Healthy Breakfast Cookie

Why You’ll Love This Recipe

Healthy Breakfast Cookies are a wholesome and satisfying way to start your day, packed with fiber, protein, and natural sweetness. Perfect for busy mornings, these cookies are made with oats, nut butter, bananas, and a variety of mix-ins like dried fruits, seeds, or chocolate chips. They’re soft, chewy, and guilt-free—ideal for breakfast on the go or a nourishing snack.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rolled oatspureed ripe bananasnut butter (like almond or peanut butter)honey or maple syrupchia seeds or flaxseedsvanilla extractcinnamonbaking sodaoptional mix-ins: raisins, chopped nuts, dark chocolate chips, shredded coconut, dried cranberries

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, combine the mashed bananas, nut butter, honey (or maple syrup), and vanilla extract until smooth.

Stir in the oats, chia seeds, cinnamon, and baking soda until well combined.

Fold in your desired mix-ins such as dried fruit, chocolate chips, or nuts.

Let the dough rest for 5-10 minutes to help the oats absorb moisture.

Scoop the dough onto the baking sheet, flattening each scoop slightly into a cookie shape.

Bake for 12-15 minutes, or until the cookies are set and lightly golden on the edges.

Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe yields about 12 cookies.Preparation time: 10 minutesBaking time: 12-15 minutesCooling time: 10 minutesTotal time: 30-35 minutes

Variations

Use pumpkin puree instead of bananas for a fall-inspired version.

Swap nut butter for sunflower seed butter to make them nut-free.

Add protein powder to increase the protein content.

Stir in some grated apple or carrot for extra moisture and nutrients.

Use gluten-free oats to make them gluten-free.

storage/reheating

Store Healthy Breakfast Cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days.They can also be frozen for up to 2 months.Thaw overnight or reheat in the microwave for 10-15 seconds for a warm cookie.

FAQs

Are these cookies really filling?

Yes, thanks to the fiber and healthy fats from oats and nut butter, they’re quite satisfying.

Can I skip the sweetener?

Yes, if your bananas are very ripe, you may not need additional sweetener.

Are these good for kids?

Absolutely—they’re soft, naturally sweet, and perfect for little hands.

Can I make them ahead of time?

Yes, they store well and are great for meal prepping.

Do I need eggs?

No, this recipe is egg-free and relies on bananas and nut butter to bind everything.

Can I use steel-cut oats?

No, quick or rolled oats work best for texture and moisture balance.

How do I make them crispier?

Bake a few minutes longer, but note they’re meant to be chewy and soft.

What’s the best nut butter to use?

Any natural nut butter works—just make sure it’s not too runny.

Can I add vegetables?

Yes! Shredded zucchini or carrot adds moisture and nutrition.

Are these cookies dairy-free?

Yes, as long as you use dairy-free chocolate (if using) and maple syrup instead of honey.

Conclusion

Healthy Breakfast Cookies are the perfect blend of convenience, nutrition, and flavor. Whether you’re racing out the door or enjoying a slow morning, these cookies provide a balanced start to your day without compromising on taste. Customize them to your liking and keep a stash ready for whenever hunger strikes.

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