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Chocolate Cherry Breakfast Cookies

  • Prep Time: 20 minutes
  • Cook Time: 14 - 16 minutes at 350°F
  • Servings: 12
  • Course: Breakfast

Add a little excitement to weekday breakfasts. Whip up a batch of these on Sunday, then enjoy them all week long.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Kick start your mornings with a little chocolate! Bake these tasty breakfast cookies on parchment paper to ensure perfectly baked treats. And when you’re done, you can wrap each cookie in parchment paper for a grab-and-go morning option.


  • 1/2 cup mashed banana (1 large)
  • 1/2 cup peanut butter
  • 1/2 cup honey
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup regular rolled oats
  • 3/4 cup whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup dried cherries, chopped
  • 1/2 cup dark chocolate pieces


Step 1

PREHEAT oven to 350°F. Line two cookie sheets with Reynolds® Parchment Paper; set aside.

Step 2

STIR together banana, peanut butter, honey, milk, egg, and vanilla in a large bowl. In a small bowl combine oats, whole wheat flour, cinnamon, salt, and baking soda. Add oat mixture to banana mixture, stirring until combined. Stir in dried cherries and chocolate.

Step 3

DROP mounds of dough about 3 inches apart onto prepared cookie sheets using a 1/4-cup measure or scoop. Flatten and spread each mound of dough with damp hands until about 1/2-inch thick.

Step 4

BAKE 14 to 16 minutes or until light brown. Transfer the cookies on the parchment paper to a wire rack; cool completely.

For Breakfast Bars

LINE a 9x9-inch baking pan with parchment paper, with parchment paper extending over the edge of the pan. Prepare dough as directed above. Spread dough into the prepared pan. Bake for 25 to 30 minutes or until evenly browned and set. COOL in the pan for 5 minutes. Using the ends of the parchment paper, lift bars out of the pan and transfer to a wire rack. Cool completely.

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