Breakfast Cookies

These breakfast cookies are chewy, peanut-buttery, and packed with oats and chocolate chips. They’re the perfect grab-and-go snack for busy mornings!

Jump to Recipe

Breakfast cookies are the perfect grab-and-go treat! These soft, chewy bites are packed with oats, peanut butter, and chocolate chips. Whip up a batch in under thirty minutes for a satisfying morning snack. They’re fun, delicious, and make breakfast feel like a sweet treat!

This recipe is super easy, so you can follow along with our step-by-step photos and directions. We’ve included pro tips and tricks to guarantee perfect cookies every time. Plus, we’ve answered all your frequently asked questions to make baking even easier!

These breakfast cookies are a game-changer for busy mornings! In just thirty minutes, you’ll have chewy, peanut-buttery goodness packed with oats and chocolate chips. They’re perfect for meal prep, on-the-go snacks, or even a fun brunch treat. These cookies make breakfast feel like a dessert, but they’re wholesome enough to keep you going all day. Give this recipe a try and make mornings deliciously easy!

What you'll need to make this Easy Breakfast Cookies recipe:

• ½ cup mashed banana (from 2 ripe bananas)
• ¾ cup almond butter
• ⅓ cup honey
• 1 teaspoon vanilla extract
• 2½ cups old-fashioned rolled oats
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup raisins (we used golden raisins)
• ½ cup dark chocolate chips
• ¼ cup pepitas (shelled pumpkin seeds)
• 2 tablespoons flax seeds

Simple changes make your cookies uniquely yours. Personalize your recipe by swapping out ingredients and adding tasty extras! Here are some top substitutions and additions:

Swap Oats: Use quick oats or a mix of oats and shredded coconut for a different texture.

Substitute Peanut Butter: Use almond butter or cashew butter for a different nutty flavor in your breakfast cookies.

Substitute Chocolate Chips: Swap chocolate chips with raisins, dried cranberries, or white chocolate chips for a fun twist.

Add Nuts: Mix in chopped walnuts, pecans, or almonds for extra crunch and flavor.

Add Seeds: Add chia seeds, flaxseeds, or sunflower seeds for a boost of nutrition and texture.

Follow along with our pictures, step-by-step instructions, and helpful tips and tricks to make these breakfast cookies perfectly. Let’s get started and bake a batch of these tasty, chewy treats today!

FIRST STEP: Preheat your oven and line two baking sheets with parchment paper or a silicone baking mat. Setting up your baking area ahead of time makes the process smoother and helps the cookies bake evenly.

SECOND STEP: In a large mixing bowl, stir together the mashed bananas, almond butter, honey, and vanilla extract until smooth. Make sure all the ingredients are fully combined to form a consistent mixture. This combination provides a sweet and nutty base for the cookies.

THIRD STEP: Add the old-fashioned rolled oats, cinnamon, baking powder, and salt to the bowl. Stir until everything is well combined. These ingredients add texture and flavor, giving the cookies a hearty consistency.

FOURTH STEP: Gently fold in the golden raisins, dark chocolate chips, pepitas, and flax seeds. Mix until all the add-ins are evenly distributed throughout the dough.

FIFTH STEP: Using a ¼-cup cookie scoop, scoop out level portions of the dough and place them onto the prepared baking sheets. These cookies are large, so space them evenly, with 7–8 cookies per sheet.

SIXTH STEP: Using your hand, gently flatten the domed top of each cookie. Aim for about 2 inches wide and approximately ¾ inch tall. Since these cookies won’t spread much during baking, shaping them now ensures they bake evenly.

SEVENTH STEP: Bake the cookies for 14–16 minutes, or until they are lightly golden, and the centers are set. Keep an eye on them to avoid over baking.

EIGHTH STEP: Allow the cookies to cool on the baking sheets for 5 minutes. This cooling time helps them set and makes them easier to handle without breaking.

NINTH STEP: After the initial cooling period, transfer the cookies to a wire rack to cool completely. This keeps the bottom of the cookies from becoming soggy.

This oatmeal breakfast cookie recipe is super versatile and perfect for any occasion. Serve them for quick breakfasts, fun snacks, or special events. Here are three great ways to enjoy these tasty treats:

• Busy Morning Breakfast: Grab a cookie for an easy, on-the-go breakfast before school or work. Pair them with a fruit smoothie or a cup of yogurt for extra energy.
• After-School Snack: Kids love these chewy, peanut-butter cookies as an afternoon pick-me-up. Serve them with a glass of cold milk or some apple chips for a balanced snack.
• Brunch Spread: Add these cookies to your brunch table for a fun twist on traditional treats. Serve them alongside sheet-pan eggs or fresh fruit salad for a tasty combo.

Breakfast cookies are a beloved favorite for so many fun and tasty reasons:

• Packed with Flavor: These cookies blend creamy peanut butter, chewy oats, and sweet chocolate chips. Every bite delivers a perfect balance of flavors.
• Perfect for Busy Lives: Whether rushing to school or work, these cookies make mornings easier and tastier. Plus, they’re ready in thirty minutes!
• Kid-Approved Delight: Kids love these cookies as much as adults. They make breakfast feel like a special treat while still being wholesome.

Breakfast cookies aren’t just easy—they’re a fun, flavorful way to brighten up any morning!

What makes breakfast cookies a good morning snack?
These cookies combine protein, fiber, and sweetness to keep you full and energized. They’re perfect for busy mornings or meal prep.

How long does it take to make breakfast cookies?
You can whip up a batch in just thirty minutes! They’re quick, easy, and ready before you head out the door.

Are breakfast cookies kid-friendly?
Absolutely! Kids love the chewy texture, peanut butter flavor, and chocolate chips. They’ll think they’re eating a treat for breakfast.

Can I make breakfast cookies ahead of time?
Yes, these cookies stay fresh for days. Bake a batch ahead and enjoy a ready-to-go breakfast all week long.

What’s the best way to serve oatmeal breakfast cookies for a quick breakfast?
Grab a couple of cookies and enjoy them with your favorite morning drink. They’re perfect for busy mornings on the go.

How can I serve breakfast oat cookies for a fun brunch?
Place the cookies on a colorful platter to add a fun twist to your brunch spread. Everyone will love these tasty treats!

Are breakfast cookies good for road trips or picnics?
Yes! Pack them in a resealable bag for an easy, mess-free snack. They’re great for traveling or outdoor fun.

Can I serve this breakfast cookie recipe as a healthy snack for kids?
Absolutely! These cookies are a fun and tasty way to give kids a protein-packed, nutritious snack they’ll love.

Follow these tips and tricks for storing your breakfast cookies to keep them fresh and tasty. From making them ahead to reheating, we’ve got you covered!

Can I prepare this cookie breakfast ahead of time?
Yes! Bake the cookies and let them cool completely. Store them in an airtight container at room temperature for up to five days.

What’s the best way to store leftover breakfast cookies?
Keep leftover cookies in a sealed container at room temperature. They stay soft and chewy for up to five days.

Can I freeze breakfast cookies?
Yes, you can freeze them! Place the cookies in a freezer-safe bag or container, and freeze for up to three months.

How do I thaw and reheat frozen breakfast cookies?
Thaw them at room temperature for about thirty minutes. For warm cookies, microwave for ten to fifteen seconds.

Get the BEST Recipes on Pinterest

Follow Us

Breakfast Cookies

These breakfast cookies are chewy, peanut-buttery, and packed with oats and chocolate chips. They’re the perfect grab-and-go snack for busy mornings!

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

Course Breakfast, cookies, Snacks

Cuisine American

Servings 16

Calories 205 kcal

Ingredients

  

1x2x3x

• ½ cup mashed bananas (from 2 ripe bananas)
• ¾ cup almond butter
• ⅓ cup honey
• 1 teaspoon vanilla extract
• 2½ cups old-fashioned rolled oats
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon salt

Add-ins

• ½ cup golden raisins
• ½ cup dark chocolate chips
• ¼ cup pepitas (shelled pumpkin seeds)
• 2 tablespoons flax seeds

DIRECTIONS

 

• Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
• In a large mixing bowl, stir the mashed bananas, almond butter, honey, and vanilla extract until smooth and all the ingredients are fully combined.
• Add the old-fashioned rolled oats, cinnamon, baking powder, and salt to the bowl. Stir to fully combine the breakfast cookie mixture.
• Gently fold in the golden raisins, dark chocolate chips, pepitas, and flax seeds until all the add-ins are evenly distributed throughout the breakfast cookie mixture.
• Using a ¼-cup cookie scoop, scoop out level portions of the breakfast cookie mixture and place them onto the prepared baking sheets. These are large cookies, so you will need to place 7-8 cookies per baking sheet evenly spaced apart.
• Using your hand, gently flatten the domed top of each cookie so that they bake up with a flatter top. You want your breakfast cookies to be about 2 inches wide by approximately ¾ inch tall. These cookies will not spread as they are baked, so the shape of the raw cookie will be the same as the baked one.
• Bake the breakfast cookies for 14-16 minutes or until lightly golden and the center is set.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack. Once fully cooled, transfer them to a serving platter or storage container.

Notes

• To make sure your cookies are moist, use large bananas that are fully ripe. Mash them very well to remove lumps, and be cautious you don’t overbake the cookies.
• Make sure your cookie dough is mixed together really well. Dry spots in the dough can cause the baked cookies to break apart.
• Make sure you use parchment paper or a silicone mat on your baking sheet. It’s important to make sure your cookies don’t burn on the bottom.
• Your ingredients should all be at room temperature when you make your dough, which will help your cookies bake more evenly.
• Wait until your oven is fully preheated before you put your batch of cookies inside. Otherwise, they won’t bake evenly.
• For even baking, try to make all the cookies the same size. Using a cookie scoop or a measuring cup helps with this.
• If you’re unsure whether the cookies are done, look for a light golden color and a set center. They should feel slightly firm to the touch.

Nutrition

Calories: 205kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 82mg | Potassium: 264mg | Fiber: 4g | Sugar: 12g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes