Breakfast Cookies
Published on January 16, 2025
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Quick Summary
Breakfast Cookies- you only need one bowl to make these healthy breakfast cookies. They are gluten-free, naturally sweetened, and made without butter or oil. They are SO delicious and perfect for breakfast, a snack, or dessert.
Table of Contents
Why You'll Love These Breakfast Cookies
Breakfast Cookies, too good to be true? Nope, let me tell you why!
- Quick & Easy: The cookies are made in ONE bowl with basic, wholesome ingredients, and you don't have to chill the dough!
- Nourishing: Full of oats, fruit, nut butter, and naturally sweetened, these cookies provide a great source of fiber, protein, and healthy fats.
- Customizable: You can easily adjust ingredients to suit dietary needs or flavor preferences (think dairy-free, gluten-free, or vegan).
- Make-Ahead: You can bake them ahead of time and store in the freezer so you always have a healthy breakfast or snack on hand. I love eating the cookies right out of the freezer. They might even be better frozen!
I make A LOT of cookies (I even wrote a cookie cookbook) and these are one of my all-time favorites. They are healthy but still VERY delicious. Plus, they are kid approved, my boys devour these cookies and ask for them all of the time.
Key Ingredients
- Bananas: Use ripe bananas, the browner the better, for ultimate sweetness. For this recipe, you will need 2 large bananas. Mash them up with a fork.
- Nut butter: You can use almond butter or peanut butter. Use a natural brand that is creamy and drippy, always stir well before using.
- Sweeteners: I use pure maple syrup, but honey also works well.
- Egg: The egg adds protein and binds everything together. You can use a flax egg if you need the cookies to be vegan.
- Oat flour: You can buy oat flour, BUT it is so easy to make at home. Just put oats in a blender and blend for 20 seconds and you have oat flour. SO easy! If you need the cookies to be gluten-free, use gluten-free oats.
- Oats: Use old-fashioned rolled oats and not quick oats for a hearty texture.
Ways to Customize the Cookies
This is an easy recipe to play around with. If you want to mix things up, here are some ideas.
- Dried Fruit: If you don't like raisins in your cookies, I know that is a touchy subject, leave them out! You can add in dried cranberries, dried cherries, or even dried blueberries.
- Blueberries: Blueberries are a great addition, you can use fresh or frozen. If you use frozen berries, do not thaw them first. Gently stir them in so they don't turn the batter purple.
- Nuts: Stir in chopped walnuts, pecans, or almonds if you like nuts in your cookies.
- Coconut: Stir in a handful of regular or toasted coconut for extra flavor and texture.
- Spices: Spice it up by adding a pinch of nutmeg or cardamom.
- Protein powder: Add a scoop of protein powder to boost the amount of protein in the cookies.
- Nutrient Boost: Add 1 to 2 tablespoons of chia seeds or hemp hearts.
How to Make Breakfast Cookies
- Preheat the oven. Line a large baking sheet with parchment paper.
- Mix the wet ingredients. In a large bowl, combine the mashed bananas, nut butter, maple syrup, egg (or flax egg), and vanilla. Stir until smooth.
- Add the dry ingredients. Add the oat flour, cinnamon, baking soda, and salt. Stir with a spatula until just combined, being careful to not over mix.
- Fold in the Add-Ins. Stir in the old fashioned oats, dried fruit, and chocolate chips.
- Let the dough sit. Let the dough sit for 5 to 10 minutes so the oats can soak into the mixture a little. This will help give the cookies a nice shape and the oats will soften a bit.
- Form the cookies. Using a cookie scoop or spoon, form the dough into round cookie shapes, about 2 tablespoons per cookie, and place them on the prepared baking sheet.
- Bake. Put the baking sheet in the oven and bake the cookies until they're set, but still slightly soft. Don't over bake.
- Cool. Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storing & Freezing Tips
- Storing on the Counter: After the cookies have cooled completely, store them in an airtight container on the counter for up to 4 days.
- Freezing: To freeze, once the cookies have cooled completely, place them in a single layer on a baking sheet and freeze for about 30 minutes, or until solid. Then, transfer them to a freezer-safe container or ziplock bag and store for up to 3 months. They are good frozen or you can thaw. To thaw, leave them at room temperature for about 20 minutes or microwave them for 15-20 seconds.
More Oatmeal Cookie Recipes
- Oatmeal Cookies
- Pumpkin Breakfast Cookies
- Peanut Butter Oatmeal Cookies
- Monster Cookies
- Oatmeal Chocolate Chip Cookies
- Chewy Oatmeal Raisin Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
Find all of my cookie recipes HERE!
Breakfast Cookies
Breakfast cookies are a healthy, delicious, and convenient way to start your day, packed with oats, fruit, nut butter, and natural sweetness for a nutritious, grab-and-go breakfast or snack option.
Ingredients
- 1 cup mashed bananas, 2 large bananas
- 1/3 cup creamy almond butter, can use peanut butter
- 1/4 cup pure maple syrup, can use honey
- 1 large egg, can use a flax egg
- 2 teaspoons vanilla extract
- 1 cup oat flour*
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cups old fashioned oats
- 1/4 cup raisins, can use dried cranberries
- 1/4 cup chocolate chips, optional
- Flaky sea salt, for sprinkling on top, optional
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
- In a large bowl, combine the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Stir until smooth.
- Add the oat flour, cinnamon, baking soda, and salt. Stir until just combined. Stir in the oats, dried fruit, and chocolate chips, if using.
- Let the dough sit for about 5 to 10 minutes so the oats can soak into the mixture a little.
- Scoop the dough onto prepared baking sheets, about 2 tablespoons per cookie.
- Bake the cookies for 10 to 14 minutes or until they're set, but still soft.
- Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Notes
You can easily make oat flour at home. Just put old fashioned rolled oats in a blender and blend until the oats resemble flour. It should take about 30 seconds.
Store the cookies in an airtight container on the counter for up to 4 days. Freeze in a freezer container for up to 3 months.
Nutrition
Calories: 139kcal, Carbohydrates: 21g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 11mg, Sodium: 116mg, Potassium: 175mg, Fiber: 2g, Sugar: 6g, Vitamin A: 30IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 1mg
Have you tried this recipe?
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