Almond cherry coconut breakfast cookies

These almond cherry coconut breakfast cookies are the perfect healthy start to your day!
healthy breakfast cookies with almonds

Most of the time I bake, I have a clear idea what the outcome is going to (or at least should) be.

That wasn’t the case at all yesterday. I knew I wanted some sort of “cookie” and I knew I wanted it to be suitable for breakfast. That was about it.

So I started throwing random things into a bowl, at one point looked down and thought about just keeping it as granola since that’s basically what it was looking like but then changed my mind and adding some wet ingredients to shape them like biscuits before baking.

breakfast cookies with almonds, cherries and coconut

The result is a biscuit shaped cookie meets granola bar meets marzipan. Yes, marzipan. Slightly undercooked almond flour apparently mimics the sweet dessert that I shoved in my face almost daily when I spent a semester in Spain.

Not a bad trip down memory lane. A few tinto de veranos and I would’ve practically been back in Málaga scheming ways to sneak food from the kitchen of my stingy host family.

healthy breakfast cookies

They’re unintentionally vegan, there’s no added sugar and they’re pretty high in fiber.

You can eat them as is, crumble over some yogurt, slather with almond butter or break them up with milk as a cereal.

As always seems to be the case with delicious baked goods, I made these 36 hours before leaving for 4 days on a work trip.

Almond Cherry Coconut Breakfast Cookies

I’m thinking a few will be accompanying me to Phoenix for the week. There’s only so many Starbucks’ oatmeal breakfasts one can eat.

healthy breakfast cookies with almonds

Almond Cherry Coconut Breakfast Cookies

Yield: 10-12 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

These almond cherry coconut breakfast cookies are the perfect healthy start to your day!


  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup sliced almonds
  • 1/3 cup dried cherries
  • 2 tablespoons wheat germ
  • 1/2 teaspoon kosher salt
  • 1 banana, mashed
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silpat.
  2. Combine all dry ingredients in a large bowl.
  3. In a small bowl, combine wet ingredients and stir together well.
  4. Pour wet ingredients into dry and mix together well.
  5. Spoon 2-3 tablespoons of dough onto baking sheet and shape into a biscuit shape.
  6. Bake for 20-25 minutes, until tops and edges turn golden brown.
  7. Remove from oven and let cool on the pan.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


    1. Running to the Kitchen Post author

      these were kind of pulled out of thin air but stalking food porn websites definitely brings on the inspiration! ;)

    1. Running to the Kitchen Post author

      That is seriously the best part. I think I might under cook them a bit more next time for even more of a marzipan taste :) btw-keep trying to comment on your blog but WP is being a little bitch about logging in or something…basically, I’m just jealous of your blooming trees already! ;)

  1. kari @ Running Ricig

    If their healthy, does that mean I can eat my normal ten cookies and not feel bad about it? :)

  2. KaraHadley

    As a self-proclaimed cookie monster, I really should make breakfast cookies some day. Yours seem pretty straight forward AND I love anything almondy, so these may be it.
    Oh, and I’m studying abroad in London right now. I live in a flat, not with a host family, so unfortunately I’ll never really have any cool, authentic recipes.

  3. Deanna

    Growing up my mom would let me eat homemade cookies for breakfast. Her logic was that it has less sugar than a bowl of Lucky Charms. Its a habit I still haven’t been able to break, so I love cookies that are specifically for breakfast. Makes me feel slightly more virtuous than eating a brown sugar laden oatmeal cookie.

  4. Margarita

    I’m always up for breakfast cookies! Anytime! This is a good one! Love it when sweets come from dried fruit and sometimes chocolate chips (I’m not gonna lie).

  5. Kat

    This is an appendix to my last comment – I would like to invite myself over for a full weekend so I would get dinner AND these delicious breakfast cookies.

    1. Running to the Kitchen Post author

      haha, you guys are welcome any time. Come take our pictures and I’ll feed you :)

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  7. Yana

    Made those today. Absolutely delicious. Cherries and almond are such a great combination. Also a good combination? Great cookies and movies based on great books. So a couple of these babies are coming with me and my husband tomorrow night to watch The Hunger Games. Though they most likely won’t make it to the actual games part.

    Since discovering your blog couple months ago, I’ve been steadily reading through all the posts and cooking, and reading more, and cooking more. Thank you, Gina, for the great food and conversation.

    1. Running to the Kitchen Post author

      Oooh, enjoy the movie! we have plans to see it later this weekend too :) Glad you liked the cookies!

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  10. Christine

    These look fabulous and I have almost all of the ingredients. I am doing an art show this weekend and it makes for LLLLOOONGGGG days on my feet with very early morning start and very late night getting home. I am totally making these on Friday so my husband and I have something healthy for breakfast and snacks. Thank you so much!!!

    1. Running to the Kitchen Post author

      Ugh, I hear ya on the feet thing. I know better than to wear heels to these things but then my pants end up dragging on the floor and I look like a snob so I suck it up, put the heels on and start complaining about my feet by 11am. There’s just no way to stay comfortable at these things!

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  12. HeidiB

    Thanks for the recipe – it was just what I was looking for. I made two little changes (because I didn’t have the ingredients): canned pumpkin instead of banana and ground flaxseed instead of wheat germ, and they’re still great!!

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