Healthy Breakfast Cookies made in one bowl and in 25 minutes or less! These soft and chewy cookies are loaded when it comes to protein, fiber and potassium. Gone is the flour, and in its place is a medley of peanut butter (or your favorite nut butter!), oats, bananas, dried fruit and chopped nuts.
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What do you get when you marry the best elements from granola bars and oatmeal cookies? None other than soft, chewy and flourless breakfast cookies. Best of all, they’re made with wholesome ingredients and can be customized with all your favorite add-ins, from nuts and dried fruit to chocolate chips – go ahead, get creative!
In my house, these healthy cookies have quickly become an instant favorite, winning the hearts of my little ones and earning a permanent spot in their lunch boxes. And when it comes to my iced coffee ritual, these cookies are the perfect sidekick.
Trust me, once you try these breakfast cookies, you’ll never want to go back to your ordinary breakfast routine again!
Why You’ll Love These Breakfast Cookies
- One-bowl recipe.
- Nutrient-packed goodness. These breakfast cookies are a powerhouse of essential nutrients, combining the goodness of oats, nuts and bananas to kickstart your day.
- Naturally gluten-free (if using all certified gluten-free products).
- Convenient grab-and-go breakfast. Busy mornings? No problem! These cookies are the ultimate quick and convenient breakfast or snack solution.
- Endless customization possibilities.
- No refined sugars, oil or butter.
- Perfect for all dietary preferences. Whether you’re following a gluten-free, vegan or low-sugar lifestyle, these cookies are adaptable to various dietary needs, making them inclusive and enjoyable for everyone.
- Kid-friendly and family-approved. Sneak in wholesome ingredients without compromising on taste.
- Not just for breakfast! These cookies make for a protein-packed treat any time of the day. Enjoy them as a post-workout snack, an afternoon pick-me-up or as a healthy dessert.
Not only are these breakfast cookies forgiving, but they’re also wide open to customization. So, envision this as more than just a recipe—think of it as a template, a canvas for mixing and matching all your favorite ingredients or whatever you have stashed in your pantry. Make each batch uniquely yours!
- Peanut butter: Instead of peanut butter use your favorite nut butter, including almond butter, sunflower seed butter or cashew butter. It can be crunchy or creamy, just be sure to stir in the oil really well if you’re using a natural nut butter.
- Honey: If you want to make these cookies vegan, swap in maple syrup or agave nectar.
- Vanilla extract: Use pure or homemade vanilla extract for the best flavor.
- Bananas: Just like when making banana bread, the more ripe and darkly speckled, the better! Instead of mashed bananas, try using ¾ cup of applesauce or pumpkin puree.
- Salt: A pinch of sea salt or kosher salt enhances the overall flavor.
- Ground cinnamon: Adds warmth and depth of flavor. Try using nutmeg or a pumpkin spice blend for a slightly different aromatic profile.
- Oats: I prefer to use quick oats for this recipe but old-fashioned oats work, too. Quick-cooking oats offer a more delicate texture whereas old-fashioned oats offer a heartier one.
- Mix-ins: This is where you can get creative! Add about 1 and ¼ cups of your favorite mix-ins. For my batch, I chose dried cranberries and pistachios. Raisins, chopped dates, walnuts, pecans, pumpkin seeds or chocolate chips would all be delicious, too.
See the recipe card for full information on ingredients and quantities.
- Preheat the oven to 325°F and line your baking sheet with parchment paper or a Silpat.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt and cinnamon. Add the oats and your mix-ins, and mix until combined. If you don’t have a stand mixer, you can do this step by hand.
- Scoop about 1/4-cup mounds of the cookie dough onto the baking sheet, flattening each cookie slightly. The cookies will not spread while baking, so you can space them relatively close together.
- Bake the cookies for 14 to 16 minutes until they’re golden brown but still soft.
- Tropical paradise – add dried pineapple, coconut flakes and macadamia nuts for a taste of the tropics
- Double chocolate chunk – inspired by Mama Kelce’s cookies, incorporate both dark and white chocolate chips for a decadent double chocolate experience
- PB&J – if you love peanut butter and jelly sandwiches, try adding peanut butter chips and dried strawberries
- Dark chocolate cherry almond – dark chocolate chunks, dried cherries and sliced almonds
- If the dough becomes too sticky, refrigerate it for 15-30 minutes before scooping onto the baking sheet.
- Keep an eye on the cookies during the last few minutes of baking. Baking times can vary based on oven types, so look for lightly golden edges to know when they’re done.
- Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack. This helps them set and prevents breakage.
The cookies will keep for up to a week when stored at room temp in an airtight container.
They also freeze really well! Allow the breakfast cookies to cool completely at room temperature before freezing. This prevents condensation, which can lead to freezer burn. Place them in an airtight container or a zipped-top bag and freeze for up to 3 months. When you’re ready to enjoy, simply thaw them before serving.
Looking for more healthy recipes to kickstart your morning? Don’t miss top-rated recipes for:
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Ingredients
- 1 cup creamy peanut butter (or other nut butter)
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 medium ripe bananas, mashed
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 1/4 cups quick oats
- 1/2 cup dried cranberries or raisins
- 2/3 cup chopped nuts, such as almonds, walnuts or pistachios
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper or a Silpat.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt and cinnamon.
- Add the oats, dried cranberries and nuts and mix until combined. Scoop about 1/4-cup mounds of the cookie dough onto the baking sheet, flattening each cookie slightly. (The cookies will not spread while baking, so you can space them relatively close together.)
- Bake the cookies for 14 to 16 minutes until they’re golden brown but still soft. Remove the cookies from the oven then allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
Kelly’s Notes
- The cookies will keep for up to a week when stored at room temp in an airtight container.
- They also freeze really well! Allow the breakfast cookies to cool completely at room temperature before freezing. This prevents condensation, which can lead to freezer burn. Place them in an airtight container or a zipped-top bag and freeze for up to 3 months. When you’re ready to enjoy, simply thaw them before serving.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
#jatrecipechallenge Very easy recipe and makes a great grab and go breakfast. I used dried cherries,blueberries and cranberries in mine.
So glad you enjoyed it, Lorrie!
Excellent recipe! I’ll keep experimenting with different ingredients and add ins to get our perfect combo. I too, needed to use sunbutter because of nut allergies. My add ins were dried cranberries and pumpkin seeds but my kids would love chocolate chips added next time! #jatrecipechallenge
So glad you enjoyed it, Christina!