If you’ve ever wished you could eat cookies for breakfast and still feel good about it, these Breakfast Cookies are about to become your new morning obsession. Packed with wholesome oats, naturally sweetened with ripe bananas and honey, and customizable with your favorite mix-ins, these cookies blur the line between treat and nutritious start to the day. Whether you’re rushing out the door or savoring a slow cup of coffee, they’re the perfect grab-and-go breakfast or energizing snack that you’ll actually look forward to eating.
Ingredients You’ll Need
The magic of Breakfast Cookies lies in their simplicity. Each ingredient serves a purpose, bringing flavor, texture, or a little nutritional boost to every bite. Here’s what you’ll need and why each one matters:
- Ripe Bananas: The riper, the better! They naturally sweeten the cookies and keep them moist without the need for extra sugar.
- Rolled Oats: These give the cookies their hearty, chewy texture and add a dose of fiber to keep you satisfied.
- Peanut Butter or Almond Butter: Adds richness, healthy fats, and that irresistible nutty flavor.
- Honey or Maple Syrup: Just enough to sweeten the cookies gently and help bind everything together.
- Mini Chocolate Chips or Dried Fruit: A pop of sweetness and fun—choose whichever makes your morning brighter!
- Chopped Nuts or Seeds (Optional): For crunch and even more staying power, toss in your favorites like walnuts, pecans, or sunflower seeds.
- Cinnamon: A little warmth and spice that ties all the flavors together.
- Vanilla Extract: Enhances the sweetness and adds a cozy aroma.
- Salt: Just a pinch to balance the flavors and bring out all the best notes.
How to Make Breakfast Cookies
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze—especially handy when mornings are hectic!
Step 2: Mash the Bananas
Grab a large mixing bowl and mash your ripe bananas until they’re smooth and creamy. The smoother your bananas, the more evenly they’ll sweeten and moisten your cookies—so take your time here!
Step 3: Mix in Wet Ingredients
Add the peanut butter (or almond butter), honey (or maple syrup), and vanilla extract right into the bowl with the bananas. Stir everything together until it’s well combined and looks irresistibly creamy.
Step 4: Add Dry Ingredients
Pour in the rolled oats, cinnamon, and salt. Mix until the oats are fully coated and everything begins to stick together, creating that classic Breakfast Cookies dough texture.
Step 5: Fold in Fun Extras
This is where you make the recipe your own! Gently fold in your choice of mini chocolate chips or dried fruit, and any chopped nuts or seeds you like. Every batch can be a little different, which keeps breakfast exciting.
Step 6: Let the Dough Rest
Let the mixture sit for about 5 minutes. This quick rest allows the oats to absorb some moisture, making the dough easier to scoop and helping the cookies hold their shape in the oven.
Step 7: Shape and Bake
Scoop about 2 tablespoons of dough for each cookie, placing them onto your prepared baking sheet. Flatten them gently with your fingers or the back of a spoon—they won’t spread much while baking. Bake for 12 to 15 minutes, until the edges are golden and the cookies are set.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up and makes them easier to handle. Now, dig in or pack them up for later!
How to Serve Breakfast Cookies
Garnishes
Dress up your Breakfast Cookies with a sprinkle of flaky sea salt, a dusting of cinnamon, or a drizzle of melted nut butter. These little touches make each cookie feel bakery-worthy and elevate your morning bite.
Side Dishes
Pair your Breakfast Cookies with a creamy yogurt parfait, a bowl of fresh fruit, or a hot cup of coffee or tea. They’re hearty enough to stand alone, but these sides turn your quick snack into a more complete and satisfying breakfast.
Creative Ways to Present
Stack your cookies on a cake stand for a brunch spread, tuck a couple into lunchboxes, or wrap them up as edible gifts for friends. You can even serve them with little bowls of nut butter or fruit spreads for dipping—so fun for kids and adults alike!
Make Ahead and Storage
Storing Leftovers
Keep leftover Breakfast Cookies in an airtight container at room temperature for up to three days. They’ll stay soft and chewy, ready for whenever you need a quick bite or a wholesome snack.
Freezing
These cookies freeze beautifully! Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to three months—just grab one and go when you’re in a rush.
Reheating
To restore that freshly-baked feel, pop a frozen or room-temperature Breakfast Cookie in the microwave for 10–15 seconds. They’ll be soft, warm, and just as delicious as when you first made them.
FAQs
Can I use instant oats instead of rolled oats?
Yes, you can substitute instant oats if that’s what you have on hand. The texture will be a bit softer and less chewy, but the Breakfast Cookies will still hold together nicely.
Are these cookies gluten-free?
If you use certified gluten-free oats, these Breakfast Cookies are completely gluten-free and perfect for anyone with gluten sensitivities or celiac disease.
Can I make these vegan?
Absolutely! Just use maple syrup instead of honey, and choose dairy-free chocolate chips or dried fruit for your mix-ins. They’ll be plant-based and still totally delicious.
What’s the best way to mash the bananas?
A fork works perfectly for mashing ripe bananas, but if you want them extra smooth, you can use a potato masher or even a hand mixer. The smoother the bananas, the more consistent your cookies will be.
Can I add extra nutrition boosts?
Definitely! Stir in chia seeds, flaxseed, or shredded coconut for added texture and nutrients. Breakfast Cookies are super customizable, so feel free to experiment with your favorite healthy extras.
Final Thoughts
There’s something special about starting your day with Breakfast Cookies—especially when they’re this easy, nourishing, and downright tasty. If you’ve been searching for a breakfast that feels like a treat but fuels your morning, give these cookies a try. Your mornings (and maybe your snack time, too) will thank you!
Print
Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These wholesome Breakfast Cookies are a delicious and nutritious way to start your day. Made with ripe bananas, rolled oats, nut butter, and a touch of honey, they provide natural sweetness and sustained energy. Perfect as a quick grab-and-go breakfast or snack, they are customizable with chocolate chips, dried fruit, nuts, or seeds to suit your taste and dietary preferences.
Ingredients
Main Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups rolled oats
- 1/4 cup peanut butter or almond butter
- 1/4 cup honey or maple syrup
- 1/3 cup mini chocolate chips or dried fruit
- 1/4 cup chopped nuts or seeds (optional)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas until they form a smooth consistency, which will act as a natural sweetener and binder for the cookies.
- Add Wet Ingredients: Stir in peanut butter (or almond butter), honey (or maple syrup), and vanilla extract until everything is well combined and smooth.
- Combine Dry Ingredients: Add the rolled oats, cinnamon, and salt to the wet mixture. Mix thoroughly to make sure all ingredients are evenly distributed.
- Fold in Extras: Gently fold in the mini chocolate chips or dried fruit, along with the chopped nuts or seeds if using, adding texture and flavor.
- Let Dough Rest: Allow the mixture to sit for 5 minutes so it thickens slightly, making it easier to shape into cookies.
- Shape Cookies: Using about 2 tablespoons of dough per cookie, scoop and place portions onto the lined baking sheet. Flatten each cookie slightly with your hand or a spoon to ensure even baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes or until the edges turn golden brown and the cookies are set.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
- These cookies freeze well and can be stored for quick breakfasts or snacks on busy days.
- For added nutritional benefits, mix in chia seeds, flaxseeds, or shredded coconut.
- Use certified gluten-free oats to make the recipe gluten-free.
- Adjust sweetness by varying the amount of honey or maple syrup.
- Substitute nut butters to accommodate allergies or preferences, such as sunflower seed butter for nut-free options.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
