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Breakfast Cookies

Gina Dickson
Breakfast cookies are packed with healthy ingredients, such as oats, chia, pecans, banana and a hint of cinnamon. They are gluten-free, dairy-free and refined sugar-free, and perfect for a quick nutritious breakfast on the go your whole family will love.
Prep Time 15 mins
Servings 12 cookies
Calories 193 kcal


  • 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

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  • 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. 

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Calories: 193kcalCarbohydrates: 18gProtein: 4gFat: 13gSaturated Fat: 4gSodium: 121mgPotassium: 148mgFiber: 4gSugar: 8gVitamin A: 6IUVitamin C: 1mgCalcium: 60mgIron: 1mg
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