Oat breakfast cookies bars

Breakfast Cookies

If you're looking for breakfast ideas and want to try something fun yet nutritious, these breakfast cookies are a great option. They are perfect for on-the-go; just grab one as you head out the door. They're also great to make with the kids on the weekend, for quick snacks throughout the week.
prep time10 minutes
total time25 minutes
cook time15 minutes

Bored of your normal breakfasts?  Try these nutritious pistachio and cranberry breakfast cookies instead. They’re vegan as well as gluten and dairy-free.

There are lots of variations of these but mine have minimal added sweeteners. Most of the sweet taste comes from the banana and the cranberries. They are ideal for breakfast or snacks on-the-go.  

How to make breakfast cookies

Firstly, you make some flax eggs by combining ground flax and water. Set them aside for 10 minutes to thicken. In a large mixing bowl, combine all the other ingredients together and mix well. Add the flax eggs and mix again.

Spoon the mixture onto a baking tray. I like to spoon them into a cookie cutter to make a better shape. However, this is optional. You can just spoon directly on to a baking tray.

Bake for 15 minutes and they are ready!

Are breakfast cookies nutritious?

So having cookies for breakfast doesn’t sound very nutritious, I know!! But with the right combination of ingredients, you can definitely make them healthy.

My version of a breakfast cookie is packed with fibre, nutrients and healthy fats. They also contain no refined sugar.

Now I’m not saying that you should eat these cookies for breakfast everyday! However, it’s a great option for a fun breakfast once in a while. They are also a great option as a healthy snack or a breakfast on the go.

They are only about 250 calories each – so if having for breakfast, I’d recommend you have them with a smoothie or topped with some natural yoghurt and extra nuts and seeds.

The full list of ingredients Is:

  • Ground flax seeds (linseeds)
  • Oats (use GF if needed)
  • Desiccated coconut 
  • Smooth peanut butter 
  • Banana
  • Maple syrup
  • Baking powder (use GF if needed)
  • Dried cranberries 
  • Pumpkin seeds 
  • Pistachios 
Oat breakfast cookies bars

Ground flax seeds

Not only are flax seeds a great source of plant-based omega-3 fatty acids, they are also rich in both soluble and insoluble fibre, which is beneficial for digestion. They also make a great binding ingredient instead of eggs, helping the cookies to hold their shape.

Oats

They can sometimes get a bad press, but I’m a real lover of oats! They are packed with soluble fibre and provide complex carbohydrates to keep your energy from flagging. Oats also contain micronutrients like magnesium, iron, and manganese so a great healthy choice.

Desiccated coconut

Coconut is rich in healthy fats, particularly medium-chain triglycerides (MCTs), which are quickly absorbed by the body and used as an immediate source of energy. It’s also high in fibre and minerals such as manganese. Coconut also adds a really nice extra sweetness to these cookies.

Peanut butter

You can use any nut butter for these breakfast cookies. I like to use organic peanut butter. It’s high in monounsaturated fats as well as fibre and protein to keep you full. Peanut butter also contains some important micronutrients, like vitamin E, magnesium, and potassium. Choosing a natural, no-added-sugar peanut butter keeps this recipe as nutritious as possible.

Banana

Known for their potassium content, bananas are also rich in Vitamin B6. They add a lovely creamy texture and extra sweetness, reducing the need for additional sweeteners.  You can easily sub for date paste or apple puree, if you don’t like bananas.

Maple Syrup

A natural sweetener, maple syrup adds just the right amount of sweetness without the need for more refined sugars. It’s a good source of antioxidants and contains small amounts of essential minerals like manganese, zinc, and iron. If you have a particularly sweet tooth you may want to add a little more maple syrup, but I find that they are sweet enough, particularly if you are having for breakfast.

Cranberries

Rich in antioxidants and vitamin C, dried cranberries add a lovely colour and hint of sweetness. If you prefer your cookies less sweet, you can leave them out.

Pistachios

High in protein, healthy fats, and potassium, pistachios are a fantastic addition. The colour is fantastic too!

Pumpkins seeds

Packed with magnesium, zinc, and plant-based omega-3s, pumpkin seeds are a great choice for breakfast.

Ingredient swaps:

  • You can swap the banana for about 1/2 cup of apple sauce or puree.
  • The peanut butter can be swapped for almond butter or even tahini.
  • Desiccated coconut can be swapped for almond flour (ground almonds).
  • You can use any nuts/seeds or dried fruits for this recipe.  Just keep the quantities similar.

They only take 5 min to prep and 15 mins to cook too, so super easy.

Give them a try and let me know what you think in the comments.

Recipe Tips

  • These are called breakfast cookies but obviously you can eat at any time of day!  They are a great pick-me-up mid afternoon, when you need an injection of energy.
  • I use a very runny nut butter to make these. If your nut butter is a little harder, you may want to add some water to get a softer consistency. The consistency should be quite wet before you bake. It should stick together really easily.
  • They will last for 3-4 days, or a little longer if you store in the fridge.

If you liked this recipe, why not try these other breakfast options:

Chocolate & Pear Baked Oats

Oat Free Granola

Peach & Raspberry Fruit Cups

Cherry Chia Puddings

Snickers Chia Pudding

Oat breakfast cookies bars

Breakfast Cookies

Helen Ridgeway Helen Ridgeway
If you're looking for breakfast ideas and want to try something fun yet nutritious, these breakfast cookies are a great option. They are perfect for on-the-go; just grab one as you head out the door. They're also great to make with the kids on the weekend, for quick snacks throughout the week.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Servings 10
Calories 253 kcal

Ingredients
 

  • 2 tbsp ground flax seeds (linseeds)
  • 2 cups gluten-free oats (160g)
  • cup desiccated coconut (55g)
  • ½ cup peanut butter (120g)
  • 1 medium banana
  • 3 tbsp maple syrup
  • ½ tsp baking powder use GF if needed
  • ¼ cup dried cranberries (40g)
  • ¼ cup pumpkin seeds (30g)
  • ¼ cup pistachios (35g)

Instructions
 

  • Preheat the oven to 180C (160C fan) or 350F.
  • Prepare your flax ‘eggs’ by mixing 2 tbsp of ground flax with 5 tbsp of water. Set aside.
  • Mash the banana and add to a large mixing bowl with all the other ingredients. Add in the flax eggs and stir well to combine.
  • Divide into 10 equal portions. Spoon onto a baking tray and mould into a cookie shape. I used a cookie cutter and scooped the mixture inside. I found it easier to make a good shape that way.
  • Bake for about 15 mins.

Notes

  • The baking powder is optional. I think it gives a slightly nicer texture but it really isn’t necessary for this to work well.
  • I use a very runny nut butter to make these. If your nut butter is a little harder, you may want to add some water to get a softer consistency. The consistency should be quite wet before you bake. It should stick together really easily.
  • They will last for 3-4 days, or a little longer if you store in the fridge.
 
 

Nutrition

Calories: 253kcalCarbohydrates: 25gProtein: 6.7gFat: 14.1gFiber: 4g
Keyword breakfast cookie, oat cookies, pistachios
Tried this recipe?Let us know how it was!

36 Comments

  1. Kim

    Hi Helen,
    What can be used instead of banana. Don’t like the taste.

    Reply
    • Helen Ridgeway

      Hi Kim, you can use about 1/2 cup of apple sauce or puree instead.

      Reply
      • Fiona Berry

        How many cookies for serve for the nutrition information you suggested?

        Reply
        • Helen Ridgeway

          Hi Fiona, it’s for 10 cookies (they’re pretty big!).

          Reply
          • Ann

            Each cookie is 253 cal? Not all 10 cookies…

          • Helen Ridgeway

            yes each one is 253.

          • Jackie

            Is 253cal. For each cookie, is that a lot
            New at this.

          • Helen Ridgeway

            Depends what you are looking to achieve and everything else you are eating in a day. I don’t look at things in isolation.

          • Eleanor Edgar

            5 stars
            Loved trying this recipe – recommend by my Auntie Tracey! Really easy to make and great for on the go!

          • Helen Ridgeway

            So glad you (and Auntie Tracey!) liked them xx

    • Kaye

      Hi Kim what can be used instead of banana , apple or other fruit

      Reply
      • Helen Ridgeway

        You could try more peanut butter

        Reply
    • Gloria

      Do you drain off the water from the ‘flax eggs’ ? ThanX

      Reply
      • Helen Ridgeway

        No add it all in! x

        Reply
  2. Sandra brown

    I’d like to use eggs rather than the flax eggs…is that possible thx

    Reply
    • Helen Ridgeway

      Hi Sandra, yes you can.

      Reply
      • Jenny

        Thank you for something lower in calories than most desserts And, good for you ingredients !!

        Reply
        • Helen Ridgeway

          You’re welcome – enjoy!

          Reply
  3. Hana S

    Can I use regular eggs instead of flax? And how many eggs would it be?

    Reply
    • Helen Ridgeway

      Yes you can. Use 2.

      Reply
  4. Nati

    Why do you need to use baking powder?

    Reply
    • Helen Ridgeway

      I think it gives them a slightly airier texture – but as stated in the recipe notes you can leave out if preferred.

      Reply
  5. Betty Ainscough

    Can I use pumpkin instead of banana?

    Reply
    • Helen Ridgeway

      Yes probably. About 1/2 cup should do it.

      Reply
  6. Gloria

    Do you drain off the water from the ‘flax eggs’ ? ThanX

    Reply
    • Helen Ridgeway

      No add it all in! x

      Reply
  7. Dinah

    Delicious, wondering what the sugar content is with recipe followed as written. Thanks!

    Reply
    • Helen Ridgeway

      Hi Dinah, about 7g

      Reply
  8. Lydia

    Hi can i use Allmond Butter I’m alérgic to órbita

    Reply
    • Helen Ridgeway

      Hi, yes you can.

      Reply
  9. Adele

    Does the maple syrup help hold them together or is the purpose solely for the sweetness. I have been on a significantly reduced sugar diet for years and would prefer not to put in the syrup. The dried cranberries and banana would make it sweet enough for me. If it does help hold them together do you know of a non sugar substitute that would serve the same purpose. Thanks

    Reply
    • Helen Ridgeway

      Hi Adele, it’s for both really. If you take a sugar out I would take out the cranberries as it won’t affect the texture. If you want to keep the cranberries in, replace the maple with something liquid like almond milk. Hope that helps.

      Reply
  10. Usha

    There’s no eggs in the ingredients list? But you sat to add egg🤔

    Reply
    • Helen Ridgeway

      They are ‘flax’ eggs – so you mix flax seeds with water to help bind the cookies.

      Reply
  11. Michele

    5 stars
    I’ve made these a few times, but jumped right to the recipe so I just mixedgroundflax seed into the recipe. Today I happened to read the whole thing & saw the flax seed eggs, lol. Two questions: How much water to add to the flax & can you use agava syrup instead of maple syrup?

    Reply
    • Helen Ridgeway

      Hi Michele, it’s 5 tbsp of water (the second step of the recipe card). And yes use any liquid sweetener you like. Enjoy xx

      Reply

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