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These healthy Breakfast Cookies are soft, chewy, and amazingly delicious. They’re gluten-free, low in sugar… and are just plain good! Just as you hope they would be. Which means… you get to eat them for breakfast… and not feel guilty!
It’s a quick breakfast idea with good-for-you ingredients you likely have on hand. Make a double batch, and you’re in the breakfast business for days! These are a must for your freezer!
What to Love About These Breakfast Cookies
- Quick and easy recipe
- No refined sugar
- Hearty and filling
- Amazingly delicious
- Healthy cookies… for breakfast!
Breakfast Cookies Ingredients
These simple ingredients together make the most amazing breakfast cookies.
- unsweetened coconut flakes
- quick-cooking oats
- baking powder
- peanut butter (or nut butter)
- ground cinnamon
How to Make Breakfast Cookies
- Combine the ingredients: I like to use a stand mixer because mashing the banana becomes super easy, but a simple bowl will do too.
- Scoop the dough: Onto a parchment-lined baking sheet, portion the cookie dough with a scoop or 1/4 cup measure onto the pan. Flatten slightly with the back of a spoon, your fingers, or the bottom of the measure. The cookies will not spread.
- Bake. These cookies will bake at 350° for about 15 minutes, or until the edges begin to brown slightly. Remove from the oven and let cool on the pan for a few minutes.
And then… please take a bite of a warm-from-the-oven breakfast cookie. It’s your treat for making these delicious, healthy breakfast cookies your family will love!
I like to think of these cookies as homemade trail mix. Every time I mix them up, I play around with the ingredients. Much like our healthy granola recipe, you can adjust the ingredients to what you have on hand, or you prefer.
Here are some ideas:
- Oats: Both old-fashioned and quick oats can be used. I prefer the texture of quick oats, however. If you’re looking for a gluten-free option, be sure you’re using certified gluten-free oats.
- Peanut Butter: Any nut butter will work in this recipe. Instead of peanut butter, try almond butter, cashew butter, or other favorite nut or seed butter.
- Coconut Flakes: Much like trail mix, I can’t imagine these cookies without coconut flakes. If you’re not a fan, simply eliminate this ingredient.
- Sweetener: I’m using honey in this recipe, but swap it for pure maple syrup for a vegan option. It’s decidedly delicious too!
- Add-Ins: Raisins are always a favorite at our house, but swap or add in any dried fruit you prefer. From dried cranberries to apricots, apples, and more. You can also add seeds like sunflower seeds, pepitas, and flax seeds too. And always, chopped nuts are delicious too.
Easy to Freeze and Make Ahead
These breakfast cookies are not only for breakfast — but healthy snacks too. They’re grab-and-go, whether that be to the office, school… or another part of the house.
Double the batch and freeze them for up to 3 months in an air-tight container. It’s smart to have healthy options when sweet cravings hit!
Thaw frozen cookies before serving, or for a quick fix, microwave for a few seconds.
More Healthier Breakfast Recipes
- Classic Banana Nut Bread Muffins
- Healthy Peanut Butter Granola Bars with Chocolate Chips
- Healthy Peanut Butter Chocolate Chip Cookies
- Morning Glory Muffins
- Healthy Cinnamon Blueberry Muffins
- Amish Baked Oatmeal
- Peanut Butter Banana Oatmeal
- Rice Cooker Oatmeal
- Protein Banana Pancakes
- 2 large bananas, mashed
- 1/2 cup unsweetened coconut flakes
- 2 cups quick-cooking oats
- 1 teaspoon baking powder
- 1/2 cup peanut butter (or nut butter)
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium bowl or stand mixer, add the bananas, coconut flakes, oats; mash. I prefer to use my stand mixer (or a food process) because it makes this job super easy. I do let it run for a minute or even more. You want the ingredients to thoroughly mash together.
- Stir in the baking powder, peanut butter, honey, and cinnamon; mix well.
- The dough will be sticky. Use a cookie scoop or a 1/4 cup measure to portion the dough into mounds. The cookies will not spread. With the back of a spoon, spatula, or measuring cup, slightly flatten the dough.
- Bake for 15 minutes, or until the edges of the cookies have begun to brown. Let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Store in an airtight container for 5 days or freeze for longer storage. I will often make a double batch for the freezer.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 71mgCarbohydrates: 18gFiber: 2gSugar: 7gProtein: 3g