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+ servings

Healthy Breakfast Cookies

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.
4.88 from 91 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cookies

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.

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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