If you’re searching for a way to make your busy mornings extra special, look no further than Breakfast Cookies. These delightful little treats are packed with wholesome oats, creamy nut butter, sweet banana, and just a hint of chocolate or dried fruit. Not only are they nutritious and super easy to whip up, but they also deliver that homemade, comforting feeling with every bite — the kind of breakfast that turns an ordinary morning into something to look forward to!
Ingredients You’ll Need
One of the best parts of making Breakfast Cookies is how simple the ingredients are. Each one plays a role in creating cookies that are hearty, flavorful, and just sweet enough to kickstart your day. Here’s what you’ll need (and why they matter!):
- Old-fashioned rolled oats: The backbone of our cookies, oats add chewiness and a dose of lasting energy.
- Whole wheat flour: This brings structure, fiber, and a subtle nutty flavor that balances out the sweetness perfectly.
- Baking powder: Gives the cookies a gentle lift so they don’t turn out too dense.
- Cinnamon: Adds cozy warmth and a hint of spice that pairs beautifully with banana and chocolate chips.
- Salt: Just a pinch makes all the flavors pop and prevents the cookies from tasting flat.
- Ripe bananas (mashed): Naturally sweetens the cookies while keeping them incredibly moist and tender.
- Peanut butter or almond butter: Brings creamy richness and nutty undertones that make these cookies so satisfying.
- Honey or maple syrup: Gently sweetens each bite and adds some bonus stickiness for the perfect cookie texture.
- Large egg: Holds everything together, lending extra tenderness and a touch of lift.
- Vanilla extract: For that classic, irresistible cookie aroma and a subtle flavor boost.
- Mini chocolate chips or raisins: Adds pockets of sweetness—choose whichever suits your morning cravings!
- Chopped nuts (optional): For crunch and a touch of earthy flavor; walnuts or pecans work beautifully.
- Unsweetened shredded coconut (optional): For a hint of tropical flavor and chewy texture, if you’re feeling fancy.
How to Make Breakfast Cookies
Step 1: Get Ready to Bake
Begin by preheating your oven to 350°F so it’s nice and hot when your cookies are ready to go in. Line a baking sheet with parchment paper—this ensures your Breakfast Cookies will lift off easily and bake evenly without sticking.
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together the oats, whole wheat flour, baking powder, cinnamon, and salt. This step is more than just combining; it evenly distributes the raising agent and spices, so you’ll get consistent flavor and texture in every cookie.
Step 3: Combine the Wet Ingredients
In a separate bowl, mash your bananas until smooth, then mix in the nut butter, honey or maple syrup, egg, and vanilla extract. Stir until it looks creamy and everything’s nicely blended—this makes for perfectly moist cookies later on.
Step 4: Bring Everything Together
Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix—just fold until you see no patches of dry flour. At this point, fold in your chocolate chips, raisins, nuts, or coconut if you’re using them. Think of it as adding your own special twist!
Step 5: Shape and Bake the Cookies
Scoop out 2-tablespoon portions of dough and drop them onto the prepared baking sheet. Gently flatten each mound with your hand or the back of a spoon; these cookies don’t spread much on their own. Pop the cookies in the oven and bake for 12 to 14 minutes, until they’re golden around the edges and set in the middle. Transfer to a wire rack and let them cool—they’ll firm up beautifully as they sit.
How to Serve Breakfast Cookies
Garnishes
For that bakery-worthy finish, sprinkle your warm Breakfast Cookies with a pinch of flaky sea salt, extra mini chocolate chips, or a dusting of cinnamon right after baking. Not only does it look irresistible, it gives each bite an extra burst of flavor and texture.
Side Dishes
Enjoy your Breakfast Cookies with a side of Greek yogurt and some fresh berries for a balanced breakfast, or pair with a glass of cold milk or your favorite plant-based alternative. They’re also wonderful with a hot cup of coffee or tea, making your morning extra satisfying without a lot of fuss.
Creative Ways to Present
If you’re entertaining or just treating yourself, arrange a stack of Breakfast Cookies on a pretty plate and surround them with fruit slices or a bowl of nut butter for dipping. You can even layer the cookies in a jar to create adorable edible gifts for friends, teachers, or neighbors—just add a ribbon and a handwritten note for a personal touch!
Make Ahead and Storage
Storing Leftovers
One of my favorite things about Breakfast Cookies is how well they keep. Store any leftovers in an airtight container at room temperature for up to three days. They’ll stay soft and delicious, ready whenever you need a quick bite.
Freezing
If you have extra cookies (or love planning ahead!), Breakfast Cookies freeze beautifully. Let them cool completely, then pop into a freezer-safe bag or container. They’ll keep for up to three months—perfect for meal prepping or emergency snack needs. You can even freeze the dough portions if you want fresh-baked cookies on demand.
Reheating
To enjoy a warm cookie straight from the freezer, simply microwave it for 20–30 seconds, or warm in a low oven for a few minutes. This brings them back to that fresh-baked taste and texture, making your morning feel special even on the busiest days.
FAQs
Can I make Breakfast Cookies nut-free?
Absolutely! Swap the peanut or almond butter for sunflower seed butter or another nut-free spread, and skip the chopped nuts. You’ll still get moist, delicious cookies with plenty of flavor.
Are these cookies suitable for kids?
Yes—Breakfast Cookies are a hit with both kids and adults. Since they’re naturally sweetened and packed with wholesome ingredients, they make a fantastic lunchbox treat or after-school snack.
What mix-ins work best for Breakfast Cookies?
Mini chocolate chips and raisins are classic, but you can get creative! Try dried cranberries, blueberries, chopped dates, or even a handful of seeds for extra crunch and nutrition.
Can I make these cookies vegan?
Definitely! Simply use a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water) in place of the egg, and opt for maple syrup and dairy-free chocolate chips. Breakfast Cookies are wonderfully adaptable.
Why are my Breakfast Cookies not spreading?
This dough is designed to hold its shape, so cookies won’t spread much in the oven. That’s why flattening them slightly before baking is key—don’t skip this step for perfect, evenly baked results!
Final Thoughts
There’s something truly magical about having a batch of fresh, homemade Breakfast Cookies ready to go—each bite feels like a little moment of self-care. Give this recipe a try and see how easily you can add some comfort and joy to your morning routine. Happy baking!
Print
Breakfast Cookies Recipe
- Total Time: 24 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
These Breakfast Cookies are a nutritious and delicious way to start your day. Packed with oats, bananas, and nut butter, they are perfect for a quick and satisfying breakfast or snack on the go.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large ripe bananas, mashed
- 1/3 cup peanut butter or almond butter
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Mix-Ins (Optional):
- 1/3 cup mini chocolate chips or raisins
- 1/4 cup chopped nuts (optional)
- 1/4 cup unsweetened shredded coconut (optional)
Instructions
- Preheat oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together oats, flour, baking powder, cinnamon, and salt.
- Combine wet ingredients: In another bowl, mix mashed bananas, nut butter, honey, egg, and vanilla until smooth.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir until combined.
- Add mix-ins: Fold in chocolate chips, nuts, or coconut if using.
- Bake: Scoop 2-tablespoon portions of dough onto the prepared baking sheet, flatten slightly, and bake for 12 to 14 minutes until golden and set.
- Cool and serve: Let cool on a wire rack before serving.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze extras for a quick breakfast option.
- Swap chocolate chips for dried fruit for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
