Thank you so much for stopping by—I’m thrilled to share these Almond Joy Breakfast Cookies, a treat that’s chocolatey, chewy, and naturally sweet. These cookies are the perfect energizer for your morning or a guilt-free snack anytime. Don’t forget to subscribe for yummy recipes sent straight to your inbox!
Overview of Recipe Content
These Almond Joy Breakfast Cookies blend wholesome ingredients like rolled oats, banana, and shredded coconut with indulgent dark chocolate and almonds—perfect for breakfast, brunch, or a satisfying afternoon bite. Expect a sweet chewiness, hints of coconut, and deep chocolate pockets, with heart-healthy oats and nuts giving you lasting energy.
Why you’ll love them:
- Naturally sweetened, with no refined sugar
- Packed with fiber, healthy fats, and plant protein
- Easy, 1-bowl prep—no mixer required
Ingredients (makes 10–12 cookies):
- 1 ripe banana, mashed
- ½ cup unsweetened shredded coconut
- ½ cup rolled oats
- ¼ cup almond butter
- 2 tbsp maple syrup or honey (or sugar-free sweetener)
- 2 tbsp mini dark chocolate chips
- 2 tbsp chopped almonds
- ½ tsp vanilla extract
- Pinch of salt
Tools needed:
- Mixing bowl & spoon
- Cookie scoop or tablespoon
- Baking sheet lined with parchment
Substitutions & Additions:
- Use nut butter of choice (peanut, cashew)
- Swap honey/maple with stevia or agave
- Try shredded sweetened coconut for an extra treat
- Add chia seeds or flax for extra nutrition
How to Make Almond Joy Breakfast Cookies
- Preheat & prep: Bring your oven to 350 °F (175 °C). Line a baking sheet with parchment.
- Mix wet ingredients: Mash the banana and stir in almond butter, maple syrup, vanilla, and salt. I love how the aroma of vanilla brightens things up!
- Add dry ingredients: Gently fold in oats, coconut, chocolate chips, and almonds until everything is beautifully coated.
- Form cookies: Use a cookie scoop to drop onto the sheet, flattening slightly. The dough is thick and chewy—feels like a chunky brownie bite!
- Bake & cool: Bake for about 12–15 minutes, just until edges set. Cool right on the baking sheet so they stay soft and chewy inside.
There you go, friends—warm, irresistible cookies that fill your kitchen with cozy vibes and set your day on the right note.
What to Serve with Almond Joy Breakfast Cookies
- Morning coffee or latte – coconut notes play so well with a creamy brew
- Greek yogurt parfait – stir in granola and berries, maybe crumble a cookie on top
- Banana smoothie – double down on the fruit and flavor profile
Tips for Making It Perfect
- Use a ripe banana: the sweeter and softer, the better for texture and taste.
- Chill the dough for 10 minutes if it’s too sticky—makes scooping easier.
- Don’t overbake: take them out just when edges firm up; carry-over heat finishes the job.
Storage Instructions
- Room temp: Store cooled cookies in an airtight container—lasts 3–4 days.
- Fridge: Keeps up to a week—soften slightly in microwave before eating.
- Freezer: Freeze individually on a tray, then transfer to a zip bag—up to 3 months. Reheat in toaster oven or zap in microwave.
General Information
These cookies are inspired by the classic Almond Joy candy bar but stripped down to a healthier, whole-food version. Originating from the Clean & Delicious blog, they capture that signature coconut-almond-chocolate trio Ideal for on-the-go mornings or meal prep—every bite feels nostalgic and nutritious.
Frequently Asked Questions
Q: Can I use quick oats instead of rolled?
A: Yes, but the texture will be softer. Roll with old-fashioned oats for better structure.
Q: Can I make them vegan?
A: Absolutely! Use agave instead of honey; make sure chocolate chips are dairy-free.
Q: How do I make them gluten-free?
A: Choose certified gluten-free oats and you’re good to go.
Q: What if I don’t like bananas?
A: Try unsweetened applesauce or mashed cooked sweet potato—texture varies but still yummy.
Conclusion
These Almond Joy Breakfast Cookies are a simple, indulgent, yet health-conscious twist on a classic candy bar flavor. Soft, chocolaty, and full of coconut-almond goodness, they’re perfect for busy mornings or snack time. If you loved these, you’ll also adore:
- My Gluten-Free Banana Oat Muffins – thick, moist, and easy
- Healthy Chocolate Chip Oatmeal Bars – snackable and ready for lunchboxes
Thanks for baking along—I’d love for you to leave a comment or star rating below, and don’t forget to tag your photo on Pinterest or Instagram @poulefrecipe!
Interactive Elements
Let me know how these cookies turned out—rate below, share your tweaks, or show me your beautiful photos on Pinterest or by tagging me @poulefrecipe!
Nutritional Information
| Serving (1 cookie) | Calories | Fat (g) | Sat Fat | Carbs | Fiber | Protein |
|---|---|---|---|---|---|---|
| Estimate | 150 kcal | 9 | 2 | 17 | 3 | 4 |
Delicious 7 Almond Joy Breakfast Cookies You’ll Crave!
- Total Time: 25 mins
- Yield: 10–12 cookies 1x
- Diet: Vegetarian
Description
Delicious Almond Joy Breakfast Cookies that are chocolatey, chewy, and naturally sweet—perfect for a healthy breakfast or snack.
Ingredients
1 ripe banana, mashed
1/2 cup unsweetened shredded coconut
1/2 cup rolled oats
1/4 cup almond butter
2 tbsp maple syrup or honey
2 tbsp mini dark chocolate chips
2 tbsp chopped almonds
1/2 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment.
2. Mix mashed banana, almond butter, maple syrup, vanilla, and salt.
3. Fold in oats, coconut, chocolate chips, and almonds.
4. Scoop dough onto baking sheet and flatten slightly.
5. Bake 12–15 minutes until edges set; cool on the sheet.
Notes
Use ripe banana for sweetness and texture.
Chill dough briefly if sticky.
Store in airtight container at room temperature or fridge.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8
- Sodium: 50
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 3
- Protein: 4
- Cholesterol: 0
