These Healthy Breakfast Cookies are just 86 calories each! They are basically a bowl of oatmeal baked into cookie form, and I included 10 flavors to choose from. So you can choose your favorite cookie flavors (chocolate chip, white chocolate macadamia, oatmeal raisin) or your favorite oatmeal flavors (peaches and cream, blueberry lemon, strawberries and cream).
Healthy Breakfast Cookies
This recipe was the original “Breakfast Cookie Recipe” and I have supplied proof below in the form of a video. I had the great pleasure to make these low calorie breakfast cookies with Rachael Ray and the Biggest Loser’s Bob Harper, and they have been popular ever since!
Check out the video of Rachael Ray, Bob Harper, and I making these cookies below in the recipe card!
What You’ll Find Below:
Ingredients in Low Calorie Breakfast Cookies
Low Calorie Breakfast Cookie Recipe
- All-purpose flour – The base of the recipe is flour, it will hold everything together and make these cookies extra hearty. I do have some swaps below if you are not a fan of flour or need a gluten-free swap.
- Baking soda – Helps the cookies rise up, baking soda and powder are different so make sure you get baking soda.
- Salt – Balances the sweetness and even brings it out in some flavors (like the chocolate chip breakfast cookies) I have supplied some low sodium tips below if salt is not your friend.
- Unsalted butter – Just a little goes a long way, and for my vegan readers I have included some swaps below.
- All-natural zero calorie brown sugar – I love this all-natural zero calorie brown sugar. It’s great in all your favorite recipes! I have supplied a link in the recipe card below so you can find out more about this great ingredient. And swaps below for those who don’t like to use zero calorie sugars.
- Egg – Binds and boosts protein, eggs are great add in for this recipe. Though I have included some swaps below for those who can’t have or don’t eat eggs.
- Vanilla extract – Adds lots of flavor for virtually zero calories. Make sure to get “Pure” vanilla extract.
- Unsweetened apple sauce – I like to get the little cups of unsweetened apple sauce, it makes baking so easy and they are 1/2 cup each.
- Quick oats – Quick oats give these cookies a more “cookie like” consistency. You can use old fashioned oats, but they will have more of a chunky oatmeal cookie consistency.
- Add-Ins – Choose a flavor below, I have also added the calories that each will add per cookie.
Low Calorie Breakfast Cookie Add-Ins
- Chocolate Chip Breakfast Cookies – The photo says it all. These are my favorite breakfast cookies and curb by sweet cravings first thing in the morning. (Adds 21 calories per cookie)
- White Chocolate Macadamia Breakfast Cookies – If white chocolate is more your speed, these breakfast cookies are perfect for you! Be sure to see the peach and strawberry recipes as they also use white chocolate chips. (Adds 63 calories per cookie)
- Oatmeal Raisin Breakfast Cookies – Tastes just like an oatmeal raisin cookie, but is super healthy and the perfect breakfast. (Adds 29 calories per cookie)
- Cranberry Orange Breakfast Cookies – One of my favorite ways to make oatmeal is with dried cranberries and orange zest. This recipe is packed with flavor! (Adds 24 calories per cookie)
- Blueberry Lemon Breakfast Cookies – Tastes like my favorite scones, but for a fraction of the calories. You’ll use frozen blueberries (so they hold up when mixing) and zero calorie lemon zest in this recipe. (Adds 6 calories per cookie)
- Strawberries and Cream Breakfast Cookies – Just like the little packets of quick oats you had as a kid, these cookies use freeze dried strawberries and white chocolate chips. (Adds 35 calories per cookie)
- Peaches and Cream Breakfast Cookies – Just like the strawberry version, this recipe tastes just like the little quick oats packets you got as a kid. (Adds 57 calories per cookie)
- Apple Cinnamon Breakfast Cookies – This autumn flavored breakfast cookie is so yummy and packed with metabolism boosting cinnamon and apples. Perfect for boosting weight loss and curbing your sweet tooth! (Adds 8 calories per cookie)
- Chocolate Coconut Breakfast Cookies – For a truly indulgent flavored breakfast cookie, chocolate chips and coconut take it to the next level. (Adds 34 calories per cookie)
- “Trail Mix” Breakfast Cookies – Packed with peanuts, almonds, cashews, chocolate and raisins, these trail mix cookies are super hearty and delicious. (Adds 48 calories per cookie)
- All-purpose flour – You can swap this out for gluten-free flour, coconut flour, almond flour, and even oat flour!
- Unsalted butter – Use coconut oil instead to make a vegan cookie.
- All-natural zero calorie brown sugar – You can use traditional light brown sugar, coconut sugar, or monk fruit sugar.
- Egg – To make this a vegan recipe, swap out the eggs for vegan eggs.
- Vanilla extract – You can remove this if you are adding cinnamon or zest to the recipe. You can also swap with almond extract if you prefer it.
- Unsweetened apple sauce – Mashed bananas, pear baby food and even yogurt will work in place of the apple sauce.
- Quick oats – You can use gluten-free quick oats to make this recipe gluten-free. You can also use old fashioned oats. They will be a bit chunkier, but still yummy!
Healthy Tips and Swaps
Low Carb Breakfast Cookies
To make these breakfast cookies low carb, swap out the flour for almond flour. You can also add in 1 scoop of protein powder to balance out the carbs more.
High Protein Breakfast Cookies
If you want to make these breakfast cookies high in protein, swap out 1/2 of the flour for almond flour and the other half of the flour with vanilla protein powder.
Low Sugar Breakfast Cookies
These breakfast cookies are already low in sugar. Look for low sugar add-ins like the trail mix, and apple cinnamon versions. Be sure to use the sugar swap below in the recipe card to make the base of the recipe. Also make sure the fruit you add to the recipe is all unsweetened.
Low Sodium Breakfast Cookies
To make these breakfast cookies low sodium, skip the salt in the recipe and choose one of the flavors that have zest in them. The blueberry lemon is my favorite for this. Also be sure that any nuts you add to the recipe are unsalted.
Vegan Breakfast Cookies
To make these breakfast cookies vegan simply swap out the butter for coconut oil or vegan butter, and the eggs for vegan eggs. Also make sure any chocolate chips (semi sweet or white) are vegan as most chocolate chips do contain milk.
How to Make Low Calorie Breakfast Cookies
To make these easy breakfast cookies you’ll want to prep first by lining baking sheets with parchment paper (stops the cookies from sticking and makes for easy clean up) and preheating the oven. Then you’ll make the cookie base by whipping the wet ingredients together and the dry ingredients separately.
You’ll then mix the dry ingredients into the wet ingredients, and add in your flavor choices. Next you’ll want to chill the dough, and you can do this for 15 minutes, or overnight. This will stop them from spreading out too much. And finally you’ll bake and and serve or store for the week.
Helpful Tips on Making Breakfast Cookies
- Make More Than 1 Flavor – I like make the base of the recipe, then divide the batter into 2-4 bowls. I add different flavors to each and bake the prepared cookies all together. This ensures I am never bored with my breakfast.
- Chewy Breakfast Cookies – To make these extra chewy, chill for at least 1 hour or longer. This will slow down the baking and make them chewy.
- Crunchy Breakfast Cookies – If you prefer crunchy cookies you can skip the chilling time all together. But the cookies will spread a lot more and should be divided between 3 cookie sheets instead of just 2.
- Breakfast Cookie Sandwiches – To boost protein and make the perfect “on the go” breakfast I like to spread 1-2 tablespoons of almond or peanut butter on the bottom (flat side) of one cookie. Then I top with another breakfast cookie (flat side down on the spread) and gently push together. The trail mix, chocolate coconut, and chocolate chip cookies are best for this method.
Meal Prep and Storage
To meal prep these cookies you’ll want to bake a cool completely to start. Then add to a freezer bag or container.
Refrigerate – Will hold in the fridge for up to 5 days.
Freeze – these will hold in the freezer for a month. You can add cookies to a plate and leave in the fridge overnight to defrost for the next day. Or add frozen cookies to a bag or container and add to a lunch box or purse for later. They will defrost naturally.
Healthy Breakfast Cookies Recipe
More Low Calorie Breakfast Recipes:
Low Calorie Breakfast Cookies (10 FLAVORS!)
- Baking Sheets
Healthy Breakfast Cookies:
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons unsalted butter at room temp
- 1 cup All-Natural Zero Calorie Brown Sugar or traditional light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup unsweetened apple sauce
- 2 cups quick oats
- Add-Ins (Choose One Flavor Below)
Chocolate Chip Breakfast Cookies:
- 1 cup semi sweet chocolate chips
White Chocolate Macadamia Breakfast Cookies:
- ½ cup white chocolate chips
- ½ cup chopped macadamia nuts
Oatmeal Raisin Breakfast Cookies:
- 1 cup raisins
- 1 teaspoon cinnamon
Cranberry Orange Breakfast Cookies:
- 1 cup dried cranberries
- Zest of 1 orange
Blueberry Lemon Breakfast Cookies:
- 1 cup frozen blueberries
- Zest of 1 lemon
Strawberries and Cream Breakfast Cookies:
- ½ cup freeze dried strawberries
- ½ cup white chocolate chips
Peaches and Cream Breakfast Cookies:
- ½ cup chopped dried peaches
- ½ cup white chocolate chips
Apple Cinnamon Breakfast Cookies:
- 1 cup diced apples
- 1 teaspoon cinnamon
Chocolate Coconut Breakfast Cookies:
- ½ cup semi sweet chocolate chips
- ½ cup unsweetened shredded coconut
“Trail Mix” Breakfast Cookies:
- ¼ cup peanuts
- ¼ cup almonds
- ¼ cup cashews
- ¼ cup semi sweet chocolate chips
- ¼ cup raisins
- Preheat the oven to 350 degrees, and line 2 baking sheets with parchment paper.
- In a small bowl combine flour, baking soda, salt, and any zest or cinnamon required for your flavor choice.
- In a separate large bowl or standing mixer whisk butter and sugar, add in egg and vanilla.
- Mix in apple sauce and ⅓ cup of water.
- Slowly add the dry flour mixture, and mix until just combined.
- Add in the oats and and remaining add ins and mix until just combined.
- Place in fridge for 15 minutes minimum or overnight.
- Using an ice cream scoop dollop out tennis ball sized dollops of cookie dough, giving enough room for a little spreading.
- Bake for 15-18 minutes until golden brown.
- Serve hot, or store for breakfasts on the go and enjoy cold.
Nutrition and Calories in Breakfast Cookies
I based the nutrition off the base recipe without any add-ins. You can find calories for all the add-ins above in the “Ingredients” section.