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Healthy Breakfast Cookies

September 5, 2015

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Healthy Breakfast Cookies piled into a galvanized metal bowl.

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.

Healthy Breakfast Cookies stacked in a pile of three, with more cookies and milk in the background.

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.

Two Healthy Breakfast Cookies sitting next to a galvanized metal bowl full of cookies and a glass of milk.

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?

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Healthy Breakfast Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 6 reviews
  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 1/2 dozen 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Description

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!


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix flour, oats, baking soda and salt together. Set aside.
  3. 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.
  4. 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.
  5. 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.

Notes

This recipe is inspired, but heavily adapted from Cheerios.com.


Nutrition

  • 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

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Filed Under: Breakfast, Cookies, Dessert, Healthy, Snacks

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Comments

  1. lynn says

    September 5, 2015 at 5:45 pm

    Hihi, i like to make a batch of this for everyday breakfast:)
    Question is how to store them? Will cheerios remain crispy after a while?
    My kid prefers cruchy cookies.

    Reply
    • Julie says

      September 7, 2015 at 7:29 am

      Hi Lynn,
      I would say these cookies are pretty soft. The cheerios do add just a slight crunch, but I think if you baked them a little longer they would be crunchier. You just have to be careful because the honey can cause them to brown too much, as it browns faster than refined sugar.

      Reply
  2. Alison Haight says

    September 5, 2015 at 6:31 pm

    These sound like something my kiddos will be all about! Our mornings have been a bit chaotic, so I’m thrilled to have a go to recipe that will make our mornings a bit easier! I’m making these this weekend! 🙂

    Reply
    • Julie says

      September 7, 2015 at 7:31 am

      Hope your kiddos enjoy!

      Reply
  3. Thalia @ butter and brioche says

    September 7, 2015 at 10:36 pm

    I love breakfast cookies.. though I haven’t made them in such a long time. These look great Julie and I definitely would be guaranteed to love them, cherioos are delicious!

    Reply
    • Julie says

      September 8, 2015 at 9:14 am

      Thank you Thalia. Hope you enjoy!

      Reply
    • Debbi says

      August 31, 2018 at 2:12 pm

      I would omit the cheerios they have found high traces of roundup weed killer in them as well as other gm cereals . There are plenty of healthier non toxic choices

      Reply
      • Angelle says

        September 12, 2018 at 12:44 am

        Hi Debbie, I work for a childcare centre, I would love to try these (bought all they ingredients today…AUGH!) but am worried with your claim on weed killer as one of the i gradients, are you able to provide me with a report That claims such? I live in Canada, I do know our Health Canada Guidelines are quite strict on what products our factories use and I’ve never heard this claim until now, so I am concerned, thank you so much for your comment, good to know

        Reply
        • Jennifer says

          December 26, 2018 at 10:39 am

          “The amounts found are far below the allowable limits, and anyway, most experts in the field say there’s very little evidence that glyphosate causes cancer or any other health problems in people.” This quote is taken from the article below.

          https://www.nbcnews.com/health/health-news/weed-killer-your-cereal-maybe-don-t-panic-n901586

          Reply
  4. Vicki says

    September 8, 2015 at 5:40 am

    What’s a healthy alternative for the coconut oil, as I’m dangerously allergic. Can’t wait to try these.

    Reply
    • Julie says

      September 8, 2015 at 9:14 am

      You can just use vegetable oil or canola oil.

      Reply
  5. Jennifer says

    November 14, 2015 at 7:58 am

    Is there a substitute for the banana? My daughter is allergic to them.

    Reply
    • Julie says

      November 14, 2015 at 4:32 pm

      Without testing these substitutions first I’m not sure, but I what comes to mind would be something like pumpkin, or even just omitting the banana and increasing the sweetener and oil to make up for the flavor and moisture of the banana.

      Reply
      • Mary says

        January 3, 2017 at 10:44 am

        Ther are lots of other substitutes… Might I suggest an older, softcover book entitled “Secrets of Fat-Free Baking” to give you some sense of what you’re doing. You will see how many other substitutes for bananas there are.. Sugar-free applesauce, canned pumpkin, leftover mashed sweet potatoes, blended dates, carrots, plum butter, cauliflower blended smooth, prune butter, lecithin and so on. Add honey, brown rice syrup or brown sugar (which is considered to be a liquid in baking) to taste if needed, and use a neutral oil like canola or avocado (which is “buttery.”). You have to tweak the oven temp and length of baking whenever you fiddle with a recipe, even just to make it work wherever you live because of atmospheric and altitude differences, but trust me, the kids won’t know if you substitute cauliflower.

        Reply
      • Gina Chavez says

        October 18, 2019 at 7:22 pm

        For the banana allergy try using avocado instead!

        Reply
    • Janet says

      January 3, 2017 at 9:15 am

      Applesauce

      Reply
  6. Patrick shannon says

    November 14, 2015 at 10:52 am

    Do you have a gluten free recipe my daughter has an allergy

    Reply
    • Julie says

      November 14, 2015 at 4:33 pm

      Sorry, I do not.

      Reply
      • Mary says

        January 3, 2017 at 10:46 am

        Try Bob’s Red Mill, they have a gluten-free product for people who want a ready-made gluten-free substitute. Call them and ask your questions, they’re very nice about it.

        Reply
    • Jamie says

      May 10, 2016 at 1:33 pm

      I JUST pulled a gluten free version out of the oven. I replaced the wheat flour with bobs all-purpose flour/ the honey nut cheerios with GF brown rice krispies. They havent cooled yet but they browned nicely and look like they’ll firm up as they cool! Good luck!

      Reply
      • Julie says

        May 11, 2016 at 8:08 am

        Jamie, hope you enjoy them!

        Reply
  7. Amelia says

    November 14, 2015 at 11:35 am

    Hi. Would you happen to know the calorie/fat count per cookie?

    Reply
    • Julie says

      November 14, 2015 at 4:34 pm

      I’m sorry Amelia, I do not list the nutritional information for recipes on my site.

      Reply
      • Mary says

        January 3, 2017 at 10:59 am

        And by the way… Every ingredient package you buy in the U.S. already lists calories and other information per unit in the container.

        Reply
      • Lauren says

        September 12, 2018 at 6:58 pm

        So if you can’t provide nutrition imformation for your recipe, how can you call them “healthy breakfast bars”?

        Reply
        • Kimberly Smitley says

          November 8, 2018 at 4:34 pm

          This is a great recipe wow. I added roasted walnuts to mine. I’ve made them about five times. I’ve even did the Apple one, not the sauce just tiny sliced apples which I sautéed for a few minutes before adding them to the dough.
          As for the Nutritional ingredients thats simple just do the math it’s not that hard just do the math.
          I’ve even added Goji berries.

          Reply
    • Mary says

      January 3, 2017 at 10:57 am

      You’re making cookies! Who counts? But if you are bound and determined, for instance if you have Type II or another medical condition, you can find reliable websites that list “nutritional values” of each ingredient. You’ll have to do your own math. Tally up the caloric values for each ingredient by type and volume/weight, and divide by the number of cookies. But they’re cookies! I use an old dietician’s book entitled “Food Values of Portions Commonly Used” by Church and Bowes, that is out of print. I think it lists too many “convenience foods” and I resent that they list tofu under “food analogs” as if it ‘s just a substitute for meat, instead of a healthy protein source in its own right, but they have nutritional values. Just go online and look up the information, you will have to look it up by ingredient and then do some simple math. It’s a calorie-dense treat, remember that. The further you move away from a “whole” ingredient, the less healthy it is, and it’s a cookie no matter how you slice it.

      Reply
  8. Joanna says

    November 14, 2015 at 10:10 pm

    Any suggestions on a replacement for the peanut butter? My daughter is allergic.

    Reply
    • Julie says

      November 15, 2015 at 5:53 am

      Joanna, can she have Sunbutter? I do not have a lot of knowledge about food allergy substitutions but this is what a friend substitutes for her son.

      Reply
  9. Deanna says

    November 23, 2015 at 5:24 pm

    Hi do you have any nutritional information on these. I.e. Calories, protein
    Thanks

    Reply
    • Julie says

      November 23, 2015 at 9:33 pm

      Sorry, I don’t list the nutritional information for recipes.

      Reply
  10. Casey says

    December 9, 2015 at 4:05 pm

    Would you be able to provide nutritional information?

    Reply
    • Julie says

      December 11, 2015 at 7:53 am

      I’m sorry, I don’t have the nutritional info for my recipes.

      Reply
  11. SueAnne says

    December 20, 2015 at 10:04 am

    Hi there – I happen to have some blueberry agave nectar, can this be used instead of honey? Thanks and I love this recipe!

    Reply
    • Julie says

      December 20, 2015 at 3:27 pm

      I haven’t tried that before but I think it would be good!

      Reply
  12. Apiwan says

    December 27, 2015 at 12:21 am

    Hi,

    The recipes sound great for yoga teacher like me who is always on the move. I was wondering if I could replace oats with Weetabix?

    Thank you!

    Reply
    • Julie says

      December 30, 2015 at 8:11 am

      Hi! I’ve never heard of Weetabix, so I’m not sure. Let me know how it goes if you try it!

      Reply
  13. Fern Robison says

    January 5, 2016 at 4:39 pm

    I didn’t have Cheerios, so I used 4 cups of Rice Crispies, Still gluten free.

    I added raw Cashews and raw Pumpkin seeds.

    These cookies are very good and will make an excellent snack for my Diabetic husband.

    Reply
    • Julie says

      January 5, 2016 at 8:35 pm

      Thank you Fern, I like your substitutions. Hope you all enjoy!

      Reply
  14. Lisa says

    January 17, 2016 at 1:41 pm

    Wow, my son loved these. I added cashews and an extra banana for moisture for the 2nd batch. Great recipe, thx!

    Reply
    • Julie says

      January 18, 2016 at 12:57 pm

      Perfect, thanks Lisa!

      Reply
  15. Vanessa says

    January 31, 2016 at 8:34 pm

    How do you store these? Do they have to be refrigerated?

    Reply
    • Julie says

      February 1, 2016 at 8:16 am

      Hi Vanessa, they do not have to be refrigerated. Just store them at room temperature in an airtight container.

      Reply
  16. Beth says

    February 16, 2016 at 12:41 pm

    Just in case anyone is looking for gluten free options.
    I replaced the flour with 1/2 cup almond flour 1/2 brown rice flower and 1/2 teff flour

    they came out great!

    Reply
    • Julie says

      February 17, 2016 at 7:58 am

      Thanks for sharing this Beth!

      Reply
  17. Ruth Caddy Vyhlidal says

    February 20, 2016 at 6:38 am

    Nutrition information. 1 cookie
    Calories. 159
    Fat. 7.4
    Carbohydrate. 21
    Protein. 3.6
    Fiber. 1.8

    Reply
    • Ruth Caddy Vyhlidal says

      February 20, 2016 at 6:41 am

      This is with vegetable oil, 1/2 c walnuts & 1/2 c mini chocolate chips.

      Reply
  18. Susan says

    March 11, 2016 at 7:29 am

    Mine came out looking very, very different. I didn’t change anything, but I ended up with way too many Cheerios and not enough dough. They’re still good, but next time I’d use half the Cheerios.

    Reply
  19. Didi says

    July 9, 2016 at 7:00 am

    LOVE, LOVE these breakfast cookies. My only problem with them is I eat them for breakfast, snack and after dinner treat. Thanks for the recipe

    Reply
    • Julie says

      July 9, 2016 at 6:01 pm

      You’re so welcome, glad you like them!

      Reply
  20. Colby says

    August 1, 2016 at 6:46 am

    Do you think that these could be made ahead and then put in the freezer? If so, would I just prepare them and then bake when ready to eat? Or bake and then just defrost when ready to eat?

    Reply
    • Julie says

      August 2, 2016 at 11:08 am

      Hi Colby, I haven’t tried freezing these yet, but I think I would bake them first, and then defrost before you eat them.

      Reply
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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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