These Eggless Oatmeal Breakfast Cookies are soft, loaded with nutrients, and have 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.
Oriana’s Thoughts On The Recipe
Today I’m sharing one of my real-life mommy survival tools for busy mornings: these eggless breakfast cookies. When our morning routine shifted (as it always does with kids!), I knew I needed something filling, portable, and allergy-friendly—something I could feel good about handing over before school.
After more than a decade of egg-free baking, I’ve learned that texture and balance matter most. These cookies are proof. They’re hearty, full of goodness, and genuinely delicious. My family is obsessed with them. My son even asked, “So… we can eat cookies for breakfast?” Well, not just any cookies. These ones 😉.
They’re soft, loaded with nutrients, not overly sweet, and have the kind of texture that keeps everyone full until lunchtime. If you’ve ever needed a breakfast that feels like a win before 8 a.m., this is it.
Why You’ll Want to Try My Recipe
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.
- Cinnamon: For flavor! If you prefer, you can also use apple pie spice or pumpkin pie spice.
- 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.
Food Allergy Swaps
This recipe is naturally egg, dairy, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: I use cashew butter because it’s safe for our family, but you can easily swap in any nut butter, peanut butter, or seed butter that works for you. I have also tried this recipe with WOWBUTTER (nut-free spread)
How To Make Eggless Breakfast Cookies
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
Don’t you 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 baking. See recipe notes for details.
Yes, you can definitely use natural peanut butter. No other changes are necessary!
Absolutely! I love adding about a cup (190g) of blueberries. If using frozen, do not thaw.
More Egg-Free and Make-Ahead Breakfast Recipes!
Recipe Card
Dairy-Free & Egg-Free Healthy Breakfast Cookies
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 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 dairy milk)
- 1 teaspoon pure vanilla extract
- 1 cup (85 g) quick oats or old-fashioned whole oats (see notes)
- ½ cup (70 g) whole wheat flour
- 2 teaspoons ground cinnamon (or your favorite baking spice blend, such as apple pie spice or pumpkin pie spice)
- 1 tablespoon chia seeds
- ¼ teaspoon baking soda
- 1/2 cup (75 g) raisins (see notes)
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 butter, honey, milk, and vanilla until well combined. Mix in oats, flour, cinnamon, chia seeds, and baking soda; mix until well combined. Then, stir in the raisins. The dough will be 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.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: I use cashew butter because it’s safe for our family, but you can easily swap in any nut butter, peanut butter, or seed butter that works for you. I have also tried this recipe with WOWBUTTER (nut-free spread)
- 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.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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
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.
Can I use sugar instead of honey? Is so amount?
Hello Suki! I haven’t tested this recipe with sugar, so I can’t say for sure. 🙁 If you try it, I would love to know how they turn out. 🙂
Hi, can I substitute the banana for anything else?
Hello Kim! You can substitute the bananas for the same amount of applesauce, apple butter, or pumpkin puree. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
these are the best cookies i have ever made.
absolutely amazing!!!💕
Hello Ela! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Is there any pantry staple you could suggest for a family that has seed and nut allergies for the cashew butter? I don’t want to invest in a jar of the “no nut butter” at the moment. Does the nut butter do anything to hold the cookie together or help with texture or could I just leave it out?
Thank you!
Hello Katie! I haven’t tested this recipe without the cashew butter or “no but butter”. However, if you feel like experimenting, you can try using 3 tablespoons of cream cheese + 1/4 cup oil (coconut, canola, or vegetable). If you do try using this alternative ingredients, please let me know the outcome. Thanks for your interest in my recipe.🙂
Can i use normal unsalted butter? we dont get cashew butter in india. Plz suggest
Hello Nirupa! I don’t think regular butter will work. However, you can use any nut or seed butter you have available. You can also make your own cashew butter. To make, simply add 2 cups raw cashews in a food processor or high powered blender, blend until smooth. Then add 1 tsp of coconut oil and process the cashew butter for another 5 minutes, or until desired consistency. Store in the refrigerator. Hope that helps!
These are great for breakfast and any-time snacks. My kitchen smelled amazing while these were in the oven! I reduced honey to 2 tbsp (1/8 cup) and added in 1/2 cranberries and 1/2 cup raisins. Thank you for this wonderful recipe!
Hello Christi! So glad you enjoyed this recipe. Thanks so much for trying my recipe recipe and for your feedback.
Hey. I tried them and they turned out really yummy. But I want to know at what temperature to bake and for how much time? I had to keep checking them every 5 mins since my first batch got burnt.
Hello Tarj! As the instructions say, bake at 350º F for about 15 minutes. Every oven is different so I would recommend using an oven thermometer to make sure it’s working properly. Hope this helps! xo- Ori
Have you tried this with regular rolled oats, not quick cooking?
Hello Jennifer! No, I haven’t. These are the one I use: https://amzn.to/2KBPuuj . Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hi Oriana,
I just tried out this and I loved the taste,although I am doubting whether i got the texture right,mine are soft and cakey. Is that right?
Thank you sharing this!
Hello Maithreyi! They are soft but not cakey. You can try to bake them for a couple more minutes next time to make them crunchy. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Can I use oil instead of apple butter?
Hello Lakshmi! I haven’t tested this recipe with apple butter. Please, if you try let me know how it turned out. Thanks for your interest in this recipe.
Vow. Eggless cookies.. good fot vegetarian like me. Will try this for my son
Hello Kshama! These cookies are delicious. Hope you and your family like them. Thanks for stopping by.
I cant believe there no eggs in these. They look great!!!!!!!!
Thanks Deanna!
These would be great for my son’s breakfast on the go to school mornings. Ah.. he never wakes up on time so have to always hand him something he can eat on the way.. These would be perfect.
Yes, these are the perfect, Venna! Delicious and full of goodness. Thanks for stopping by =)
Cookies for breakfast?? I’m 100% sold on these! They look and sound absolutely delicious!
Thanks Sarah!!
Love the idea of cookies for breakfast – especially when they’re healthy ones like these!
Yes… healthy and delicious! Aren’t they perfect? Thank you for stopping by, Lisa =)
Breakfast cookies are the best! I actually something very similar to these, but with different flavors. They are so versatile. Perfect for lunchboxes too!
Yes, these cookies are easily adapted to all tastes!! Thanks for your comment, Jenn =)
Me too!!