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Healthy Cranberry Oatmeal Breakfast Cookies with no butter, oil, eggs, flour, or sugar. Which means – I can approve eating cookies for breakfast. And so can you!
With two little guys to get fed, dressed, in the car and down the road first thing in the morning, I don’t have a lot of time to mess about with getting the kids to eat something in the mornings.
Enter these “breakfast cookies”. Yup. Looks like a cookie, smells like a cookie… but is it a cookie? No, not really. It has no butter, oil, eggs, flour, or sugar. COOKIES FOR EVERYONE!!
Love these Healthy Cranberry Oatmeal Breakfast Cookies? Tweet it!How to make Breakfast Cookies
- Preheat oven to 350 degrees.
- Mix together all ingredients until well combined.
- Line a cookie sheet with parchment paper, or use a baking stone.
- Using a small cookie scoop, drop dough onto the the cookie sheet, and then flatten into round shapes.
- Bake approx. 20 – 25 minutes, or until golden.
- Remove from oven & let rest on cookie sheet for 5 minutes and then move to cooling rack.
Breakfast Cookies Ingredients:
Ingredients that would normally be found in a bowl of oatmeal, but they’re now portable. And are kid approved. YESSSS!!! Breakfast cookies for the WIN!!
- Rolled Oats – use the regular old fashioned kind (or quick), steel cut won’t work for these. rolled oats (regular or quick only, steelcut don’t work)
- Bananas – ripe, soft bananas are better than the super yellow/green. If they have spots – use em! They will be sweeter.
- Apple Sauce – use unsweetened (or mix it up and use a cinnamon flavored one)
- Cinnamon – this adds a really warm flavor to the cookies
- Vanilla extract – use a good quality one, it will elevate the taste!
- Dried Cranberries – if you are watching your sugar intake, opt for unsweetened ones if you can find them. I regularly use raisins, or chopped dried apricots.
Make them with the kids!
We made these, and then found excuses to give them to him. Oh you got dressed? Here’s a cookie…This will backfire, when we have no cookies left…. I better make MORE!
What is YOUR go-to on-the-run breakfast idea? How do you get out the door fast in the mornings? Share with me in the comments!
Kylee’s Top Tips for Breakfast Cookies
You may need more or less time in the oven. Bear in mind, they’ll firm up after cooling, so just make sure the edges are brown and cool them on the baking sheet before moving to a rack.
Switch out the apple sauce for pumpkin puree, and add a little pumpkin pie spice around the holidays
Use raisins, dried apricots or dried apples in this to mix it up!
Store in the refrigerator for up to 5 days, or freeze on parchment paper until firm, then store in a freezer bag until needed.
No0te: These are gluten-free if you use certified gluten-free oats.
Want more Breakfast Recipes?
Try these!
Peanut Butter Protein Balls (No bake)
WANT TO TRY THESE BREAKFAST COOKIES?
PIN IT TO YOUR BREAKFAST OR HEALTHY RECIPES BOARD!!
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Healthy Cranberry Oatmeal Breakfast Cookies (with Video!)
Ingredients
- 2 cups rolled oats (regular or quick only, steelcut don't work)
- 2 bananas ripe
- 1 cup apple sauce unsweetened
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/3 cup dried cranberries (or raisins, or chopped dried apricots)
Instructions
- Preheat oven to 350 degrees.
- Mix together all ingredients until well combined.
- Line a cookie sheet with parchment paper, or use a baking stone.
- Using a small cookie scoop, drop dough onto the the cookie sheet, and then flatten into round shapes.
- Bake approx. 20 – 25 minutes, or until golden.
- Remove from oven & let rest on cookie sheet for 5 minutes and then move to cooling rack.
Tips & Notes:
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
UPDATE: This recipe was originally posted in October of 2016, but has been updated to improve reader experience. The recipe remains the same.
