Healthy breakfast cookies aren’t just for breakfast and they are deceptively delicious. Kids will never know how healthy they are!
Original post: October 2012 | Updated: January 2021
I am always up for a healthy snack, especially one that is referred to as a cookie (i.e., this always sounds enticing to my children). I have made these healthy breakfast cookies over the years and my boys LOVE THEM.
They ask to eat them for dessert, breakfast, lunch and everything in between. You get the point. They are totally and completely healthy and delicious. It almost seems good to be true! But it’s not!
One batch makes exactly 36 cookies and none of my batches last for more than 48 hours.
HOW TO MAKE HEALTHY BREAKFAST COOKIES
STEP 1
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside. In a medium bowl, combine bran flakes, oatmeal, cinnamon, baking soda and baking powder.
Mix well and set aside.
STEP 2
Add the yogurt, applesauce, vanilla, honey, egg and milk. Mix well.
Fold in the raisins.
STEP 3
Use a medium cookie scoop (1 1/2 Tbsp) to drop dough onto a parchment-lined baking sheet.
Bake in the preheated oven for 12 minutes.
HEALTHY SNACKS FOR KIDS
Homemade Fruit Roll-Ups – Eliminate artificial and unknown ingredients by making your own homemade fruit roll-ups! This is the ultimate snack food for kids. Great for lunch boxes, too!
Enjoy breakfast the healthy way! Whip up a batch of these Healthy Breakfast Muffins as a perfect on-the-go meal or snack to stay on track throughout the day. Even kids love them!
These No Bake Granola Bars are the perfect snack for little ones. Filled with dried fruit and chocolate, peanut butter and honey, you will satisfy your sweet tooth with a snack you can feel good about eating.
These Healthy Snack Bites take less than TEN minutes to make and you probably have all of the ingredients in your pantry. My boys adore them! Great after-school or anytime snack with no preservatives or added sugar!
Instant Pot Applesauce – Make your next batch of applesauce in your Instant Pot for an added touch of delicious flavor! This recipe requires only a handful of ingredients and takes just a few minutes to make.
RECIPE NOTES
- Add a mashed banana to the mixture.
- 1/2 cup of shredded carrots tastes great, too.
- Berries or a mashed peach are delicious!
- Omit wheat germ for a gluten-free recipe. Check the label on your oats, too!
- Replace the raisins with any type of dried fruit.
- Use a flavored variety of yogurt, if desired.
FAQ ABOUT HEALTHY BREAKFAST COOKIES
There are two options for storing breakfast cookies. FREEZER – Make a second batch of breakfast cookies to pull out when you’re ready for them. Road trip? Day trip? Weekend fun? These make great snacks!
AIR-TIGHT CONTAINER – They stay fresh on the counter for 3 days, in the fridge for 5 days.
Breakfast cookies are healthy “cookies” packed with ingredients such as oats, dried fruit, bran cereal and natural sweeteners. Due to the healthy ingredients used, they are the perfect food to eat to start your day.
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Healthy Breakfast Cookies Recipe
Ingredients
- 3 cups bran flakes
- 2 cups rolled oats
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup vanilla yogurt
- 1 cup cinnamon applesauce
- 1 tsp vanilla extract
- 1/2 cup honey
- 1 large egg
- 1/2 cup skim milk
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside. In a medium bowl, combine bran flakes, oatmeal, cinnamon, baking soda and baking powder. Mix well.
- Add the yogurt, applesauce, vanilla, honey, egg and milk and mix well. Fold in the raisins.
- Use a medium cookie scoop (1 1/2 Tbsp) to drop dough onto a parchment-lined baking sheet. Bake in the preheated oven for 12 minutes.
Notes
- Add a mashed banana to the mixture.
- 1/2 cup of shredded carrots tastes great, too.
- Berries or a mashed peach are delicious!
- Omit wheat germ for a gluten-free recipe.
- Replace the raisins with any type of dried fruit.
- Use a flavored variety of yogurt, if desired.
These are great! Just made them again tonight and realized I didn't have rains, so I substituted 3/4 cup butterscotch chips. I know that they aren't really "healthy breakfast cookies" now, but wow they are delicious
Great tip, Amy! I might have to give this a try next time. I haven't purchased powdered milk in years! I wonder why the cost has risen so much? Anyhow, I appreciate the comment!
Megan
I have also seen and used variations of this recipe using powdered dry milk in addition to the called for liquids. It helps alleviate the moisture problem and supplies additional calcium. I was surprised to discover how expensive dried powdered milk has become over the years. Wasn't this ingredient once considered an inexpensive alternative to fresh milk?
Hi Vivian! The milk is a liquid measure. If your batch was runny, adding oats or cereal should help. My batches are usually on the runny side, but I manage to form them into balls and once they are baked you would never know.
Megan
I made this and my batch was extremely runny. I have to wonder if the 1/2 cup of milk is suppose to be a liquid measure, which is what I did, or in a dry measure. I ended up having to add more oats and flour to thicken it up and absorb the liquidy mass. They still taste okay though
We have a 14-yr-old, an 11-yr-old, and 4-yr-old twins…….what a perfect treat for those crazy mornings. I'll have to make these for the kids…..and maybe I'll have some, too!!!
Plan to try this recipe for my teenager that is always trying to skip breakfast. I just have to tell you that I love, love, love!!!! the labeled recipe photos of the ingredients in bowls. I'm a pro photographer, so obviously I'm a very visual person, and I've always had difficulty with "getting lost" in a recipe as I'm making it. I'm always highlighting and color coding them to aide my crazy brain! If you ever want to make a cookbook like this, I will be your first sale!
I love this recipe! I especially love the ingredient photos. Why aren't all recipes done like this? So perfect for this ADHD mama…
~ Jennifer
So i made these without the yogurt and in the end they came out great! they werent thin llike my first batch. Perfect! Thanks!!!
Hi Rena! Every once in a while I get a runnier batch than normal and it is usually because I add too much milk or applesauce. Try cutting back on one of those ingredients and adding a bit more bran or oatmeal. Or, since you don't want the yogurt in there, try eliminating that altogether. Please let me know how it turns out!
Megan
I made these a few weeks ago but they did not come out thick like yours did. Mine were very thin. Any idea why? Also, Can i use something instead of the yogurt? Even though they were thin, they tasted amazing!!
I used Raisin Bran too and also added Craisins and Walnuts. They're in the oven now but look awesome!! PS: I got 37 cookies 🙂
I made these yesterday…..ummmm…..had to put a stop to the eating of said cookies so they would be around for breakfast!! ALL of the Cooper's liked them. And…to totally cheat…I used Raisin Bran. 🙂
Healthy cookies?! YEAH BABY! I want to make these right away. And since they are healthy, I'll have a couple of extra servings. 🙂
Om nom. These look so good. And since they're cookies…for breakfast…it gets the GENIUS stamp of approval.
I hope things are okay! Don't let stress or life take you by the seat of your pants and throw you against the snow covered wall. Always ask yourself 'What would Cayman do?'
Great alternative to a muffin or bagel for breakfast and way healthier too. Gonna give these a whirl!
The fact that you added a banana made me laugh because my originally intended comment was going to be: "Hooray! A healthy breakfast cookie without bananas!" I HATE bananas. 🙂 Thanks for the recipe.
I have been using regular old fashioned oatmeal. I'm sure any kind would work just fine!
Megan
I will be making these! What type of oatmeal, instant or regular or does it not matter?
Thanks
Oh man, those look fabulous!!! I'll definitely be making these very soon!!!