Breakfast Cookies

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!

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Cookies

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.

4.59 from 176 votes

PrintSave RecipeReview

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Cuisine American

Servings 16 cookies

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 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

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

Keywords baking, cookies

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