Breakfast Cookies

Name: Breakfast Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: ½ cup mashed bananas, (from 2 ripe bananas); ¾ cup almond butter; ⅓ cup honey; 1 teaspoon vanilla extract; 2½ cups old-fashioned rolled oats; 1 teaspoon cinnamon; ½ teaspoon baking powder; ½ teaspoon salt; ½ cup golden raisins; ½ cup dark chocolate chips; ¼ cup pepitas, (shelled pumpkin seeds); 2 tablespoons flax seeds

cookies stacked on top of each other on a plate

Breakfast Cookies are a quick and nutritious option, made with wholesome ingredients like oats, bananas, and almond butter. These easy-to-make cookies are perfect for busy mornings or a healthy snack on the go.

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Table of Contents

Ingredients For Breakfast Cookies
Substitutions and Additions For Oatmeal Breakfast Cookies
How To Make This Recipe For Breakfast Cookies
Troubleshooting
How To Serve Breakfast Cookies
How To Store Breakfast Cookies
Why This Recipe for Healthy Breakfast Cookies Is the Best
Frequently Asked Questions
Breakfast Recipes For Busy Mornings
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Breakfast Cookies are a quick and nutritious way to start your day, full of wholesome ingredients like oats, bananas, and almond butter. Make these ahead for quick breakfasts all week long.

We’ve been creating chewy and delicious cookie recipes for over a decade, and millions of readers agree: We’ve mastered the art of delicious cookies! Reminiscent of our Cowboy Cookies, these hearty treats are chock full of yummy mix-ins. Raisins, honey, peanut butter, and bananas, plus plenty of warm spices make these a filling breakfast that’s disguised as a treat!

Whether you’ve been baking cookies for years or if this is your first time, we’ve got you covered with step-by-step photos and easy-to-read instructions. Plus, we’ve filled this post with plenty of practical tips and ingredient substitutions. We’re committed to helping you succeed in the kitchen with dependable, delicious recipes your family will adore.

Ingredients For Breakfast Cookies

Breakfast Cookies raw ingredients that are labeled

Making these eggless Breakfast Cookies easy, and feeding them to your family is a pleasure. You’ll love this wholesome ingredients list, packed with energy-boosting mix-ins for a delicious and nutritious start to your day.

You’ll Need:

½ cup mashed banana (from 2 ripe bananas)
¾ cup almond butter
⅓ cup honey
1 teaspoon vanilla extract
2½ cups old-fashioned rolled oats
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon salt
½ cup raisins (We used golden raisins)
½ cup dark chocolate chips
¼ cup pepitas (shelled pumpkin seeds)
2 tablespoons flax seeds

Substitutions and Additions For Oatmeal Breakfast Cookies

This Breakfast Cookie recipe has been expertly developed and repeatedly tested to bake up chewy, with just the perfect mixture of ingredients. However, sometimes, you need to make substitutions. You can experiment with the ingredients list, keeping in mind, making changes may affect the overall taste and texture of the recipe.

Mashed Bananas: You can substitute with unsweetened applesauce in equal amounts. If you prefer, you can use 2 eggs instead of the bananas.

Almond Butter: Swap with natural peanut butter or sunflower seed butter for a different nutty flavor. Make sure to stir the nut oil back into the butter until smooth before measuring.

Honey: Real maple syrup or agave nectar can be used in place of honey. This will maintain the sweetness but may slightly change the overall flavor.

This recipe can be made vegan-friendly by replacing the honey with a vegan sweetener.

Old-Fashioned Oats: Quick oats can be used, but the texture will be less hearty. Avoid instant oats as they can make the cookies too soft.

Cinnamon: If you’re out of cinnamon, try using nutmeg, allspice, or apple pie seasoning in smaller quantities.

Golden Raisins: Substitute with dried cranberries, chopped dates, or dried cherries for a different fruity flavor.

Dark Chocolate Chips: Milk chocolate chips or white chocolate chips can be used for a sweeter taste. You might also like butterscotch chips. Alternatively, chopped nuts like walnuts or pecans can add crunch instead of chocolate.

Pepitas (Shelled Pumpkin Seeds): Sunflower seeds or chopped almonds are good alternatives.

Flax Seeds: Chia seeds can be used in the same quantity, adding a similar nutritional boost but a slightly different texture.

How To Make This Recipe For Breakfast Cookies

These easy breakfast cookies stir together in less than 10 minutes. You’ll need a large bowl, a spatula, and a cookie sheet. It’s a simple recipe that makes a perfect breakfast for your family.

STEP ONE: Preheat your oven and line two baking sheets with parchment paper or a silicone baking mat. Setting up your baking area ahead of time makes the process smoother and helps the cookies bake evenly.

STEP TWO: In a large mixing bowl, stir together the mashed bananas, almond butter, honey, and vanilla extract until smooth. Make sure all the ingredients are fully combined to form a consistent mixture. This combination provides a sweet and nutty base for the cookies.

mashed bananas, almond butter, honey, and vanilla extract combined in a bowl

STEP THREE: Add the old-fashioned rolled oats, cinnamon, baking powder, and salt to the bowl. Stir until everything is well combined. These ingredients add texture and flavor, giving the cookies a hearty consistency.

rolled oats, cinnamon, baking powder, and salt combined in the bowl

STEP FOUR: Gently fold in the golden raisins, dark chocolate chips, pepitas, and flax seeds. Mix until all the add-ins are evenly distributed throughout the dough.

golden raisins, dark chocolate chips, pepitas, and flax seeds combined in a bowl

STEP FIVE: Using a ¼-cup cookie scoop, scoop out level portions of the dough and place them onto the prepared baking sheets. These cookies are large, so space them evenly with 7-8 cookies per sheet.

PRO TIP: If you prefer to make smaller cookies, you should reduce the cooking time by a few minutes.

cookie dough scooped onto a parchment lined baking sheet

STEP SIX: Using your hand, gently flatten the domed top of each cookie. Aim for about 2 inches wide and approximately ¾ inch tall. Since these cookies won’t spread much during baking, shaping them now ensures they bake evenly.

cookie dough placed on a parchment lined baking sheet

STEP SEVEN: Bake the cookies for 14-16 minutes or until they are lightly golden and the centers are set. Keep an eye on them to avoid overbaking.

STEP EIGHT: Allow the cookies to cool on the baking sheets for 5 minutes. This cooling time helps them set and makes them easier to handle without breaking.

STEP NINE: After the initial cooling period, transfer the cookies to a wire rack to cool completely. This keeps the bottom of the cookies from becoming soggy.

Troubleshooting

This easy Breakfast Cookies recipe is very forgiving, but there are some things you can do to make sure they come out of the oven moist and chewy. Here are some additional tips from our recipe testers:

To make sure your cookies are moist, use large bananas that are fully ripe. Mash them very well to remove lumps, and be cautious you don’t overbake the cookies.
Make sure your cookie dough is mixed together really well. Dry spots in the dough can cause the baked cookies to break apart.
Make sure you use parchment paper or a silicone mat on your baking sheet. It’s important to make sure your cookies don’t burn on the bottom.
Your ingredients should all be at room temperature when you make your dough, which will help your cookies bake more evenly.
Wait until your oven is fully preheated before you put your batch of cookies inside. Otherwise, they won’t bake evenly.
For even baking, try to make all the cookies the same size. Using a cookie scoop or a measuring cup helps with this.
If you’re unsure whether the cookies are done, look for a light golden color and a set center. They should feel slightly firm to the touch.

How To Serve Breakfast Cookies

These Breakfast Cookies are not just a great morning option but also versatile enough to enjoy throughout the day.

On-the-Go Breakfast: Pack a couple of cookies in a small container for a quick and easy breakfast you can enjoy during your morning commute or once you arrive at work. Pair with a travel mug of your favorite iced coffee or smoothie.

With Yogurt and Fruit: Serve these cookies alongside a bowl of Greek yogurt topped with fresh berries or sliced fruit. They’ll also pair well with our breakfast energy bites or egg bites for plenty of energy to get you through the morning.

Brunch Spread: Include your wholesome breakfast cookies as part of a larger brunch spread. Pair them with eggs, sliced bacon, and fresh fruit for a balanced and satisfying meal.

Snack Time: Enjoy a cookie as an afternoon snack with a glass of milk or a coffee smoothie for a mid-day boost.

Dessert Twist: Turn the cookies into a dessert by adding a scoop of vanilla ice cream or a dollop of whipped cream on top. The sweetness of the cookies pairs wonderfully with the creamy textures of these toppings.

In a Lunchbox: Add a couple of these chewy cookies to your child’s lunchbox for a sweet yet nutritious treat. They’re a great alternative to store-bought snacks and are made with wholesome ingredients.

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How To Store Breakfast Cookies

Storing your Breakfast Cookies properly is key to keeping them fresh and delicious. Whether you’re making them ahead of time or storing leftovers, here’s how to keep them at their best.

MAKE AHEAD: These cookies are perfect for making ahead. You can prepare the dough and store it in the fridge for up to 24 hours before baking. This makes it easy to have freshly baked cookies ready whenever you need them.

IN THE FRIDGE: Once baked and completely cooled, store the cookies in an airtight container in the refrigerator. They will stay fresh for up to one week.

IN THE FREEZER: For longer storage, place the cooled cookies in an airtight container or freezer-safe bag and freeze them. They can be stored for up to two months. When you’re ready to enjoy them, thaw the cookies in the refrigerator overnight.

Why This Recipe for Healthy Breakfast Cookies Is the Best

These easy-to-make cookies are packed with nutritious ingredients, and versatile enough for any time of day.

Here are some reasons why our entire team loves this recipe:

Convenience: These cookies are incredibly convenient, especially for busy mornings. You can make a batch ahead of time and have a quick, grab-and-go breakfast ready for the week.

Nutritious Ingredients: Packed with wholesome ingredients like oats, bananas, almond butter, and flax seeds, these cookies are a great way to start the day.

Kid-Friendly: These cookies are a hit with kids, making them an excellent option for school snacks or lunchbox treats.

Long Shelf Life: These cookies store well, whether at room temperature, in the fridge, or in the freezer.

Frequently Asked Questions

What other add-ins can I use?

You can use dried cranberries, chopped dates, or any nuts and seeds you prefer. Just keep the total add-ins to about 1¼-1½ cups.

How can I make the cookies gluten-free?

Use certified gluten-free oats and ensure all other ingredients, like baking powder, are gluten-free.

Are these cookies suitable for vegans?

To make the cookies vegan, substitute honey with maple syrup or agave nectar, and ensure your dark chocolate chips are dairy-free.

Can I freeze the dough and bake the cookies later?

Yes, you can freeze the dough. Shape it into cookies and place them on a baking sheet. Once frozen, transfer to an airtight container. Bake from frozen, adding a few extra minutes to the baking time.

Can I substitute almond butter with another nut butter?

Yes, you can use natural peanut butter or sunflower seed butter. Just make sure to stir the nut oil back into the butter until smooth before measuring.

Can I use quick oats instead of old-fashioned rolled oats?

Yes, you can use quick oats, but the texture of the cookies will be slightly less hearty. Avoid using instant oats as they can make the cookies too soft.

These Breakfast Cookies are a convenient and nutritious way to start your day. This easy recipe combines wholesome ingredients to make a delicious morning treat.

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