These Eggless Oatmeal Breakfast Cookies are soft, loaded with nutrients, and great textures. Made in one bowl and ready in 30 minutes, these easy oatmeal cookies are a deliciously healthy way to start off the day. The recipe includes step-by-step photos and lots of tips.
Today I am talking about one of my mommy/wifey weapons for busy mornings: Eggless Oatmeal Breakfast Cookies! As I mentioned before, our morning routine has changed a little. So I knew that I had to come up with some form of breakfast to-go.
These Eggless Breakfast Cookies are hearty, full of goodness, and delish.
Over here, my family is obsessed with these cookies. My boy even asked: So now we can eat cookies for breakfast? Well…no any cookies, just this kind! LOL.
You’ll love them. They’re soft, loaded with nutrients, and have great textures. Not too sweet but sweet enough to help curb that sweet tooth, too!
They’re a deliciously healthy way to start off the day. If you are looking for more eggless oatmeal cookie recipes, check out my Easy Eggless Oatmeal Cream Pies and Eggless Oatmeal Cookies recipes.
- Easy one-bowl recipe
- Hearty, wholesome & satisfying
- Great textures
- Loaded with nutrients
- No refined sugar, oil, or butter
- They are actually delicious!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Oats: This time, I used quick cooking rolled oats, but you can use old-fashioned whole oats too.
- Flour: I like to use pastry whole wheat flour, but you can use all-purpose flour if desired instead.
- Apple pie spice: For flavor! If you don’t have apple pie spice, substitute for 1 1/2 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and 1/8 teaspoon of ground allspice.
- Chia seeds: For an extra nutritional boost! They don’t add any flavor, and you probably won’t even notice them in the cookies.
- Baking soda: Make sure it’s not expired or too old.
- Banana: Substitute for the same amount of applesauce, apple butter, or pumpkin puree, if desired.
- Nut Butter: Instead of cashew butter, try peanut butter, almond butter, or sunflower seed butter for a naturally nut-free option.
- Honey: You can use maple syrup instead of honey.
- Milk: For a dairy-free version, use plant-based alternatives. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors, in my opinion.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Raisins: Leave them out or replace them with dried cranberries or other chopped dried fruits.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Step 1 – Preheat the oven & prepare the cookie sheets
Preheat the oven to 350º F (180º C). Line two cookie sheets with parchment paper. Set aside.
Step 2 – Combine the ingredients
Stir together, in a large bowl, the mashed banana, cashew butter, honey, milk, and vanilla; until well combined. Mix in oats, flour, apple spices, chia seeds, and baking soda.
Step 3 – Form the cookies
Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a small spoon dipped in water, flatten and spread each mound of dough to a 2 1/2-inch round, about 1/2-inch thick.
Step 4 – Bake
Bake for 15 -18 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Variations You Can Apply To This Recipe
You don’t like raisins? Just leave them out and try dried cranberries, other chopped dried fruits, or even dark chocolate chips! YUM.
You can also use any nut butter you like, such as peanut butter. I use cashew butter this time because I know it is safe for my daughter, but you can use another type of nut butter or nut-free butter, such as sunflower seed butter or No-Nut butter.
Substitute honey for maple syrup for a less sweet version.
If you don’t have apple pie spice handy, you can add 1 1/2 teaspoons of ground cinnamon, ¼ teaspoon of ground nutmeg, and 1/8 teaspoon of ground allspice.
Add fresh or frozen berries! I love adding blueberries, about a cup (190 g). If using frozen, do not thaw.
Storing & Freezing Instructions
They’re best straight out of the oven but also freeze incredibly well. This means you can bake up a big batch of these Eggless Breakfast Cookies, freeze them, and take them out for a great breakfast on the go!
Store
Leftover cookies can be stored at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Freeze
Let the baked cookies cool completely. Then, wrap them with plastic wrap, and freeze for up to 2 months. Thaw on the counter or in the refrigerator. Bring to room temperature or warm in the microwave for a few seconds before serving.
Frequently Asked Questions
These cookies are soft.
For best results, I recommend freezing these after they are baked. See recipe notes for details.
Yes, you can definitely use natural peanut butter. No other changes are necessary!
Absolutely! I love adding blueberries, about a cup (190g). If using frozen, do not thaw.
More Egg-Free Breakfast Recipes You’ll Love!
- Eggless Blueberry Pancake Muffins
- Eggless Pancakes
- Easy Eggless Chocolate Chip Pancakes
- Eggless Waffles
- BEST Eggless French Toast
- Easy Eggless Chocolate French Toast
- Eggless Blueberry Pancake Muffins
- Eggless Sugar Donut Muffins
Recipe Card 📖
Dairy-Free & Egg-Free Healthy Breakfast Cookies
Equipment
Ingredients
- 1 cup (85 g) quick oats or old-fashioned whole oats
- ½ cup (70 g) whole wheat flour
- 2 teaspoons apple pie spice
- 1 tablespoon chia seeds
- ¼ teaspoon baking soda
- 1 large banana, mashed (about 1/2 cup / 90 g)
- ½ cup (125 g) nut butter or nut-free butter
- ½ cup (112 g) honey
- 2 tablespoons (30 ml) plant-based milk (or regular milk)
- 1 teaspoon pure vanilla extract
- 1/2 cup (75 g) raisins
Instructions
- Preheat the oven to 350º F (180º C). Line two cookie sheets with parchment paper. Set aside.
- In a large bowl, stir together the mashed banana, nut utter, honey, milk, and vanilla until well combined. Mix in oats, flour, apple spices, chia seeds, and baking soda. The will be dough is thick and heavy.
- Using a 1/4-cup measuring cup, portion 1/4 cup mounds of cookie dough onto the prepared cookie sheets 3 inches apart. With a small spoon dipped in water, flatten and spread each mound of dough to a 2 1/2-inch round, about 1/2-inch thick. The cookies will not spread much in the oven.
- Bake for 15 -18 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- You don’t like raisins? Just leave them out and try dried cranberries, other chopped dried fruits, or even dark chocolate chips! YUM.
- You can also use any nut butter you like, such as peanut butter. This time I use cashew butter because I know it is safe for my daughter, but you can totally use another type of nut butter or nut-free butter, such as sunflower seed butter or No-Nut butter.
- Substitute honey for maple syrup for a less sweet version.
- If you don’t have apple pie spice handy, you can add 1 1/2 teaspoons of ground cinnamon, ¼ teaspoon of ground nutmeg, and 1/8 teaspoon of ground allspice.
- Add fresh or frozen berries! I love adding blueberries, about a cup (190 g). If using frozen, do not thaw.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in February 2017, photos were replaced in September 2022, and post content was edited to add more helpful information, no change to the recipe.
