Cookies for Breakfast?

This recipe is surprisingly good! It comes from Food and Nutrition Magazine, July/August 2019. The recipe was developed by Leah Swanson RDN, CD.


  • 1 cup old-fashioned rolled oats
  • 1 cup mashed banana (about 2 medium sized bananas)
  • 1/2 cup shredded carrot (about 1 medium carrot, grated with a cheese grater)
  • 1/2 cup shredded apple (about 1/2 large apple, grated with cheese grater)
  • 1/4 cup chopped nuts (recipe called for pecans, or your preferred nut, I used walnuts)
  • 1/4 cup shredded, unsweetened coconut (be sure to look for UNSWEETENED coconut at your grocery store; I found it in the “nutrition section” of my local Fred Meyer store)
  • 1/4 cup raisins (could use any chopped, dried fruit)
  • 1 teaspoon cinnamon
  • 2 tablespoons hemp seed hearts
How to make breakfast cookies
All ingredients except for the oats.



  1. Pre-heat oven  to 350 degrees F.
  2. Line baking sheet with parchment paper or a silicone baking mat (e.g. a “silpat”)
  3. Combine all ingredients in a medium size bowl and mix well
  4. Place heaping scoops of cookie dough, about 1/4 to 1/3 cup each onto lined baking sheet
  5. Bake for 12 to 14 minutes or until cookies are slightly firm to the touch but still tender.


Recipe says this makes 12 cookies. I used a 1/4 cup measuring cup to make my cookies even size and got 11 cookies. They took about 15 minutes to bake.

I was skeptical that the cookies would fall apart when I picked them up after baking. They held together surprisingly well, and they taste delicious! One or two of these plus a glass of milk, a cup of yogurt or a slice of cheese would make a filling, healthy breakfast or any meal! By themselves, they are a fantastic snack—great for hiking, after school snack or addition to your child’s lunch box!

Great source of:

  • fiber
  • omega 3 fatty acids
  • potassium
  • vegan protein from the nuts, oats and hemp seed hearts.

It is gluten free and has NO added sugar!