Healthy Breakfast Cookies: A Nutritious Treat Any Time of the Day
These Breakfast Cookies taste that good you won’t believe they’re healthy! Made with wholesome ingredients, perfect to enjoy for brekkie or as a snack any time of the day. Cookies for breakfast??? I know it might sound a little strange, but these oatmeal Breakfast Cookies are actually nutritious to eat for breakfast or great for a healthy snack.
Why You’ll Love These Breakfast Cookies
I must admit, I’m an overnight oats girly and eat them basically every day for breakfast. However, I love these cookies as my mid-morning snack with a coffee and make a batch once a week. You can even freeze them for meal prep! They’re delicious with a soft chewy texture and never last long in my house.
You guys know I love sharing healthier takes on popular recipes. One of my first recipes I ever shared were my 4-ingredient cookies which have been a reader’s favorite for years! These have the same base ingredients, however are loaded with more goodies including mixed seeds. I’ve used a mix of pepitas, sunflower, flax, and chia seeds, all of which have protein, fiber, nutrients, and healthy fats.
What Makes This Recipe Special
- Easy to Make: A one-bowl recipe with minimal prep and easy steps to follow
- Versatile: Perfect for breakfast, a mid-morning snack, or even a guilt-free dessert
- Nutritious: Packed with healthy fats, fiber, and protein to keep you satiated
- Customizable: Add your favorite mixins such as raisins, dried cranberries, currants, or slivered almonds to make them uniquely yours
Ingredients and Substitutions
* Rolled oats are the base of these cookies rather than using flour and provide fiber, nutrients along with a soft chewy texture. Steel-cut oats or quick oats aren’t recommended, but you can opt for gluten-free oats if needed.
* Ripe banana, the browner and more spotty the better as it’s full of natural sweetness. Similar to when making banana bread.
* Mixed seeds, a nutritious blend of sunflower seeds, pumpkin seeds, flax seeds, and chia seeds. These add crunch, healthy fats, fiber, and protein.
* Natural peanut butter is always recommended, read the label and ensure it only includes peanuts. It’s best to pick a smooth butter with a runny texture. I’ve tested the recipe with thicker peanut butter and almond butter and they can be a little more dense. To keep it nut-free, swap it for tahini. I’ve tried it and love this version too.
* Honey or agave provides natural sweetness and help the cookies stick together. For a vegan option, stick with agave or maple syrup.
* Chocolate chips, I love to add some mini dark choc chips on top but these are optional.
* Salt and cinnamon enhances the flavor. Feel free to add a pinch of nutmeg or other warming spices for a twist.
* Mixins, feel free to add your favorite mixins such as dried fruit, raisins, dried cranberries, slivered almonds, or even shredded coconut.
How to Make Breakfast Cookies
These Breakfast Cookies are made using wholesome ingredients and despite the name are perfect for any time of the day. Follow my simple steps below (note quantities are listed in the recipe card below):
- Mash the banana with a fork
- Add peanut butter and honey and mix to combine
- Add dry ingredients: rolled oats, mixed seeds, chia seeds with a good pinch of salt and cinnamon
- Mix well to combine
- Preheat oven to 375/190. Evenly scoop dough onto a baking sheet lined with parchment paper to make 10 cookies
- Gently use the back of a spoon to flatten them into circles
- Add mini chocolate chips to the tops and press them into the cookies. Bake for 10-12 minutes
- Remove from oven and let cookies rest on the tray for 5-10 minutes. Now they’re ready to enjoy!
Tips and Tricks
* Use ripe bananas, the riper and more brown and spotty they are, the sweeter and creamier your mashed bananas will be. This adds moisture to the cookies.
* Creamy smooth peanut butter is recommended for a softer cookie. I have tried it with thicker nut butters which still taste great but are a little more dry.
* If your honey is hard or very thick, especially in the winter months, microwave it for 10 seconds to soften it.
* Spoon the cookies approximately the same size for even cooking, a cookie scoop makes it even easier.
* Allow breakfast cookies to cool down for 5-10 minutes before removing off the baking tray. This allows them to harden and stick together and not break. You can then optionally transfer to a wire rack.
Storage Instructions
* Store cookies in an airtight container for up to 5 days in a cool place in your kitchen or pantry, or for at least a week in the fridge.
* In summer or warmer months, it’s best to store in the refrigerator.
* Make extra for meal prep and freeze them! Place cookies in a single layer, for 12 hours in the freezer, then transfer to a freezer bag or container. They’ll last up to 3 months.
* Thaw in the fridge or at room temperature, or you can also reheat if you prefer them hot.
Frequently Asked Questions
* Are breakfast cookies healthy? This of course depends on the recipe as store-bought cookies aren’t the healthiest. My breakfast cookie recipe uses wholesome ingredients including oats, seeds, and natural sweeteners, making them a healthier nutrient-dense option.
* How to make these breakfast cookies nut-free? Simply swap out the peanut butter for tahini which is made from sesame seeds. I have tried this many times and love this version.
* Can I make these vegan? Simply swap honey for agave and this makes them naturally vegan.
* Can I add other flavors? Of course, some other mixins I love are vanilla extract, dried fruit, cranberries, slivered almonds, and even shredded coconut.
More Healthy Baking
* Lemon Loaf Cake
* Protein Bagels
* Healthy Banana Bread
* Lemon Blueberry Bread
More Breakfast Recipes
* Zucchini Corn Fritters
* Greek Yogurt Pancakes
* Overnight Oats
* Healthy Homemade Granola
Recipe: Breakfast Cookies Healthy with Wholesome Ingredients
These Breakfast Cookies taste that good you won’t believe they’re healthy! Made with wholesome ingredients, they’re perfect for brekkie or a snack any time of the day.
Servings: 10 cookies
Calories: 162 kcal
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
* 1 medium ripe banana
* 2 cups traditional rolled oats
* 1/2 cup seeds (I’ve used a mix of sunflower seeds, pumpkin seeds, and flax seeds)
* 1 tablespoon chia seeds
* 1/2 cup natural smooth peanut butter (preferably runny)
* 3 tablespoons honey or agave
* Good pinch of sea salt and cinnamon
* Optional: 1-2 tablespoons mini dark chocolate chips
Instructions:
1. In a large bowl, mash the banana with a fork
2. Add creamy peanut butter and honey and stir the wet ingredients together
3. Add the dry ingredients: rolled oats, mixed seeds, chia seeds with a good pinch of salt and cinnamon. Stir together so all the ingredients are well combined
4. Preheat oven to 375/190. Using a cookie scoop or tablespoon, spoon the dough onto a baking sheet lined with parchment paper (should be 10 cookies approximately the same size)
5. Use the back of a spoon to gently flatten the cookies and shape them into circles
6. Sprinkle the tops with mini chocolate chips and gently press them into the cookies. Bake for 10-12 minutes until they’re lightly golden brown
7. Ensure to let the cookies cool down for 5-10 minutes on the baking sheet then enjoy your delicious Breakfast Cookies for breakfast or a healthy snack during the day!
Frequently Asked Questions
Are breakfast cookies healthy? *_This depends on the recipe as store-bought cookies aren’t the healthiest. My breakfast cookie recipe uses wholesome ingredients including oats, seeds, and natural sweeteners, making them a healthier nutrient-dense option._*
How to make these breakfast cookies nut-free? *_Simply swap out the peanut butter for tahini which is made from sesame seeds. I have tried this many times and love this version._*
Can I make these vegan? *_Simply swap honey for agave and this makes them naturally vegan._*
Can I add other flavors? *_Of course, some other mixins I love are vanilla extract, dried fruit, cranberries, slivered almonds, and even shredded coconut._*
