These Healthy Cranberry Banana Breakfast Cookies are made without butter, oil, or refined sugar and they are chock full of healthy ingredients! You can feel good about eating cookies for breakfast.
Cookies for breakfast is exactly how all mornings should start, if you ask me. That and cake (I love a good Coffee Cake)!
While I’ve been known to eat a decadent cookie for breakfast, the cookie recipe I am sharing today is actually healthy and meant for breakfast. They’re so healthy you can feel good about calling them your breakfast.
These cranberry banana cookies are only lightly sweetened and contain 2 whole bananas. Overripe bananas work best with this recipe since in addition to adding nutrients, they also help add some natural sweetness to the cookies.
These Healthy Cranberry Banana Breakfast Cookies are also made without butter, oil or refined sugar (except for what is in the white chocolate chips, that is). Many of the healthy ingredients in these cookies are ones you likely enjoy in your oatmeal breakfasts. Except you don’t have to eat these with a spoon. No, these tasty treats are perfect to dip in your morning coffee or to grab and go as you head out the door.
They’re also great to toss into lunch bags for a tasty mid-day treat! I mean, they are cookies, after all, which means any time of day is a good time to nibble on a delicious cookie!
These cookies can be made any time of year but I especially love to make them during the holiday season as a healthy breakfast. The cranberries in these just makes them feel festive to me!
Why we love these cookies:
- These are delicious cookies and nutritious!
- These healthy oatmeal cranberry cookies make a great grab and go breakfast!
- You can feel good about pretty much every ingredient in these cookies.
- The whole recipe takes 20 minutes!
- They mix up in one large bowl!
- These cookies can be made for a wide variety of dietary restrictions and diets. They are dairy-free, gluten-free and can be made into vegan cookies.
Ingredients in Healthy Cranberry Banana Breakfast Cookies
- Bananas: Overripe bananas add natural sweetness to these cookies so that you don’t need to sweeten them up too much more (they are only lightly sweetened cookies).
- Egg or Flax egg: A flax egg can be used as well to keep these vegan cranberry oatmeal cookies.
- Maple syrup: Just a little maple syrup is added to these healthy cookies. If you don’t have maple syrup, you can substitute a different sweetener such as light brown sugar, coconut sugar, or similar.
- Oats: You can use rolled oats or quick oats. Ensure they are certified gluten-free oats if you wish to make these gluten free. Although oats are gluten-free, they may be processed in the same facility as other gluten flours and cross-contamination can occur.
- Flour: Oat flour keeps these gluten-free (again, ensure store-bought oat flour is gluten free). Alternatively, you can make your own flour by pulsing oats in a food processor. If you wish, you can also use a gluten-free flour or even a regular all purpose flour if you are not gluten free.
- White chocolate chips: Use vegan white chocolate if making these vegan. You can use regular dairy free or vegan chocolate chips as well.
- Dried cranberries: I love adding these sweet yet tart cranberries to these cookies. You could also use fresh cranberries instead. You can also swap in raisins if you wish to make these vegan oatmeal raisin cookies.
- Hemp seeds: Although optional, I tend to add them or other seeds whenever I can. They add protein and fiber to the cookies without altering the taste.
- Cinnamon
- Vanilla extract, baking soda, salt: standard cookie ingredients.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Healthy Cranberry Banana Breakfast Cookies
- Prepare the pan and oven. Preheat oven to 375F and line a cookie sheet with parchment paper.
- Mash the banana. Mash the bananas in a large mixing bowl using a fork until they are pureed.
- Add the wet ingredients. Add the egg or flax egg, maple syrup and vanilla and stir to combine. Add the remaining ingredients and mix well.
- Mix the wet and dry ingredients. Combine the wet and dry ingredients. Next, add the remaining dry ingredients and mix to combine.
- Scoop and bake. Use a cookie scoop, scoop the cookie dough onto the prepared baking sheet. Spread the mixture slightly to form cookie shape. The cookies will not spread much when baking. Bake in the oven for 10 minutes. Let cool for a few minutes on the baking tray before transferring to a wire rack.
Storing the cookies
Once cooled, I transfer the cookies to an airtight container and store them in the fridge for several days.
Can you freeze these cookies?
Yes, you can freeze these cookies for longer storage. To freeze the cookies, placed the cooled cookies in a freezer bag. Freeze and when you want to enjoy one, you can simply thaw a cookie when you want one. If I want to speed things up, I pop a cookie in the microwave for a bit to warm it up.
I love doubling the recipe just so I can have a freezer stash ready to go!
I hope you enjoy this grab and go breakfast idea! It’s a fun twist on classic breakfast ingredients and kind of like my oatmeal breakfast was made portable..and dippable! I like to dip them in my coffee but you can also dip them in a glass of almond milk (or any type of milk).
-Cathy
Are you looking for more vegan cookie recipes? You should check out:
Greek Olive Oil Cookies (Vegan) – Koulourakia Ladiou
Vegan Chocolate Chip Cookies
Cinnamon Espresso Cookies
If you love oats in your breakfast, you may like:
Strawberry Oat Breakfast Bars
Healthy Apple Oat Muffins
Chocolate Banana Baked Oatmeal
Healthy Cranberry Banana Breakfast Cookies
Ingredients
- 2 large overripe bananas
- 1 large egg or 1 flax egg* (see notes below) if you wish to make these vegan
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup quick cooking oats gluten-free
- 1/2 cup oat flour gluten-free
- 1/4 cup white chocolate chips (use vegan white chocolate if making these vegan)
- 1/4 cup dried cranberry
- 3 tablespoons hemp seeds optional
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Mash the bananas in a large mixing bowl using a fork until they are pureed.
- Add the egg or flax egg, maple syrup and vanilla and stir to combine. Add the remaining ingredients and mix well.
- Next, add the remaining dry ingredients and mix to combine.
- Use a cookie scoop, scoop the cookie dough onto the baking sheet. Spread the mixture slightly to form cookie shape. The cookies will not spread much when baking.
- Bake in the oven for 10 minutes. Let cool for a few minutes on the baking tray before transferring to a cooling rack.
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
