With similar nutrition to a bowl of oatmeal but the most fun format, these Breakfast Cookies are a family favorite. Plus: They are easy to make, rich in fiber, whole grains, and protein, and they store so well.
I have been making a version of this toddler breakfast recipe for over a decade and love it as a quick way to do breakfast meal prep. Plus, they store well so they are a real joy to eat all week—whether you’re a kid or an adult.
Quick Look: Breakfast Cookies
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Servings: 12
- Flavor Profile: Light banana and peanut butter flavors with chocolate chips
- Difficulty: Easy for meal prep or quick breakfasts
- Why to Make: It’s a nutritious way to have a fun breakfast to share.
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Table of Contents
We usually have these with a side of cottage cheese or Vanilla Yogurt, or sometimes a toddler smoothie or Chocolate Protein Shake. (Or coffee, if you are me!) They are filling and also great as a postpartum snack.
Why this Recipe Works
With a simple stir-together method, ample fiber and protein, and the yummiest flavor, these Breakfast Cookies are one of the yummiest healthy breakfast options I know.
(You may also like my Yogurt Muffins and Protein Banana Muffins.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Breakfast Cookies so you know what to pick up from the store or have ready.
- Rolled oats: Oatmeal provides fiber, B vitamins, and complex carbs for long-lasting energy. They also give the Breakfast Cookies oatmeal cookie texture.
- Shredded coconut: I love adding unsweetened coconut for texture and flavor, but it also adds fat to help balance the natural sugars in the cookies.
- Ground flaxseed: This helps bind the batter and adds good-for-you fats (omega 3) and fiber without using eggs—so more kids can enjoy them.
- Bananas: Ripe banana adds natural sweetness for flavor and quick energy, and potassium. You’ll want to use really ripe ones for the best flavor.
- Peanut butter: This adds protein and satisfying fats, as well as Vitamin E. You can actually use peanut, almond, cashew, or sunflower seed butter.
- Chocolate chips: These add flavor, though you can use raisins or another dried fruit if you prefer.
TIP: You can also add a pinch of salt to enhance the overall flavor of the cookies.
How to Make Breakfast Cookies
Here’s a preview of how to make these Breakfast Cookies so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Mash the bananas until very smooth.
Step 2. Add the bananas to a medium bowl with the rest of the ingredients.
Step 3. Mix together the wet ingredients with the dry ingredients to form a thick but uniform cookie dough.
Step 4. Scoop out 1/4-cup portions onto a lined baking sheet and flatten. Bake.
Breakfast Cookies FAQs
You can use another nut butter or use sunflower seed butter instead of the peanut butter.
Sure, that is another refined sugar free option (and a vegan one) you can use in these Breakfast Cookies for the perfect amount of sweetness.
You can do raisins, cranberries, snipped pieces of dried mango, dried blueberries, or you can even omit it all together.
How to Store
Once the Breakfast Cookies have cooled completely on a wire rack, store in an airtight container in the fridge for up to a week, at room temperature for three days, or up to 3 months in the freezer.
Best Tips for Success
- To make them smaller: Portion into 1-tablespoon balls, flatten, and bake for slightly less time.
- Warm the peanut butter and honey to make them easier to stir into the other ingredients.
- To make these without coconut, use additional oats instead.
- To make without banana, use a thick applesauce.
- Gluten-free: Use certified gluten-free oats.
- If you have more oats, try my Oatmeal Cups, Oatmeal Muffins, and Blended Overnight Oats.
More RECIPES
I’d love to hear your feedback on this post, so please rate and comment below!
Favorite Breakfast Cookie Recipe
Ingredients
- 1½ cups sliced very ripe bananas (about 2 medium)
- 2 cups rolled oats
- ¾ cup shredded unsweetened coconut
- ¼ cup ground flaxseed (also called "flaxseed meal")
- 1 teaspoon baking powder
- ¼ cup peanut butter (or almond butter, cashew butter, or sunflower seed butter)
- ¼ cup honey (or use additional mashed banana or maple syrup)
- 1 teaspoon vanilla extract
- ⅓ cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Mash the bananas until smooth.
- Add the bananas to a medium bowl and stir in the rest of the ingredients. Mix well to form a thick, but uniform batter.
- Scoop out 1/4-cup portions onto the prepared baking sheet and flatten to about ½-inch thick.
- Bake 18-20 minutes or until set and golden brown around the edges. Let cool on the pan.
Notes
- Store in an airtight container in the fridge for up to 5 days or up to 3 months in the freezer.
- To make them smaller: Portion into 1-tablespoon balls, flatten, and bake for 16-18 minutes.
- To make them without flaxseed, substitute an equal amount of whole-wheat flour.
- Warm the peanut butter and honey to make them easier to stir into the other ingredients.
- Swap in dried fruit for the chocolate chips if desired.
- To make these without coconut, use additional oats instead.
- Gluten-free: Use certified gluten-free oats.
- Let the cookies cool completely on the baking sheet so they hold together well.
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