Healthy Breakfast Cookie Recipe

These Healthy Breakfast Cookies are the perfect grab-and-go option for busy mornings. Packed with wholesome ingredients like oats, bananas, and nut butter, they’re naturally sweetened and loaded with nutrients to keep you energized throughout the day. Plus, they’re incredibly easy to make and completely customizable based on your favorite mix-ins.

Why You’ll Love This Recipe

• Quick and easy – Ready in under 30 minutes with minimal prep.
• Nutrient-packed – Full of fiber, protein, and healthy fats for sustained energy.
• Naturally sweetened – No refined sugar; uses ripe bananas or natural sweeteners.
• Diet-friendly – Vegan, gluten-free, and dairy-free options available.
• Perfect for meal prep – Make a batch ahead of time and enjoy all week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rolled oats
• Ripe bananas (mashed)
• Nut butter (peanut butter, almond butter, or any of your choice)
• Honey or maple syrup (optional, for added sweetness)
• Ground flaxseed or chia seeds (optional, for extra fiber)
• Baking powder
• Vanilla extract
• Cinnamon (optional, for added flavor)
• Mix-ins: chocolate chips, dried fruit, nuts, or seeds

Directions

this recipe

1. Preheat the oven:
   • Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the cookie dough:
   • In a large mixing bowl, mash the ripe bananas.
   • Add the nut butter, vanilla extract, and sweetener (if using). Mix until smooth.
   • Stir in the oats, baking powder, flaxseed, and cinnamon until combined.
   • Fold in your favorite mix-ins (chocolate chips, nuts, dried fruits, etc.).
3. Shape the cookies:
   • Scoop about 2 tablespoons of dough per cookie and place them on the prepared baking sheet.
   • Flatten the cookies slightly with the back of a spoon since they won’t spread while baking.
4. Bake:
   • Bake for 12–15 minutes, or until the edges are golden and the cookies are firm.
5. Cool and serve:
   • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and Timing

• Servings: 12–15 cookies
• Prep Time: 10 minutes
• Cook Time: 12–15 minutes
• Total Time: 25 minutes

Variations

• Chocolate Lover’s: Add cocoa powder to the dough and top with dark chocolate chips.
• Tropical Twist: Mix in dried pineapple, shredded coconut, and macadamia nuts.
• Protein Boost: Add a scoop of your favorite protein powder.
• Nut-Free: Use sunflower seed butter for a completely nut-free version.
• Spiced Up: Add pumpkin spice or ground ginger for a seasonal flavor.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
• Freezing: Freeze the cookies for up to 3 months. Place parchment paper between layers to prevent sticking.
• Reheating: Warm in the microwave for 10–15 seconds for a soft, fresh-out-of-the-oven texture.

FAQs

Are breakfast cookies healthy?

Yes! These cookies are made with wholesome ingredients like oats, bananas, and nut butter, making them a nutritious breakfast or snack.

Can I make this recipe gluten-free?

Absolutely! Use certified gluten-free oats to make the recipe gluten-free.

How ripe should the bananas be?

The riper, the better. Spotty or overripe bananas add natural sweetness and help bind the dough.

Can I skip the nut butter?

Yes, you can substitute with seed butter like sunflower or tahini for a nut-free version.

What mix-ins work best?

Try dried fruit, nuts, seeds, or dark chocolate chips for added flavor and texture.

Can I add protein powder?

Yes, adding a scoop of protein powder works well—just adjust the liquid ingredients slightly to maintain the right dough consistency.

Do these cookies spread while baking?

No, they don’t spread, so be sure to flatten them before baking.

Are these cookies vegan?

They can be! Just use maple syrup instead of honey and ensure all mix-ins are vegan-friendly.

Can I freeze the dough instead of baked cookies?

Yes, portion out the dough, freeze on a tray, and then store in a freezer-safe bag. Bake from frozen, adding 2–3 extra minutes to the baking time.

How many cookies should I eat for breakfast?

Depending on your hunger level and dietary needs, 2–3 cookies make a filling breakfast.

Conclusion

These Healthy Breakfast Cookies are the perfect solution for busy mornings or afternoon snacks. They’re simple, customizable, and packed with nutrients to fuel your day. Whether you enjoy them fresh out of the oven or from the freezer, they’ll quickly become a household favorite!

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