Breakfast Cookies Recipe
Imagine waking up to a cookie that combines all your favorite breakfast flavors—soft bananas, hearty oats, creamy almond butter, bursts of sweet chocolate, and a touch of chewy fruit. That’s the magic of Breakfast Cookies! These delightful, nutrient-packed treats make your mornings so much easier, whether you’re dashing out the door or craving a wholesome snack with your coffee. Packed with fiber, healthy fats, and just the right amount of sweetness, they’re a feel-good way to satisfy your hunger and indulge a bit—without any of the guilt.
Ingredients You’ll Need
The best part about these Breakfast Cookies? Every ingredient plays a starring role in creating their irresistible flavor, chewy texture, and golden-brown perfection. While the list is simple, the combination ensures a balance of nutrition, taste, and fun—so gather everything and let’s make your kitchen smell amazing!
- Ripe Bananas: Mashed banana brings natural sweetness and moisture, helping to bind the cookies—plus, it sneaks in some potassium!
- Old-Fashioned Rolled Oats: These classic oats offer heartiness, chew, and fiber, making the cookies truly breakfast-worthy.
- Almond Butter: Adds creamy richness and healthy fats; swap in peanut or sunflower seed butter to suit your taste.
- Honey or Maple Syrup: Your choice brings just the right hint of naturally derived sweetness without overwhelming the other flavors.
- Ground Flaxseed: An easy boost of fiber and omega-3s, plus it doubles as an egg substitute for binding.
- Cinnamon: A warm, inviting touch that makes every bite feel cozy and familiar.
- Vanilla Extract: Infuses the dough with aromatic sweetness and bakery-style complexity.
- Mini Chocolate Chips: Because a pop of chocolate at breakfast is always a good idea—mini chips spread out perfectly in every cookie.
- Chopped Walnuts or Pecans: Adds crunch and nutty depth; feel free to choose your favorite or mix both!
- Dried Cranberries or Raisins: They add chewy bursts of tart or sweet flavor, balancing out the richness from the nut butter and chocolate.
- Salt: Just enough to wake up and meld all the flavors together—don’t skip it!
- Chia Seeds or Hemp Hearts (optional): Sprinkle these in if you love even more texture and plant-powered nutrition.
How to Make Breakfast Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F, and line a baking sheet with parchment paper. This little bit of prep ensures the cookies bake evenly and don’t stick. You’ll thank yourself later when cleanup is a breeze!
Step 2: Mash the Bananas
Peel your ripe bananas and plop them into a big mixing bowl. Use a fork or potato masher to blend until they’re super smooth and creamy—lumps will affect the cookie’s texture, so don’t be shy about mashing well!
Step 3: Mix in the Wet and Dry Ingredients
Add in the rolled oats, almond butter, honey or maple syrup, ground flaxseed, cinnamon, vanilla extract, and salt. Use a sturdy spoon or spatula to stir everything together, making sure the wet and dry ingredients are evenly combined. At this stage, you should end up with a thick, uniform dough that smells seriously incredible.
Step 4: Add the Mix-Ins
Fold in the mini chocolate chips, chopped nuts, and dried cranberries or raisins. If you’re feeling adventurous, now’s also the time to toss in those optional chia seeds or hemp hearts. Mix just until everything is distributed—don’t overwork the dough, or the cookies could get tough.
Step 5: Shape the Cookies
Scooping the dough is easy! Use a cookie scoop or two tablespoons to portion out the dough, dropping each mound onto your prepared baking sheet. Give each cookie a gentle press with the back of your spoon to flatten slightly—they won’t spread much as they bake.
Step 6: Bake
Pop the baking sheet in your preheated oven, and bake for 12 to 15 minutes. The edges should turn golden and set, and the cookies will smell absolutely amazing. Remove them from the oven and let them sit for a few minutes on the baking sheet to firm up before transferring to a wire rack.
How to Serve Breakfast Cookies
Garnishes
A little extra flair goes a long way! Sprinkle your warm Breakfast Cookies with a light dusting of cinnamon, a drizzle of melted chocolate, or even a few extra chocolate chips while they cool for melt-in-your-mouth goodness. If you like a hint of freshness, a tiny pinch of flaky salt on top adds a surprising twist.
Side Dishes
Pair these cookies with a glass of cold milk, a creamy cappuccino, or a bowl of Greek yogurt topped with fresh fruit for a balanced breakfast. They’re also wonderful with a fruit smoothie or as an accompaniment to your favorite morning latte, helping you start the day with energy and a smile.
Creative Ways to Present
For a fun twist, arrange your Breakfast Cookies in a stack and tie with a ribbon for a sweet breakfast surprise or lunchbox treat. You can also serve them on a platter with fresh berries and a few spreads like nut butter or Greek yogurt for a build-your-own breakfast cookie bar that kids and adults both adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Breakfast Cookies in an airtight container at room temperature for up to five days. They stay moist and chewy, making them perfect for busy mornings or an on-the-go snack. Stack them with parchment paper between layers to prevent sticking.
Freezing
These cookies freeze like a dream! Let them cool completely, then pop them in a freezer-safe bag or container—with parchment between layers to keep them from sticking. They’ll stay fresh for up to two months, so you’ll always have a wholesome breakfast option on hand.
Reheating
For the tastiest experience, reheat your Breakfast Cookies in the microwave for 10-15 seconds, or warm in a low oven for a few minutes to bring back that fresh-baked warmth. They’re delicious straight from the freezer too—just let them thaw for a bit if you prefer.
FAQs
Can I make these Breakfast Cookies nut free?
Absolutely! Swap the almond butter for sunflower seed butter or your favorite nut-free alternative. Double-check your mix-ins to make sure they’re allergy-friendly, and you’ll have delicious, safe cookies everyone can enjoy.
Do I have to use flaxseed?
While ground flaxseed adds a nice nutritional boost and binding power, you can simply omit it if needed. The cookies will still hold together beautifully thanks to the bananas and oats—no major adjustments required.
Are Breakfast Cookies suitable for meal prep?
Yes! These cookies are a meal prep superstar. Whip up a batch on Sunday, and you’ll have grab-and-go breakfasts all week long. They’re portable, nutritious, and incredibly satisfying, making your mornings stress-free.
Can I substitute the dried fruit or chocolate chips?
Definitely! Use what you love or have on hand—chop up dried apricots, toss in coconut flakes, or swap for white chocolate or butterscotch chips. The recipe is flexible and welcomes your creative twists.
What’s the best way to mash bananas for this recipe?
The riper the bananas, the easier they are to mash and the sweeter your cookies will be. Use a fork or potato masher and smash until silky-smooth—if you prefer a bit of banana chunk, go for it! There’s no wrong way here.
Final Thoughts
If you’re looking for a fun, healthy way to upgrade your mornings, give these Breakfast Cookies a try. They’re crave-worthy, totally customizable, and—best of all—made for sharing with the people you love. Happy baking!
Print
Breakfast Cookies Recipe
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian, Gluten-Free (if using certified GF oats)
Description
These Breakfast Cookies are a nutritious and delicious way to start your day. Packed with wholesome ingredients like bananas, oats, nuts, and dried fruit, these cookies are perfect for a quick and easy breakfast on-the-go.
Ingredients
For the cookies:
- 2 ripe bananas (mashed)
- 1½ cups old-fashioned rolled oats
- ½ cup almond butter
- ¼ cup honey or maple syrup
- ¼ cup ground flaxseed
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ⅓ cup mini chocolate chips
- ⅓ cup chopped walnuts or pecans
- ¼ cup dried cranberries or raisins
- ¼ teaspoon salt
- optional 2 tablespoons chia seeds or hemp hearts
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, mash the bananas until smooth. Add the oats, almond butter, honey or maple syrup, ground flaxseed, cinnamon, vanilla, and salt. Stir until well combined.
- Add mix-ins: Fold in the chocolate chips, nuts, and dried fruit.
- Bake: Scoop the dough into 2-tablespoon portions on the baking sheet. Flatten slightly and bake for 12–15 minutes until golden.
- Cool: Allow to cool on the baking sheet before transferring to a wire rack.
Notes
- These cookies are great for meal prep and can be stored in an airtight container for up to 5 days or frozen for up to 2 months.
- You can substitute peanut butter or sunflower seed butter if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
