Breakfast Cookies are a wholesome and convenient way to start the day. Packed with nutritious ingredients like oats, bananas, and nut butter, these cookies offer a satisfying blend of natural sweetness and hearty texture. They’re perfect for busy mornings or as a healthy snack throughout the day. Breakfast Cookies

Why You’ll Love This Recipe

I appreciate how these cookies combine simplicity with nutrition. They require minimal preparation and are made with ingredients I often have on hand. The natural sweetness from bananas and honey means I don’t need to add refined sugars, and the inclusion of oats and nut butter provides lasting energy. They’re also versatile, allowing me to customize with my favorite add-ins like chocolate chips or dried fruit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup mashed banana (from 2 ripe bananas)
¾ cup almond butter
⅓ cup honey
1 teaspoon vanilla extract
1½ cups old-fashioned oats
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup mini chocolate chips (optional)

Directions

Preheat the Oven: I set my oven to 325°F (163°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, I combine the mashed bananas, almond butter, honey, and vanilla extract until smooth.
Add Dry Ingredients: I stir in the oats, cinnamon, and salt until well incorporated. If I’m using chocolate chips, I fold them in last.
Scoop and Shape: Using a tablespoon or cookie scoop, I drop portions of the dough onto the prepared baking sheet, flattening them slightly with the back of the spoon.
Bake: I bake the cookies for 12-15 minutes, or until they are set and lightly golden.
Cool: After removing from the oven, I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: Makes approximately 12 cookies
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 25 minutes

Variations

Nut-Free: I substitute sunflower seed butter for almond butter to make them nut-free.
Vegan: By using maple syrup instead of honey and ensuring the chocolate chips are dairy-free, I make them vegan-friendly.
Add-Ins: I like to mix in dried cranberries, chopped nuts, or shredded coconut for added texture and flavor.
Spices: Sometimes, I add a pinch of nutmeg or ginger for a spiced version.

Storage/Reheating

Storage: I store the cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: For longer storage, I freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. They last up to 3 months.
Reheating: I enjoy them at room temperature, but if I prefer them warm, I microwave for about 10 seconds.

FAQs

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

Yes, I can use quick oats, but the texture will be slightly different—softer and less chewy.

What can I use instead of almond butter?

I often use peanut butter or sunflower seed butter as alternatives, depending on dietary preferences or allergies.

How ripe should the bananas be?

I use very ripe bananas with brown spots for maximum sweetness and moisture.

Can I add protein powder to the recipe?

Yes, I sometimes add a scoop of my favorite protein powder, adjusting the oats slightly to maintain the right consistency.

Are these cookies suitable for children?

Absolutely, I find them to be a kid-friendly snack, especially when I add mini chocolate chips or dried fruit.

Conclusion

Breakfast Cookies are a delightful and nutritious option for those seeking a quick and healthy start to their day. I love how easy they are to make and how adaptable they are to different tastes and dietary needs. Whether I’m rushing out the door or looking for a wholesome snack, these cookies are a go-to in my kitchen.