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?
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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 1/4 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!
Healthy Breakfast Cookies
- 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
- 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.
DID YOU MAKE THIS RECIPE?
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