These breakfast cookies are packed with oats, chia, pecans, bananas, and a hint of cinnamon. They are perfect for a quick, breakfast on the go your whole family will love.

Breakfast cookies cooling on a wrap with cranberry and pecans coconut and oatmeal showing

Cookies are such comfort food.

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Ingredients

  • Rolled oats
  • almond flour
  • pecans
  • chia seeds
  • cinnamon
  • banana
  • coconut oil
  • maple syrup
  • almond milk
  • cranberries
  • flax seeds

This breakfast cookie recipe is very versatile. You can change up your ingredients to your family’s liking. Some ideas would be to add pumpkin seeds, cashews, walnuts or pistachios. Dried fruits could be raisins, apricots, cherries, or even one of my favorites, blueberries.

breakfast cookies on rack

One ingredient that I feel adds a special zip to these vegan cookies is using Nutiva Organic Coconut Oil with Butter Flavor. I stumbled across one day while shopping.

Nutiva Organic Coconut Oil ...Shop on Amazon
Breakfast cookies cooling on a wrap with cranberry and pecans coconut and oatmeal showing
5 from 2 ratings

Breakfast Cookies

Prep Time: 15 minutes
Servings: 12 cookies
Looking for a way to get the kids to eat breakfast on the go? These Breakfast Cookies will be a hit!

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 1 cup old fashioned rolled oats
  • 1/2 cup almond flour
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/2 cup ground flaxseed
  • 1 tablespoon chia seeds
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon pink Himalayan salt
  • 1 large mashed banana, about a cup worth
  • 3 tablespoons melted butter flavor coconut oil
  • 3 tablespoons maple syrup or honey
  • 2 tablespoons unsweetened almond milk, more if needed

Instructions
 

  • Preheat oven to 325 degrees.  Combine oats, almond flour, dried cranberries, pecans, chia seeds, groundflax, cinnamon, baking powder and salt. Mix well.
  • Stir in finly mashed banana, coconut oil, mayple syrup, and almond milk. Mix well, adding more 1 to 2 tablespoons of almond milk if needed to make a thick dough. 
  • Divide dough into 10 even balls.  Place on a parchment lined cookie sheet. Press balls flat a bit. 
  • Bake for 15-18 mnutes, or until cookies are lightly golden around the edges. 
  • Store in airtight container for up to 3 days. 
Calories: 193kcal, Carbohydrates: 18g, Protein: 4g, Fat: 13g, Saturated Fat: 4g, Sodium: 121mg, Potassium: 148mg, Fiber: 4g, Sugar: 8g, Vitamin A: 6IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 1mg
Author: Gina Dickson

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