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stack of four Dairy-Free & Egg-Free Healthy Breakfast Cookies with a milk jug and more cookies in the background.

Dairy-Free & Egg-Free Healthy Breakfast Cookies

These Eggless Oatmeal Breakfast Cookies are soft, loaded with nutrients, andgreat textures. Made in one bowl and ready in 30 minutes, these easy oatmealcookies are a deliciously healthy way to start off the day.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 cookies
Calories 241kcal


  • 1 cup (80 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)
  • 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


  • Preheat the oven to 350º F (180º C). Line two cookie sheets with parchment paper. Set aside.
  • Stir together, in a large bowl, the mashed banana, nut utter, honey, milk, andvanilla; until well combined. Mix in oats, flour, apple spices, chia seeds, andbaking soda. The will be dough is thick and heavy.
  • Usinga 1/4-cup measuring cup, dportion 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 thebaking sheets for 10 minutes, then transfer to a wire rack to cool completely.


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.
Substitutions: Need more substitution ideas? See the blog post above.
Extra Tips:
  • 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 teaspoon 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.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 241kcal | Carbohydrates: 42g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Fiber: 3g | Sugar: 15g