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Healthyish Breakfast Cookies

breakfast cookies

These might not make a big breakfast, but they do make an easy, make ahead, grab and go option for busy days. They are also loaded with fiber and good fat to keep you satisfied with a nice dose of protein

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 banana
  • ⅔ cup tahini
  • ⅓ cup silan or honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 cup instant oats
  • ¼ cup coarsely chopped sunflower seeds
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt


Preheat oven to 350°F. Line a cookie sheet with parchment paper.

  1. In a large bowl, mash banana with a fork, add in tahini, silan, vanilla, and cinnamon. Mix well. Add oats, sunflower seeds, baking soda and salt. Stir.
  2. Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheet. Use a fork to press down and flatten the cookies to about ½ inch thick.
  3. Bake for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
  4. Store in the refrigerator inside an airtight container or resealable plastic bag for up to 4 days or freeze for up to 2 months; thaw before serving.

Nutrition Information

  • Serving Size: 1 cookie
  • Calories: 210
  • Carbohydrate Content: 21.7 g
  • Fat Content: 13.1 g
  • Fiber Content: 2.9 g
  • Protein Content: 4.9 g
  • Sodium Content: 155 mg
  • Sugar Content: 13.6 g