Healthy Breakfast Cookies
These hearty and healthy breakfast cookies are the ultimate grab-and-go meal or satisfying snack. Packed with protein, fiber, healthy fats, and potassium, they provide plenty of fuel to keep me full throughout the day. Easy to make in one bowl, these banana oat cookies are a simple mixture of wholesome, nutrient-dense ingredients that bake into a delicious on-the-go breakfast in under 20 minutes.
Why I Love This Recipe
I love these cookies because they’re incredibly easy to make, requiring just one bowl and a handful of wholesome ingredients. They’re naturally sweetened with ripe bananas, making them a healthier alternative to traditional cookies. Plus, they’re versatile—perfect for breakfast, a snack, or even dessert. The fact that they’re gluten-free, dairy-free, and vegan means I can share them with friends who have dietary restrictions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Quick oats
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Ground cinnamon
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Salt
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Creamy peanut butter (unsweetened, natural)
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Vanilla extract
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Ripe bananas
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Chocolate chips (optional)
Directions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, mash the ripe bananas until smooth.
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Add the peanut butter and vanilla extract to the mashed bananas and mix until well combined.
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Stir in the quick oats, ground cinnamon, and salt until the mixture is evenly combined.
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Fold in the chocolate chips, if using.
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Scoop spoonfuls of the dough onto the prepared baking sheet, flattening them slightly with the back of a spoon.
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Bake for 15-18 minutes, or until the cookies are set and lightly golden.
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Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe yields approximately 12 cookies. Preparation time is about 10 minutes, and baking time is 15-18 minutes, making the total time around 25-28 minutes.
Variations
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Nut-Free: Substitute the peanut butter with sunflower seed butter or tahini for a nut-free version.
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Add-Ins: Mix in chopped nuts, dried fruits, or seeds for added texture and nutrition.
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Spices: Experiment with different spices like nutmeg or cardamom to change up the flavor profile.
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Sweeteners: If I prefer a sweeter cookie, I can add a tablespoon of maple syrup or honey.
Storage and Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 3 months. To reheat, I warm them in the microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes.
FAQs
What type of oats should I use?
I use quick oats for this recipe because they provide a softer, chewier texture. Old-fashioned oats can be used, but the cookies may be a bit more textured.
Can I make these cookies ahead of time?
Absolutely! I often bake a batch and store them in the freezer. They thaw quickly and make for a convenient breakfast or snack.
Are these cookies suitable for children?
Yes, these cookies are kid-friendly. They’re naturally sweetened and free from refined sugars, making them a healthier treat for children.
Can I omit the chocolate chips?
Certainly. The cookies are delicious on their own, but I can also replace the chocolate chips with dried fruits or nuts if I prefer.
How ripe should the bananas be?
I use bananas that are very ripe, with brown spots on the skin. The riper the banana, the sweeter the cookie will be.
Conclusion
These healthy breakfast cookies are a staple in my kitchen. They’re quick to make, delicious, and packed with nutrients. Whether I’m rushing out the door or looking for a satisfying snack, these cookies are my go-to choice. I love that they’re customizable and cater to various dietary needs, making them a versatile addition to my recipe collection.
Print
Healthy Breakfast Cookies
- Total Time: 25–28 minutes
- Yield: 12 cookies
- Diet: Vegan
Description
Try these healthy banana oat breakfast cookies made with peanut butter, oats, and no refined sugar. A vegan, gluten-free snack or on-the-go morning treat.
Ingredients
2 ripe bananas, mashed
1 cup quick oats
1/2 cup creamy natural peanut butter (unsweetened)
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
1/4 cup chocolate chips (optional)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mash bananas until smooth.
Stir in peanut butter and vanilla extract until well combined.
Add oats, cinnamon, and salt. Mix until evenly incorporated.
Fold in chocolate chips if using.
Scoop tablespoons of dough onto the prepared baking sheet and flatten slightly.
Bake for 15–18 minutes, until cookies are set and lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nut-Free Option: Use sunflower seed butter or tahini instead of peanut butter.
Add-Ins: Chopped nuts, seeds, or dried fruit can be added for variety.
Sweetener Boost: For a sweeter cookie, add 1 tablespoon of maple syrup or honey.
Oats: Quick oats yield a chewier cookie; old-fashioned oats make it more textured.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
