5 from 4 votes

Breakfast Cookies

Breakfast cookies next to a bowl of granola and a mug of coffee

A good, healthy morning breakfast can make all the difference in your day, but sometimes you’re rushing out the door and you need something quick to grab. For me and my family, these Breakfast Cookies are the answer, because what’s more portable than a cookie?

These are the morning cookies I made on Zoë Bakes Season 3, episode 5, an episode all about small portions. These breakfast cookies are made from a nutritious (and delicious) mixture of bananas, honey, oats, whole wheat, nuts, and dried fruit — ingredients similar to a bowl of muesli, which I grew up eating on the commune in Vermont. Don’t miss my mini tiramisu recipe from the episode as well!

Season 3, episode 5: Small Portions

Zoë shares some of her favorite strategies for healthy baking (and eating) by making Morning Cookies, a guilt-free, grab and go nutritious breakfast or snack, and tiramisu in single-serve jars — because sometimes it’s all about portion control.

A close up of host Zoe Francois' breakfast cookies.

Breakfast Cookies

Breakfast Cookies are the answer when you need a healthy breakfast but you're running out the door! Make these ahead of time and you won't need to skip the most important meal of the day.
5 from 4 votes
Active Time: 15 minutes
Total Time: 45 minutes
Course: Breakfast, Desserts
Servings: 20 cookies


  • 3/4 cup mashed ripe banana (about 1 large banana)
  • 2/3 cup coconut oil, melted
  • 1/3 cup (126 grams) honey
  • 2 cups (180 grams) rolled oats
  • 1/2 cup (70 grams) whole-wheat flour
  • 1/2 cup (40 grams) finely shredded unsweetened coconut
  • 1/2 tsp baking soda
  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup chopped walnuts
  • 1/4 cup pepitas
  • 1/4 cup dried cranberries
  • 2 tbsp dried currants
  • 2 tsp pure vanilla extract
  • Pinch kosher salt


  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • In a large bowl, combine the mashed banana, coconut oil, and honey. Stir together with a rubber spatula until well incorporated.
  • In a separate medium bowl, whisk together the oats, whole-wheat flour, shredded coconut, and baking soda.
  • Pour your dry ingredients into your wet ingredients. Add the chocolate chips, walnuts, pepitas, dried cranberries, currants, vanilla, and salt and stir until well combined. Allow to sit at room temperature for 15 minutes.
  • Scoop cookie dough onto the lined baking sheet using a 2-tablespoon/1-ounce portion scoop. Press down to flatten them slightly (this will encourage the cookies to spread out while they bake). Bake for about 15 minutes or until they are golden brown.
  • Allow the cookies to cool slightly on the baking sheet and then move them to a cooling rack.


Adapted from “Zoë Bakes Cookies” by Zoë François © Ten Speed Press 2023. Provided courtesy of Zoë François. All rights reserved.
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8 thoughts to “Breakfast Cookies”

    1. Hi Kaki, we do not have a nutrition calculator on ZoeBakes.com. I hope you give them a try!

  1. Would it work to subsitute olive oil for the melted coconut oil? I’d like to use an unsaturated fat to make them even healthier.

    1. Hi Sarah, Zoe hasn’t tried it, so she doesn’t know for sure. She suggests testing a half batch that way to make sure they don’t spread too much. Happy baking!

      1. 5 stars
        I tried this recipe using olive oil instead of coconut oil. i added a bit more flour and a second banana. They baked perfectly and are beautiful!

  2. 5 stars
    I am trying this for the first time, it’s delicious raw – even! Can one freeze half of this dough for later?

    1. Hi Irma! Absolutely. Just be sure to portion out the dough before freezing. Happy baking!

  3. 5 stars
    I made these cookies on vacation with my kindergarten granddaughter. The recipe is perfect for a little one to help make. WOW are they yummy! Everyone loved them-no leftovers.

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