Breakfast Cookies (Healthy with Wholesome Ingredients)

Name: Breakfast Cookies (Healthy with Wholesome Ingredients)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 medium ripe banana; 2 cups traditional rolled oats; ½ cup seeds - I've used a mix of sunflower seeds, pumpkin seeds and flax seeds; 1 tablespoon chia seeds; ¼ cup natural smooth peanut butter - preferably runny; 3 tablespoons honey or agave; Good pinch of sea salt and cinnamon; *Optional - 1-2 tablespoons mini dark chocolate chips

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These Breakfast Cookies taste that good you won't believe they're healthy! Made with wholesome ingredients, perfect to enjoy for brekkie or as a snack any time of the day.

Cookies for breakfast??? I know it might sound a little strange, but these oatmeal Breakfast Cookies are actually nutritious to eat for breakfast or great for a healthy snack. I must admit, I'm an overnight oats girly and eat them basically every day for breakfast. However, I love these cookies as my mid morning snack with a coffee and make a batch once a week. You can even freeze them for meal-prep! They're delicious with a soft chewy texture and never last long in my house 😊

You guys know I love sharing healthier takes on popular recipes. One of my first recipes I ever shared were my 4 ingredient cookies which have been a readers favorite for years! These have the same base ingredients, however are loaded with more goodies including mixed seeds. I've used a mix of pepitas, sunflower, flax and chia seeds, all of which have protein, fiber, nutrients and healthy fats.

Some other healthy baked goods I've shared are my lemon loaf cake, healthy banana bread and protein bagels.

These beauties are made with wholesome ingredients to make you feel good from the inside out. Unfortunately many packaged cookies that are marked as being healthy, include high added sugars, oils or preservatives. These healthy breakfast cookies are dairy-free, egg-free, and have no added sugar, as the mashed banana adds so much natural sweetness. The riper and more brown the better, along with raw honey or agave. The only problem is they taste so good its hard to stop at one!

Now even though they're named breakfast cookies, it doesn't mean they're only to be eaten for breakfast. You can enjoy them as an afternoon pick me up, sweet treat after dinner or any time really. They make a great healthy quick grab and go snack when you're rushing out the door and need something to fuel you.

Some more healthy breakfast options are my Greek yogurt pancakes, crispy feta eggs and sheet pan pancakes.

Table of Contents

What makes this recipe special
Ingredients and Substitutions
How to make Breakfast Cookies
Tips and Tricks
Storage Instructions
FAQs
More Healthy Baking
More Breakfast Recipes
Recipe
Comments

What makes this recipe special

Easy to Make: A one-bowl recipe with minimal prep and easy steps to follow
Versatile: Perfect for breakfast, a mid-morning snack, or even a guilt-free dessert
Nutritious: Packed with healthy fats, fiber, and protein to keep you satiated
Customizable: Add your favorite mix-ins such as raisins, dried cranberries, currants or slivered almonds to make them uniquely yours

Cookies resting on a baking tray after being baked

Ingredients and Substitutions

Rolled oats are the base of these cookies rather than using flour and provide fiber, nutrients along with a soft chewy texture. Steel cut oats or quick oats aren't recommended, but you can opt for gluten-free oats if needed
Ripe banana, the browner and more spottier the better as its full of natural sweetness. Similar to when making banana bread
Mixed seeds, a nutritious blend of sunflower seeds, pumpkin seeds, flax seeds and chia seeds. These add crunch, healthy fats, fiber and protein
Natural peanut butter is always recommended, read the label and ensure it only includes peanuts. Its best to pick a smooth butter with a runny texture. I've tested the recipe with thicker peanut butter and almond butter and they can be a little more dense. To keep it nut-free, swap it for tahini. I've tried it and love this version too
Honey or agave provides natural sweetness and help the cookies stick together. For a vegan option, stick with agave or maple syrup
Chocolate chips, I love to add some mini dark choc chips on top but these are optional
Salt and cinnamon enhances the flavor. Feel free to add a pinch of nutmeg or other warming spices for a twist
Mix-ins, feel free to add your favorite mix-ins such as dried fruit, raisins, dried cranberries, slivered almonds or even shredded coconut

How to make Breakfast Cookies

These Breakfast Cookies are made using wholesome ingredients and despite the name are perfect for anytime of the day. Follow my simple steps below (note quantities are listed in the recipe card below)

Mash the banana with a fork

Peanut butter added to mashed banana in a bowl

Add peanut butter and honey and mix to combine

Dry ingredients added to large mixing bowl

Add dry ingredients - rolled oats, mixed seeds, chia seeds with a good pinch of salt and cinnamon

Mix well to combine

Cookies being scooped onto a baking tray

Preheat oven to 375℉ / 190℃. Evenly scoop dough onto a baking sheet lined with parchment paper to make 10 cookies

Gently use the back of a spoon to flatten them into circles

Add mini chocolate chips to the tops and press them into the cookies. Bake for 10-12 minutes

Breakfast cookies baked and resting in the baking tray

Remove from oven and let cookies rest on the tray for 5-10 minutes. Now they're ready to enjoy!

Breakfast cookies resting on a baking tray

Tips and Tricks

Use ripe bananas, the riper and more brown and spotty they are, the sweeter and creamier your mashed bananas will be. This adds moisture to the cookies
Creamy smooth peanut butter is recommended for a softer cookie. I have tried it with thicker nut butters which still taste great but are a little more dry
If your honey is hard or very thick especially in the winter months, microwave it for 10 seconds to soften it
Spoon the cookies approximately the same size for even cooking, a cookie scoop makes it even easier
Allow breakfast cookies to cool down for 5-10 minutes before removing off the baking tray. This allows them to harden and stick together and not break. You can then optionally transfer to a wire rack

Storage Instructions

Store cookies in an airtight container for up to 5 days in a cool place in your kitchen or pantry, or for at least a week in the fridge
In summer or warmer months, its best to store in the refrigerator
Make extra for meal prep and freeze them! Place cookies in a single layer, for 1-2 hours in the freezer, then transfer to a freezer bag or container. They’ll last up to 3 months
Thaw in the fridge or at room temperature, or you can also reheat if you prefer them hot

Close up of cookie being held up by hand

FAQs

Are breakfast cookies healthy?

This of course depends on the recipe as store bought cookies aren't the healthiest. My breakfast cookie recipe uses wholesome ingredients including oats, seeds, and natural sweeteners, making them a healthier nutrient-dense option

How to make these breakfast cookies nut-free?

Simply swap out the peanut butter for tahini which is made from sesame seeds. I have tried this many times and love this version

Can I make these vegan?

Simply swap honey for agave and this makes them naturally vegan

Can I add other flavors?

Of course, some other mix-ins I love are vanilla extract, dried fruit, cranberries, slivered almonds and even shredded coconut

More Healthy Baking

More Breakfast Recipes

I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!

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