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Healthy Cranberry Oatmeal Breakfast Cookies with no butter, oil, eggs, flour, or sugar. You can mix these up, and bake and have cookies in under 30 minutes!
Step by step video below!
It looks like a cookie, smells like a cookie… but is it a cookie? No, not really. Not in the typical definition of the word, anyway. It has no butter, oil, eggs, flour, or sugar.
These healthy breakfast cookies contain Ingredients that would normally be found Tin a bowl of oatmeal, but they’re now portable. And are family approved. YESSSS!!! Breakfast cookies for the WIN!!
Make a double batch and freeze them (check out the notes section for tips).
Why you’ll love this recipe
- This is a cookie for everyone! It’s gluten free, dairy free, egg free and has no added sugar (there is sugar added to dried cranberries).
- This is a super easy recipe.
- Quick to mix and bake!
Involve the kids
A sure-fire way to get my kids to eat something is to have them help me make it. Look at him all proud of his efforts (you can’t see me trying very very hard not to control the process and fail).
We made these, and then found excuses to give them to him. Oh you got dressed? Here’s a cookie…
The full list of ingredients and quantities is found in the printable recipe card below.
- Rolled Oats. Use the regular old-fashioned kind (or quick), steel cut will not work for these. rolled oats.
- Mashed Bananas. Ripe, soft bananas are better than the super yellow/green. If they have spots. use em! They will be sweeter.
- Applesauce. Use unsweetened (or mix it up and use a cinnamon flavored one)
- Cinnamon. This adds a 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.
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper, or use a baking stone.
Make the cookies
Add all ingredients to a large bowl, and mix together until well combined.
Using a small cookie scoop, drop dough onto the the cookie sheet, and then flatten into round shapes (you can use fingers or a glass pressed down onto the cookie)
Bake approximate 20 – 25 minutes, or until golden brown.
Remove from oven & let rest on cookie sheet for 5 minutes and then move to cooling rack.
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.
Storing Breakfast Cookies
Store in a covered container in the refrigerator for up to 5 days or at room temperature for 3 days. They are fairly moist, so you’ll want to eat them fast.
Switch out the apple sauce for pumpkin puree, and add a little pumpkin pie spice around the holidays.
You could use homemade almond butter if you wanted to add a different flavor profile, too.
Use raisins, dried apricots, dried cherries or dried apples in this to mix it up!
Pumpkin seeds, sunflower seeds, flax seed or mini chocolate chips are also excellent additions.
These cookies can also be frozen after baking.
Freeze on parchment paper until firm, then store in a freezer bag until needed. Remove from freezer and let thaw overnight.
More breakfast recipes to love:
- Bacon Sausage Breakfast Sliders . A batch of these breakfast sliders is JUST the thing for the weekend. Breakfast YOUR way with bacon, sausage, egg, and cheese in a soft bun, brushed with garlic-butter… yes, please!
- Easy Blueberry Waffles from Scratch. These waffles are light and fluffy and golden brown – and take just a few minutes to whip up. You can have 4 Belgian sized waffles in about 15 minutes! DIG IN!!
- Vanilla Maple Baked French Toast. Delightfully flavored french toast, topped with a sweet/nutty/crunchy topping, be warned – you will get addicted!!
- All Breakfast Recipes
Oatmeal Breakfast Cookies (with Video!)
- Preheat oven to 350 degrees F.
- 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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally posted in October of 2016, but has been updated to improve reader experience. The recipe remains the same.