These Breakfast cookies are one of the healthiest cookies you'll ever eat! Made using nutritious ingredients, they have a hearty and chewy texture with crispy edges. Made in one bowl!
Cookies for breakfast, anyone? Wholesome breakfast cookies aka easy oatmeal cookies are made without eggs, and using rolled oats, almond butter, nuts, seeds and dried fruits. And, they taste amazing!
My favorite part? They offer endless customization options, allowing you to use whatever ingredients you have at home or your personal favorites.
Not only are these cookies perfect for breakfast, but they also make an excellent healthy after school snack, post-workout bite, healthy dessert without any guilt.
The breakfast cookies with banana share similarities with my healthy carrot cookies but boast additional nutritious ingredients, resulting in a heartier, chewier texture compared to the carrot cookies.
Love this vegan breakfast idea? Check out my date bars or coconut chia pudding, equally nutritious options.
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Why you'll love it?
- Delightfully chewy and hearty with crisp edges
- Delicious tasting
- No flour, eggs, butter, oil or refined sugar
- Vegan, gluten-free, if using GF oats and dairy-free
- Made with wholesome ingredients
- Easy one-bowl recipe
- Customizing ingredients to your liking
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Banana - One large very ripe banana, about ½ cup + 2 tablespoons when mashed. Use very ripe, heavily speckled bananas that give the breakfast cookies moisture and sweetness.
- Oats - Use rolled oats for a heart texture and crispness.
- Almond butter - Use creamy, regular almond butter and not the natural kind. I prefer Barneys brand almond butter because it requires no stirring.
- Nuts and seeds - I used a mix of sliced almonds, sweetened shredded coconut, pumpkin seeds, dried cranberries and chocolate chips.
- Maple syrup - Adds natural sweetness and also necessary moisture for binding.
- Cinnamon - Adds some cozy flavor
- Baking soda - It helps with the browning and crispy texture in the oatmeal breakfast cookies.
Substitutrions & Variations
Here are some easy ideas to truly personalize these healthy oatmeal breakfast cookies! You have the liberty to make numerous ingredient substitutions:
- Choose your nut butter - Feel free to use peanut butter or sunbutter.
- Oats - While I prefer rolled oats for their crispy and substantial texture, instant oats can be substituted with a slight compromise in texture.
- Gluten-free - Use gluten free oats to make gluten free breakfast cookies.
- Banana - Use applesauce instead of mashed banana.
- Maple syrup - Use honey or brown sugar instead of maple syrup.
- Add-ins: Use about 1 and ½ cups total of your favorite add-ins. Some of my favairite add-ins to choose from is dried cranberries, raisins, pumpkin seeds, flax seeds, sesame seeds, roasted peanuts, sliced almonds and chocolate chips.
Got more ripe bananas sitting on your kitchen counter? Check out this round up post for more than 25 of our favorite banana recipes to use overripe bananas.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Step 7 - Transfer about ¼ cup dough onto a parchment lined baking sheet, spacing about an inch apart. Flatten into about ½ inch thickness. Bake the easy breakfast cookies at 350 degrees for about 30 minutes.
How to store?
Store healthy breakfast cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed zip lock bag for up to 2 months. When ready to enjoy, thaw the cookies at room temperature for a few hours.
They serve as perfect on-the-go breakfast options, akin to baked oatmeal cups or no-bake oatmeal balls, which are all fabulous kid-friendly breakfasts.
Tip: These cookies boast crisp edges on the first day of baking, gradually softening by the following day. However, their delicious flavor remains unchanged.
Helpful tips
- Use creamy almond butter or peanut butter and not natural or crunchy variety.
- Use a well ripened banana - These breakfast cookies rely on the natural sweetness of ripe bananas as one of their primary sources of sugar. Therefore, opt for a banana that is very ripe, with a vibrant yellow hue and plenty of brown spots.
More healthy cookies
Breakfast Cookies
Ingredients
Wet ingredients
- 1 large ripe banana
- ½ cup creamy almond butter or use peanut butter
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
Dry ingredients
- 1 ½ cups rolled oats
- ¼ cup sliced almonds
- ¼ cup pumpkin seeds or use flax seeds, sunflower seeds
- ¼ cup dried cranberries or use raisins
- ¼ cup shredded coconut sweetened or unsweetened
- ¼ cup semi sweet chocolate chips
Instructions
- Pre heat oven to 350°F and line a baking sheet with parchment paper.
- Add the peeled banana into a large bowl and mash well. Add almond butter, maple syrup, cinnamon, baking soda and salt. Whisk until very smooth and lump-free.
- Add all the dry ingredients and mix using a spatula.
- Using a ¼ cup measuring cup or an ice cream scoop, portion mounds of cookie dough onto the parchment-lined baking sheet, spacing evenly.
- Using the back of a spoon or your fingertips, gently flatten the cookies to about ½-inch thickness.
- Bake for 15 to 21 minutes, until the edges are deep golden brown in color. Rotating pan halfway through baking.
- Place pan on a wire rack to cool completely.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Carolyn
I make this recipe all the time! It is a perfect make-ahead breakfast. I like to serve with yogurt.
Maria Doss
Happy to hear hun, have a great weekend - Maria
Lisa S.
These are tasty, healthy, vegan and gluten free. I added dates the 2nd time I made them for a slightly sweeter taste. Also, 22 minutes max baking time (turning halfway and exchanging the trays from top to bottom and vice versa) works better.
Maria Doss
That’s so great to hear! So glad you love it and appreciate the tips – Maria ♡
Carol
I just made these cookies and the first batch got very well done. Tried second batch and even 20 minutes was too long. I have a newer oven so not sure if that was the issue. They taste ok but would taste better if not so over cooked. I would recommend checking them after 13 minutes. Otherwise good recipe and I will definitely try again. Thanks for an easy, healthy breakfast cookie.
Nancy
These are great for in the go breakfast. I also add 1/4c chia seeds to amp up the omega-3 and protein!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Sue
Baking time is way off. I burnt my cookies at 18 minutes
Maria Doss
Thanks for the feedback! We know ovens can vary, so we've updated the recipe based on your suggestion - Maria
Sanne
I love these cookies. I make them a lot. I love finishing lunch with one. I put half a batch in the freezer. They’re not as good as freshly baked ones, but I find they still taste good.
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡