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Breakfast Cookies Recipe
Busy morning? This soft, chewy Breakfast Cookies Recipe is your new best friend—healthy, naturally sweetened, full of oats, and easy enough to whip up on a Sunday so you’ve got grab-and-go breakfast cookies ready all week long.
Full Recipe Introduction
These breakfast cookies are my answer to that “we’re running late, just grab something!” panic that seems to pop up more often than I’d like to admit.
They’re wholesome, hearty oatmeal breakfast cookies made with ripe bananas, peanut butter, and rolled oats, plus just enough chocolate chips to feel like a treat. Think of them as a cozy bowl of oatmeal, banana, and nuts—all baked into a soft, hand-held cookie.
What makes this Breakfast Cookies Recipe special is that it’s easy, flexible, and more nourishing than most traditional cookies. There’s no refined flour, no butter, and we keep the added sugar low. You can use gluten-free oats for gluten free breakfast cookies, or swap a couple of ingredients to make a vegan breakfast cookies recipe.
I started baking these years ago when my kids were teenagers, racing out the door with backpacks half-zipped. Now I make them for my grandkids, too. They’re kid friendly breakfast cookies that feel like dessert, but they’re packed with fiber, protein, and healthy fats, so I feel good about handing them over.
You can bake a batch on Sunday, stash them in the fridge or freezer, and enjoy make ahead breakfast cookies all week. They’re perfect for:
- School mornings
- Road trips
- After-school snacks
- Coffee breaks at your desk
- Pre- or post-workout nibble
Honestly, they’ve saved many mornings in my house. And you know what? They make a pretty great “I stayed up too late watching Netflix” breakfast, too.
Why You’ll Love This Breakfast Cookies Recipe
- Truly easy breakfast cookies – One bowl, no mixer, and simple pantry ingredients.
- Naturally sweetened and low sugar – Most of the sweetness comes from banana, with just a touch of maple syrup. Great if you’re hunting for low sugar breakfast cookies.
- Soft, chewy texture – These are soft chewy breakfast cookies, not crunchy ones—perfect if you like a tender bite with little pockets of chocolate.
- Customizable and family-friendly – Make them chocolate chip breakfast cookies for the kids, or add seeds and nuts for high protein breakfast cookies for yourself.
- Great for special diets – Use certified oats for gluten free breakfast cookies, and flax “eggs” for an easy vegan version.
- Perfect grab and go breakfast cookies – They hold together well, so you can eat them in the car, at your desk, or on the way to the gym.
- Make-ahead dream – The dough mixes up fast, and baked cookies keep well in the fridge or freezer. Ideal for meal prep lovers.
- No fancy gear required – A bowl, a spoon, and a baking sheet. That’s it.
- Balanced nutrition – Carbs from oats and banana, protein from peanut butter and egg, and healthy fats from nuts or seeds keep you full longer.
Ingredients
This Breakfast Cookies Recipe keeps the ingredient list simple, but every item earns its spot.
Wet Ingredients
- 2 large ripe bananas (about 1 cup mashed) – The spottier, the better; they add natural sweetness and moisture.
- 1/2 cup creamy peanut butter (natural, unsweetened if possible) – Gives that classic peanut butter breakfast cookies flavor and some protein. Almond or sunflower seed butter works, too.
- 1 large egg – Helps bind everything and improves texture. For vegan breakfast cookies, see the substitution below.
- 1/4 cup pure maple syrup or honey – Adds a gentle sweetness; maple keeps it vegan.
- 2 teaspoons vanilla extract – Adds warmth and dessert-like flavor.
Dry Ingredients
- 2 cups old-fashioned rolled oats (certified gluten-free if needed) – The base of your oatmeal breakfast cookies; avoid instant oats, they get mushy.
- 1/4 cup ground flaxseed or chia seeds – Adds fiber and helps the cookies hold together.
- 1 teaspoon ground cinnamon – For cozy flavor that pairs so well with banana and oats.
- 1/2 teaspoon baking powder – Gives a little lift so cookies don’t feel dense.
- 1/2 teaspoon baking soda – Helps with rise and browning.
- 1/4 teaspoon fine sea salt – Balances sweetness; don’t skip it.
Mix-ins (choose what you love)
- 1/3 cup dark chocolate chips (or mini chips) – For chocolate chip breakfast cookies that still feel “breakfast worthy.”
- 1/4 cup chopped nuts (walnuts, pecans, or almonds) – Adds crunch and healthy fats; helps nudge these toward high protein breakfast cookies.
- 2–3 tablespoons unsweetened shredded coconut (optional) – Adds texture and a light tropical note.
Substitutions & Variations Right in the Ingredients
- Peanut-free – Use almond butter or sunflower seed butter.
- Egg-free – Replace the egg with a “flax egg”: 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water; let it sit 5 minutes to thicken.
- Sweeter cookies – Increase maple syrup to 1/3 cup if you’re serving folks used to sweeter treats.
- Extra protein – Stir in 2 tablespoons of vanilla or unflavored protein powder; if you do, you may need 1–2 tablespoons extra mashed banana to keep the dough moist.
Directions
1. Preheat and prep your pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking—these are soft cookies—and makes cleanup easy.
2. Mash the bananas
In a large mixing bowl, peel and add your ripe bananas. Mash them with a fork until mostly smooth with just a few small lumps. You should have about 1 cup. The smoother they are, the more evenly they’ll sweeten your cookies.
3. Mix in wet ingredients
Add the peanut butter, egg (or flax egg), maple syrup, and vanilla extract to the bowl. Stir until the mixture is creamy and well combined. Take a minute here; you want the peanut butter fully incorporated so there aren’t streaks.
4. Stir in dry ingredients
Sprinkle in the oats, ground flaxseed (or chia), cinnamon, baking powder, baking soda, and salt. Gently fold everything together with a spatula or wooden spoon. The mixture will be thick and a bit sticky—that’s perfect. Let it sit for 3–4 minutes so the oats can start to soak up some moisture.
5. Add your mix-ins
Fold in the chocolate chips, nuts, and coconut (if using). If your dough looks very dry or crumbly at this point, add a tablespoon or two of almond milk, regular milk, or a bit more mashed banana until the mixture holds together when scooped.
6. Scoop and shape the cookies
Using a medium cookie scoop or a heaping tablespoon, scoop portions of dough onto your prepared baking sheet. This recipe usually makes 14–16 cookies, depending on size.
Gently flatten each mound with slightly damp fingers or the back of a spoon—the cookies won’t spread much in the oven, so shape them into the thickness you like (about 1/2 inch).
7. Bake until set and lightly golden
Bake for 12–15 minutes, or until the cookies are set on top and just lightly golden around the edges. They’ll still feel soft in the center; that’s what gives you that soft, chewy texture as they cool.
8. Cool completely
Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. They firm up as they cool, so don’t judge texture too soon. Once cool, they’re ready for breakfast, snack time, or a quick treat with coffee.
Tip from my kitchen: If your house tends to run cool, let them cool completely before stacking; otherwise, steam can make them a bit soggy.
Servings & Timing
- Yield: About 14–16 breakfast cookies
- Prep Time: 15 minutes
- Bake Time: 12–15 minutes
- Cooling Time: 15–20 minutes
- Total Time: About 45–50 minutes from start to finish
If you’re doubling the batch (which I highly recommend for make ahead breakfast cookies), you can bake two sheets at once—just rotate the pans halfway through for even baking.
Variations
You can treat this Breakfast Cookies Recipe like a base and play around, depending on what your morning needs.
- Berry Almond Breakfast Cookies – Swap chocolate chips for dried cranberries or blueberries and add sliced almonds.
- Apple Cinnamon Oatmeal Breakfast Cookies – Stir in 1/2 cup finely chopped apple and an extra 1/2 teaspoon of cinnamon; you may need a spoonful more oats if the apples are very juicy.
- Trail Mix High Protein Breakfast Cookies – Add chopped nuts, pumpkin seeds, and a tablespoon of hemp hearts; skip or reduce the chocolate chips.
- Vegan Chocolate Chunk Breakfast Cookies – Use flax egg, maple syrup, and dairy-free chocolate chunks for a fully vegan breakfast cookies recipe.
- Gluten Free Breakfast Cookies with Seeds – Use certified gluten-free oats and load them up with sunflower, chia, and pumpkin seeds for crunch.
- Low Sugar Breakfast Cookies – Use very ripe bananas, reduce maple syrup to 2 tablespoons, and skip the chocolate chips or replace with a few raisins.
Storage & Reheating
These cookies are made for busy weeks, so storage is a big part of why I love them.
Room Temperature
- Store completely cooled cookies in an airtight container at room temperature for up to 2 days.
- If your kitchen is warm or humid, I prefer moving them to the fridge after the first day.
Refrigerator
- Keep in an airtight container in the fridge for up to 5–6 days.
- They actually taste great chilled, but you can let one sit on the counter for 10–15 minutes to soften if you like a more tender bite.
Freezer (Best for Make Ahead Breakfast Cookies)
- Place cooled cookies in a single layer on a baking sheet and freeze until firm (about 1 hour).
- Transfer to a freezer bag or container with parchment between layers.
- Freeze for up to 3 months.
Thawing & Reheating
- For a quick breakfast, grab a frozen cookie and let it thaw on the counter for 20–30 minutes or pop it in the microwave for 10–15 seconds.
- If you’re packing lunchboxes, tuck a frozen cookie in; it usually thaws by snack time and helps keep other items cool.
Notes
- Banana ripeness really matters. If your bananas are pale yellow and firm, your cookies will be less sweet and a little drier. Look for bananas with lots of brown spots. If they’re smaller, you may need a third banana.
- Thickness changes the texture. Slightly thicker cookies stay softer and more cake-like; thinner cookies get a bit chewier. Shape them how your family likes them.
- Don’t overbake. These are meant to be soft breakfast cookies, not crisp. Take them out when the edges just start to turn golden and the tops no longer look wet.
- Taste and adjust the dough. Since there’s no raw flour, you can taste a tiny bit of the dough before baking. If you or your kids like sweeter cookies, stir in another tablespoon of maple syrup or a few more chocolate chips.
- Great for kids’ helpers. This is a fantastic recipe for kids or grandkids to help with—mashing bananas, sprinkling oats, pressing cookies flat. It’s forgiving, so you don’t have to hover.
- Use what you have. I’ve made these with almond butter, sunflower seed butter, and even cashew butter when that’s what was open. Each version had its own charm, and they all disappeared.
If you track nutrition, this type of recipe works well with apps like MyFitnessPal—just plug in your exact ingredients and number of cookies. It’s a nice way to compare these to a store-bought bar or pastry.
FAQs
Can I make this Breakfast Cookies Recipe gluten-free?
Yes. Use certified gluten-free rolled oats and check that your baking powder and chocolate chips are labeled gluten-free, and you’ll have gluten free breakfast cookies.
How do I make these vegan breakfast cookies?
Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water) and use maple syrup and dairy-free chocolate chips; everything else stays the same for an easy vegan breakfast cookies recipe.
Are these cookies sweet enough for kids?
Most kids love them, especially with chocolate chips. If your crew is used to very sweet pastries, you might add an extra tablespoon of maple syrup the first time, then gradually scale back as they get used to healthier breakfast cookies.
Can I add protein powder to make them high protein breakfast cookies?
Yes, you can add 2 tablespoons of your favorite protein powder. If the dough gets too dry, add an extra tablespoon or two of mashed banana or a splash of milk so it still scoops easily.
Why are my cookies crumbly or falling apart?
Usually that means there wasn’t quite enough moisture or binding. Make sure your bananas measure about 1 cup mashed, and don’t skip the egg or flax egg. A tablespoon of nut butter or a splash of milk can also help if the dough looks too dry.
Can I make the dough ahead and bake later?
You can mix the dough and refrigerate it for up to 24 hours before baking. If it firms up too much in the fridge, let it sit at room temperature for 10–15 minutes and then scoop and bake.
Are these low sugar breakfast cookies suitable for diabetics?
They’re lower in added sugar than regular cookies, but they still contain natural sugars from banana and oats. Anyone managing blood sugar should check with their healthcare provider and consider portion size—often one cookie paired with protein (like eggs or Greek yogurt) works well.
Can I skip the chocolate chips?
Absolutely. You can use raisins, chopped dates, or just enjoy them plain as simple banana breakfast cookies with oats and cinnamon.
Conclusion
This Breakfast Cookies Recipe brings together everything I want on a busy morning: wholesome ingredients, a soft, chewy bite, and enough flexibility to fit different tastes and dietary needs. Whether you keep them classic with oats, banana, and peanut butter, or turn them into chocolate chip breakfast cookies for the kids, they’re a practical little treat that makes mornings feel calmer.
Give these healthy breakfast cookies a try this week, and let me know how they go—leave a comment, share your favorite variation, or look around my other breakfast recipes for more grab and go ideas like baked oatmeal cups or freezer-friendly egg muffins. Breakfast doesn’t have to be fancy to feel cared for; sometimes a simple cookie does the job just right.
Breakfast Cookies
Ingredients
- 2 large ripe bananas about 1 cup mashed; very spotty for best sweetness
- 1/2 cup creamy peanut butter natural, unsweetened if possible; almond or sunflower seed butter also work
- 1 large egg or flax egg for vegan (see notes)
- 1/4 cup pure maple syrup or honey maple syrup keeps it vegan
- 2 teaspoons vanilla extract
- 2 cups old-fashioned rolled oats use certified gluten-free oats if needed; avoid instant oats
- 1/4 cup ground flaxseed or chia seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup dark chocolate chips or mini chocolate chips
- 1/4 cup chopped nuts such as walnuts, pecans, or almonds
- 2–3 tablespoons unsweetened shredded coconut optional
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
- In a large mixing bowl, add the ripe bananas. Mash well with a fork until mostly smooth with just a few small lumps. You should have about 1 cup mashed banana.2 large ripe bananas
- Add the peanut butter, egg (or prepared flax egg), maple syrup or honey, and vanilla extract to the mashed bananas. Stir until the mixture is creamy and well combined, with no streaks of peanut butter.1/2 cup creamy peanut butter, 1 large egg, 1/4 cup pure maple syrup or honey, 2 teaspoons vanilla extract
- Sprinkle in the rolled oats, ground flaxseed or chia seeds, cinnamon, baking powder, baking soda, and salt. Gently fold together with a spatula or wooden spoon until everything is evenly combined. The mixture will be thick and sticky. Let it rest for 3–4 minutes so the oats can begin to absorb moisture.2 cups old-fashioned rolled oats, 1/4 cup ground flaxseed or chia seeds, 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon fine sea salt
- Fold in the chocolate chips, chopped nuts, and shredded coconut (if using) until evenly distributed. If the dough seems very dry or crumbly, add a tablespoon or two of milk or extra mashed banana until it holds together when scooped.1/3 cup dark chocolate chips, 1/4 cup chopped nuts, 2–3 tablespoons unsweetened shredded coconut
- Using a medium cookie scoop or a heaping tablespoon, portion the dough onto the prepared baking sheet to make about 14–16 mounds. Gently flatten each mound with slightly damp fingers or the back of a spoon to about 1/2 inch thick; the cookies will not spread much in the oven.
- Bake for 12–15 minutes, or until the cookies are set on top and just lightly golden around the edges. The centers should still feel soft; they will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once fully cooled, they are ready to eat or store.
