Breakfast Cookies

4.59 from 176 votes

Recipe from Two Peas and Their Pod

Breakfast cookies are a healthy, delicious, and convenient way to start your day, packed with oats, fruit, nut butter, and natural sweetness for a nutritious, grab-and-go breakfast or snack option.

Prep Time10

Cook Time12

Total Time22

Course: Breakfast, Cookies

Cuisine: American

Keyword: baking, cookies

Servings: cookies

Calories: 139kcal

Ingredients

1 cup mashed bananas, 2 large bananas
1/3 cup creamy almond butter, can use peanut butter
1/4 cup pure maple syrup, can use honey
1 large egg, can use a flax egg
2 teaspoons vanilla extract
1 cup oat flour*
1/2 teaspoon ground cinnamon
1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 1/4 cups old fashioned oats
1/4 cup raisins, can use dried cranberries
1/4 cup chocolate chips, optional
Flaky sea salt, for sprinkling on top, optional

Instructions

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
In a large bowl, combine the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Stir until smooth.
Add the oat flour, cinnamon, baking soda, and salt. Stir until just combined. Stir in the oats, dried fruit, and chocolate chips, if using.
Let the dough sit for about 5 to 10 minutes so the oats can soak into the mixture a little.
Scoop the dough onto prepared baking sheets, about 2 tablespoons per cookie.
Bake the cookies for 10 to 14 minutes or until they’re set, but still soft.
Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.

Notes

You can easily make oat flour at home. Just put old fashioned rolled oats in a blender and blend until the oats resemble flour. It should take about 30 seconds.

Store the cookies in an airtight container on the counter for up to 4 days. Freeze in a freezer container for up to 3 months.

Nutrition