Breakfast Cookies Recipe

If your mornings are busy but you still want something warm, cozy, and nourishing, this Breakfast Cookies Recipe will be your new weekday lifesaver.

These healthy breakfast cookies are soft, chewy, and loaded with whole grains, peanut butter, banana, and just enough chocolate chips to make everyone—especially the kids—excited about breakfast. I started baking oatmeal breakfast cookies back when my own kids were catching early buses and my husband was running out the door with a coffee and nothing else. You know what? Having a batch of grab and go breakfast cookies on the counter changed our mornings.

This version balances fiber, protein, and healthy fats, while keeping sugar on the lower side. They’re naturally sweetened with ripe bananas plus a small amount of maple syrup or honey. With a few simple swaps, you can make them gluten free breakfast cookies, a vegan breakfast cookies recipe, or even higher in protein. They’re also freezer-friendly, so you can bake once and enjoy make ahead breakfast cookies all week long.

Why You’ll Love This Recipe

Kid-approved, mom-approved: These kid friendly breakfast cookies taste like a treat but are packed with better-for-you ingredients.
Grab-and-go convenience: No forks, no plates—just grab a cookie and head out the door.
One bowl, no mixer: Everything stirs together in a single bowl for easy breakfast cookies and quick cleanup.

Naturally sweetened: Ripe bananas and maple syrup keep these low sugar breakfast cookies lightly sweet, not cloying.
Customizable: Make oatmeal breakfast cookies, chocolate chip breakfast cookies, or peanut butter breakfast cookies with simple mix-ins.
Diet-friendly: Easy swaps make them gluten free, dairy free, and vegan without sacrificing texture.

Great for meal prep: Bake a batch on Sunday and enjoy make ahead breakfast cookies all week.
Soft and chewy texture: These soft chewy breakfast cookies stay tender, not hard or crumbly.
High-protein potential: Add a scoop of protein powder or extra nuts and seeds for high protein breakfast cookies.

Freezer-friendly: Double the batch and freeze—future you will be very grateful.

Ingredients

This Breakfast Cookies Recipe makes about 16–18 medium cookies.

2 large very ripe bananas, mashed (the spottier, the sweeter)
1/2 cup creamy peanut butter (natural, no-stir works best; use almond or sunflower butter if needed)
1/4 cup pure maple syrup or honey (maple for vegan)
1 large egg, room temperature
- For vegan breakfast cookies: use 1 “flax egg” (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes)

1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned rolled oats
- Use certified gluten free rolled oats for gluten free breakfast cookies
1/3 cup oat flour (or very finely ground oats—just blitz rolled oats in a blender)

1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/3 cup mini chocolate chips
- Use dairy-free mini chips for vegan or allergy-friendly cookies
1/4 cup chopped nuts (walnuts, pecans, or almonds—adds crunch and healthy fats)
2 tablespoons chia seeds or ground flaxseeds (for extra fiber and staying power)

2–3 tablespoons unsweetened shredded coconut (optional but lovely for texture)

Ingredient tips from my kitchen:

Ripe bananas should mash easily with a fork and smell sweet. Green or barely yellow bananas won’t give enough sweetness or moisture.
Old-fashioned rolled oats give the best chewy texture. Instant or quick oats will make the cookies too soft, almost gummy.

If your peanut butter is very thick, warm it in the microwave for 15–20 seconds so it stirs in smoothly.

Directions

Preheat and prep the pan
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat so the breakfast cookies don’t stick and cleanup is simple.

Mash the bananas
In a large mixing bowl, mash the bananas with a fork until mostly smooth with just a few small lumps. You should end up with about 3/4 cup mashed banana.
Add the wet ingredients
Add the peanut butter, maple syrup (or honey), egg (or flax egg), and vanilla to the mashed banana. Whisk or stir with a sturdy spoon until the mixture is well combined and glossy. It should look like a thick batter.
Stir in the dry ingredients
Add the rolled oats, oat flour, cinnamon, baking powder, and salt right into the same bowl. Stir until everything is evenly moistened, scraping the bottom and sides of the bowl so there are no pockets of dry ingredients.

Fold in the mix-ins
Gently fold in the mini chocolate chips, chopped nuts, seeds, and coconut (if using). The mixture will be thick and scoopable—more like soft cookie dough than cake batter. If it feels too wet, sprinkle in another tablespoon or two of oats.
Portion the dough
Using a cookie scoop or a heaping tablespoon, drop portions of dough onto the prepared baking sheet, spacing them about 1 1/2 inches apart. These cookies don’t spread much, so you can place them fairly close.
Flatten and shape
With clean, slightly damp fingers, gently press each mound into a thick disk, about 1/2 inch tall. Shaping them now helps them bake evenly and gives that classic breakfast cookie look.

Bake
Bake on the center rack for 11–14 minutes, or until the cookies are set on top, lightly golden around the edges, and feel firm to the touch. They’ll still be soft in the center but should not look wet.
Cool completely
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them firm up and keeps the bottoms from getting soggy.
Enjoy or store for later
Once cool, enjoy a warm cookie with coffee, or pack them up for grab and go breakfast cookies through the week.

Servings & Timing

Yield: About 16–18 medium breakfast cookies
Prep Time: 15 minutes
Bake Time: 11–14 minutes
Cooling Time: 10 minutes
Total Time: About 35–40 minutes, start to finish

Variations

Banana Nut Breakfast Cookies: Skip the chocolate chips and double the chopped nuts; add a pinch of nutmeg.
High Protein Breakfast Cookies: Stir 1/4 cup vanilla or unflavored protein powder into the dry ingredients and add 1–2 tablespoons extra milk or water if the dough seems too thick.
Vegan Breakfast Cookies Recipe: Use the flax egg, maple syrup, and dairy-free chocolate chips; swap peanut butter for almond or sunflower butter if needed.

Low Sugar Breakfast Cookies: Use extra ripe bananas, reduce the maple syrup to 2 tablespoons, and cut the chocolate chips to 1/4 cup or use sugar-free chips.
Peanut Butter Chocolate Chip Breakfast Cookies: Increase peanut butter to 2/3 cup, use 1/2 cup chocolate chips, and skip the coconut.
Gluten Free Breakfast Cookies: Use certified gluten free oats and oat flour; be sure your baking powder is labeled gluten free as well.

Storage & Reheating

Counter: Store cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy.
Refrigerator: For longer storage (and a slightly firmer texture), refrigerate for up to 1 week. I like to stack them with parchment between layers.
Freezer: Freeze in a freezer-safe bag or container for up to 3 months. Press out extra air to prevent freezer burn.

Reheating: From room temp, a quick 5–10 seconds in the microwave makes them taste freshly baked. From frozen, thaw at room temp 20–30 minutes, or microwave in short bursts until just warm.
Make-ahead tip: Bake a double batch and freeze half; or chill the unbaked dough in the fridge for up to 48 hours, then scoop and bake straight from the fridge (you may need an extra 1–2 minutes of bake time).

Notes

These breakfast cookies are meant to be softly sweet, not dessert-level sweet. If your family is used to bakery-style cookies, you can add an extra tablespoon or two of maple syrup the first time you make them and then slowly reduce it over time.

Letting the dough rest for 5–10 minutes before baking helps the oats hydrate, which gives an extra soft chewy breakfast cookie.
If your cookies are spreading more than you’d like, the usual culprit is very warm peanut butter or a slightly smaller amount of oats. Add a tablespoon or two more oats to the next batch.
For a little “bakery” look, I like to gently press a few extra chocolate chips on top of each cookie right before baking.

For those tracking macros: each cookie (if you get 18) will land roughly in the 120–140 calorie range with a nice mix of complex carbs, some protein, and healthy fats—much steadier than a sugary pastry.
These are great for lunchboxes too; they feel like a cookie, but nutritionally they behave more like a wholesome mini breakfast bar.

FAQs

Can I make this Breakfast Cookies Recipe without peanut butter?
Yes—use almond butter or cashew butter for a similar flavor, or sunflower seed butter for a nut-free, school-safe version.

Are these cookies crunchy or soft?
They’re soft and chewy breakfast cookies with just a little texture from the oats and nuts; they’re not crisp like classic bakery cookies.

Can I use quick oats instead of rolled oats?
You can, but the texture will be softer and a bit more cake-like. If you try it, hold back 2–3 tablespoons of oats at first and add only if the dough seems too wet.

How can I make these higher in protein?
Use peanut butter, add extra nuts and seeds, and stir in a few tablespoons of protein powder; you can also enjoy them with Greek yogurt on the side for a more filling breakfast.

Can I leave out the banana?
Banana adds moisture and sweetness here, so they’re important. If you truly dislike banana, you can try using 1/2 cup unsweetened applesauce plus an extra tablespoon or two of maple syrup, but the texture will change slightly.

Do these taste like dessert cookies?
They’re more like a lightly sweet oatmeal bar in cookie form. You’ll taste the oats, peanut butter, and banana, with little hits of chocolate—perfect for breakfast or snack time.

Can I make the dough the night before?
Yes. Cover the bowl and refrigerate overnight. The dough will thicken a bit as the oats absorb moisture; if it feels very stiff the next day, you can stir in a teaspoon or two of milk or water before scooping.

Are these good for toddlers?
Yes, as long as they can handle the texture and you chop any nuts very finely. You can also skip the chocolate chips and use tiny dried fruit pieces for little ones.

Conclusion

This Breakfast Cookies Recipe has been a quiet hero in my kitchen—simple ingredients, easy method, and a batch of healthy breakfast cookies that make chaotic mornings feel a little more under control. They’re soft, chewy, kid-friendly, and endlessly flexible, whether you need gluten free breakfast cookies, vegan breakfast cookies, or something you can grab with your coffee on the way out the door.

If you try these, I’d love to hear how they worked for your family—leave a comment, tell me your favorite variation, or share what you tucked inside your own batch of oatmeal breakfast cookies. And if you’re looking for more grab and go breakfast ideas, pair these with a make-ahead frittata or some freezer-friendly smoothies for a stress-free morning lineup.

Breakfast Cookies

These soft, chewy Breakfast Cookies are packed with whole grains, peanut butter, banana, nuts, and a touch of chocolate. Naturally sweetened and highly customizable, they’re perfect for busy mornings, meal prep, and kid-friendly grab-and-go breakfasts.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 14

Total Time 40

Course Breakfast, Snack

Cuisine American

Servings cookies

Calories 130 kcal

Ingredients

2 large bananas very ripe, mashed (about 3/4 cup; the spottier, the sweeter)
1/2 cup creamy peanut butter natural, no-stir works best; use almond or sunflower butter if needed
1/4 cup pure maple syrup or honey use maple syrup for vegan cookies

1 large egg room temperature (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water, rested 5 minutes)
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned rolled oats use certified gluten free oats if needed
1/3 cup oat flour or very finely ground oats (blitz rolled oats in a blender)

1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder ensure gluten free if needed
1/4 teaspoon fine sea salt
1/3 cup mini chocolate chips use dairy-free chips for vegan or allergy-friendly cookies
1/4 cup chopped nuts walnuts, pecans, or almonds; chop finely for kids
2 tablespoons chia seeds or ground flaxseeds for extra fiber and staying power
2–3 tablespoons unsweetened shredded coconut optional, for extra texture

Instructions

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat so the cookies don’t stick and cleanup is simple.

In a large mixing bowl, mash the very ripe bananas with a fork until mostly smooth with just a few small lumps. You should have about 3/4 cup mashed banana.
2 large bananas
Add the peanut butter, maple syrup or honey, egg (or prepared flax egg), and vanilla to the mashed banana. Whisk or stir with a sturdy spoon until well combined and glossy; it should look like a thick batter.
1/2 cup creamy peanut butter, 1/4 cup pure maple syrup or honey, 1 large egg, 1 teaspoon pure vanilla extract
Add the rolled oats, oat flour, cinnamon, baking powder, and salt to the bowl. Stir until everything is evenly moistened, scraping the bottom and sides of the bowl so there are no dry pockets.
1 1/2 cups old-fashioned rolled oats, 1/3 cup oat flour, 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking powder, 1/4 teaspoon fine sea salt

Gently fold in the mini chocolate chips, chopped nuts, chia or flaxseeds, and shredded coconut (if using). The mixture will be thick and scoopable, like soft cookie dough. If it feels too wet, sprinkle in another tablespoon or two of oats.
1/3 cup mini chocolate chips, 1/4 cup chopped nuts, 2 tablespoons chia seeds or ground flaxseeds, 2–3 tablespoons unsweetened shredded coconut
Using a cookie scoop or a heaping tablespoon, drop portions of dough onto the prepared baking sheet, spacing them about 1 1/2 inches apart. The cookies don’t spread much, so they can be fairly close.
With clean, slightly damp fingers, gently press each mound into a thick disk about 1/2 inch tall. Shaping now helps them bake evenly and gives a classic breakfast cookie look. For a bakery-style touch, press a few extra chocolate chips on top if you like.

Bake on the center rack for 11–14 minutes, or until the cookies are set on top, lightly golden at the edges, and feel firm to the touch. They should not look wet in the center.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely so they can firm up and the bottoms don’t get soggy.
Enjoy warm with coffee or milk, or cool completely and store for grab-and-go breakfasts and snacks throughout the week.

Notes

These breakfast cookies are lightly sweet, not dessert-level sweet. If your family prefers sweeter cookies, add 1–2 extra tablespoons of maple syrup or honey the first time and reduce over time. Letting the dough rest 5–10 minutes before baking helps the oats hydrate for extra chewiness. If cookies spread more than you’d like, your peanut butter may be very warm or you may be slightly short on oats; add a tablespoon or two of oats to the next batch. For kids or toddlers, chop nuts very finely and you can swap chocolate chips for tiny dried fruit pieces. Each cookie (if you get 18) is roughly 120–140 calories with a good balance of complex carbs, some protein, and healthy fats.