Breakfast Cookies

This week has been all about the breakfast here on the blog!  If you are looking for a great recipe to meal prep this weekend for next week you have come to the right place.  These breakfast cookies have saved me this week.

breakfast cookies petitfoodie

With a busy schedule and sick child I need all the help I could get.  These cookies are super filling and great for on-the go.  I loved them for not only breakfast, but they make the perfect afternoon snack.

breakfast cookies

There is no sugar add to these.  They are slightly sweetened with fresh and dried fruit.  I find a lot of breakfast cookies are overly sweet for first thing in the morning.  I love how these have just a touch of sweetness.

bfast cookies

Make these this weekend to ensure the perfect start to the week!

Breakfast Cookies

  • Prep Time: 40m
  • Cook Time: 12m
  • Total Time: 52m
  • Yield: 16 cookies


  • 1 1/2 cups gf oats
  • 1 small apple, peeled diced
  • 1 banana, ripe
  • 1 egg, beaten
  • 1/4 cup almond milk, unsweetened
  • 3/4 cup almond flour
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup golden raisins
  • 1/2 cup sliced almonds


  1. Preheat oven to 350*. Place oats and almonds on a baking sheet. Toast for about 15 minutes. Let cool.
  2. In a small saute pan spray with cooking oil and saute diced apples until tender. Let cool.
  3. In a large mixing bowl mash bananas until smooth. Add in egg, milk and cooled apples.
  4. Mix in oats, almond flour, ginger, cinnamon, nutmeg, baking powder, salt and almonds.
  5. Fold in dried fruit.
  6. Place in fridge for about 20 minutes.
  7. Preheat oven to 350* - if needed.
  8. Place 1-2 tablespoon of dough on to baking sheet. Shape mounds into flat 1/2 inch thick disks.
  9. Bake 10-12 minutes. Let cool. store in air-tight container.
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