A healthy breakfast doesn’t have to exclude cookies. Just give our new breakfast cookie recipe a try and you’ll see why!
When is the last time you had a cookie for breakfast? If your answer is more recent than high school, you don’t have to be embarrassed. We aren’t throwing any shade – cookies are delicious! But, the truly important question is, when is the last time you felt GOOD about eating a cookie for breakfast?
Well, we’re here to make your childhood fantasies AND your adult health goals come true with one quick cookie recipe! With pecans, cranberries, and chocolatey goodness all wrapped up in each bite, you’ll be wondering why you haven’t been starting your mornings with a few cookies all this time.
Our delicious morsels are the perfect grab-and-go breakfast because they keep wonderfully well (tupperware, fridge, or freezer) and are full of the fiber, protein, vitamins, and minerals that will keep you pumped until lunch.
Also, since these cookies are entirely customizable, you can keep them interesting all year long by swapping in new ingredients like dried coconut, apricots, or raisins. If you want to make them extra healthy, consider adding a tablespoon of chia seeds, ground flax, or hemp hearts.
Meal Planning Smarts
- Budget Cooking: This recipe is endlessly adaptable, which is always a budget-friendly feature. The pecans, cranberries, and chocolate can be swapped out and replaced with any combination of nuts and dried fruit, so use whatever goodies you have in your pantry or buy whatever is on sale!
- Time Savers: It is super easy to make one big batch of cookies and then simply portion them out to freeze. Once you make it through your stash, bake another big batch!
- Don’t forget to preheat your oven because this step is essential for your cookies to bake properly and evenly.
- To bake cookies, you will of course need some sheet pans. These sheet pans are conveniently tapered for easy stacking (and so none of your treats ever slip off!).
- To mix up all your ingredients into a delicious cookie dough, you’ll need some prep bowls. These glass bowls come in a set of 9 and are great for all of your baking needs!
- To properly cool your cookies and waft that incredible fresh-baked cookie smell throughout your home, you’ll need some good wire cooling racks.
For more kitchen and equipment and tool smarts, visit our Essential Kitchen Cookware and Tools
- Rolled oats (not quick-cook) - 1 cup
- Flour, whole wheat (sub all-purpose flour) - ¾ cup
- Cinnamon, ground - 1 tsp
- Baking soda - ½ tsp
- Banana, large - 1, mashed
- Almond butter, creamy - ½ cup (sub any nut butter)
- Honey - ½ cup
- Oil, cooking - ¼ cup
- Brown sugar - 2 Tbsp
- Vanilla extract - 1 tsp
- Pecans - ½ cup, chopped
- Cranberries, dried - ½ cup
- Chocolate chips - ½ cup (sub chopped dark chocolate bars)
- Preheat oven to 350F / 177C.
- Line a sheet pan with parchment paper or spray with nonstick cooking spray.
- In a large bowl, combine rolled oats, flour, ground cinnamon, and baking soda.
- In a second medium bowl, mash banana. Add almond butter, honey, oil, brown sugar, and vanilla.
- Stir wet ingredients into dry ingredients.
- Stir in pecans, cranberries, and chocolate chips.
- Roll dough into rounded 1 Tablespoon balls and place on sheet pan, leaving about 3” / 7 cm between each cookie. Press down on each cookie to flatten slightly.
- Bake until lighty browned on the edges but still soft in the center, 8 to 10 minutes.
- Leave cookies on the sheet pan for 5 minutes before transferring to a wire rack to cool completely.
A little note:
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