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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!
Oatmeal breakfast cookies
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 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…This will backfire, when we have no cookies left…. I better make MORE!
If you are looking for more traditional Oatmeal Cookie Recipe, you’ll love my Chewy Oatmeal Cookies! Another great way to get oatmeal into your family is my Oatmeal Waffles. Everyone loves these!
Ingredients
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 and quantities is found in the printable recipe card below.
- 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.
Kylee’s Notes
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.
Substitutions/Additions
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 or dried apples in this to mix it up!
Pumpkin seeds, sunflower seeds, flax seed or mini chocolate chips are also excellent additions.
Freezing instructions
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
Want to try this recipe?
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Oatmeal Breakfast Cookies (with Video!)
Suggested Equipment
Ingredients
- 2 cups rolled oats (regular or quick only, steelcut don’t work)
- 2 bananas ripe
- 1 cup applesauce 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 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.
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.
Laura Tveras says
Oops! I forgot to add all the well-deserved stars!
Laura Tveras says
Every time I find myself loving and printing out a drool-worthy recipe, it’s YOURS! Thank you for sharing all the deliciousness! 😊
Nidi says
Hi Kylee, thanks for the recipe. They turn out delicious.
Deanna says
These cookies would totally make my day! I would have them for breakfast anytime!!
Judy Romero says
I’m going to try these real soon, was wondering if you could use chopped fresh cranberries instead of dried?
Kylee says
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!
Sandra McLeod says
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.
Zeina says
Hi can i put cholate chip
Kylee says
Hi Zeina
Yes, you can add chocolate chips.
Vanessa says
Can you use gluten free oats??
Kylee says
You sure can!
Carla says
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!
Michele c. says
Can you make this in a rectangle dish and cut them into squares or bars.
Kylee says
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 says
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!!
Melissa says
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!
Margaret Fregeau says
Can you substitute something else for the applesauce?
Kylee says
Of course! Try pumpkin puree 😉
cindy llenos says
how about for storage? I am planning to make them and mail it to my son in college.
Kylee says
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.
Louise says
I’d love to try these, any idea of the metric weights?
Kylee says
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 says
Thanks for getting back to me, I should really go and buy a set of cups – the conversion tables just confuse me 🙂
Debbie says
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?
Kylee says
I do refrigerate mine (and even freeze). They’re not going to be hard, they’re more of a soft cookie.