If you have been hunting for a satisfying, delicious morning treat that won’t slow you down, this Healthy Breakfast Cookies Recipe might just become your new go-to. Loaded with wholesome ingredients like ripe banana, natural peanut butter, and hearty oats, these cookies are a perfect blend of sweet, nutty, and chewy, giving you energy and nourishment to kick off your day. Whether you’re busy, on-the-go, or just craving something cozy, these cookies prove breakfast can be both scrumptious and genuinely good for you.
Ingredients You’ll Need
This recipe shines because of its wonderfully simple yet purposeful ingredients. Each one plays a special role in creating the perfect balance of flavor, texture, and nutrition that makes these cookies so satisfying from the very first bite.
- 1 banana: Provides natural sweetness and moisture, binding everything together.
- 1/2 cup natural peanut butter: Adds richness, healthy fats, and a delicious nutty flavor.
- 1/4 cup maple syrup: A natural sweetener that keeps things wholesome and slightly caramelized.
- 1 tablespoon flaxseed meal + 3 tablespoons water: Acts as a vegan “egg” substitute to help hold the cookies together.
- 1/2 teaspoon kosher or sea salt: Enhances all the flavors, balancing the sweetness perfectly.
- 2 cups old fashioned oats: The heart of the cookie that provides stunning texture and satisfying chewiness.
- 1 1/2 cups fillings: A customizable mix for added texture and flavor — try raisins, pumpkin seeds, shredded coconut, hemp hearts, and chocolate chips for a delightful combo.
How to Make Healthy Breakfast Cookies Recipe
Step 1: Prepare the Flaxseed Egg
Begin by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of cold water in a small bowl. Stir it gently and let it rest for 5 minutes. This mixture will thicken and act as a binding agent, which is essential for a great cookie texture without using eggs.
Step 2: Preheat and Prep Your Baking Tray
Set your oven to 325º F and line a sheet tray with parchment paper. This simple step ensures your cookies won’t stick and will bake evenly with a crisp bottom.
Step 3: Mash the Banana
In a large mixing bowl, add your banana and mash it thoroughly using the back of a fork. The banana is key for natural sweetness and moistness, so get it nicely broken down.
Step 4: Mix Wet Ingredients
Add the peanut butter, maple syrup, prepared flaxseed mixture, and salt into the mashed banana. Stir these together until you have a smooth, uniform mixture that smells just like a peanut butter dream.
Step 5: Add the Oats and Fillings
Fold in the oats gently, mixing until combined well. Now it’s time to add your chosen fillings — raisins, pumpkin seeds, coconut, hemp hearts, and chocolate chips make a fantastic combination but feel free to personalize this part. Stir to evenly distribute all the goodies.
Step 6: Shape the Cookies
Using a 1/4 cup measuring cup, scoop the batter onto your prepared sheet tray. Shape each mound into a cookie form right on the parchment paper — these cookies won’t spread while baking, so shape them exactly how you want them to look.
Step 7: Bake and Cool
Place the tray in the oven and bake for 15 minutes. Once baked, allow the cookies to cool completely on the sheet pan. As they cool, they’ll firm up nicely, making them easy to handle and perfect for storage.
How to Serve Healthy Breakfast Cookies Recipe
Garnishes
Sprinkle a touch of cinnamon on top of freshly baked cookies for an inviting aroma and a warm, spicy note. A light drizzle of almond butter or a few extra pumpkin seeds can add a fresh visual appeal and a delightful crunch as well.
Side Dishes
Pair these cookies with a dollop of Greek yogurt or a glass of your favorite milk to round out the meal with some added protein and creaminess. Fresh fruit like berries or sliced apples can brighten up the plate and add a burst of refreshing flavor.
Creative Ways to Present
Try wrapping a stack of these cookies in parchment paper tied with a colorful ribbon for an adorable breakfast gift. Or arrange them on a platter alongside a pot of herbal tea for a cozy brunch spread that will impress guests without much effort.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Healthy Breakfast Cookies in an airtight container at room temperature for up to 4 days. This keeps them soft yet chewy and ready for a quick grab-and-go snack.
Freezing
If you want to keep these treats for longer, freezing is a fantastic option. Place the cookies in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months and thaw quickly when needed.
Reheating
For a freshly baked feel, pop a frozen or refrigerated cookie in the microwave for about 15-20 seconds or in a preheated oven at 300º F for 5 minutes. This will bring back that lovely softness and warm flavor.
FAQs
Are these Healthy Breakfast Cookies Recipe gluten-free?
Yes! As long as you use certified gluten-free oats and ensure your fillings don’t contain gluten, these cookies can easily be enjoyed gluten-free.
Can I substitute peanut butter with another nut butter?
Absolutely! Almond butter, cashew butter, or even sunflower seed butter work beautifully and add their own unique flavor twists to the recipe.
How sweet are these cookies?
They have a naturally mild sweetness from the banana and maple syrup, balanced by the salt and fillings. If you prefer it sweeter, feel free to add a bit more maple syrup or toss in extra chocolate chips.
Can I make these Vegan?
This recipe is naturally vegan, especially since the flaxseed and water mixture replaces eggs. Just make sure your mix-ins don’t include honey or animal-derived ingredients.
What’s the best way to make these more protein-packed?
Adding hemp hearts or a scoop of your favorite protein powder to the mix can boost protein content while keeping texture intact. Nut butters also contribute healthy fats and protein.
Final Thoughts
This Healthy Breakfast Cookies Recipe is a charming little gem that brings joy to morning routines while keeping things nourishing and fuss-free. I encourage you to make a batch, share them with loved ones, and enjoy how they effortlessly turn breakfast into a moment of delicious comfort. Once you try these, the day’s first meal will never feel quite the same again!
Print
Healthy Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Healthy Breakfast Cookies are a nutritious and delicious option for a quick morning meal or snack. Made with wholesome ingredients like banana, natural peanut butter, oats, and a variety of wholesome fillings such as raisins, pumpkin seeds, shredded coconut, hemp hearts, and chocolate chips, these cookies are naturally sweetened with maple syrup and bound together with a flaxseed meal egg substitute. They bake into soft, satisfying cookies that hold their shape and are perfect for on-the-go breakfasts.
Ingredients
Flaxseed Egg
- 1 tablespoon flaxseed meal
- 3 tablespoons cold water
Wet Ingredients
- 1 banana
- 1/2 cup natural peanut butter
- 1/4 cup maple syrup
- 1/2 teaspoon kosher or sea salt
Dry Ingredients
- 2 cups old fashioned oats
Fillings
- 1/2 cup raisins
- 1/4 cup pumpkin seeds
- 1/4 cup shredded coconut
- 1/4 cup hemp hearts
- 1/4 cup chocolate chips
Instructions
- Prepare flaxseed egg: In a small bowl, combine 1 tablespoon flaxseed meal with 3 tablespoons cold water. Stir well and let the mixture sit for 5 minutes to thicken.
- Preheat oven and prepare baking sheet: Preheat your oven to 325º F (165º C) and line a sheet tray with parchment paper to prevent sticking.
- Mash the banana: In a large mixing bowl, add the banana and mash it thoroughly using the back of a fork until smooth and creamy.
- Combine wet ingredients: Add the natural peanut butter, maple syrup, prepared flaxseed egg mixture, and salt to the mashed banana. Mix well until fully incorporated.
- Add oats and fillings: Stir in the old fashioned oats until the mixture is combined. Then fold in the selected fillings — raisins, pumpkin seeds, shredded coconut, hemp hearts, and chocolate chips — ensuring even distribution.
- Shape the cookies: Using a 1/4 cup measuring cup, scoop the batter onto the parchment-lined sheet pan. Shape each portion into cookie shapes on the parchment paper; these cookies will maintain their shape when baked.
- Bake: Place the tray in the preheated oven and bake for 15 minutes. Once done, remove from the oven and allow the cookies to cool completely on the sheet pan.
- Store: After cooling, store the cookies in an airtight container to keep them fresh for several days.
Notes
- You can customize the fillings with your favorite nuts, dried fruits, or other seeds.
- These cookies are naturally gluten-free if you use certified gluten-free oats.
- The flaxseed meal acts as an egg substitute, making this recipe vegan-friendly.
- Use ripe bananas for the best natural sweetness and texture.
- Store cookies at room temperature in an airtight container for up to 5 days or freeze for longer storage.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
