These Healthy Breakfast Cookies are Perfect for Starting Your Day!
These healthy breakfast cookies are the perfect way to start your day! They are naturally sweetened with mashed bananas and maple syrup and packed with fiber from the rolled oats. I love making these healthy cookies for my 1-and-a-half-year-old because they’re jam-packed with real food and he devours them!
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“These came together so quickly. I made a double batch and will freeze some. Delicious! I paired two with a ww toast with almond butter and blackberries and loved it.” – Stefanie
Sometimes, breakfast cookies get a bad rap, but I’m here to tell you that you CAN eat cookies for breakfast. All you need to do is make them with whole, healthy ingredients that will give your body fuel and satisfaction until snack time or lunchtime! These breakfast cookies are actually vegan by nature and are quite delicious, easy to make, and made with simple ingredients.
What You Need to Make Healthy Breakfast Cookies
- Bananas: Mashed bananas are our natural sweetener, adding sweetness and moisture without refined sugar.
- Rolled Oatmeal: These hearty flakes bring fiber and complex carbs to the party, keeping you feeling full and energized throughout the morning.
- Ground Flax: We decided to keep these cookies vegan, so get ready to mix up a flax egg!
- Peanut Butter: This creamy spread provides protein and healthy fats, keeping you satisfied and giving these cookies their classic peanut butter taste.
- Peanut Flour: This packs in even more protein and peanut flavor without all the added fat. It also binds the wet ingredients together, creating our cookie dough.
- Vanilla Extract: A splash of vanilla adds a touch of warm sweetness and depth of flavor, making these cookies taste like a bakery treat.
- Coconut Oil: This healthy fat helps bind the ingredients together and adds a subtle coconut flavor. Plus, it’s a vegan alternative to butter!
- Dark Chocolate Chips: Okay, these are optional, but who can resist a little melty chocolate? Dark chocolate adds a touch of indulgence, making these cookies an even more irresistible way to start your day.
Add-In Ideas for Breakfast Cookies
- Rolled oats can be used in place of quick oats, just run them through a food processor or blender to break them up.
- Not a fan of peanut butter? Use almond butter, cashew butter, or your favorite nut butter instead.
- Add some crunch with crushed nuts, hemp seeds, or chia seeds.
- Make it sweeter with coconut sugar or brown sugar.
- Need a protein boost? Use protein powder in place of peanut flour.
- Try raisins or another dried fruit if you’re not in the mood for chocolate chips.
Can I eat the batter?
Yes! There are no eggs in this recipe, so feel free to enjoy the batter.
How do you know when your cookies are done?
Your cookies should bake for about 20 minutes at 350ºF. They will firm up and the bottoms will turn golden brown.
How do I store these healthy breakfast cookies?
Store them in an airtight container on the counter for up to 5 days or freeze them for up to 3 months.
Ingredients
3 ripe bananas mashed (1 heaping cup)
1 teaspoon vanilla extract
1/2 cup peanut butter
2 Tablespoons coconut oil partially melted
2 cups quick cooking oatmeal
1/4 cup peanut flour
2 tablespoons ground flax seed
1 teaspoon baking powder
OPTIONAL- 1/4 tablespoons coconut sugar organic cane sugar, or brown sugar
OPTIONAL: dark chocolate chips
OPTIONAL: Protein Frosting 2T protein powder + 1/2T almond butter + almond milk (add until you hit your desired consistency)
Instructions
First, preheat oven to 350F and line 2 cookie sheets with parchment paper.
Then, in a large bowl, mash 3 bananas. You’ll want your bananas to be very thin and runny. Next, add in vanilla, peanut butter, and coconut oil.
Add in quick cooking oatmeal, peanut flour, ground flax seed, and baking powder, and mix until combined. Taste the batter and add sweetener if desired.
Spoon 2 tablespoons of batter into your palm. Roll into a ball, place on the cookie sheet, and press into a cookie shape.
Bake at 350 for about 20 minutes or until they begin to brown.
Tips & Notes
- If the peanut butter isn’t drippy, add 1 teaspoon of coconut oil to firm peanut butter.
- Almond flour, oat flour, or coconut flour can be used instead of peanut flour.
- Rolled oats can be substituted for quick oats.
Nutrition facts: Calories: 93kcal, Carbs: 9g, Protein: 3g, Fat: 6g, Fiber: 2g, Sugar: 3g
