These healthy breakfast cookies are thick, chewy and full of flavor. They are high in whole grains, healthy fats and fiber. Great to pair with your morning coffee, protein shake or just a snack on the go!
I've been wanting to make breakfast cookies for a while now. Something about eating a breakfast cookie just sounds so delightful. I don't want you to limit yourself to only eating these at breakfast though. They are great for snacking too! The combination of oats, banana and peanut butter never gets old. Check out these flourless oatmeal banana muffins if you are looking for more inspiration!
How Do You Make Breakfast Cookies Healthy?
Well the answer to this is pretty simple. You load it up with healthy fats and whole grains and limit the amount of added sugar. I don't really believe in diets unless you are medically prescribed one (ie; carbohydrate controlled, heart healthy or renal diets). I do believe in filling your body with limited processed foods, eating in moderation and getting exercise 4-5x week. It doesn't have to be complicated. You just have to put in the hard work: meal planning, dedicating time to exercise/self and practicing moderation. I talk about this on my instagram often!
- Quick cooking rolled oats: You want the quick cooking kind because they absorb easier and are a bit more chewy than the old fashioned rolled oats.
- Honey: You can sub maple syrup out if you're vegan. Agave nectar also works.
- Ripened banana: This will naturally sweeten up these breakfast cookies.
- Creamy natural peanut butter: Yes, that natural kind that you have to stir before you. IT'S SO GOOD.
- Optional add ins: Pumpkin seeds (antioxidant and high in magnesium, copper, zinc & manganese), walnuts (protective heart properties - decreased risk of clotting and high in omega 3 fatty acids) and dried cherries (potent antioxidant, high in vitamin C powerhouse!)
Are these breakfast cookies freezer friendly?
They sure are!
Are these breakfast cookies gluten free?
If you make them with certified gluten free oats, then yes. Most oats are gluten free, but some are processed in a facility with gluten.
How can I make these vegan?
Sub agave nectar or maple syrup for the honey. They are eggless, so no need to make any other modifications!
Are these kid-friendly?
Yep, as long as your kid likes bananas and peanut butter!
Can I add protein powder to these breakfast cookies to make them high in protein?
I have not tried this, but from my experience with protein powders, I would avoid whey protein in baking as it tends to dry it out. If you add any powder to these cookies, you will need to add another banana or more liquid to hold a cookie shape! Let me know how this goes!
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Healthy Breakfast Cookies
- Total Time: 20 minutes
- Yield: 12-15 cookies 1x
Description
These healthy breakfast cookies are thick, chewy and full of flavor. They are high in whole grains, healthy fats and fiber. Great to pair with your morning coffee, protein shake or just a snack on the go!
Ingredients
- 2 cups quick cooking oats (not old fashioned)(certified GF if necessary)
- ½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 1 ripened banana, mashed
- 1 tsp vanilla extract
- ¼ cup honey (sub maple syrup or agave if vegan)
- ⅓ cup creamy peanut butter, natural (can sub any other nut butter)
- Optional add ins: Chopped walnuts, dried cherries, pumpkin seeds, sunflower seeds, semi-sweet chocolate chips, dried blueberries.
Instructions
- Preheat oven to 350F and prepare a greased baking/cookie sheet.
- Combine all dry ingredients (oats, cinnamon, baking soda, salt) in a bowl a mix to combine.
- In a separate bowl, mash banana and add remaining wet ingredients (vanilla, honey, peanut butter).
- Add wet ingredients to dry and mix to combine. Add in walnuts, dried cherries, seeds, or other additional add in's.
- On a greased baking sheet, form a ball with about 2 tbsp of batter, slightly flatten using fingers.
- Cook for 13-15 minutes at 350 or until the breakfast cookies are cooked through and a toothpick runs clear. Let them sit for at least 5 minutes before consuming.
Notes
See FAQ's above.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: breakfast, snack
- Method: Baking
- Cuisine: American
Oh, I wanted so badly to make these, but I have to avoid all sodium! I realize this is probably a dumb question but I'm completely ignorant about baking......is there any way to leave out the baking soda or would it ruin the recipe??
Hey Karen! I'm not sure they would rise correctly if you left out the baking soda.
Super easy, and grab and go. And delicious! You don’t feel guilty when you eat a couple. Love this recipe!
Thanks Holly! They definitely are addicting!