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healthy chocolate cherry breakfast cookie
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Chocolate Cherry Breakfast Cookie Recipe

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.
Prep Time15 mins
Cook Time53 mins
Course: Breakfast
Cuisine: Breakfast
Keyword: breakfast cookie, healthy cookie, healthy muffins, kid friendly
Servings: 20 cookies
Calories: 228kcal
Author: Jenna Braddock


  • 1 cup Natural Peanut Butter (or other nut butter)
  • ½ 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)
  • ½ cup Pumpkin Seeds (or sunflower seeds)
  • ½ cup Dark Chocolate Chips, roughly chopped (or any type of chocolate chip)
  • ¾ cup Dried Tart Cherries, chopped (or any dried fruit)


  • Preheat oven to 350°F.
  • Prep a large baking sheet by covering with piece of parchment paper.
  • 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.
  • Add the Greek yogurt to the bowl and continue mixing until blended. Scrape the bottom and sides of the bowl as needed.
  • Add the eggs to the bowl and continue mixing until fully incorporated.
  • Add the baking soda and baking powder to the bowl and mix to incorporate.
  • Add the oats and coconut and mix on low speed to fully incorporate, about 1-2 minutes.
  • Add the apricots, pumpkin seeds, chocolate chips, and cherries to the bowl and mix to combine on low speed.
  • 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.)
  • 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. 


Calories: 228kcal | Carbohydrates: 29g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 136mg | Potassium: 239mg | Fiber: 3g | Sugar: 14g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg