These Eggless Oatmeal Breakfast Cookies are soft, loaded with nutrients and great textures. They’re a deliciously healthy way to start off the day.
Eggless Breakfast Cookies Recipe
Today I am talking about one of my mommy/wifey weapon 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.
On the other hand, my other breakfast challenge is that my daughter has never been much of a breakfast person, and it is often a struggle to get her to eat much of anything in the morning. So when thinking about what to make I thought: she LOVES cookies, which happen to be very easy to transport. Bingo!! Breakfast cookies sounded like a perfect idea to try.
These Eggless Breakfast Cookies are hearty, full of goodness, and deeelish.
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 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.
EGGLESS OATMEAL BREAKFAST COOKIES INGREDIENTS
- Quick cooking rolled oats
- Whole wheat flour
- Apple pie spices
- Chia seeds
- Baking soda
- Large banana
- Cashew butter
- Honey
- Milk
- Pure vanilla extract
- Dried raisins
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO MAKE EGGLESS BREAKFAST COOKIES
- Preheat oven to 350º F. Line two cookie sheets with parchment paper. Set aside.
- In a small bowl, combine oats, flour, apple spices, chia seeds, and baking soda. Set aside.
- Stir together, in a large bowl, banana, cashew butter, honey, milk, and vanilla. Stir the oat mixture into the banana mixture until combined. Stir in dried raisins.
- Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets.
- With small spoon dipped in water, flatten and spread each mound of dough to a 2 1/2-inch round, about 1/2-inch thick.
- Bake for 15 minutes, or until browned. Transfer to wire racks to cool completely.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
VARIATIONS YOU CAN APPLY TO THIS RECIPE
- You don’t like raisins? Just leave them out and try 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 is safe for my daughter, but can totally use another type of nut 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 1/2 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, 1/8 teaspoon ground all spice
HOW TO STORE EGGLESS BREAKFAST COOKIES?
They’re best straight out of the oven but they also freeze incredibly well. Which 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 in an airtight container for up to 3 days or freeze for up to 2 months.
LOOKING FOR MORE EGGLESS BREAKFAST RECIPE?
- 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 Oatmeal Breakfast Cookies
Ingredients
- 1 cup quick cooking rolled oats
- ½ cup whole wheat flour
- 2 teaspoons apple pie spices
- 1 tablespoon chia seeds
- ¼ teaspoon baking soda
- 1 large banana, mashed (about 1/2 cup)
- ½ cup cashew butter
- ½ cup honey
- 2 tablespoons milk (I used 2%)
- 1 teaspoon pure vanilla extract
- 1 cup dried raisins
Instructions
- Preheat oven to 350º F. Line two cookie sheets with parchment paper. Set aside.
- In a small bowl, combine oats, flour, apple spices, chia seeds, and baking soda. Set aside.
- Stir together, in a large bowl, banana, cashew butter, honey, milk, and vanilla. Stir the oat mixture into the banana mixture until combined. Stir in dried raisins.
- Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets.
- With small spoon dipped in water, flatten and spread each mound of dough to a 2 1/2-inch round, about 1/2-inch thick.
- Bake for 15 minutes, or until browned. Transfer to wire racks to cool completely.
- 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
Nutrition
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- Glass Mixing Bowl Set
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- Cooling Rack
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- Baking Sheet
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- No Nut Butter
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Originally posted February 2017, photos replaced in January 2020 and post content edited to add more helpful information, no change to the recipe.
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!!