Hi, I’m Hannah! We all secretly wish we could eat cookies for breakfast. However, starting the day with refined sugar and white flour usually leads to a massive energy crash by 10 AM. In fact, I wanted a recipe that satisfied that sweet tooth but actually provided the fuel I needed to get through a busy morning. Consequently, these Healthy Breakfast Cookies have become a staple in my kitchen. They use just three simple wholesome ingredients—bananas, oats, and peanut butter—to create a soft, chewy cookie that is packed with fiber and protein. Furthermore, they are naturally sweetened and completely flourless. It is the ‘good habit’ of treating yourself to something delicious that nourishes your body at the same time.
Why You’ll Love These Healthy Breakfast Cookies
- Only 3 Ingredients: First of all, this recipe relies on pantry staples you likely already have. No fancy flours or sweeteners are required.
- One-Bowl Recipe: Additionally, cleanup is a breeze. You simply mash, mix, and scoop everything from a single bowl.
- Kid-Friendly: Moreover, these are perfect for lunchboxes or toddler snacks. They are soft enough for little ones and taste like a treat.
- Dietary Friendly: Finally, they are naturally vegan, dairy-free, and gluten-free (if using certified GF oats), making them safe for almost everyone.
The Simple Ingredients You’ll Need
This recipe uses the natural sweetness of fruit to replace added sugars.
- Bananas: To start, use very ripe bananas. The more brown spots they have, the sweeter and moister your cookies will be.
- Rolled Oats: Next, old-fashioned rolled oats provide the best chewy texture. Quick oats can work in a pinch, but the texture will be softer.
- Peanut Butter: In addition, creamy peanut butter adds healthy fats and protein to keep you full. You can easily swap this for almond butter or sunflower seed butter.
- Optional Add-Ins: Furthermore, while the base recipe is delicious, you can customize it. Try adding a handful of chocolate chips, dried cranberries, or a dash of cinnamon for extra flavor.
How to Make Healthy Breakfast Cookies
This process is incredibly fast and great for beginner bakers. The full, detailed recipe is in the recipe card below.
- Prep the Oven: First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mash the Bananas: Next, peel the ripe bananas and place them in a large mixing bowl. Use a fork or potato masher to mash them until they are smooth and liquidy.
- Add Wet Ingredients: Then, stir in the peanut butter (and vanilla extract if you are using it) until the mixture is uniform.
- Add Oats: After that, pour in the rolled oats. Stir well until every oat is coated and a thick “dough” forms. If adding chocolate chips, fold them in now.
- Scoop and Flatten: Subsequently, use a cookie scoop or spoon to drop mounds of dough onto the baking sheet. Because these cookies don’t spread, use the back of the spoon to gently flatten them into a cookie shape.
- Bake: Finally, bake for 12-15 minutes until the bottoms are golden and the cookies feel set. Let them cool on the pan for 5 minutes before moving them.
Tips for the Best Breakfast Cookies
- Use Ripe Bananas: Most importantly, green or yellow bananas will not work well here. You need the brown, spotted bananas for natural sweetness and moisture. Therefore, let them sit on the counter for a few extra days.
- Shape Them Before Baking: Specifically, unlike traditional cookies with butter and sugar, these will not melt or spread in the oven. As a result, the shape you put in the oven is the shape that comes out. Flatten them slightly for the best texture.
- Don’t Overbake: For instance, these are meant to be soft and chewy, like baked oatmeal. If you bake them too long, they can become dry. Check them at the 12-minute mark.
- Customize the Flavor: You can easily change the profile. For example, add raisins and cinnamon for an “Oatmeal Raisin” version, or cocoa powder for a chocolate version.
Frequently Asked Questions (FAQ)
- Are these gluten-free? Yes, as long as you use certified gluten-free oats. Oats are naturally gluten-free but are often processed in facilities with wheat.
- How do I store them? Store these cookies in an airtight container at room temperature for 2 days, or in the refrigerator for up to a week.
- Can I freeze them? Yes, absolutely. Place them in a freezer-safe bag and freeze for up to 3 months. They thaw quickly and make a great emergency snack.
More Easy & Healthy Snacks
- Easy Healthy Banana Oatmeal Muffins (One-Bowl Recipe)
- Healthy Christmas Thumbprint Cookies (Easy & Gluten-Free)
- No-Bake Peanut Butter Energy Bites (3-Ingredient Recipe)
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Healthy Breakfast Cookies Recipe
Healthy Breakfast Cookies! These soft, chewy cookies are made with just 3 ingredients: bananas, oats, and peanut butter. A healthy, vegan, and gluten-free breakfast or snack.
Equipment
- Large Mixing Bowl
- Fork or Masher
- Baking Sheet with Parchment Paper
Ingredients
- 2 large ripe bananas brown spots are best
- 1 1/2 cups old-fashioned rolled oats
- 1/3 cup creamy peanut butter
- 1/2 tsp cinnamon optional
- 1/3 cup chocolate chips optional add-in
Instructions
- Preheat: First, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash: Next, in a large bowl, mash the bananas thoroughly with a fork until smooth.
- Mix: Stir in the peanut butter and cinnamon until combined.
- Combine: Then, add the oats and mix until a thick dough forms. Fold in chocolate chips if using.
- Shape: Scoop the dough onto the baking sheet (about 12 cookies). Use the back of a spoon to flatten them into round cookie shapes.
- Bake: Finally, bake for 12-15 minutes until set and lightly golden on the bottom. Cool for 5 minutes before eating.
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