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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Grab and Go Breakfast Cookies Recipe

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These healthy breakfast cookies are perfect to have on hand when you need breakfast in a hurry. Easy to make and packed full of goodness, I’m sure these will become a staple in your home!

A stack of Breakfast Cookies on a white plate

Mornings are always a big rush in our house — getting two adults and two kids out the door (for school and work) on time can be ridiculously busy! Most of the time we plan to eat breakfast at home, but there are those days when we just have to get out the door as fast as possible. On those morning, these grab-and-go cookies can be a great way to fill up little tummies while on the way to school!

Packed with naturally sweet veggies (pumpkin) and fruit (peaches) along with healthy whole grains (oats) and lean protein (egg whites), these cookies are perfect when you simply don’t have time! 

Ingredients for Breakfast Cookies in glass bowls

How to make Grab and Go Breakfast Cookies – Step by Step

Preheat oven to 375 degrees. Chop raisins and cranberries into small pieces. Set aside.

Chopped cranberries

In a mixing bowl, combine the oats, flour, bran crumbs, coconut sugar, brown sugar, baking powder, cinnamon, and salt. Mix well.

Dry ingredients in a silver bowl

In a separate bowl, add all other wet ingredients (pureed peaches, pumpkin, and egg whites), and mix well.

Wet ingredients in a glass bowl

Add liquid mixture to the dry ingredients, and stir until completely blended.

Liquid being added to dry ingredients

Slowly sprinkle chopped raisins and cramberries into the batter, making sure they don’t all stick together.

Ingredients being mixed together

Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon.

Uncooked breakfast cookies on an baking sheet

Place pan in the oven for 12 – 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab ‘n go!

Four breakfast cookies on a white plate

Are breakfast cookies healthy?

These whole grain cookies are fully of healthy ingredients for a tasty and balanced breakfast. Peaches, pumpkin, cranberries and raisins give these cookies a fruity hit. Oats, whole wheat flour and bran cereal mean that they are high in fiber and keep you feeling full for longer. They come in at around 130-170 calories a cookie, depending on how much sugar you use.

What are breakfast cookies?

Breakfast cookies are different to your standard mid-afternoon snack cookie.  They are much more substantial and these ones are packed full of nutrients that will stave off the hunger until lunchtime. Make a batch on a Sunday and you’ve got a healthy breakfast option for the weekdays waiting to be grabbed! I like making our breakfast cookies with as little added sugar as possible, but if you’re just starting out with healthier eating – you can tailor the sugar to your taste buds and cut it down gradually (which I have provided recommendations for below!)

Can these breakfast cookies be made gluten free?

If you use GF oat flour instead of the whole wheat flour, GF rolled oats, and omit the bran cereal (or use a gluten free cereal) then yes! These will be gluten free. And those substitutions can be pretty easy to make. 

Are these breakfast cookies kid-friendly?

Yes! These cookies are packed full of flavor and texture that kids love: the natural sweetness of the fruit, the chewy-ness of the oats, and the “finger food” quality to them make them perfect for little hands. They are so easy and quick to make, and kids love the idea of cookies for breakfast. If you are making these on a regular basis, I’d recommend cutting the sugar down as long as your kids will tolerate it. The low-sugar version of these cookies these have become a staple in our house, a great way to mix up and add variety to our breakfast!

A broken breakfast cookie being held towards camers

Top tips for making Grab and Go Breakfast Cookies

  • Slowly add the cranberries and raisins to the dough so that they dispersed evenly.
  • Leave a good gap between the cookies on the baking sheet as they will spread when being baked.
  • These cookies will last for around 5 days in an air tight container.
  • Make a big batch so you have easy breakfasts for the whole family all week!

How to make these Grab and Go Breakfast Cookies healthier

  • Try using oat flour instead of whole wheat flour
  • Cut down the sugar depending on your taste buds’ tolerance for lower sugar treats! I recommend using only 3 tsp coconut sugar, eliminating the brown sugar, and cutting the quantities of the raisins and cranberries in half. 

Be sure to check out these other healthy breakfast ideas!

If you have tried this Indian Spiced Vegetarian Chili recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

Print Recipe
5 from 9 votes

Grab and Go Breakfast Cookies Recipe

These healthy cookies are perfect for breakfast on the go!
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Course: Breakfast
Cuisine: American
Servings: 4 cookies
Calories: 167.4kcal
Author: Anjali Shah

Ingredients

  • 1/2 cup regular oats not instant
  • 6 tbsp. whole-wheat flour
  • 1/4 cup bran cereal Like Trader Joe’s high fiber cereal, ground to a breadcrumb-like consistency in a blender or food processor
  • 1/8 cup coconut sugar
  • 1/3 cup pureed Peaches
  • 1/4 cup canned pure pumpkin
  • 1/4 cup liquid egg whites
  • 1 tbsp. golden raisins
  • 1 tbsp. dried cranberries unsweetened
  • 2 tbsp. brown sugar not packed
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/8 tsp. salt

Instructions

  • Preheat oven to 375 degrees. Chop raisins and cranberries into small pieces. Set aside.
  • In a mixing bowl, combine the oats, flour, bran crumbs, coconut sugar, brown sugar, baking powder, cinnamon, and salt. Mix well.
  • In a separate bowl, add all other wet ingredients (pureed peaches, pumpkin, and egg whites), and mix well.
  • Add liquid mixture to the dry ingredients, and stir until completely blended.
  • Slowly sprinkle chopped raisins and cramberries into the batter, making sure they don’t all stick together.
  • Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon.
  • Place pan in the oven for 12 – 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab ‘n go!

Notes

Top tips for making Grab and Go Breakfast Cookies
  • Slowly add the cranberries and raisins to the dough so that they dispersed evenly.
  • Leave a good gap between the cookies on the baking sheet as they will spread when being baked.
  • These cookies will last for around 5 days in an air tight container.
  • Make a big batch so you have easy breakfasts for the whole family all week!
How to make these Grab and Go Breakfast Cookies healthier
  • Try using oat flour instead of whole wheat flour
  • Cut down the sugar depending on your taste buds’ tolerance for lower sugar treats! I recommend using only 3 tsp coconut sugar, eliminating the brown sugar, and cutting the quantities of the raisins and cranberries in half. 
Options for lower sugar recipes and nutritional information for each:
  • Note: the nutritional info listed above is for the posted version of the recipe. Below are modifications and nutritional info for each:
    • Reduce the brown sugar, coconut sugar, raisins and cranberries by 1/2 (so 1/2 tbsp raisins and cranberries each, and 1 tbsp brown sugar + 1/16th of a cup of coconut sugar). If you do that, the nutritional info per cookie will be: 140 Calories, 1.5g Fat, 99.8mg Sodium, 107.7mg Potassium, 27.7g Carbs, 4g Fiber, 9g Sugar, 6g Protein
    • To cut the sugar down even further, try using only 3 tsp coconut sugar, 1/2 tbsp raisins and cranberries each. If you do that, these cookies will run you: 132 Calories, 1.5g Fat, 99.8mg Sodium, 100mg Potassium, 24.7g Carbs, 4g Fiber, 6.9g Sugar, 6g Protein

Nutrition

Serving: 1cookie | Calories: 167.4kcal | Carbohydrates: 35.4g | Protein: 6g | Fat: 1.5g | Saturated Fat: 0.1g | Sodium: 101.2mg | Potassium: 125.1mg | Fiber: 4g | Sugar: 15.7g | Vitamin A: 39.9% | Vitamin C: 3.6% | Calcium: 2.1% | Iron: 9.1%
These healthy breakfast cookies are perfect to have on hand when you need breakfast in a hurry. Easy to make and packed full of goodness, I'm sure these will become a staple in your home!
These healthy breakfast cookies are perfect to have on hand when you need breakfast in a hurry. Easy to make and packed full of goodness, I'm sure these will become a staple in your home!

Posted In…

Breakfast ·

Whether it’s a quick smoothie or indulgent (but guilt-free) pancakes, my breakfast recipes have everything you need to start your day off right.

62 responses to “Grab and Go Breakfast Cookies Recipe”

  1. That looks incredibly delicious. I am surely trying out your recipe. I love cookies, and these look so scrumptious already!
    Sending loads of love! – Sarah

    • Thank you so much! And yes you can totally leave out the dried fruit – that’ll just make these even healthier because you’ll cut down the fruit-sugar in these cookies and reduce the calories per cookie too!

  2. I love having breakfast cookies on hand and always keep some in the freezer to pop in the microwave or thaw the night before a busy morning. Totally going to give this recipe a try!

  3. looks like a great recipe. I have heard of coconut sugar but never tried it. I would like to though. I’ve been making some healthy recipes using honey or maple sugar but guessing they would make this recipe too wet.

    • Hi Janna! Yes coconut sugar is great because it’s the lowest glycemic sugar that I’ve found — honey and maple sugar are still higher glycemic so not as ideal! And you are right that in this recipe you don’t want to use a liquid sweetener so that the batter remains the right consistency.

  4. Oh my goodness, I’m so glad that I stumbled across this recipe! We recently tried something very similar that I found at our local Publix and then they stopped carrying them! I’m so glad we can make them ourselves at home now!

  5. Oooh, yum! My kids go to school really late (9:05!) so by the time we get to the bus they’re already ready for a snack — these are perfect!

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