Healthy Breakfast Cookies

I turn to these Healthy Breakfast Cookies when I want a quick, satisfying start to my day that feels more like a treat than a chore. They’re chewy, naturally sweetened, and packed with whole grains, seeds, and just enough chocolate to make breakfast fun.

Why You’ll Love This Recipe

I love this recipe because it’s everything I want in a grab-and-go breakfast—wholesome, easy to make, and delicious. These cookies are vegan, gluten-free (if I use certified gluten-free oats), and made without refined sugar. Plus, they freeze beautifully, so I can bake once and enjoy all week.

Ingredients

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

• 2/3 cup mashed ripe banana (about 2 medium bananas)

• 1/3 cup peanut butter

• 1/4 cup maple syrup

• 1 teaspoon vanilla extract

• 1 1/4 cup large flake rolled oats (not quick oats)

• 1 tablespoon ground flaxseed

• 1 tablespoon chia seeds

• 1 teaspoon cinnamon

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 cup raisins

• 1/4 cup pepitas (pumpkin seeds)

• 1/4 cup semi-sweet chocolate chips

Directions

1. I preheat the oven to 350 °F and line a baking sheet with parchment paper.

2. In a mixing bowl, I mash two ripe bananas until smooth—this gives me about 2/3 cup.

3. I whisk in the peanut butter, maple syrup, and vanilla until well combined.

4. Then I add the oats, flaxseed, chia seeds, cinnamon, baking soda, and salt. I stir everything together until fully incorporated.

5. I fold in the raisins, pepitas, and chocolate chips.

6. Using a large cookie scoop, I portion the dough onto the baking sheet, gently pressing each cookie with a fork to slightly flatten the tops.

7. I bake them for 10–12 minutes, until the edges are lightly browned and the tops are firm to the touch.

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

Servings and timing

This recipe makes about 10 cookies. It takes just 10 minutes to prep and about 12 minutes to bake, with a total time of around 22 minutes from start to finish.

Variations

• I sometimes swap the peanut butter for almond butter or sunflower seed butter for a nut-free version.

• I use dried cranberries or chopped dates instead of raisins when I want to switch it up.

• I stir in shredded coconut for an added texture boost.

• I occasionally skip the chocolate chips and double the seeds for an even healthier version.

• I’ve added a scoop of protein powder before with great results—just reduce the oats slightly.

Storage/reheating

I let the cookies cool completely before storing. I keep them in an airtight container in the fridge for up to 1 week. For longer storage, I freeze them in a single layer and transfer to a freezer bag—perfect for grabbing one in the morning and letting it thaw on the go. I don’t reheat them, but I sometimes pop one in the microwave for 10 seconds if I want a warm bite.

FAQs

Can I use quick oats instead of rolled oats?

I prefer large flake rolled oats for better texture, but quick oats will work if that’s all I have—they’ll just make the cookies a little softer.

Are these cookies good for kids?

Yes—I find them great for lunchboxes or after-school snacks. I sometimes reduce the chocolate or add extra raisins to suit their tastes.

Can I skip the flax or chia seeds?

I often use both for texture and nutrition, but I can skip one or the other if needed. The cookies will still hold together well.

What kind of peanut butter works best?

I use natural peanut butter with just peanuts and salt. If I use sweetened or processed peanut butter, I reduce the maple syrup slightly.

Do these cookies spread while baking?

Not much. That’s why I gently press them down before baking—they’ll hold their shape as they bake.

Can I make them nut-free?

Yes—I substitute the peanut butter with sunflower seed butter or tahini and skip the chocolate chips if needed for allergies.

How do I make them sweeter?

If I want more sweetness, I add an extra tablespoon of maple syrup or some chopped dates.

Are they freezer-friendly?

Absolutely—I freeze them all the time. I let them cool completely first, then freeze in layers separated by parchment paper.

Can I add protein powder?

Yes—I sometimes stir in a scoop of protein powder and reduce the oats slightly to balance the texture.

What’s the texture like?

They’re chewy and moist, thanks to the banana and oats, with just enough crispness on the edges when fresh out of the oven.

Conclusion

I love how these Healthy Breakfast Cookies fit into my routine so easily—they’re quick to make, nourishing, and perfect for busy mornings. Whether I pair them with coffee or toss one into my bag before heading out, they always hit the spot. Let me know if you’d like a nut-free or high-protein twist on them!

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