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.

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Almond Cherry Coconut Breakfast Cookies

Servings: 12 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
healthy breakfast cookies with almonds
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


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


Serving: 1SERVINGCalories: 147kcalCarbohydrates: 14gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 100mgPotassium: 123mgFiber: 3gSugar: 5gVitamin A: 127IUVitamin C: 1mgCalcium: 31mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. Nice! I would love to try these. How neat that you lived in Spain for a few months. I’m dying to go there!

  2. 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).

  3. What a great breakfast cookie! I had Marzipan for the first and only time last year in New Zealand. It was delicious!

  4. Yummy! I’ve always loved the idea of breakfast cookies(who doesn’t? haha) but I haven’t found a recipe I really like yet. I love how yours look – I’m going to bookmark them to try :D

  5. 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.

  6. 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.

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