIES for BREAKFAST?
Well, maybe not just any cookies, but these are definitely mom approved. With no refined sugar, and healthy stuff like white whole wheat flour, coconut oil, oats, and peanut butter, these cookies just might be the answer to the school morning chaos that is upon us.
My boys have to be out the door by 7:25am, and to be honest, they just aren’t awake enough to be super hungry before school. A couple of cookies and a glass of milk keep their hunger away until snack time very nicely.
I love that you don’t even need to pull out a mixer for these, and that they are really easy to adapt to your family’s taste. Don’t love raisins? Just leave them out, or try chocolate chips! Peanut butter chips would be awesome too.
I made these with multigrain Cheerios, but you could also try another cereal, such as a puffed brown rice.
So… sorry I can’t help you find that missing shoe that always hides right when it’s time to get out the door, but I do hope these breakfast cookies make your morning just a little bit smoother!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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Healthy Breakfast Cookies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 1/2 dozen 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
With no refined sugar, and healthy stuff like white whole wheat flour, oats, and peanut butter, these cookies are perfect for an easy breakfast on-the-go!
- 1 1/2 cups white whole wheat flour
- 1 cup old fashioned oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup coconut oil
- 2/3 cup honey
- 1/2 cup natural peanut butter (creamy or crunchy)
- 1 egg
- 1 ripe banana
- 1 teaspoon vanilla extract
- 4 cups multigrain cheerios
- 1 cup raisins, semi sweet chocolate chips, nuts
- Preheat oven to 350 degrees.
- In a medium bowl, mix flour, oats, baking soda and salt together. Set aside.
- In a microwave safe bowl, mix coconut oil, peanut butter and honey. Microwave for 20-30 seconds. Whisk together, and then add egg, mashed banana pulp, and vanilla extract.
- Stir the dry ingredients into the peanut butter mixture until well combined. Add the cheerios and raisins or chocolate chips and stir until evenly incorporated.
- Drop 1/3 cup sized scoops onto a Silpat or parchment lined baking sheet, and flatten slightly. Bake for 10-11 minutes or until golden around the edges. Allow them to cool on the baking sheet for 3 minutes before transferring to a cooling rack.
This recipe is inspired, but heavily adapted from Cheerios.com.
- Serving Size: 1 Cookie
- Calories: 138
- Sugar: 11g
- Sodium: 91mg
- Fat: 5.3g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.9g
- Protein: 3g
- Cholesterol: 6.2mg
Keywords: healthy breakfast cookies, breakfast cookies, healthy snack, cookies
Do you have nutritional information?
Hi Kim, I don’t currently provide nutritional information for my recipes, but another reader has calculated the following:
Nutrition information. 1 cookie
Thanks for your question! Have a great day.
This is such a good recipe. I have very little time to get ready in the morning. I can make these ahead of time and store them for later. Thanks!
Glad you like them Tim!
What is white whole wheat flour??
Is whole wheat ok?
Winny, white whole wheat flour has the nutritional benefits of whole wheat, but bakes like white. If you can’t find it, maybe try half and half. Thanks for your question 🙂
I can’t find white wheat flour. What can I use
Hi Diana, try half whole wheat and half all-purpose flour. Hope you enjoy!
These cookies are wonderful, even my sugar loving husband liked them. Will definitely make them again!
That’s so great Jill! Thanks for letting me know.
Just made these and there amazing my 2 year old loved them and that’s awesome because I have such a hard time with him eating he’s such a picky eater so I’m so glad he really likes these healthy cookies thank you
That’s so great, thanks Stephanie!
I was not fond of the cereal in these. Weird texture. like stale, chewy cereal mixed into a cookie. And I’d rather use unprocessed ingredients. Just my two cents. But glad I tried them.
These are amazing! I’m about to make our second batch for the week. My extremely fussy 22 month old is completely off food at the moment and surviving off air and water pretty much (he’s teething). But he’s been more than happy to shovel these down with enthusiasm!
Poor thing. Teething is not for wimps! Glad these were a hit!
These.are.so.good. I did about 3 cups of Cheerios instead of 4. They are so good. I have my second batch in the oven right now. Thanks!
Glad you liked them Kate!
I don’t know what went wrong but 4 cups of cheerios is too much. It won’t stick together so after 1 1/2 cup, I stopped adding more cereal. They are in oven right now. Wish me luck. I failed 8 out 10 times attempt making cookies. 😕
Tastes great! I did cut back on honey to half cup and only used about 2 cups of Cheerios. I had 1 cup of mixed raisins and chocolate chips… But might cut back on the chocolate chips a bit next time. Also baked for 14 minutes.
What can I substitute for Cheerios? My son has an allergy to certain oats, old fashioned oats are fine but not what’s in most premade foods.
Robin Protsman says
Have you ever tried making these as bars?
No I haven’t tried making them into bars, could work though!
Susan Brown says
Delicious! I winged it on the amount of Cheerios, but otherwise followed the recipe. Really tasty. Even my 22 year old college kid that is addicted to sweets thought they were really good and is ready to grab one in the morning on his way out of the door. Thanks for sharing.
Tastes SOOOOO good! Can we get the nutrition facts please? I used sliced almonds.
You state 1 cup raisins, semi sweet chocolate chips, nuts.
Do you mean 1 total cups of a mixture of these or 1c of each of these?
These are really good, I made them today and because we are vegan I added a small cup if unsweetened applesauce instead of egg. I also used a mixture of whole wheat and white flour as I didn’t have whole wheat white. I couldn’t use as much Cheerios because the dough was so tight but I did get about half a cup in. I had to adjust the baking because of my substitutions but these cookies turned out delicious. I used maple syrup instead of honey and cut down the sweetness. I guess you could say I used your basic recipe. The cookies are good and I will make them again using 2 bananas as I think that will up the moisture. Thank you so much for sharing this recipe. It even smells good while baking.
If I don’t have Cheerios can I just add more oats?
Amazing! I also used only 2 cups of Cheerios with 2/3 cup of maple syrup. Added a half pack of Planters Fruit and Nuts Mix with cranberries and raisins and 1/2 cup dark chocolate chips. Also added a tbsp of diluted instant coffee and 1 tsp of cinnamon. Soooo good and easy. Now my fav recipe. Thanks so much!