Yes, you can eat cookies for breakfast! I’ve made this recipe with breakfast in mind – so you can feel good about eating a quick treat as you head out the door. Let me share the secrets to the ultimate busy-morning hack!
This grab-and-go breakfast option is the result of hours spent perfecting a flourless cookie recipe made with whole grains and naturally sweet ingredients like oats, nuts, bananas, coconut, and raisins. I’ll show you how to make soft, hearty breakfast cookies that are easy to pack, easy to eat, and loved by the whole family.
If you like oatmeal raisin cookies, you’re going to love these. They’re wonderfully soft yet filling, made without refined sugar, oil, or butter, and come together in one bowl with no mixer required. It’s a very forgiving recipe, too, so you can easily customize it with your favorite add-ins. Yes, you can eat cookies for breakfast—and feel really good about it.
Key ingredients
- Bananas: I use medium-sized ripe bananas. Frozen (and thawed) bananas work, too!
- Peanut butter: Natural peanut butter works the best.
- Honey: You can substitute maple syrup to make these breakfast cookies vegan.
- Oats: You can use either old-fashioned rolled oats or quick oats. Avoid using steel-cut oats as the texture isn’t right for these cookies.
- Walnuts: I like to toast the walnuts for the best flavor.
- Unsweetened coconut: This can be omitted if you’re not a fan of coconut.
- Raisins: Small raisins work best in these cookies. Dried cranberries are a great substitute!
- Dark chocolate chips: This is an optional ingredient and really makes the cookies taste like a treat.
Breakfast cookie recipe variations
These cookies are very easy to customize. Here are a few ideas to get you started:
- Nut butter – instead of peanut butter try almond, cashew, pecan, pumpkin seed, or even tahini.
- Go nut-free by using sunflower seed butter.
- Use maple syrup or agave instead of honey.
- Instead of walnuts, try pecans, peanuts, chopped almonds, or pumpkin seeds.
- Raisins can be swapped for cranberries or another small dried fruit.
Breakfast cookie storage
When storing your oatmeal breakfast cookies, let them cool completely before transferring them anywhere (including into your mouth)! This gives them a chance to firm up. Once they’re cooled, transfer them to an airtight container. You can keep the container on your counter for up to five days.
If you wish to keep them longer, you can freeze them. Store them in a freezer-safe container or bag for up to three months. Thaw them by putting them out at room temperature for about 30 minutes.
Breakfast Cookies with Oats and Nut Butter
- Pin
Ingredients
- ▢ 2 medium bananas (can be frozen and thawed)
- ▢ 1 cup natural peanut butter
- ▢ ½ cup milk (any kind)
- ▢ ¼ cup honey
- ▢ 1 teaspoon vanilla
- ▢ 1 teaspoon cinnamon
- ▢ ½ teaspoon salt
- ▢ 2 cups rolled oats
- ▢ 1 cup walnuts
- ▢ 1 cup unsweetened shredded coconut
- ▢ 1 cup raisins or cranberries
- ▢ ½ cup dark chocolate chips or chunks (optional)
Instructions
- Preheat your oven to 350 degrees. In a large bowl, mash the bananas. Add the peanut butter, milk, honey, vanilla, cinnamon, and salt and mix well. 2 medium bananas, 1 cup natural peanut butter, ½ cup milk, ¼ cup honey, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon salt
- Stir in the oats, walnuts, coconut, raisins, and if using the chocolate chips. The batter will be thick and sticky. 2 cups rolled oats, 1 cup walnuts, 1 cup unsweetened shredded coconut, 1 cup raisins or cranberries, ½ cup dark chocolate chips or chunks
- Line a baking sheet with parchment paper. Drop ¼ cup mounds of the cookie dough onto the baking sheet and press down the tops lightly. Bake for 14-16 minutes then let them cool completely.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
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Almond Butter Thumbprint Cookies
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Breakfast Cookies with Oats and Nut Butter
Ingredients
- 2 medium bananas , can be frozen and thawed
- 1 cup natural peanut butter
- ½ cup milk , any kind
- ¼ cup honey
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups rolled oats
- 1 cup walnuts
- 1 cup unsweetened shredded coconut
- 1 cup raisins or cranberries
- ½ cup dark chocolate chips or chunks , optional
Instructions
- Preheat your oven to 350 degrees. In a large bowl, mash the bananas. Add the peanut butter, milk, honey, vanilla, cinnamon, and salt and mix well. 2 medium bananas, 1 cup natural peanut butter, ½ cup milk, ¼ cup honey, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon salt
- Stir in the oats, walnuts, coconut, raisins, and if using the chocolate chips. The batter will be thick and sticky. 2 cups rolled oats, 1 cup walnuts, 1 cup unsweetened shredded coconut, 1 cup raisins or cranberries, ½ cup dark chocolate chips or chunks
- Line a baking sheet with parchment paper. Drop ¼ cup mounds of the cookie dough onto the baking sheet and press down the tops lightly. Bake for 14-16 minutes then let them cool completely.
https://www.theendlessmeal.com/healthy-breakfast-cookies/
These almond butter thumbprint cookies are nutty and deliciously sweet, baking up crunchy around the edges and chewy in the center. Topped with a fruit-sweetened raspberry jam and a drizzle of nut butter, kids and adults alike love these cookies.
This delicious almond butter thumbprint cookie recipe comes from our friend Michelle, who runs the website Sunkissed Kitchen . She is an expert at creating recipes that taste great and feel great.
As the mom of a strong-willed boy who doesn’t share her enthusiasm for eating vegetables, Michelle has had to get creative in the kitchen. By incorporating foods like whole grains, nuts, seeds, fruits, and vegetables into her recipes, she creates meals that her entire family loves.
These almond butter thumbprint cookies are made with simple, whole foods – dates, oatmeal, chia seeds , coconut oil, almond butter, and raspberries. They make a delicious snack or breakfast that kids and adults will both love, and are perfect for busy weekday mornings.
Ingredients notes
- To make the jam filling you’ll need dates, raspberries, and chia seeds . If you want to skip a step, you can use store-bought jam instead.
- Oats : You’ll blend these a little so you can use either old-fashioned rolled oats or quick oats. Avoid using steel-cut oats.
- Almond butter : Although it will change the flavor of these cookies, you can experiment with using different nut butters.
- You’ll also need chia seeds, coconut oil, baking soda, and sea salt.
Making refined sugar free cookies
Creating recipes that are refined sugar-free is what Michelle does best. One of her best ‘tricks’ is to use dates to sweeten desserts, as she does with these almond butter thumbprint cookies. It’s the same swap that she uses in her gluten free date bars and chocolate chia pudding .
Variations to try
These almond butter thumbprint cookies are a delicious treat. If you want to experiment and make them your own, here are a few ideas to try:
- Use your favorite nut butter in place of almond butter
- Try adding hemp hearts instead of chia seeds.
- Switch up the berries in the jam. Try blueberries, blackberries, or strawberries.
Can I use oat flour instead of blending the oats?
No oat flour is too finely ground. When you blend the oats, you want a consistency that is still a bit chunky.
How long do these cookies last?
These cookies will keep well for a week when stored in a container in your fridge.
Can I freeze these almond butter thumbprint cookies?
Yes! These cookies freeze excellently. Freeze them in a single layer on a parchment paper-lined baking sheet. Once they are frozen, you can move them to a freezer-safe container. Let them thaw for a few minutes at room temperature before enjoying them.
Almond Butter Thumbprint Cookies Recipe
- Pin
Ingredients
Date Paste
- ▢ 6 ounces dates
- ▢ ½ cup hot water
Raspberry Chia Jam
- ▢ 4 ½ ounces frozen raspberries
- ▢ ¼ cup date paste
- ▢ ½ tablespoon chia seeds (see notes)
AB & J Breakfast Thumbprint Cookies
- ▢ 1 cup oats
- ▢ 1 tablespoon chia seeds
- ▢ ¼ cup almond butter
- ▢ ¼ cup date paste
- ▢ 2 tablespoons coconut oil
- ▢ ¼ teaspoon baking soda
- ▢ ¼ teaspoon sea salt
- ▢ Almond butter (to drizzle)
Instructions
Date Paste
- Add boiling water to dates in a bowl, and allow them to sit for 2-3 minutes to soften. 6 ounces dates, ½ cup hot water
- Add the dates and the water to a food processor bowl, and process until very smooth and the color lightens. This will make slightly more date paste than you need for this recipe, but it is difficult to make less. See the notes section for ideas about how to use the leftovers!
Raspberry Chia Jam
- In a small saucepan, add the raspberries and date paste. Bring to a low boil over medium heat. Stir occasionally for 2-3 minutes and then remove the pot from the heat. Add the chia seeds, mix well, and set aside to thicken. 4 ½ ounces frozen raspberries, ½ tablespoon chia seeds, ¼ cup date paste
Almond Butter Thumbprint Cookies
- Preheat your oven to 350 degrees Fahrenheit. Add the oats to a blender and pulse 6-8 times. The oats need to be broken up, but not blended into flour. 1 cup oats
- In a large mixing bowl, mix the date paste, almond butter, coconut oil, sea salt, and baking soda. Add the oats and chia seeds, and stir until combined. ¼ cup almond butter, ¼ cup date paste, 2 tablespoons coconut oil, ¼ teaspoon baking soda, ¼ teaspoon sea salt, 1 tablespoon chia seeds
- On a parchment paper-lined baking tray, scoop out 1 tablespoon balls of the dough. A small cookie scoop or rounded tablespoon works well for this.
- Press a thumbprint into the center of each ball of cookie dough. A rounded ½ tablespoon makes the perfect-sized hole. Add a heaping ½ tablespoon of jam to the center of each cookie.
- Bake the cookies for 12 minutes and then remove them from the oven. Allow the cookies to cool completely; they will firm up once they have cooled.
- Once the cookies are cooled, you can drizzle them with almond butter. Raw almond butter is easier to drizzle, but you can also spread a little almond butter on top when you’re ready to serve. Almond butter
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More cookie recipes
Chocolate Almond Thumbprint Cookies
Whole Wheat Chocolate Chip Cookies
Breakfast Cookies with Oats and Nut Butter
Flourless Chickpea Peanut Butter Cookies
Yes, you can eat cookies for breakfast! I’ve made this recipe with breakfast in mind – so you can feel good about eating a quick treat as you head out the door. Let me share the secrets to the ultimate busy-morning hack!
This grab-and-go breakfast option is the result of hours spent perfecting a flourless cookie recipe made with whole grains and naturally sweet ingredients like oats, nuts, bananas, coconut, and raisins. I’ll show you how to make soft, hearty breakfast cookies that are easy to pack, easy to eat, and loved by the whole family.
If you like oatmeal raisin cookies, you’re going to love these. They’re wonderfully soft yet filling, made without refined sugar, oil, or butter, and come together in one bowl with no mixer required. It’s a very forgiving recipe, too, so you can easily customize it with your favorite add-ins. Yes, you can eat cookies for breakfast—and feel really good about it.
Key ingredients
- Bananas: I use medium-sized ripe bananas. Frozen (and thawed) bananas work, too!
- Peanut butter: Natural peanut butter works the best.
- Honey: You can substitute maple syrup to make these breakfast cookies vegan.
- Oats: You can use either old-fashioned rolled oats or quick oats. Avoid using steel-cut oats as the texture isn’t right for these cookies.
- Walnuts: I like to toast the walnuts for the best flavor.
- Unsweetened coconut: This can be omitted if you’re not a fan of coconut.
- Raisins: Small raisins work best in these cookies. Dried cranberries are a great substitute!
- Dark chocolate chips: This is an optional ingredient and really makes the cookies taste like a treat.
Breakfast cookie recipe variations
These cookies are very easy to customize. Here are a few ideas to get you started:
- Nut butter – instead of peanut butter try almond, cashew, pecan, pumpkin seed, or even tahini.
- Go nut-free by using sunflower seed butter.
- Use maple syrup or agave instead of honey.
- Instead of walnuts, try pecans, peanuts, chopped almonds, or pumpkin seeds.
- Raisins can be swapped for cranberries or another small dried fruit.
Breakfast cookie storage
When storing your oatmeal breakfast cookies, let them cool completely before transferring them anywhere (including into your mouth)! This gives them a chance to firm up. Once they’re cooled, transfer them to an airtight container. You can keep the container on your counter for up to five days.
If you wish to keep them longer, you can freeze them. Store them in a freezer-safe container or bag for up to three months. Thaw them by putting them out at room temperature for about 30 minutes.
Breakfast Cookies with Oats and Nut Butter
- Pin
Ingredients
- ▢ 2 medium bananas (can be frozen and thawed)
- ▢ 1 cup natural peanut butter
- ▢ ½ cup milk (any kind)
- ▢ ¼ cup honey
- ▢ 1 teaspoon vanilla
- ▢ 1 teaspoon cinnamon
- ▢ ½ teaspoon salt
- ▢ 2 cups rolled oats
- ▢ 1 cup walnuts
- ▢ 1 cup unsweetened shredded coconut
- ▢ 1 cup raisins or cranberries
- ▢ ½ cup dark chocolate chips or chunks (optional)
Instructions
- Preheat your oven to 350 degrees. In a large bowl, mash the bananas. Add the peanut butter, milk, honey, vanilla, cinnamon, and salt and mix well. 2 medium bananas, 1 cup natural peanut butter, ½ cup milk, ¼ cup honey, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon salt
- Stir in the oats, walnuts, coconut, raisins, and if using the chocolate chips. The batter will be thick and sticky. 2 cups rolled oats, 1 cup walnuts, 1 cup unsweetened shredded coconut, 1 cup raisins or cranberries, ½ cup dark chocolate chips or chunks
- Line a baking sheet with parchment paper. Drop ¼ cup mounds of the cookie dough onto the baking sheet and press down the tops lightly. Bake for 14-16 minutes then let them cool completely.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
