These Healthy Breakfast Cookies are simple and wholesome cookies made with just 4 ingredients and ready in under 25 minutes.
I have a passion for simple and healthy breakfast cookies, like my Pumpkin Breakfast Cookies or Vegan Breakfast Cookies but today I wanted to make even simpler and healthier breakfast cookies, loaded with fiber, protein, and vitamins.
These healthy breakfast cookies are super simple to whip up and everyone will love them!
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You need only 4 base ingredients for these delicious cookies, but I’ve included before add-ins that make them even more delicious!
- Banana – Use overripe bananas with brown spots for optimal sweetness. If bananas aren’t available, you can use pumpkin puree or applesauce, though the texture will vary slightly.
- Rolled Oats – Choose gluten-free oats if needed. Quick oats can also work for a finer texture, though rolled oats provide more chew.
- Flaxmeal – This adds fiber and helps bind the dough. If unavailable, try chia seed meal in a 1:1 ratio.
- Peanut Butter – Ensure it’s smooth and runny. For allergies, swap with almond butter, sunflower seed butter, or tahini.
You can also add optional ingredients to change the taste and texture of your cookies.
- Coconut Sugar – If your bananas are not ripe enough, it provides a natural sweetness. You can replace it with maple syrup or date sugar for a slightly different flavor.
- Vanilla Extract – You can add vanilla to add depth to the flavor.
- Cinnamon – A warming spice that complements the sweetness. Pumpkin pie spice or cardamom work well as alternatives.
- Chopped Nuts – You can add nut to give more crunch to the cookies. Use walnuts, almonds, pecans, or opt for seeds like pumpkin or sunflower seeds for a nut-free option.
- Chocolate Chips – Choose dairy-free dark chocolate chips or use chopped vegan chocolate bars for a chunkier bite.
How to Make Healthy Breakfast Cookies
These cookies are easy to make, here are photos of key steps.
Mash the ripe bananas and add the drippy peanut butter.
Pour the quick oats and flaxmeal and combine the batter until thick.
Incorporate your optional add-ins and use a cookie scoop to make evenly-sized cookie dough balls.
Place the cookie dough balls on a baking sheet, flatten them, and cook them for 16-18 minutes at 350 °F (180 °C).
Carine’s Baking Tips
I’ve included below a few more tips that couldn’t fit in the recipe card.
- Consistency Control – If the dough is too sticky, add 1-2 tablespoons of extra oats. If it’s too dry, mix in a bit more mashed banana or plant-based milk.
- Portioning Made Easy – Wet your hands slightly or spray your cookie scoop with oil to prevent the dough from sticking.
- Make-Ahead Option – Prepare the dough ahead of time and refrigerate it for up to 24 hours. This allows the oats to absorb more moisture and results in softer cookies.
- Double Batch for Freezing – Make a double batch, bake, and freeze the cookies individually. This way, you always have healthy snacks on hand. You can also freeze cookie dough balls and cook them frosted.
- Texture Variations – For crunchier cookies, flatten the dough thinner before baking. For chewier cookies, shape them thicker and bake for a slightly shorter time.
- Add More Flavor – Stir in dried fruits like raisins or cranberries for an extra touch of sweetness.
- Adjust Sweetness – If your bananas aren’t sweet enough, increase the coconut sugar or add a tablespoon of maple syrup.
- Avoid Overbaking – The cookies might look soft when they come out of the oven, but they will firm up as they cool.
- Even Baking – Rotate the baking tray halfway through the baking time for more consistent results.
- Custom Shapes – Use cookie cutters to shape the dough into fun designs—especially great for kids.
More Healthy Cookie Recipes
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Healthy Breakfast Cookies
These Healthy Breakfast Cookies are simple and wholesome cookies made with just 4 ingredients and ready in under 25 minutes.
Print
Review
Share on Facebook
Pin
Save in Email
Servings: 8 cookies
Calories: 135.4 kcal
Ingredients
- ¾ cup Banana - (note 1)
- 1 ¼ cups Rolled Oats - (note 2)
- ¼ cup Flaxmeal
- ¼ cup Peanut Butter (Unsalted) - (note 4)
Optional
- ¼ cup Coconut Sugar
- 1 teaspoon Vanilla Extract
- 2 teaspoons Cinnamon
- ⅓ cup Chopped Nuts - (note 6)
- ¼ cup Chocolate Chips - (note 7)
Instructions
- Preheat the oven to 350 °F (180 °C).
- Line a large cookie sheet with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
- Mash the bananas and pack it in a 3/4 cup measuring cup to measure precisely.
- In a large mixing bowl, combine all the ingredients: mashed banana, peanut butter, oats, and flaxmeal. Stir in the optional vanilla extract, salt, cinnamon, or coconut sugar now. Stir until fully combined and a sticky cookie dough forms.
- Stir in optional chopped nuts or chocolate chips. Combine until it is well incorporated.
- Use a cookie dough scoop to form 8 cookie dough balls. The dough is sticky and that's normal. Lightly oil the back of a fork and press down the cookie dough balls slightly to form a round cookie shape.
- Place each ball onto the prepared baking tray, leaving a 1-thumb space between each of them. They won't extend in the oven, the shape you give now, is the shape you get after baking.
- Bake the cookies for 16-18 minutes at 350 °F (180 °C) until golden brown.
- Let the cookies cool on the cookie sheet for 15 minutes, then transfer them to a cooling rack for 30 minutes.
Notes
Note 1: Make sure you mash and pack the amount of mashed banana in the measuring cup, and sweep off excess to measure with precision.
Note 2: Quick oats also work.
Note 3: Try finely chopped walnuts, almonds, or pecans. For a nut-free option, use shredded coconut, sunflower seeds, or pumpkin seeds.
Storage: You can store them in a cookie jar for up to 1 week in the fridge. You can freeze them in silicone bags and thaw them the day before at room temperature.
Nutrition
Serving: 1cookie | Calories: 135.4kcal | Carbohydrates: 15g | Protein: 4.6g | Fat: 7.1g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 2.7g | Sodium: 37mg | Potassium: 182.3mg | Fiber: 3.4g | Sugar: 2.8g | Vitamin A: 9IU | Vitamin C: 1.3mg | Calcium: 24mg | Iron: 1mg | Magnesium: 54.5mg | Phosphorus: 114.5mg | Zinc: 0.9mg
love it, I use some coconut sweetened or not flakes. great formorning brunch along with a slice of ham or honey turkey, or bacon. yum!!