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.
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.
Nutrition
Calories: 130kcal
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