Breakfast Cookies Recipe

3 breakfast cookies stacked on each other with the other cookies around it.

This breakfast cookies recipe is a healthy and easy grab-and-go option, made without processed sugar or flour. Ready in just 30 minutes, it makes mornings so much easier!

Course Breakfast

Cuisine Healthy, Kids, Sweet

Diet Low Lactose

Prep Time 10

Cook Time 20

Total Time 30

Servings cookies

Calories 63kcal

Author Jessy Freimann

Equipment

Ingredients

2 ripe bananas
½ cup peanut butter
2 cups quick oats
½ cup mini chocolate chips
½ cup dried cherries chopped, cranberries or raisins would also be great!
½ teaspoon ground cinnamon
¼ teaspoon Kosher salt

Instructions

Preheat your oven to 350 degrees F and line your baking pans with parchment paper.
Mix peanut butter and bananas until well combined. Then add oats, chocolate chips, cherries, cinnamon and salt and mix until well combined.
Using a 1 Tablespoon cookie scoop or your Tablespoon measuring spoon, scoop balls of cookie dough onto your pans an inch or two apart.
Then use your palm to lightly press the balls into the cookie shape (don't press too hard, just flatten them a bit).
Bake uncovered for 15-20 minutes. Cool and serve.

Video

Notes

- Go for super-ripe bananas. The spottier, the better! They’re naturally sweeter and help hold the cookies together without added sugar.

- If you would like chewier cookies, bake closer to 15 minutes for a softer, more tender bite.

- Prefer your breakfast oat cookies to be crunchier? Go for the full 20 minutes of baking time for slightly crisp edges with a chewy center.

- Customize your mix-ins. Swap in your favorite dried fruits or nuts to make them your own.

- These cookies won’t spread much, so gently press them into shape before baking.

- Don’t skip the salt. Even just a pinch balances out the sweetness and enhances the flavor.

- Ingredients to prep ahead- Measure the oats and mix-ins the night before. And roughly chop dried fruit.

- Leftovers and storage- Store in an airtight container at room temp for 2-3 days or refrigerate for up to a week. Freeze cooled cookies in a bag for up to 3 months.

Nutrition