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Healthy breakfast cookies ideal for quick morning meals or snacks

Breakfast Cookies

These hearty breakfast cookies combine oats, ripe bananas, nut butter, and seeds for a nutritious, portable meal perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Rolled old-fashioned oats Use old-fashioned oats for the best chew.
  • 2 medium Ripe bananas, mashed The sweeter the banana, the better.
  • ½ cup Natural peanut butter Creamy or chunky based on preference; almond or sunflower seed butter works for nut-free.
  • 1 large Egg, beaten For vegan, substitute with a flax egg.
  • 2 tablespoons Honey or maple syrup Use maple for strict vegans.
  • 1 teaspoon Baking powder Provides lift to cookies.
  • 1 teaspoon Ground cinnamon Add nutmeg for extra depth if desired.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • ¼ teaspoon Salt Balances sweetness.
  • 1 tablespoon Chia seeds or ground flax Boosts fiber and omega fatty acids; optional but recommended.
  • ⅓ cup Chopped nuts (walnuts or pecans) Omit for nut allergies.
  • ⅓ cup Dried fruit (raisins or chopped dates) Optional for additional sweetness.
  • ¼ cup Dark chocolate chips Optional for extra indulgence.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mash the bananas in a mixing bowl until mostly smooth.
  3. Stir in the peanut butter, beaten egg, honey or maple syrup, and vanilla extract until well blended.
  4. In another bowl, combine the oats, baking powder, cinnamon, salt, and chia or ground flax.
  5. Add the dry mixture to the wet ingredients and mix until a thick dough forms.
  6. Fold in chopped nuts, dried fruit, and dark chocolate chips.
Baking
  1. Portion the dough onto the prepared baking sheet, spacing about 2 inches apart.
  2. Flatten each mound slightly with the back of a spoon.
  3. Bake for 12 to 15 minutes until edges are golden and centers are set.
  4. Cool on the baking sheet for 5 to 7 minutes before transferring to a cooling rack.
Storage
  1. Store cooled cookies in an airtight container for up to 3 days at room temperature.
  2. For longer storage, refrigerate for up to 7 days or freeze for up to 3 months.

Notes

Try adding different spices or mix-ins according to your preference. Make sure to use well-ripened bananas for best results.