Starting your day with a cookie? Yes, please! These healthy breakfast cookies are packed with wholesome ingredients, offering a deliciously satisfying way to fuel your morning. They’re easy to make, naturally sweetened, and perfect for meal prep.
Why You’ll Love This Recipe
- Nutritious and filling: Packed with fiber, healthy fats, and protein.
- Quick and easy: Simple ingredients and minimal prep time.
- Customizable: Easily adapt the recipe to fit your dietary needs or flavor preferences.
- Make-ahead friendly: Perfect for busy mornings or on-the-go snacks.
- Kid-approved: A fun and tasty way to sneak in nutritious ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Rolled oats
- Ripe bananas
- Nut butter (like almond or peanut butter)
- Honey or maple syrup
- Chia seeds or flaxseeds
- Cinnamon
- Vanilla extract
- Dark chocolate chips or dried fruit
- Salt
- Baking powder
Directions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the bananas: In a large bowl, mash the bananas until smooth.
- Mix wet ingredients: Add the nut butter, honey (or maple syrup), and vanilla extract. Stir until well combined.
- Combine dry ingredients: Add the oats, chia seeds, cinnamon, salt, and baking powder. Mix until everything is evenly incorporated.
- Fold in add-ins: Gently fold in your choice of dark chocolate chips, dried fruit, or nuts.
- Form the cookies: Scoop out portions of dough and shape into cookies. Place them on the prepared baking sheet.
- Bake: Bake for 12-15 minutes, or until the cookies are golden brown and set.
- Cool: Let the cookies cool on a wire rack before enjoying.
Servings and timing
- Servings: 12 cookies
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Gluten-free: Use certified gluten-free oats.
- Vegan: Swap honey for maple syrup and use dairy-free chocolate chips.
- Nut-free: Substitute seed butter (like sunflower seed butter) for nut butter.
- Protein boost: Add a scoop of your favorite protein powder.
- Flavor twist: Add shredded coconut, pumpkin spice, or a sprinkle of nutmeg.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Freezing: Freeze in a single layer, then transfer to a freezer bag. They’ll keep for up to 3 months.
- Reheating: Enjoy straight from the fridge or thaw frozen cookies at room temperature. You can also warm them in the microwave for 10-15 seconds.
FAQs
Are these breakfast cookies really healthy?
Yes! They’re made with nutrient-dense ingredients like oats, bananas, and nut butter, providing fiber, healthy fats, and natural sweetness.
Can I make them without bananas?
Absolutely. You can substitute unsweetened applesauce or pumpkin puree for a similar texture.
What kind of oats should I use?
Old-fashioned rolled oats work best. Quick oats can make the cookies a bit too soft.
Can I use steel-cut oats?
It’s not recommended, as steel-cut oats won’t soften enough during baking.
How can I make these cookies crunchier?
Bake them a few minutes longer, or add chopped nuts for extra crunch.
Are these cookies filling enough for breakfast?
Yes! The combination of fiber, healthy fats, and protein makes them a satisfying breakfast or snack.
Can I skip the sweetener?
If your bananas are very ripe, you can reduce or omit the honey/maple syrup.
Can I add veggies?
Sure! Grated carrots or zucchini add extra nutrients. Just squeeze out excess moisture first.
Are these cookies toddler-friendly?
Yes, they’re a great option for kids, especially if you use smaller chocolate chips or skip them altogether.
Can I double the recipe?
Definitely! Double the ingredients and bake in batches, or freeze extras for later.
Conclusion
Healthy breakfast cookies are the perfect solution for busy mornings or a nutritious snack anytime. They’re simple, customizable, and loaded with wholesome goodness. Whether you stick to the classic recipe or experiment with fun add-ins, these cookies are sure to become a household favorite. Happy baking!
Print
Healthy Breakfast Cookie
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These hearty and healthy breakfast cookies are naturally gluten-free, vegan, and low in sugar. They are made with wholesome ingredients like oats, nut butter, and dried fruits, providing a nutritious and satisfying start to your day.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup natural peanut butter or almond butter
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 1/2 cups rolled oats (gluten-free if needed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup ground flaxseed
- 1/4 cup dried cranberries or raisins
- 1/4 cup chopped nuts (such as walnuts or almonds)
- 2 tablespoons chia seeds
- 2 tablespoons hemp hearts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the mashed bananas, peanut butter, maple syrup, and vanilla extract until smooth.
- Add the rolled oats, ground cinnamon, salt, ground flaxseed, dried cranberries, chopped nuts, chia seeds, and hemp hearts (if using) to the wet mixture. Stir until well combined.
- Let the mixture sit for about 5 minutes to allow the flaxseed and chia seeds to absorb some moisture.
- Scoop heaping tablespoons of the dough onto the prepared baking sheet, flattening each scoop slightly to form cookie shapes.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Feel free to customize the add-ins, such as using different dried fruits, seeds, or even adding dark chocolate chips for a treat.
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