These Healthy Breakfast Cookies are the perfect blend of nutrition and flavor, offering a quick and wholesome breakfast or snack. Packed with oats, peanut butter, maple syrup, and a touch of sweetness from mashed banana, these cookies are as delicious as they are nutritious. Whether you're looking for an easy on-the-go breakfast or a healthy snack, these cookies have got you covered.
Ingredients
1 cup rolled oats
½ cup peanut butter (or almond butter)
¼ cup maple syrup
¼ cup mashed banana (about half a banana)
¼ cup unsweetened applesauce
¼ teaspoon cinnamon
¼ teaspoon vanilla extract
¼ cup raisins (optional)
2 tablespoons chia seeds (optional)
¼ cup chopped walnuts or almonds (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the oats, peanut butter, maple syrup, mashed banana, applesauce, cinnamon, and vanilla extract. Stir until everything is well mixed.
Fold in any optional ingredients like raisins, chia seeds, or nuts if you’re using them.
Drop spoonfuls of dough onto the prepared baking sheet, gently pressing them down to form cookie shapes.
Bake for 12-15 minutes, or until the cookies are golden brown around the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 12 cookies
Variations
I enjoy customizing these breakfast cookies depending on what I have on hand. Here are a few variations I’ve tried:
Nuts and Seeds: I love adding different types of nuts or seeds like sunflower seeds, pumpkin seeds, or cashews for extra crunch.
Dried Fruits: If I’m craving something fruity, I toss in dried cranberries or chopped dried apricots instead of raisins.
Sweeteners: I’ve experimented with honey or agave syrup in place of maple syrup for a slight variation in flavor.
Spices: For a warm, cozy touch, I sometimes add a pinch of nutmeg or ginger to the dough along with the cinnamon.
Storage/Reheating
These breakfast cookies are great for meal prep! After they’ve cooled completely, I store them in an airtight container at room temperature for up to a week. If I want to extend their shelf life, I freeze them for up to a month. When I’m ready to enjoy them, I either eat them straight from the freezer (they thaw quickly) or pop them in the microwave for 10-15 seconds for a warm snack.
FAQs
How long do these breakfast cookies last?
I find they last up to a week when stored in an airtight container at room temperature. For longer storage, I freeze them and they keep well for up to a month.
Can I make these cookies gluten-free?
Yes! These cookies are naturally gluten-free as long as you use certified gluten-free oats. I’ve made them this way and they still turn out great.
Can I make these cookies vegan?
Yes! The recipe is already vegan as it uses peanut butter, maple syrup, and applesauce instead of animal-based ingredients.
Can I use a different nut butter?
Absolutely! While peanut butter is my favorite, almond butter, cashew butter, or even sunflower seed butter all work well in this recipe.
How can I make these cookies less sweet?
If you prefer less sweetness, I reduce the maple syrup a bit or replace it with stevia or another sugar substitute. The mashed banana also adds sweetness, so you can adjust based on your preference.
Conclusion
I’m so glad I discovered this recipe for Healthy Breakfast Cookies. They are easy to make, customizable, and perfect for busy mornings when I want something nutritious but delicious. With a mix of oats, peanut butter, and wholesome add-ins, these cookies satisfy my hunger and keep me energized throughout the day. Whether I’m running errands or need a post-workout snack, I know I can rely on these cookies to fuel me up in a healthy way!
Recipe:
Healthy Breakfast Cookies
- Total Time: 25 minutes
- Yield: 12 cookies
- Diet: Vegan
Description
These Healthy Breakfast Cookies are a perfect blend of nutrition and flavor, offering a quick and wholesome breakfast or snack. Packed with oats, peanut butter, maple syrup, and mashed banana, they are customizable and provide a good balance of fiber, healthy fats, and protein.
Ingredients
1 cup rolled oats
½ cup peanut butter (or almond butter)
¼ cup maple syrup
¼ cup mashed banana (about half a banana)
¼ cup unsweetened applesauce
¼ teaspoon cinnamon
¼ teaspoon vanilla extract
¼ cup raisins (optional)
2 tablespoons chia seeds (optional)
¼ cup chopped walnuts or almonds (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the oats, peanut butter, maple syrup, mashed banana, applesauce, cinnamon, and vanilla extract. Stir until everything is well mixed.
- Fold in any optional ingredients like raisins, chia seeds, or nuts if you’re using them.
- Drop spoonfuls of dough onto the prepared baking sheet, gently pressing them down to form cookie shapes.
- Bake for 12-15 minutes, or until the cookies are golden brown around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For longer storage, freeze the cookies for up to a month.
These cookies are naturally gluten-free if certified gluten-free oats are used.
The recipe is vegan-friendly as it uses plant-based ingredients.
If you want less sweetness, reduce the maple syrup or use a sugar substitute like stevia.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
