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healthy chocolate cherry breakfast cookie

Chocolate Cherry Breakfast Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Jenna Braddock, RD
  • Total Time: 1 hour 8 minutes
  • Yield: 20 cookies 1x


This healthy Chocolate Cherry Breakfast Cookie recipe is perfect to make ahead and enjoy all week. It can also be a filling, nutritious snack for busy kids on the go.


Units Scale
  • 1 cup Natural Peanut Butter (or other nut butter)
  • 1/2 cup Honey
  • 1 cup Vanilla Greek Yogurt (whole milk or reduced fat - do not use fat free)
  • 2 Large Eggs
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 3 cups Old Fashioned Oats
  • 1 cup Unsweetened Shredded Coconut (can use sweetened)
  • 12 whole Dried Apricots, chopped (or any dried fruit)
  • 1/2 cup Pumpkin Seeds (or sunflower seeds)
  • 1/2 cup Dark Chocolate Chips, roughly chopped (or any type of chocolate chip)
  • 3/4 cup Dried Tart Cherries, chopped (or any dried fruit)


  1. Preheat oven to 350°F.
  2. Prep a large baking sheet by covering with piece of parchment paper.
  3. In a large mixing bowl, add the peanut butter and honey and beat together with an electric mixer on mid speed until well blended, about 2 minutes.
  4. Add the Greek yogurt to the bowl and continue mixing until blended. Scrape the bottom and sides of the bowl as needed.
  5. Add the eggs to the bowl and continue mixing until fully incorporated.
  6. Add the baking soda and baking powder to the bowl and mix to incorporate.
  7. Add the oats and coconut and mix on low speed to fully incorporate, about 1-2 minutes.
  8. Add the apricots, pumpkin seeds, chocolate chips, and cherries to the bowl and mix to combine on low speed.
  9. Using an ice cream scoop with trigger or large spoon, scoop and drop large balls of cookie dough onto the prepared baking sheet 2" a part. (The cookies do not spread much so it's OK to be a little closer.)
  10. Bake cookies for 12-14 minutes, until golden brown on the top an edges. Let cool on baking sheet for 1-2 minutes and then move them to a cooling rack.


Cookies can be enjoy for 3-4 days if left out at room temperature. Store in fridge if you plan to eat them over a longer period of time. 

I  have not tried freezing baking cookies and then defrosting right before eating but I  am fairly confident this would work. 

  • Prep Time: 15 minutes
  • Cook Time: 53 minutes
  • Category: Breakfast
  • Cuisine: Breakfast


  • Calories: 228
  • Sugar: 14
  • Sodium: 136
  • Fat: 10
  • Saturated Fat: 5
  • Carbohydrates: 29
  • Fiber: 3
  • Protein: 7
  • Cholesterol: 1