These healthy breakfast cookies are the perfect way to start your day! They are naturally sweetened with mashed bananas and maple syrup and packed with fiber from the rolled oats.
I love making these healthy cookies for my 1-and-a-half-year-old because they’re jam-packed with real food and he devours them!
Featured Comment
“These came together so quickly. I made a double batch and will freeze some. Delicious! I paired two with a ww toast with almond butter and blackberries and loved it.” – Stefanie
Sometimes, breakfast cookies get a bad rap, but I’m here to tell you that you CAN eat cookies for breakfast. All you need to do is make them with whole, healthy ingredients that will give your body fuel and satisfaction until snack time or lunchtime! These breakfast cookies are actually vegan by nature and are quite delicious, easy to make, and made with simple ingredients.
What You Need to Make Healthy Breakfast Cookies
- Bananas: Mashed bananas are our natural sweetener, adding sweetness and moisture without refined sugar.
- Rolled Oatmeal: These hearty flakes bring fiber and complex carbs to the party, keeping you feeling full and energized throughout the morning.
- Ground Flax: We decided to keep these cookies vegan, so get ready to mix up a flax egg!
- Peanut Butter: This creamy spread provides protein and healthy fats, keeping you satisfied and giving these cookies their classic peanut butter taste.
- Peanut Flour: This packs in even more protein and peanut flavor without all the added fat. It also binds the wet ingredients together, creating our cookie dough.
- Vanilla Extract: A splash of vanilla adds a touch of warm sweetness and depth of flavor, making these cookies taste like a bakery treat.
- Coconut Oil: This healthy fat helps bind the ingredients together and adds a subtle coconut flavor. Plus, it’s a vegan alternative to butter!
- Dark Chocolate Chips: Okay, these are optional, but who can resist a little melty chocolate? Dark chocolate adds a touch of indulgence, making these cookies an even more irresistible way to start your day.
here’s a tip!
If the peanut butter you have isn’t drippy, you can always add 1 teaspoon of coconut oil to a cup of firm peanut butter.
Add-In Ideas for Breakfast Cookies
- Rolled oats can be used in place of quick, but you will need to run them through a food processor or blender to break them up a bit.
- Not a fan of peanut butter? No worries! Almond butter, cashew butter, or your favorite nut butter can be used in place of peanut butter.
- Add some crunch with crushed nuts, hemp seeds, chia seeds, or anything else you like!
- Make it sweeter by adding some coconut sugar or brown sugar to the batter.
- Need a protein boost? You can use protein powder in place of peanut flour to boost the protein content. OR, we have a delicious protein frosting you can make to add to the tops of your cookies!
- If you aren’t a fan of chocolate chips in the morning, try raisins or another delicious dried fruit!
Can I eat the batter?
Yep! There are no eggs in this recipe, so you can totally eat the batter if your heart desires!
How do you know when your cookies are done?
Our cookies took around 20 minutes at 350ºF. They should firm up a bit, but you know they’re done when the bottoms turn golden brown.
We noticed that the longer you let them sit after baking, the firmer they got. So, give them a bit to cool off so they can take shape!
How do I store these healthy breakfast cookies?
Store your cookies in an airtight container on the counter for up to 5 days. You can also freeze them for up to 3 months! Just make sure to let them thaw on the counter first before eating them! We don’t want any broken teeth around here.
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Ingredients
- 3 ripe bananas mashed (1 heaping cup)
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter
- 2 Tablespoons coconut oil partially melted.
- 2 cups quick cooking oatmeal
- 1/4 cup peanut flour
- 2 tablespoons ground flax seed
- 1 teaspoon baking powder
- OPTIONAL- 1/4 tablespoons coconut sugar organic cane sugar, or brown sugar
- OPTIONAL: dark chocolate chips
- OPTIONAL: Protein Frosting 2T protein powder + 1/2T almond butter + almond milk (add until you hit your desired consistency
Instructions
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First, preheat oven to 350F and line 2 cookie sheets with parchment paper.
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Then, in a large bowl, mash 3 bananas. You’ll want your bananas to be very thin and runny. Next, add in vanilla, peanut butter, and coconut oil.
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Add in quick cooking oatmeal, peanut flour, ground flax seed, and baking powder, and mix until combined. At this point, I suggest tasting the batter. Don’t worry, there’s no eggs, this batter is completely edible! If you’d like, add in 1/4 cup of your choice of sweetener, do it now. I opted not to do this because I personally don’t like super sweet cookies. You can also add chocolate chips, too 😀
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Next, spoon 2 tablespoons of batter into your palm. Roll into a ball and place on cookie sheet. Then press into a cookie shape. These cookies wont rise or expand much. Repeat.
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Bake at 350 for about 20 minutes or until they begin to brown.
Tips & Notes
- If the peanut butter you have isn’t drippy, you can always add 1 teaspoon of coconut oil to a cup of firm peanut butter.
- Almond flour, oat flour, or coconut flour can be used in place of the peanut flour.
- Rolled oats can be used in place of quick, but you will need to run them through a food processor or blender to break them up a bit.
Nutrition facts
Calories: 93kcal Carbohydrates: 9g Protein: 3g Fat: 6g Fiber: 2g Sugar: 3g
