Two breakfast cookies on a cutting board

Healthy Breakfast Cookies

Wholesome and hearty, these naturally sweetened breakfast cookies are gluten free and perfect for a quick and easy breakfast.
Course Breakfast, Snack
Keyword breakfast cookies, healthy cookies, naturally sweetened
Servings 7 cookies
Author Tasia ~ TwoSugarBugs


  • 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.


Cookies will store covered at room temperature for a couple of days and freeze well for up to three months.