These Healthy Breakfast Cookies are a game-changer! They’re a delicious and convenient way to enjoy a nutritious and satisfying breakfast on the go. I love how these cookies are packed with wholesome ingredients like oats, bananas, and peanut butter, making them a guilt-free treat that will keep you feeling full and energized. They’re perfect for busy mornings, a pre- or post-workout snack, or any time you’re craving a healthy and delicious cookie.
Why You’ll Love These Breakfast Cookies
- Healthy and Nutritious: Made with wholesome ingredients like oats, bananas, and peanut butter, these cookies are a good source of fiber, protein, and healthy fats.
- Quick and Easy: Ready in under 30 minutes, these cookies are perfect for busy mornings.
- Customizable: You can easily add your favorite mix-ins, like nuts, seeds, or dried fruit.
- Portable: These cookies are perfect for grabbing on the go.
- Kid-Friendly: Kids and adults alike will love these healthy and delicious cookies.
Ingredients for Healthy Breakfast Cookies
Here’s what you’ll need to make these cookies. The full list with measurements is in the recipe card below.
Main Ingredients
- Quick oats (Grain)
- Ground cinnamon (Spice)
- Salt (Seasoning)
- Creamy peanut butter (Nut Butter)
- Vanilla extract (Flavoring)
- Large ripe bananas, mashed (Fruit)
- Chocolate chips (Optional)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Healthy Breakfast Cookies as is, but here are a few ideas for variations:
- Add Nuts or Seeds: Stir in some chopped walnuts, pecans, chia seeds, or flax seeds for added crunch and nutrients.
- Dried Fruit: Add some dried cranberries, raisins, or chopped dates for extra sweetness and chewiness.
- Different Spices: Try adding a pinch of nutmeg, allspice, or ginger.
- Protein Boost: Add a scoop of protein powder to the batter.
- Make them Vegan: Use a plant-based peanut butter and make sure your chocolate chips are dairy-free.
How to Make Healthy Breakfast Cookies
Let me show you how easy it is to make these Healthy Breakfast Cookies:
Preheat Oven and Prepare Baking Sheet
- I preheat my oven to 350°F (177°C).
- I line a baking sheet with parchment paper or a silicone mat.
Combine Ingredients
- In a large bowl, I combine all the ingredients (quick oats, ground cinnamon, salt, creamy peanut butter, vanilla extract, mashed ripe bananas, and chocolate chips) .
- I am stirring until well mixed.
Form Cookies
- I drop 2 tablespoon scoops of the mixture onto the prepared baking sheet.
- I flatten each cookie slightly, forming the shape of a cookie.
Bake
- I bake for 14-17 minutes, or until the edges begin to brown.
Cool and Serve
- Cool
- Serve
Tips and Tricks for the BEST Breakfast Cookies
Here are my secrets for making these cookies truly exceptional:
- Use Ripe Bananas: Ripe, spotty bananas are sweeter and easier to mash.
- Don’t Overmix: Mix the ingredients just until combined. Overmixing can make the cookies tough.
- Adjust Sweetness: If you prefer sweeter cookies, add a tablespoon or two of honey or maple syrup.
- Make them Ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours.
How to Serve
These Healthy Breakfast Cookies are perfect for:
- Quick Breakfast: A grab-and-go breakfast option for busy mornings.
- Pre- or Post-Workout Snack: A healthy and energizing snack before or after a workout.
- Lunchbox Treat: A nutritious and delicious addition to your lunchbox.
- Healthy Dessert: A guilt-free way to satisfy your sweet tooth.
Make Ahead and Storage
These cookies store well! Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage.
FAQs about Healthy Breakfast Cookies
- Can I use rolled oats instead of quick oats?
- You can use rolled oats, but the texture of the cookies will be slightly different. You may want to pulse the rolled oats in a food processor a few times to break them down a bit.
- Can I make these without the chocolate chips?
- Yes, you can omit the chocolate chips or substitute them with another mix-in, like nuts or dried fruit.
- Can I make these gluten-free?
- Use gluten-free oats
Enjoy these delicious and nutritious Healthy Breakfast Cookies! They’re a perfect way to start your day or satisfy your sweet cravings in a healthy way.
Print
Healthy Breakfast Cookies
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 12–14 Cookies 1x
- Category: Breakfast, Snack, Dessert
- Cuisine: American
Description
These Healthy Breakfast Cookies are a quick, easy, and nutritious way to start your day. Made with wholesome ingredients like oats, bananas, and peanut butter, they’re a satisfying and delicious alternative to traditional breakfast fare.
Ingredients
- 2 cups (180g) quick-cooking oats (not instant or rolled oats)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (125g) creamy peanut butter (natural peanut butter recommended)
- 1/2 teaspoon vanilla extract
- 2 large ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup (45g) chocolate chips (mini chocolate chips recommended)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine Ingredients: In a large bowl, combine the quick-cooking oats, ground cinnamon, salt, creamy peanut butter, vanilla extract, mashed bananas, and chocolate chips.
- Mix Thoroughly: Stir all the ingredients together until they are very well combined. The mixture will be thick.
- Form Cookies: Drop rounded 2-tablespoon portions of the cookie dough onto the prepared baking sheet, leaving a little space between each cookie.
- Flatten Slightly: Flatten each cookie slightly with the back of a spoon, a fork, or your fingers to form a cookie shape. They will not spread much during baking.
- Bake: Bake for 14-17 minutes, or until the edges of the cookies begin to turn golden brown.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Oats: Use quick-cooking oats for this recipe. Do not use instant oats (they will be too mushy) or rolled oats (they will be too chewy).
- Peanut Butter: Creamy, natural peanut butter (the kind with just peanuts and salt) is recommended for the best texture and flavor. If using regular peanut butter with added sugar and oil, you may want to reduce or omit the added salt.
- Bananas: Use very ripe, spotty bananas for the best sweetness and flavor.
- Chocolate Chips: Mini chocolate chips distribute more evenly throughout the cookies, but regular chocolate chips can also be used. You can also substitute other mix-ins, such as raisins, dried cranberries, chopped nuts, or seeds.
- Sweetness: These cookies are not overly sweet. If you prefer a sweeter cookie, you can add 1-2 tablespoons of maple syrup or honey to the batter.
- Make-Ahead: These cookies can be made ahead of time and stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: You can also freeze these cookies for longer storage. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw at room temperature or in the microwave.