Breakfast Cookies


Start your day with this good-for-you treat that will keep you going all morning long. Oatmeal cookies are so sweet and good it is hard to remember that they can actually be good for you (oats, nuts, etc). And sometimes a hot bowl of oatmeal is so dressed up with brown sugar, butter, cinnamon, etc., that it feels more like a dessert than a healthy breakfast. These smart breakfast cookies stand in the gap between the two, making this make-ahead breakfast idea taste like a sweet treat without the guilt. You can even "have it your way" and tweak the recipe to suit your tastes. Swap out the almond butter for another nut butter, replace some or all of the cranberries with raisins or other dried fruits, or substitute walnuts or almonds for the pecans. Just because these are labeled breakfast cookies don't think you can't enjoy them at other times. These oatmeal cookies are perfect for a sweet treat after lunch or a pick-me-up in the late afternoon. Pack them in your picnic basket or hiking gear to keep you going all day long.

Breakfast Cookies
Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Emily Nabors Hall
Active Time:
20 mins
Bake Time:
40 mins
Cool Time:
1 hrs
Total Time:
2 hrs
20 cookies


  • 2 cups uncooked old-fashioned regular rolled oats 

  • 2 cups toasted pecan halves, chopped

  • 1 cup dried cranberries 

  • cup whole wheat pastry flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt

  • ½ teaspoon baking soda

  • 2 large eggs, beaten

  • 1 cup creamy almond butter

  • 1 cup unsweetened applesauce

  • 1 cup packed dark brown sugar 

  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Stir together oats, pecans, cranberries, flour, cinnamon, baking powder, salt, and baking soda in a medium bowl until well combined.

  2. Whisk together eggs, almond butter, applesauce, sugar, and vanilla in a large bowl until smooth. Add oat mixture; stir until just combined.

  3. Scoop cookie dough by ¼ cupfuls, spaced 2 inches apart, onto prepared baking sheets. Bake in preheated oven in 2 batches until edges are light brown (cookies will still be soft), 16 to 18 minutes per batch. Remove from oven, and cool 10 minutes on baking sheet. Transfer to a wire rack, and cool completely, 1 hour. Store cookies in an airtight container up to 1 week.

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