A stack of breakfast cookies made with oats, almond butter, raisins, cranberries, and nuts.

Breakfast Cookies.

  • Author: Bet
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 14-15 cookies


  • 2 cups quick oats (not rolled oats; you can also create quick oats by pulsing rolled oats in a food processor or blender a few times)
  • 3/4 teaspoon salt (you may need more if you use unsalted nut butter)
  • 1 teaspoon ground cinnamon
  • 1 cup almond butter (or peanut butter, or sunflower seed butter)
  • 1/4 cup honey (or maple syrup)
  • 1/4 cup applesauce (or apple butter)
  • 1 large banana, mashed


  • 1/2 cup raisins
  • 1/2 cup chopped nuts (I’ve used almonds or pecans)
  • 1/4 cup dried cranberries
  • 1/4 cup ground flaxseed meal


  1. Preheat the oven to 325. In a large bowl, combine the oats, salt, cinnamon, almond butter, honey, applesauce, mashed banana, and mix-ins (see notes below) and mix well.
  2. Scoop dough onto a parchment-lined baking sheet using a 1/4 cup measuring cup. Flatten the cookies slightly (they don’t spread so they’ll be whatever size and shape you make them at this point).
  3. Bake for 15-16 minutes until they are beginning to brown at the edges. Cool on cookie sheets and store at room temperature for up to a week, or freeze indefinitely!


I love this mix-in combination, but feel free to play around with it! The total quantity should be about 1.5 cups or less, but use whatever dried fruit, nuts, seeds, ahem chocolate, etc. that you like!

I have used both applesauce and apple butter and I like both – the apple butter makes the cookies slightly sweeter and you get hints of spiciness. With applesauce, the cookie is a little blander but that just lets your chosen mix-ins shine! I suspect you could also use an additional half of a banana.

Adapted slightly from Sally’s Baking Addiction – see the link for her favorite mix-in combination!