Wholesome and hearty, these naturally sweetened breakfast cookies are gluten free and perfect for a quick and easy breakfast.
Healthy breakfast cookies. Take a minute to think about those three words. Sounds heavenly right?
Healthy.
Breakfast.
Cookies.
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You know me, I love a good sweet treat, but I also love to start my day on the right path. These healthy breakfast cookies are wholesome, naturally sweetened and are an easy make-ahead breakfast. Make sure to use certified gluten free oats if you are gluten intolerant.
You can customize breakfast cookies to make them your favorite flavors. At our house we like coconut and dark chocolate chips or coconut and dried blueberries. Dried cherries, raisins and pumpkin seeds are other great options.
The cookies are perfectly portable and packable; think lunch boxes and gym bags. And while perfect for breakfast, they are also a wonderful healthy snack.
WHAT MAKES THESE COOKIES HEALTHY?
Banana, natural peanut butter, and old fashioned oats are the key ingredients in these cookies. The banana and oats are both rich in fiber, which helps to promote fullness. The peanut butter also adds fiber and protein. The cookies are then sweetened with the banana and just a tablespoon of honey.
A little cinnamon for flavor and an egg and a tablespoon of coconut oil provide the binders needed to keep the cookies from falling apart.
WHAT MAKES THESE COOKIES EASY?
First off, everything gets mixed in one bowl. Less dishes instead of more dishes is always a win for me!
Secondly, there is no chilling of the dough required. You mix together the wet ingredients, add in the dry ingredients and bake the cookies. Easy peasy!
You can store healthy breakfast cookies at room temperature for a few days and they can be frozen for up to three months. I take the cookies straight from the freezer (because I can never remember to thaw them in the refrigerator the night before!) and warm them for about 5 minutes prior to eating.
HOW TO MAKE BREAKFAST COOKIES
Start by preheating your oven and preparing a baking sheet pan. Next, mash your banana in a medium size bowl. You do not have to have an overly ripe banana, just be sure to mash it well. Once the banana is mashed, add the remaining wet ingredients and mix well. Finally, add the oats, cinnamon, baking powder and salt and mix it all together.
Now comes the fun part, the add ins. Mix and match your favorites to make the breakfast cookies to your liking. Just remember that the add in ingredients may change how healthy the cookies end up being. 😉 You need a half cup total, so feel free to use whatever you like best. Dried fruits, coconut, nuts and chocolate chips are all popular choices in our house.
Finally, using a ¼ cup measure, scoop the batter onto the prepared baking sheet. The cookies don't spread much so I usually use the bottom of the measuring cup to lightly flatten the cookies before baking. Allow the breakfast cookies to cool on the baking sheet and then enjoy!
I'd love to know how you decide to customize these breakfast cookies! Drop me a comment below telling me your favorite combinations.
Be sure to pin this recipe so you can easily find it later!
OTHER BREAKFAST RECIPES TO TRY:
My friend Chelsea at Mile High Mitts has a fantastic banana bread breakfast cookie recipe!
Recipe shared with Full Plate Thursday, Meal Plan Monday and Weekend Potluck
Healthy Breakfast Cookies
Ingredients
- 1 large ripe banana mashed
- ¼ cup natural peanut butter smooth or crunchy
- 1 tablespoon honey I prefer using local honey
- 1 tablespoon coconut oil
- ½ teaspoon pure vanilla extract
- 1 large egg
- 1 ¼ cup old fashioned oats
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ½ cup add-ins such as coconut, chocolate chips, dried fruit
Instructions
- Preheat oven to 350°F. Prepare a baking sheet with a silicone baking mat or parchment paper and set aside.
- In a medium bowl, mash the banana. Then add the peanut butter, honey, coconut oil, vanilla and egg and mix until fully incorporated.
- Add the oats, baking powder, cinnamon and salt and mix until combined. Then fold in your add-ins. I typically use two add-ins, ¼ cup of each.
- Using a ¼ cup, scoop batter onto baking sheet, placing cookies about 2 inches apart.
- Bake for approximately 15 minutes, until cookies are lightly browned at the edges and are set. Allow cookies to cool on the baking sheet.
Katherine | Love In My Oven
Tasia, we LOVE breakfast cookies. They're such a great grab-n-go treat and the kids are always happy to eat cookies for breakfast! I will be trying these for sure. Naturally sweetened is my jam! 😉
Tasia
Thanks Katherine!! Cookies for breakfast is the best! I love being able to serve the kids something healthy that seems like a treat.😉
Christy Jordan
I AM IN LOVE! Cannot wait to make these! Featuring you on this week's Meal Plan Monday. Thanks for linking back!
Tasia
Thank you Christy!! I know you will love them as much as we do. Thank you for the feature and for hosting Meal Plan Monday!!
Melody Mahala
I found this recipe through Southern plate! I just happen to have one lonely banana left so I've printed off your recipe to make these cookies. They look delicious!
Tasia
Yay! Thank you Melody! This breakfast cookie is one of my favorite grab and go treats. Perfect for busy mornings or for an afternoon pick up. I know you will love them.
Phoebe
I've been looking for this type of recipe. Peanut butter and oatmeal are my favorite combination. Thank you for a great recipe.
Tasia
Thank you Phoebe! Peanut butter and oatmeal is one of my favorite combinations too. I'm happy you enjoyed this recipe! 😊
Erin
We had made these with blueberries and strawberries, delicious every time! Last time I made these I didn’t have a banana so I just added a tablespoon or two of honey and they were still perfect! Definitely give These a try!
Tasia
Thank you so much for sharing your results Erin! Blueberries and strawberries sound like a perfect addition!
Marian Skomsky
Didn’t make yet. Have a question :do I need to melt the coconut oil or use it in it’s solid form? Thank you in advance for your advice
Tasia
Hi Marian, I haven't noticed a big difference in the two different ways of using coconut oil in these cookies and I typically just use it straight from the jar. Happy baking!