Name: Oatmeal Healthy Breakfast Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1/2 cup natural peanut butter (or almond butter); 1/4 cup honey or maple syrup; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1 1/2 cups rolled oats; 1/4 cup ground flaxseed; 1/4 cup chopped walnuts (or pecans); 1/4 cup raisins (or dried cranberries); 1/4 cup mini dairy-free chocolate chips (optional)

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Soft, chewy, and naturally sweetened, these Oatmeal Healthy Breakfast Cookies are everything I want in a morning bite. Made with ripe bananas, oats, natural peanut butter, and a mix of raisins, nuts, and optional chocolate chips, they’re the kind of treat I feel good about making—and eating. These cookies are gluten-free, dairy-free, and free from refined sugar, making them a perfect wholesome option for busy mornings or a nourishing snack throughout the day.

Oatmeal Healthy Breakfast Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 ripe bananas, mashed

½ cup natural peanut butter (or almond butter)

¼ cup honey or maple syrup

1 teaspoon vanilla extract

½ teaspoon cinnamon

¼ teaspoon salt

1 ½ cups rolled oats

¼ cup ground flaxseed

¼ cup chopped walnuts (or pecans)

¼ cup raisins (or dried cranberries)

¼ cup mini dairy-free chocolate chips (optional)

Directions

I start by preheating the oven to 325°F (165°C) and lining a baking sheet with parchment paper.

In a large mixing bowl, I mash the ripe bananas until smooth.

I stir in the peanut butter, honey or maple syrup, vanilla extract, cinnamon, and salt until everything is well blended.

Then, I add the oats, ground flaxseed, nuts, raisins, and chocolate chips if I’m using them. I mix until all the ingredients are fully combined.

I scoop about 2 tablespoons of the mixture, form it into a ball, slightly flatten it, and place it on the baking sheet. I repeat this with the rest of the dough.

I bake the cookies for 12–15 minutes, just until they’re set and slightly golden.

After baking, I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 12 cookies. It takes about 10 minutes to prep and 15 minutes to bake, so I have them ready in just 25 minutes. Each cookie has roughly 145 kcal, making it a satisfying yet light option for breakfast or snacking.

Variations

I love how flexible this recipe is. Sometimes I swap peanut butter for almond or cashew butter for a different flavor. When I don’t have raisins, I toss in dried cranberries, chopped dates, or even chopped dried apricots. If I want a chocolatey version, I add a handful of mini dairy-free chocolate chips. For extra crunch, sunflower seeds or pumpkin seeds are great add-ins too. And when I need a vegan version, I use maple syrup instead of honey.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I keep them in the fridge for up to a week. They also freeze beautifully—up to 2 months. I just thaw them at room temperature or give them a quick warm-up in the microwave for 10–15 seconds before eating.

FAQs

What can I use instead of peanut butter?

I often substitute almond butter or cashew butter for a slightly different taste. If I need a nut-free option, sunflower seed butter works well too.

Can I make these cookies vegan?

Yes, I simply swap the honey for maple syrup, and I make sure to use dairy-free chocolate chips or omit them.

Are these cookies suitable for kids?

Absolutely. These cookies are naturally sweetened and full of wholesome ingredients. I often make them for school snacks or breakfast-on-the-go.

Can I freeze these cookies?

Yes, I freeze them in a single layer, then transfer to a freezer-safe bag or container. When I want one, I just let it thaw or warm it slightly before enjoying.

Do I need to use flaxseed?

I like adding flaxseed for its fiber and nutritional benefits, but I can leave it out or replace it with chia seeds or a bit more oats if needed.

Conclusion

These Oatmeal Healthy Breakfast Cookies are my go-to when I want something nutritious, filling, and fast. They’re simple to make, easy to customize, and taste like a treat while packing in real ingredients. Whether I’m prepping for a busy week or just craving something homemade and wholesome, these cookies never disappoint.

📖 Recipe:

Oatmeal Healthy Breakfast Cookies

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Author: Cheryl
Total Time: 25 minutes
Yield: 12 cookies
Diet: Gluten Free

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Description

Soft, chewy, and naturally sweetened, these Oatmeal Healthy Breakfast Cookies are made with wholesome ingredients like bananas, oats, and natural peanut butter. They're gluten-free, dairy-free, and refined sugar-free—perfect for a nourishing breakfast or snack on the go.

Instructions

Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the peanut butter, honey or maple syrup, vanilla extract, cinnamon, and salt. Stir until well blended.
Add the rolled oats, ground flaxseed, chopped nuts, raisins, and chocolate chips (if using). Mix until fully combined.
Scoop about 2 tablespoons of dough, form into a ball, flatten slightly, and place on the baking sheet. Repeat with remaining dough.
Bake for 12–15 minutes, until cookies are set and lightly golden.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.