Breakfast Cookies- you only need one bowl to make these healthy breakfast cookies. They are gluten-free, naturally sweetened, and made without butter or oil, but SO delicious. The perfect grab and go breakfast or anytime snack.
Breakfast Cookies, too good to be true? Nope, we are really eating cookies for breakfast! And these breakfast cookies are kid tested and mother approved.
These cookies are totally acceptable to eat for breakfast because they are made with healthy, wholesome ingredients. I mean, I would eat any of my cookies for breakfast, but these cookies really are the breakfast of champions.
The cookies are:
- naturally gluten-free (oat flour and oats)
- naturally sweetened (no refined sugars)
- made without butter or oil
- made with basic ingredients
- made in ONE bowl
I am sure you are thinking there is no way these cookies taste good, BUT I am a cookie monster and I promise you these cookies are winners. I only make and eat delicious cookies and I LOVE these cookies. And they are kid approved too. My boys devour these cookies and ask for them all of the time.
So how are these cookies so delicious? They are perfectly sweet thanks to the ripe, mashed bananas and pure maple syrup. I use almond butter and an egg (can be made vegan) for protein and to bind all of the ingredients together. The oats make them super satisfying, kind of like a bowl of oatmeal but in cookie form:)
I like to stir in a small handful of chocolate chips because chocolate is good for the soul:) You can leave it out if you want to keep the cookies super duper healthy, but I say live a little, ha! And keep reading because these cookies are VERY flexible. I have lots of variations for you!
If you want to have a good day, start your morning with Breakfast Cookies. They are the BEST!
- Bananas– use ripe bananas, the browner the better, for ultimate sweetness. For this recipe, you will need 2 large bananas. Mash them up with a fork.
- Almond butter– stir the almond butter really well before measuring. Use a brand that is creamy and drippy. If your almond butter is dry, your cookies will be dry and we don’t want that.
- Maple syrup– make sure you use pure maple syrup, not pancake syrup:)
- Egg– for protein and to bind everything together. You can use a flax egg if you need the cookies to be vegan.
- Vanilla extract– a must for cookies!
- Oat flour– You can buy oat flour, BUT it is so easy to make at home. Just put oats in a blender and blend for 20 seconds and you have oat flour. SO easy! If you need the cookies to be gluten-free, use gluten-free oats.
- Cinnamon– cinnamon and oats are a match made in heaven.
- Baking soda– to give the cookies a little lift in the oven.
- Sea salt– I add sea salt to the cookie dough and I sprinkle a little on top of the finished cookies.
- Oats– I stir in oats to make the cookies super hearty. Make sure you use old-fashioned oats and not quick oats.
- Raisins– since these are breakfast cookies, I stir in raisins. Raisins and oatmeal go together, in my opinion, but if you aren’t a fan of raisins in your cookies, you can leave them out:)
- Chocolate chips– optional, but I always add them:) If you need allergy friendly chocolate chips, I love this brand.
How to Make Breakfast Cookies
- Preheat the oven and line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
- In a large bowl, combine the mashed bananas, almond butter, maple syrup, egg, and vanilla extract. Stir until smooth.
- Add the oat flour, cinnamon, baking soda, and salt. Stir, but don’t over mix.
- Stir in the old fashioned oats, dried fruit, and chocolate chips, if using.
- I like to let the dough sit for about 5 to 10 minutes so the oats can soak into the mixture a little. This will help give the cookies a nice shape and the oats will soften a bit.
- Scoop the dough onto prepared baking sheets, about 2 tablespoons per cookie. You can use a cookie scoop or spoon.
- Bake the cookies until they’re set, but still slightly soft. Don’t over bake them.
- Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
This is an easy recipe to play around with. If you want to mix things up, here are some ideas.
- Instead of almond butter you can use creamy peanut butter.
- If you don’t need the cookies to be vegan, you can sweeten them with honey instead of pure maple syrup.
- If you don’t like raisins in your cookies, I know that is a touchy subject, leave them out! You can add in dried cranberries, dried cherries, or even dried blueberries.
- If you want to use fresh fruit, go with blueberries. Gently stir them in so they don’t turn the batter purple.
- Stir in chopped walnuts, pecans, or almonds if you like nuts in your cookies.
- Coconut is also a nice addition, regular or toasted.
- Spice it up! Add a little nutmeg or cardamom.
After the cookies have cooled completely, store them in an airtight container on the counter for up to 4 days.
These cookies also freeze well. I love having a stash in the freezer at all times. I love eating them right from the freezer. They might even be better frozen, so make sure you save some to put in the freezer, trust me! They will keep in a freezer container or bag for up to 3 months.
More Oatmeal Cookie Recipes
Find all of my cookie recipes HERE!
You only need one bowl to make these easy and healthy breakfast cookies. They are gluten-free, naturally sweetened, and made without butter or oil, but SO delicious. The perfect grab and go breakfast or anytime snack.
- 1 cup mashed bananas, 2 large bananas
- 1/3 cup creamy almond butter, can use peanut butter
- 1/4 cup pure maple syrup, can use honey
- 1 large egg, can use a flax egg
- 2 teaspoons vanilla extract
- 1 cup oat flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cups old fashioned oats
- 1/4 cup raisins, can use dried cranberries
- 1/4 cup chocolate chips, optional
- Flaky sea salt, for sprinkling on top, optional
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
In a large bowl, combine the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Stir until smooth.
Add the oat flour, cinnamon, baking soda, and salt. Stir until just combined. Stir in the oats, dried fruit, and chocolate chips, if using.
Let the dough sit for about 5 to 10 minutes so the oats can soak into the mixture a little.
Scoop the dough onto prepared baking sheets, about 2 tablespoons per cookie.
Bake the cookies for 10 to 14 minutes or until they’re set, but still soft.
Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Store the cookies in an airtight container on the counter for up to 4 days. Freeze in a freezer container for up to 3 months.
Calories: 139kcal, Carbohydrates: 21g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 116mg, Potassium: 175mg, Fiber: 2g, Sugar: 6g, Vitamin A: 30IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 1mg
Have you tried this recipe?
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