healthy breakfast cookies
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Better Breakfast Cookie ~ GF & Fruit Sweetened

If you are short on time have some healthy breakfast cookies on hand, like these Better Breakfast Cookies. They’ve got oats, seeds, fruit, and even some veggies. A fruit-sweetened treat that is allergy-friendly.

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I’m not a big breakfast person so if I am running behind I will choose makeup over a sit-down breakfast any day.

Of course, that means I get crazy hungry soon after leaving the house! My solution is to have healthy foods I can grab fast and eat as I go…Like these breakfasts, cookies loaded with healthy ingredients.

These cookies provide me with protein, fiber, and some good fats to break my all-night fast and stabilize my blood sugar.


quick and easy healthy gluten-free breakfast cookie



What is different about the new “Better Breakfast Cookie” you might ask?

I added some leftover zucchini and carrots and then tossed in some roasted pumpkin seeds.
My husband is even eating them, and that isn’t easy because he prefers the dessert type of cookie!


I pack these breakfast cookies frozen in my lunch and by the time I am ready for an afternoon snack they are soft and delicious. They provide me with a healthy “pick-me-up” snack when my blood sugar dips.  My husband likes them with a mid-afternoon or evening cup of coffee.


To Make Better Breakfast Cookies You Will Need:

  • Bananas
  • Unsweetened applesauce
  • Vanilla
  • Zucchini
  • Carrots
  • Milk or a non-dairy substitute
  • Quinoa flakes
  • Old Fashioned oats ~ gluten-free if needed
  • Cinnamon
  • Roasted pumpkin seeds ~ I used unsalted
  • Raisins ~ omit for yeast-free diets


If you count weight watcher points each cookie has 2 points.

Don’t save them for just breakfast though; they also make a perfect after school snack as well as a pre/after workout snack.


Better Breakfast Cookie ~ GF & fruit-sweetened

A breakfast cookie is better than skipping breakfast, especially when it's full of fiber and fruit sweetened.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: allergy-friendly, better breakfast cookie, cookies, gluten-free, healthy, low fat, ww points
Servings: 20 Cookies
Calories: 81kcal


  • 3 mashed bananas
  • 1/3 cup unsweetened applesauce
  • 1/2 Tbsp vanilla
  • 1/2 cup grated zucchini
  • 1/4 cup grated carrots
  • 1/4 cup non-dairy milk
  • 1/2 cup quinoa flakes
  • 2 cups old fashioned oats - I used gluten-free
  • 1 rounded tsp cinnamon
  • 2-3 Tbsp roasted pumpkin seeds unsalted
  • 1/2 cup raisins omit for yeast-free diets


  • Preheat oven to 350. Line baking sheets with parchment paper or silicone liners.
  • In a large mixing bowl add mashed bananas, applesauce, vanilla, and non-dairy milk. Mix well.
  • Add grated zucchini and carrots. Mix well. Add oats, quinoa flakes, and cinnamon. Stir to combine.
  • Fold in raisins and pumpkin seeds.
  • Scoop up the dough with a medium-size cookie scoop and drop onto prepared baking sheets.
  • Slightly flatten and bake for about 15 -18 minutes. Cool on a wire rack.
  • Enjoy a warm, fresh cookie.


Refrigerate or freeze leftovers for longer storage.
2 WW points plus for each cookie.


Serving: 1cookie | Calories: 81kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 155mg | Fiber: 2g | Sugar: 3g | Vitamin A: 296IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg


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