Best Cherry Almond Breakfast Cookies

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This Cherry Almond Breakfast Cookies is are chewy and tender, with the perfect mix of hearty oats, sweet banana, nutty almond butter, and a pop of tartness from dried cherries. They bake up in just under 15 minutes, naturally sweet from the banana and cherries, with no refined sugar in sight. The texture is hearty yet tender, and the ingredients are the kind you can feel good about.

What makes these cherry almond breakfast cookies so special is how nourishing and quick they are. You just mash, mix, scoop, and bake. There’s no refined sugar, no dairy, and no eggs, making them a great choice for a plant-based breakfast or snack. And if you’re looking for more healthy morning treats, you’ll love my walnut breakfast cookies with dried cranberries.

In This Post

Why You’ll Love This Cherry Almond Breakfast Cookies Recipe

Wholesome and Naturally Sweet. These cookies are made with only naturally sweet ingredients like banana and dried cherries, so there’s no need for refined sugars.
Six Ingredients, One Bowl. With just six pantry-friendly ingredients and a single mixing bowl, cleanup is a breeze.
Perfect for Busy Mornings. Grab one (or two) on your way out the door and feel good knowing it will actually keep you full until lunch.
Kid-Friendly and Allergy-Friendly. Free of eggs, dairy, and refined sugar, these cookies are great for families with dietary needs.
Vegan and Gluten-Free Adaptable. Use certified gluten-free oats, and you’re good to go. Completely plant-based, too.
Great Texture and Flavor. The chewy oats, crunchy chia seeds, rich almond butter, and zingy cherries create a wonderful texture and flavor balance.
Freezer-Friendly for Meal Prep. Make a big batch and store extras in the freezer for quick breakfasts or snacks anytime.

table talk with liliya!

These breakfast cookies came from one of those mornings where I needed something grab-and-go but also wanted it to feel like a little treat. I had some overripe bananas and dried cherries, and the result? Soft, chewy cookies with zingy cherry bites and almond warmth. I’ve been on a breakfast baking streak lately—first with my blueberry oat bars, then those cozy pumpkin spice muffins—and now these Cherry Almond Breakfast Cookies are officially in the rotation. I love having options that feel homemade and nourishing, even on busy mornings!

Liliya ♥

Ingredients Needed For Cherry Almond Breakfast Cookies

Ripe banana. Acts as a natural sweetener and binding agent. The riper, the better for flavor and moisture.
Old-fashioned rolled oats. These add hearty texture and fiber. Quick oats will work, but the chewiness of rolled oats is ideal here.
Dried cherries. Their tart flavor balances the sweetness of the banana and adds fruity pops in every bite. Look for unsweetened if possible.
Black chia seeds. Boosts the nutrition with omega-3s and fiber. They also help hold the cookies together.
Almond butter. Adds healthy fat, rich flavor, and helps with the cookie’s chewy structure. A smooth, unsweetened almond butter works best.

How I Make Cherry Almond Breakfast Cookies

(This is a quick overview of how I make cherry almond breakfast cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Mash the banana in a medium bowl until smooth and slightly frothy.
Add oats, dried cherries, chia seeds, and almond butter. Stir everything together until well combined. The mixture will be thick and sticky.
Scoop the dough using a spoon or cookie scoop onto the baking sheet. Flatten them slightly with your fingers or the back of a spoon.
Bake for 12 to 14 minutes until they are firm to the touch and lightly golden at the edges.
Let cool completely on the sheet before storing. This helps them set and hold their shape.

♥

Tips For The Best Cherry Almond Breakfast Cookies

Use super ripe bananas: The riper the banana (think lots of brown spots), the sweeter your cookies will be.
Chop your cherries: If your dried cherries are large, give them a quick chop so you get a bit in every bite.
Watch the texture: If the mixture seems dry, stir in a splash of almond milk to bring it together.
Pre-shape before baking: These cookies won’t spread in the oven, so flatten and shape them the way you want before baking.
Mix it up: Add mini chocolate chips, chia seeds, or a sprinkle of cinnamon for extra flair.

Cherry Almond Breakfast Cookies Recipe Variations

These cherry almond breakfast cookies are endlessly customizable, which is one of the reasons I make them so often. Whether you’re looking to add extra crunch, swap out an ingredient based on what’s in your pantry, or boost the nutrition even more, there’s so much you can do with this recipe.

Fold in nuts and mix-ins. Walnuts, pecans, hazelnuts, or white chocolate chips all add a little crunch or indulgent flair. I love adding a handful of chopped nuts for richness and texture.
Swap the fruit. Dried cranberries, blueberries, chopped dates, or even raisins work well in place of cherries. Use what you love or what’s in your pantry.
Spice it up. Add a pinch of cinnamon or a splash of vanilla extract to deepen the flavor. Just a little can make them feel extra cozy.
Boost with seeds. Stir in flaxseed, hemp hearts, or even a bit of protein powder to increase the nutritional value.
Change the texture. Shredded coconut can replace some oats for a chewier, tropical twist., pecans, hazelnuts, dried fruit, white chocolate chips, etc.

Storing and Freezing Cherry Almond Breakfast Cookies

Room temperature. Once the cookies are fully cooled, store them in an airtight container at room temperature. They’ll stay fresh and chewy for about 3 days. Be sure the container is well sealed to prevent them from drying out.

Refrigerator. For longer freshness, pop them in the fridge. In a sealed container, they’ll keep well for up to a week. The texture stays pleasantly soft, and they’re perfect for grabbing straight from the fridge.

Freezer. These cookies freeze beautifully. First, arrange them in a single layer on a baking sheet and freeze until solid (about 1–2 hours). Then, transfer them to a zip-top freezer bag or freezer-safe container. They’ll keep well for up to 2 months. I like to label the bag with the date so I know how long they’ve been in there.

How to use frozen cookies

You can enjoy them straight from the freezer (they’re still chewy!) or let them thaw at room temperature for 15–20 minutes. If you want them warm and soft, give them a quick 10–15 second zap in the microwave.

How to Pack These Cookies for School or Work

These cookies are perfect for slipping into lunchboxes or work bags. Once they’re cooled, wrap each cookie individually in parchment or wax paper and store them in a reusable snack pouch or small container. This keeps them fresh and prevents them from sticking together. For work, I love tucking a cookie next to a thermos of coffee or smoothie for a mid-morning pick-me-up.

FAQs About Cherry Almond Breakfast Cookies

Can I use peanut butter instead of almond butter?

Yes, absolutely! The flavor will be a bit different but still delicious.

Are these cookies gluten-free?

They can be if you use certified gluten-free oats.

Can I eat the cookie dough raw?

Technically, yes, since there are no eggs or flour. However, the oats and chia seeds soften best once baked, so the texture will be much better after baking.

Do they taste like dessert or more like granola bars?

They’re naturally sweet but not overly sugary, think of them as soft, chewy granola bars in cookie form.

More Breakfast Cookies Ideas

Cranberry Walnut Banana Oat Cookies

Strawberry Banana Breakfast Cookies

Banana Trail Mix Breakfast Cookies

Peanut Butter Banana Oatmeal Cookies

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