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These Breakfast Cookies are a dream come true for busy mornings. They’re low fat, low calorie, and made with just a few simple ingredients. You won’t need flour, oil, dairy, eggs, or refined sugar to whip them up.
This healthy breakfast cookies recipe took the internet by storm a few years back, and it’s easy to see why. Soft, naturally sweet, and only 48 calories each, these little banana oatmeal breakfast cookies are back to make mornings a whole lot easier and tastier.
What Makes This Recipe So Good
These Breakfast Cookies are the ultimate grab-and-go treat for anyone who wants a quick, wholesome start to the day. They’re made with naturally sweet bananas and oats, so you can satisfy your cookie cravings while still feeling good about what’s in them.
What makes this healthy breakfast cookies recipe special is how simple and versatile it is. You can mix in chocolate chips, nuts, or dried fruit to make them your own, and they’ll still stay soft, chewy, and delicious. With these oatmeal breakfast cookies, you can meal prep a batch for the week and enjoy them anytime you need a boost.
What Goes Into These Healthy Breakfast Cookies
These Breakfast Cookies are all about keeping things simple. You only need a couple of pantry staples to get started, then you can have fun mixing in your favorite add-ins to make each batch a little different.
Bananas: The natural sweetener and binder for these healthy breakfast cookies. Make sure they’re spotty and ripe for the best flavor and texture.
Quick Oats: The hearty base that gives these oatmeal breakfast cookies their chewy texture and helps keep you full longer.
Nut Butter: Peanut butter or any nut butter adds richness and a hint of healthy fats that make each bite extra satisfying.
Chocolate Chips: Optional, but highly recommended! They melt beautifully into the cookies for a little extra indulgence without going overboard.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
For something savory, enjoy them alongside Egg Muffins for a perfect balance of sweet and protein-packed bites that will keep you full and happy all morning.
Tips For Making Breakfast Cookies
Use overripe bananas with plenty of brown spots for the sweetest flavor and softest cookies.
Quick oats give the best texture, but rolled oats can work too if you prefer a heartier bite.
If the mixture feels too wet, add a few extra tablespoons of oats until it holds together nicely.
Don’t skip shaping the cookies before baking. They won’t spread on their own, so flatten them to the size you want.
Recipe FAQ’s
Can I Use Rolled Oats Instead of Quick Oats?
Yes, you can. Rolled oats will give your Breakfast Cookies a chewier, slightly heartier texture. Just make sure to mix well so the bananas coat the oats evenly.
How Should I Store the Cookies?
Keep them in an airtight container at room temperature for up to three days, or refrigerate for up to a week. You can also freeze them for longer storage.
Are These Cookies Vegan?
Yes they are! There are no eggs, dairy, or honey required. Just make sure any add-ins you choose are plant-based.
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BREAKFAST COOKIES:
2largebananas
1 3/4cupsquick oats
OPTIONAL ADD-INS:
4tablespoonspeanut flouror any nut butter
1/4cupchocolate chipsI use semi-sweet, dark or miniature
1-2teaspoonspure vanilla extractadjust to your taste preferences
1/4cupshredded coconut
Preheat oven to 175°C | 350°F.
Mash bananas in a shallow bowl. Add in the oats and mix well to combine. Fold in any optional add-ins you like (I added 4 level tablespoons of peanut flour, 1/4 cup chocolate chips and 2 teaspoons of honey into these).
Line baking tray/sheet with baking/parchment paper and drop one tablespoon of cookie dough per cookie onto tray. Press down with the back of a metal spoon and shape into cookies (these will not spread into shape like normal cookies).
Bake for 15-20 minutes depending on your oven, or until cookies are lightly golden on top and just set to the touch. (Keep an eye on them after 10 minutes, as they can bake faster depending on how hot your oven is before baking.)
Remove and allow to cool on a wire rack.
*Quick oats give the best results, however you CAN use rolled oats. Use Gluten Free Oats for gluten free cookies.
**Storage: Store cookies in an airtight container for two-three days, or freeze the batch and reheat when needed.
OPTIONAL ADD INS measurements are based on what I have tried with these cookies in the past. Feel free to add more/less to your preference
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!
Jeannie notes.. Above is curated for evaluation and recommendation from cafedelites.com
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