These simple, healthy breakfast cookies are made with only 3 ingredients (and a couple of optional mix-ins if you prefer)! They’re a quick, tasty, and wholesome breakfast that you can make once and enjoy all week.
About These Breakfast Cookies:
These breakfast cookies are easy to make and customize with your favorite add-ins. The cookie dough is made from a simple combination of oats, bananas and peanut butter. Once baked, these cookies are chewy, delicious and satisfying.
It’s also recommended to customize these cookies with your choice of add-ins! Mix in chocolate chips, nuts, maple syrup, raisins, or dried cranberries for added flavor.
The full recipe is at the bottom of this page, but here’s a quick overview of what you’ll need & how to make it:
- 2 cups old fashioned rolled oats
- 3 overripe (or ripe) bananas
- ½ cup peanut butter (or any nut butter)
Optional add ins:
- ¼ – ½ cup chocolate chips
- 2 tablespoons pure maple syrup
How to Make Healthy Breakfast Cookies:
Step 1: Preheat the Oven & Line a Baking Sheet
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Step 2: Mash the Bananas
In a large bowl, mash the bananas with a fork or potato masher.
Step 3: Make the Dough
Stir the oats and peanut butter into the bananas until combined. Mix well. Optionally, stir in chocolate chips and maple syrup for sweetness.
Step 4: Form Dough into Cookies
Before working with the dough, wet your hands to prevent the dough from sticking. Use a spoon or large cookie scoop to portion out 8 balls of dough. Use your hands to flatten the dough into round cookies about ½ inch tall.
Step 5: Bake
Place the cookies on the baking sheet lined with parchment paper. Bake in the preheated oven for 12 – 15 minutes, until lightly browned.
NOTE: The cookies won’t spread much as they cook in the oven. You can place them close together (but not touching) on the baking sheet.
Step 6: Cool & Enjoy!
Let the cookies cool on the baking sheet for 10 – 15 minutes before transferring to a wire rack (or a plate) to cool completely.
Tips & Tricks for These Breakfast Cookies:
- Wet your hands before working with the dough. The dough is sticky and wetting your hands will help keep it from sticking to your fingers.
- As the cookies cool they become more firm. Let the cookies cool 10 – 15 minutes on the baking sheet before transferring them to a wire rack or separate plate (if you try to move them immediately they could break).
- Experiment with add ins! The base of 3 ingredients for these cookies is super versatile. Add your choice of ingredients like chocolate chips, nuts or seeds to add variety. I’d also highly recommend adding 2 tablespoons of maple syrup for sweetness.
Did you make this recipe? Let us know how it turned out in the comments below! We love to hear your feedback!Print