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Breakfast Cookies: Soft, Healthy, and Perfect for Mornings

Stack of soft banana oat breakfast cookies

These soft and chewy breakfast cookies are made with oats, bananas, nut butter, and just enough sweetness to fuel your morning. Quick to mix, easy to freeze, and endlessly customizable.

Ingredients

Scale

2 ripe bananas, mashed

½ cup natural peanut butter (or almond/sunflower seed butter)

2 tbsp maple syrup or honey

1½ cups rolled oats

½ tsp cinnamon

Pinch of salt

Optional: ¼ cup chopped nuts, dried fruit, mini chocolate chips, or seeds

Instructions

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

  • In a bowl, mash the bananas.

  • Add nut butter and maple syrup. Stir until creamy.

  • Add oats, cinnamon, salt, and any optional add-ins. Stir to combine.

  • Scoop dough into 2-tbsp mounds and flatten slightly on baking sheet.

  • Bake for 13–15 minutes until lightly golden.

  • Cool for 5 minutes on sheet, then transfer to a rack.

  • Store in an airtight container or freeze for later.

Notes

  • These cookies won’t spread flatten them slightly before baking.

  • To make them vegan, use maple syrup and dairy-free chocolate.

  • Store at room temp for 2 days, in the fridge for 5 days, or freeze up to 3 months.

Nutrition

Keywords: breakfast cookies, healthy breakfast, banana oat cookies