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You are here: Home / Breakfast / Breakfast Cookies (Cranberry Oatmeal) | VIDEO

Breakfast Cookies (Cranberry Oatmeal) | VIDEO

March 6, 2019 By Kylee 50 Comments Last updated: June 3, 2019

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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!

 Healthy Breakfast cookies photo collage on racks

 

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!Click to Tweet

How to make Breakfast Cookies

  1. Preheat oven to 350 degrees.
  2. Mix together all ingredients until well combined.
  3. Line a cookie sheet with parchment paper, or use a baking stone.
  4. Using a small cookie scoop, drop dough onto the the cookie sheet, and then flatten into round shapes.
  5. Bake approx. 20 – 25 minutes, or until golden.
  6. Remove from oven & let rest on cookie sheet for 5 minutes and then move to cooling rack.

Oatmeal Cranberry Breakfast Cookies on a 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.
breakfast cookies in a stack

Make them with the kids!

A sure-fire way to get H to eat something is to have him 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…This will backfire, when we have no cookies left…. I better make MORE!

 Boy eating Healthy Cranberry Oatmeal Cookies

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.

Oatmeal Cranberry Breakfast Cookies on a cooling rack

Want more Breakfast Recipes?

Try these!

Fresh Oatmeal Waffles

Mocha Java Smoothie

Peanut Butter Protein Balls (No bake)

Fresh Oatmeal Waffles
Mocha Java Smoothie
Peanut Butter Protein Balls

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 no butter, oil, eggs, flour, or sugar. Which means - I can approve eating cookies for breakfast.

Healthy Cranberry Oatmeal Breakfast Cookies (with Video!)

Breakfast "Cookies" with no butter, oil, eggs, flour, or sugar. Which means - I can approve eating cookies for breakfast. And so can you!
5 from 7 votes
Print Pin
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Cooling time: 5 minutes
Total Time: 30 minutes
Servings: 18 cookies
Calories: 59kcal
Author: Kylee Cooks
Want to scale this recipe?Simply click on the serving amount and move the slider up or down - the recipe will automatically adjust!

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.

Notes

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.
 

Nutrition

Calories: 59kcal | Carbohydrates: 12g | Protein: 1g | Sodium: 1mg | Potassium: 89mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 1.2mg | Calcium: 7mg | Iron: 0.5mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!

 UPDATE: This recipe was originally posted in October of 2016, but has been updated to improve reader experience. The recipe remains the same.

 

 

Filed Under: Baked Goods, Breakfast, Budget-Friendly, Dairy Free, Gluten Free, Kid Favorites, Video Tagged With: breakfast, cookies, easy, gluten free, video

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Reader Interactions

Comments

  1. Cheri Savory Spoon

    October 25, 2014 at 11:36 pm

    Great breakfast idea, Kylee!

    Reply
  2. Kate

    October 25, 2016 at 9:08 am

    Breakfast cookies are very popular here!

    Reply
  3. Mira

    October 25, 2016 at 9:33 am

    Breakfast cookies are best breakfast ever!

    Reply
  4. Martine

    October 26, 2016 at 10:55 am

    Ah these look so great! Look forward to try them out 🙂

    Reply
  5. Eva @ Eva Bakes

    October 26, 2016 at 11:56 am

    YESSSSSSS to cookies for breakfast!

    Reply
  6. wholesomeyum

    November 5, 2016 at 1:26 pm

    These look delicious! I love how simple the ingredient list is. I’ll have to try them with my toddler, too.

    Reply
  7. Michele

    November 6, 2016 at 9:09 am

    I entered the recipe on WW. 2 sp if made exactly how written.

    Reply
    • Jan W

      November 6, 2016 at 4:26 pm

      I figured 2 cookies per serving for 3 WW Smart Points!!

    • Jessica

      November 6, 2016 at 8:15 pm

      How many calories? 🙂

    • Kylee

      November 7, 2016 at 9:08 am

      I input the recipe into MyFitnessPal (I’m no nutritionist though!) I use reduced sugar craisins. The nutrition breakdown is this for 18 cookies (1 cookie per serving)
      Calories: 64
      Fat: 1g
      Total Carbs: 14g
      Fiber: 3g
      Sugars: 4g
      Protein: 1g

  8. lori2562014

    November 6, 2016 at 4:54 pm

    I call them pre-workout cookies!

    Reply
  9. Karen Cashen

    November 6, 2016 at 7:53 pm

    Dried or fresh cranberries?

    Reply
    • Kylee

      November 7, 2016 at 9:08 am

      dried! (sorry, updated recipe to be clearer)

    • shania

      November 25, 2018 at 5:48 pm

      Hi Kylee just tried these ! I baked them for more then it said and the instead where the bananas are seem not cooked is it supposed to be that soft and still Look raw on the inside ? Or should I throw them back in ? Thanks

    • Kylee

      December 17, 2018 at 9:46 am

      Absolutely – as your oven will differ from mine, throw them back in for a few minutes. They ARE a soft cookie, but they shouldn’t fall apart.

  10. Jen

    November 6, 2016 at 9:20 pm

    Can I somehow add protein powder? Would I need to add more applesauce or banana to cambat the dry ingredient? I have two gymnast children and this is meet season and always looking for new protein packed snacks! Thanks!

    Reply
    • Kylee

      November 7, 2016 at 9:08 am

      Sure you could! Depending on how much – just see in the video how it should look texture wise, and add extra applesauce or bananas as you go.

  11. laurie

    November 6, 2016 at 9:56 pm

    anyone know how many calories per cookie?

    Reply
    • Kylee

      November 7, 2016 at 9:07 am

      Hi Laurie. I input the recipe into MyFitnessPal (I’m no nutritionist though!) I use reduced sugar craisins. The nutrition breakdown is this for 18 cookies (1 cookie per serving)
      Calories: 64
      Fat: 1g
      Total Carbs: 14g
      Fiber: 3g
      Sugars: 4g
      Protein: 1g

  12. Jill L

    November 7, 2016 at 7:44 am

    Ever try it with almond butter instead? Or adding. Flax seed meal for extra omegas?

    Reply
    • Kylee

      November 7, 2016 at 8:50 am

      I HAVE actually – and it’s good with the almond butter. I haven’t added flax meal, because I usually make them for my kids (and one is in diapers, so… )

    • Jill L

      November 7, 2016 at 8:58 am

      Thanks! When you’re over 50, ya gotta get those omegas! Love your idea of pumpkin purée too!

  13. Vickie

    November 7, 2016 at 8:14 am

    What can use if you don’t like bananas?

    Reply
    • Kylee

      November 7, 2016 at 8:49 am

      Try canned pumpkin puree!

  14. Gail

    November 7, 2016 at 10:42 am

    The video shows 8 cookies on the sheet and you use what appears to be an ice cream scoop, but the recipe calls for a cookie scoop and says it’s for 18 cookies. Is the nutrition info you give for the smaller or the larger cookies? I’m diabetic and have to be careful about carb intake.

    Reply
    • Kylee

      November 7, 2016 at 10:55 am

      You will have to do more than one sheet of cookies.
      I use a small cookie scoop. The nutrition info is for the batch to make 18 cookies. If you only get 12 cookies, because your scoop is bigger, or you get 24 because your scoop is smaller, the nutrition info will change.

      Additionally – I used myfitnesspal to calculate the nutrition (since I am not a qualified dietician), so you might want to take the recipe and calculate your own numbers?

  15. Julie

    November 7, 2016 at 12:48 pm

    Tasty but mine are mushy. Did I just not cook them long enough?

    Reply
    • Kylee

      November 7, 2016 at 3:13 pm

      That’s possible, Julie! Every oven is different, so the time works perfectly for mine!

  16. Debbie

    November 13, 2016 at 5:34 pm

    Should they be refrigerated after cooled from baking? I just made them. They are still a little warm and they are soft and not hard like a cookie. Are they supposed to be crunchy? These will be soft. Should I have baked them longer?

    Reply
    • Kylee

      November 15, 2016 at 8:45 am

      I do refrigerate mine (and even freeze). They’re not going to be hard, they’re more of a soft cookie.

  17. Louise

    November 14, 2016 at 7:18 pm

    I’d love to try these, any idea of the metric weights?

    Reply
    • Kylee

      November 15, 2016 at 8:50 am

      I’m sorry, Louise – I don’t! I should try to play fairer with the metric folks among us (I used to be one!), but… I use cups to measure!

    • Louise

      November 15, 2016 at 4:56 pm

      Thanks for getting back to me, I should really go and buy a set of cups – the conversion tables just confuse me 🙂

  18. cindy llenos

    November 20, 2016 at 3:48 pm

    how about for storage? I am planning to make them and mail it to my son in college.

    Reply
    • Kylee

      November 21, 2016 at 10:14 am

      I would really recommend refrigeration. They are best eaten within a day or two when kept on the counter, but in the fridge for any longer.

  19. Margaret Fregeau

    November 20, 2016 at 4:57 pm

    Can you substitute something else for the applesauce?

    Reply
    • Kylee

      November 21, 2016 at 10:12 am

      Of course! Try pumpkin puree 😉

  20. Melissa

    May 4, 2017 at 8:06 am

    I just made these cookies for the first time and they are delicious! I’m sure the extra don’t have to be refrigerated because there are no ingredients that would require that. Perfect at night too when I’m looking for something sweet!

    Reply
  21. Michele c.

    September 12, 2017 at 11:59 am

    Can you make this in a rectangle dish and cut them into squares or bars.

    Reply
    • Kylee

      September 12, 2017 at 12:02 pm

      Hi Michele – I don’t see why not! I haven’t done it, so I’m not sure how well they’d hold up – or if they’d need to be baked longer so they are firmer? If you try it let me know!

    • CindyFay

      January 6, 2018 at 5:13 pm

      I make a double batch and spread it all out in a lined cookie sheet. I cut the pan into squares before baking. It works great, and I’m so glad I found this recipe!!

  22. Carla

    October 23, 2017 at 4:51 pm

    I made these and added a little more apple sauce and approx. 2 TBSPs each of flax, pumpkin and sunflower seeds. So you get your healthy fat and protein too!

    Reply
  23. Vanessa

    November 4, 2017 at 10:34 am

    Can you use gluten free oats??

    Reply
    • Kylee

      November 6, 2017 at 2:12 pm

      You sure can!

  24. Zeina

    January 28, 2018 at 2:39 pm

    Hi can i put cholate chip

    Reply
    • Kylee

      January 28, 2018 at 3:05 pm

      Hi Zeina
      Yes, you can add chocolate chips.

  25. Sandra McLeod

    March 1, 2018 at 7:18 am

    I might try replacing the banana with egg whites. Should increase protein and reduce calories. Could also try substituting yogurt as long as it is plain Greek yogurt. Will change nutrition content but still make for great snack or breakfast

    These are similar to the oatmeal / protein waffles I make with oatmeal, dried fruit, egg whites, spices. They are super easy and can change recipe to suit your taste.

    Reply
  26. Judy Romero

    November 6, 2018 at 10:55 pm

    I’m going to try these real soon, was wondering if you could use chopped fresh cranberries instead of dried?

    Reply
    • Kylee

      November 7, 2018 at 6:01 am

      Hi Judy
      you could, but I wouldn’t. These cookies are very low in sugar – and fresh cranberries are very tart. Dried ones have been processed in fruit juice, which makes them sweeter!

  27. Deanna

    March 26, 2019 at 6:12 pm

    These cookies would totally make my day! I would have them for breakfast anytime!!

    Reply

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