Breakfast Cookies Recipe

Introduction

These Breakfast Cookies are a wholesome and delicious way to start your day. Packed with oats, mashed bananas, and nutrient-rich add-ins, they offer natural sweetness and lasting energy. Perfect for busy mornings or a grab-and-go snack.

Ingredients

• ½ cup mashed bananas (from 2 ripe bananas)
• ¾ cup almond butter
• ⅓ cup honey
• 1 teaspoon vanilla extract
• 2½ cups old-fashioned rolled oats
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup golden raisins
• ½ cup dark chocolate chips
• ¼ cup pepitas (shelled pumpkin seeds)
• 2 tablespoons flax seeds

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
2. Step 2: In a large mixing bowl, stir together the mashed bananas, almond butter, honey, and vanilla extract until smooth and fully combined.
3. Step 3: Add the rolled oats, cinnamon, baking powder, and salt to the bowl. Mix well until all ingredients are evenly incorporated.
4. Step 4: Gently fold in the golden raisins, dark chocolate chips, pepitas, and flax seeds to distribute the add-ins evenly throughout the mixture.
5. Step 5: Using a ¼-cup cookie scoop, portion out the dough onto the prepared baking sheets, spacing 7-8 cookies per sheet.
6. Step 6: Flatten each cookie gently with your hand to about 2 inches wide and ¾ inch thick, as these cookies do not spread during baking.
7. Step 7: Bake for 14-16 minutes until the cookies turn lightly golden and the centers are set.
8. Step 8: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Tips & Variations

• Substitute almond butter with peanut butter or sunflower seed butter for a different flavor.
• Add chopped nuts like walnuts or pecans for extra crunch.
• For a vegan version, replace honey with maple syrup.
• Press the cookies slightly thinner if you prefer crispier edges.

Storage

Store the cooled breakfast cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. Reheat in a microwave for 10-15 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

Old-fashioned rolled oats provide better texture and chewiness, but quick oats can be used if needed. Expect a softer, less chewy cookie.

Are these cookies gluten-free?

They can be gluten-free if you use certified gluten-free oats and ensure all other ingredients are free from gluten contamination.

Breakfast Cookies Recipe

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★★★★★

4.4 from 143 reviews

These Breakfast Cookies are a wholesome and delicious way to start your day, packed with nutritious ingredients like mashed bananas, almond butter, rolled oats, and a mix of tasty add-ins including golden raisins, dark chocolate chips, pepitas, and flax seeds. Soft, chewy, and naturally sweetened with honey, they make for a perfect on-the-go breakfast or healthy snack option.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 14–16 large cookies 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup mashed bananas (from 2 ripe bananas)
• ¾ cup almond butter
• ⅓ cup honey
• 1 teaspoon vanilla extract

Dry Ingredients

• 2½ cups old-fashioned rolled oats
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon salt

Add-ins

• ½ cup golden raisins
• ½ cup dark chocolate chips
• ¼ cup pepitas (shelled pumpkin seeds)
• 2 tablespoons flax seeds

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and set them aside.
2. Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, almond butter, honey, and vanilla extract. Stir well until the mixture is smooth and fully combined.
3. Add Dry Ingredients: Gradually add the rolled oats, cinnamon, baking powder, and salt to the wet mixture. Stir everything together until a uniform dough forms.
4. Incorporate Add-ins: Gently fold in the golden raisins, dark chocolate chips, pepitas, and flax seeds to distribute them evenly throughout the cookie mixture.
5. Portion Cookies: Using a ¼-cup cookie scoop, scoop level portions of the dough and place them on the prepared baking sheets. Leave enough space as these are large cookies, fitting about 7-8 per sheet.
6. Shape Cookies: With your hands, gently flatten the domed tops of each cookie so they’ll bake up with flatter surfaces, aiming for about 2 inches wide and ¾ inch tall. The cookies will not spread much during baking.
7. Bake: Bake the cookies in the preheated oven for 14-16 minutes or until the edges are lightly golden and the centers are set.
8. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, serve or store in an airtight container.

Notes

• Ensure bananas are ripe for natural sweetness and moisture.
• You can substitute almond butter with peanut butter or other nut butters if preferred.
• To make these cookies nut-free, consider sunflower seed butter instead of almond butter, but be aware of texture differences.
• For a vegan version, replace honey with maple syrup or agave nectar.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• These cookies freeze well; thaw at room temperature before serving.

Keywords: breakfast cookies, healthy breakfast, almond butter cookies, banana cookies, oat cookies, easy breakfast, homemade cookies, nutritious snacks