Breakfast Cookies: Simple, Healthy And Chocolatey

Breakfast cookies are the perfect grab-and-go meal for those busy mornings we all have. If you’re someone who likes a little something sweet in the morning with your coffee, consider adding this recipe to your arsenal. These breakfast cookies are packed with protein and fiber and sweet enough to take care of those morning sugar cravings. Plus, they won’t have you crashing before 10AM like those donuts typically do. And to top it all off, the kids will love them so much they won’t even realize they are eating something good for them.

Make up a large batch on Sunday, and you will have an easy, healthy breakfast ready for every day of the week. These breakfast cookies freeze really well and thaw in minutes. If you like a little variety in your daily breakfast, check out my other quick and easy breakfast recipes: Crustless Mini Quiches and Smoothies.


Cherry Chocolate Breakfast CookiesIngredients:

*makes approximately 18 cookies (3-inch round)

2 cups uncooked quick cooking rolled oats

2 large very ripe bananas mashed

1 cup unsweetened applesauce

3 tablespoons raw cacao powder

2 tablespoons maple syrup

½ cup hemp protein powder

½ cup dark chocolate chips (find the dairy free variety if you are vegan)

½ cup dried cherries roughly chopped

¼ cup unsweetened coconut flakes

¼ finely chopped walnuts (optional)

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla extract

Coconut oil for greasing cookie sheet


Preheat oven to 350˚, and grease a large cookie sheet with the coconut oil. Set aside.

Add the mashed bananas, applesauce, cacao powder, maple syrup, protein powder, salt, cinnamon, and vanilla to a mixing bowl. Beat by hand or on low to medium speed with a hand mixer until thoroughly combined. Then, add in the rolled oats, chocolate chips, cherries, coconut, and walnuts. Stir all the ingredients together, and let the mixture sit for 15 minutes to allow the oats to absorb the moisture from the other ingredients.

Drop the cookie dough, by spoonful, onto your greased cookie sheet. Then, flatten each cookie slightly to create rounds.

Bake for 23-28 minutes or until golden brown. Remove from oven and let rest for about 5 minutes on the cookie sheet before moving to a cooling rack to cool.

When completely cool, transfer the cookies to a covered container. For maximum freshness, keep them in your refrigerator or freezer.




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