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Home » Recipes » Breakfast » Oatmeal » Healthy Breakfast Cookies

Apr 3, 2017(updated September 27, 2019)

Healthy Breakfast Cookies

4.65 from 34 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

This post may contain affiliate links.

Scroll down to watch the step by step video.

These simple Breakfast Cookies are jam packed with lots of healthy fats and good quality carbohydrates to help give you delicious, long-lasting energy all morning long.

I also LOVE them in the afternoon with a cup of coffee or tea.  #sogood

[youtube width=”820″ height=”461″]https://www.youtube.com/watch?v=WH21B6H-haM[/youtube]

Print Recipe
4.65 from 34 votes

Healthy Breakfast Cookies | Almond Joy!

Course: BREAKFAST, KITCHEN BASICS, meal prep, oatmeal
Cuisine: American, kids
Author: Dani Spies
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 24 servings
Calories: 101kcal

Ingredients

  • 1/2 cup coconut oil
  • 15 drops stevia
  • 1 egg beaten
  • 1 ripe banana mashed (5.5oz)
  • 2 1/4 cup rolled oats
  • 1 tsp. baking powder
  • 1/3 cup chocolate chips
  • 1/4 cup shredded coconut
  • 1/4 cup almonds chopped
  • 1/4 tsp kosher salt
US Customary - Metric

Instructions

  • Pre heat oven to 350.
  • Line a rimmed baking sheet with a silat mat and set aside.
  • Mash banana in a large bowl using the back of your fork. Add in one beaten egg, stevia, coconut oil, rolled oats, baking powder and salt. Stir until everything is well combined.
  • Add in the coconut, almond, and chocolate chips and gently stir until all of the mix-ins are well incorporated.
  • Scoop one tablespoon of batter and shape into a cookie. Place on baking sheet and continue until you have worked through all the dough (you will need to work in batches).
  • Bake for 15 minutes or until golden brown and cooked through. Cool and enjoy!

Nutrition

Serving: 1cookie | Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 32mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Kid Friendly Lunches, Meal Prep, Oatmeal, Recipes, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Candyce Anne Hackley says

    April 3, 2017 at 12:00 pm

    5 stars
    May I use Pyure stevia crystals instead of the liquid?

    Reply
    • Dani says

      April 5, 2017 at 8:55 am

      5 stars
      I’m pretty sure that would work:)

      Reply
  2. Jennie says

    April 6, 2017 at 2:01 am

    5 stars
    I found that stevia gives a chemical-like, bitter aftertaste. If I want to use maple syrup instead, how much?

    Reply
    • Dani says

      April 6, 2017 at 9:47 am

      5 stars
      A couple of tablespoons should get the job done!

      Reply
  3. Shirley Bernal says

    April 17, 2017 at 12:50 pm

    5 stars
    Is there any sub for the banana? I don’t like the taste of it but I know in many recipes it is used as sweetener and texture.

    Reply
    • Dani says

      April 24, 2017 at 7:20 am

      5 stars
      Applesauce may work!!

      Reply
  4. Ruth Stagnitta says

    June 3, 2017 at 10:53 pm

    5 stars
    I mad again for 5th time came out better for some reason in a different way I used coconut butter instead o.butter I usually chop a real dark chocolate bar German chocolate this time I used semi sweet chips also mixing the egg well think made a difference all I know is texture seems more smooth color is lovely on bottom go figure
    I wish I could figure out how to post a picture here any way I made them large gone 6 of them already
    Used 2tabs. Honey

    Reply
  5. randy says

    August 26, 2017 at 9:41 pm

    5 stars
    So I went to make these and I didn’t have any shredded coconut. I made them anyway and they are tasty but seem very delicate. Does the shredded coconut work as a binder? Mine are fine but they are just barely holding together on their way to my mouth ; )
    Very tasty.

    Reply
  6. Ri says

    September 18, 2017 at 12:41 pm

    5 stars
    these are soo delicious hearty and they just remind me of banana bread! I also added ground flax, almond butter, chopped walnuts, coconut plus butter, for the sweetener I did a packet of stevia plus maple syrup and if the batter is too thick you can add egg white

    Reply
  7. Terri says

    June 2, 2018 at 11:14 am

    5 stars
    YUM ! Whole family loved these !

    Reply
    • Dani says

      June 4, 2018 at 9:32 am

      5 stars
      Yay! Happy to hear it.

      Reply
  8. LUCY Q says

    February 1, 2019 at 12:38 am

    5 stars
    Ho Dani,
    Thank you for the recipe… I just made my 1st batch, they are delicious…used maple syrup instead of stevia…
    My only concern is that my cookies are barely holding together, I’m a novice Baker so not sure what I did wrong?

    Reply
    • Dani says

      February 7, 2019 at 11:48 am

      5 stars
      hmmmm, I wonder why? How much maple syrup did you use?

      Reply
  9. Rory Kahn says

    March 3, 2019 at 5:56 pm

    5 stars
    First time making these, they came out great. I used sugar-free mini chips because it was all I had but I think regular sized chips will probably help keep the shape better. Mixture was difficult to handle while shaping the cookies so I switched to my cookie scoop to get them on the pan then just flattened them out.

    Reply
    • Dani says

      March 6, 2019 at 4:38 pm

      5 stars
      So glad you enjoyed them. Sometimes the batter for the ‘healthier’ cookies can be tricky to work with, but it all comes together in the end.

      Reply
  10. reader says

    April 14, 2019 at 12:49 pm

    5 stars
    Um… recipe lacks an important step: HOW LONG IN THE OVEN??

    Reply
    • Dani says

      April 16, 2019 at 3:27 pm

      5 stars
      They cook at 350F for 15 minutes 🙂

      Reply
  11. Audra says

    August 9, 2019 at 8:29 pm

    5 stars
    Hey Dani! Quick question. I made these cookies today and I’m wondering if the 1/2 cup of coconut oil shouldn’t be completely melted when measured? Mine was, and the dough was SO greasy. The cookies turned out ok, despite the fact that I forgot the baking powder and I think I made them too big because I only got 12. They taste good and seem very hearty with all those oats! (I also subbed maple syrup for the stevia)
    I’m so glad I found you on YouTube and can now see all your great recipes here!

    Reply
    • Dani says

      August 25, 2019 at 6:59 pm

      Hi Audra, I don’t melt the coconut oil. I use it a room temperature, so it’s soft but not liquid. It should be the consistency of softened butter. Hope that helps!

      Reply
  12. Kirsty says

    September 18, 2019 at 5:19 pm

    4 stars
    Taste delicious was a hit with my 7 year old making them the boys 6, 3, 2 loved them too. Made using cacao nibs (rather than chocolate chips) and 1/2g stevia, 1:4 cup and 1 tbsp chia seeds though I think I will add more next time as you couldn’t tell and makes even more nutritious. I used all jumbo oats I soaked for a few hours the oats in the banana and egg not sure if this makes any difference? (But didn’t want to soak in milk and lemon cause this would affect the recipe) I’m new to all this. If anyone can advise. I’m Gonna try 1/4 cup flax seeds next time.

    My only issue direct to maker, is storing in fridge. Why? Doesn’t taste nice outta fridge needs warmed in oven again before eating. Want to make it as a quick breakfast or snack, ready made. Can I leave in airtight container on workbench? For 2 days? How will I know if it’s bad? Thanks

    P.s I think the coconut does help keep it together as I didn’t have enough the second time making and they didn’t hold eat as granola just instead which was yummy.

    Thank you for a lovely ‘keeper’ recipe and hopefully you can help me with some of my questions.

    Kind regards

    Reply
    • Dani says

      September 27, 2019 at 11:41 am

      Hi Kirtsy! You can definitely store these outside of the fridge in an airtight container. That would be fine and they should last up to a week this way. I always tend to recommend the fridge since it does extend shelf life, but for these cookies the counter would be fine. You would know they were bad if they had mold on them, or if they smelled really funky. Hope that helps!

      Reply
  13. Jennifer says

    December 27, 2019 at 11:15 am

    Hi,

    These look great! Do you have a nutritional count on them?

    Thanks so much
    Jen

    Reply
    • Dani says

      December 27, 2019 at 3:14 pm

      yes – >
      Serving: 1cookie | Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 32mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

      Reply
  14. Nicole Howard says

    April 1, 2020 at 1:20 pm

    Hello,

    Should I use quick cooking rolled oats or regular?

    Reply
    • Dani says

      April 3, 2020 at 5:09 pm

      Good old fashioned rolled oats 😉

      Reply
  15. Sandy says

    April 20, 2020 at 6:13 pm

    Hi Dani, thanks for this recipe, I am huge fan of your recipes and life philosophy! I just made this with 3/4 oat pulp and 1/4 whole oats, as I have been making oat milk (from your recipe) in quarantine. The taste is great, but the texture is kind of cakey and crumbly instead of crunchy. Are they supposed to be this way, or is it because of the oat pulp? Any suggestions if I still wanted to incorporate the oat pulp?

    Reply
    • Dani says

      April 21, 2020 at 12:45 pm

      It’s definitely the pulp. Perhaps try adding extra banana or coconut oil to balance it out.

      Reply
  16. Edword cullen says

    July 6, 2021 at 7:20 am

    Very thankful for this, because eating cookies may also lead to increase fat but these nutritional cookies help us in satisfying our cookies craving but also provides many essential nutrients & vitamins .

    Reply
  17. Pamela Cohen says

    February 3, 2022 at 12:58 pm

    Is there a sub for the almighty banana? It’s the one food that I cringed on from infancy.
    Applesauce?… but not as dense. Maybe a bit of nut butter with applesauce?

    Reply
    • Dani says

      February 3, 2022 at 2:07 pm

      I think the combo of applesauce and nut butter could work but it would take some trial and error!! If you decide to try – please let me know how it goes.

      Reply

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Hi, I’m Dani.

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