Healthy Breakfast Cookies Recipe
Guest post by Ashley
I like to give my family healthy, whole foods as often as I can, but I also like sleep. Catching a few more z’s in the mornings when I’ve been up with the baby during the night is what’s on my mind when my older kids wonder in my room at the crack of dawn, saying the familiar child mantra, “Mommy, I’m hungry.”
Making breakfast cookies ahead of time is an easy, quick, and {mostly} healthy option for our mornings or on-the-go snacks.
The other great thing about this recipe is the kids can do it with you! And you can easily adapt it to add your family’s favorite add-on ingredients.
Enjoy and happy baking!
Healthy Breakfast Cookies
INGREDIENTS
- 1 large banana, mashed
- ½ cup peanut butter (creamy, crunch, or almond butter)
- 1/3 cup of your favorite sweetener (sugar, coconut sugar, honey, maple syrup)
- 1 tsp. vanilla
- 1 cup quick oats
- 1 tsp. cinnamon
- ½ cup whole wheat flour
- ¼ cup milk (whole, 2%, skim, almond, or coconut)
- ¼ tsp. baking soda
- ½ cup add-ins (Raisins, chocolate chips, shredded carrot, apple chunks, dried berries, etc.)
DIRECTIONS
- Preheat oven to 350º F. Spray a cookie sheet with cooking spray (or cover with parchment paper) and set aside.
- In a mixing bowl, smash banana with a fork. Add in peanut butter and mix together. Continue adding the sweetener, vanilla, oats, cinnamon, flour, milk, and baking soda. Lightly mix until blended.
- Pick your favorite add-in, drop it in to the batter, and mix it up!
- Drop by tablespoon or cookie scoop onto cookie sheet. Get the bottom of a cup wet with water and smash each cookie down into a flat circle.
- Bake for 14-16 minutes or until golden brown. Hang out with your kids in the kitchen and do a little dance while you wait. Transfer to rack to cool. Store all leftovers in an airtight container. Enjoy!
Adapted from yummyhealthyeasy.com
Have you ever eaten cookies for breakfast?
This post contains affiliate links. See our full disclosure policy here.
Is there another flour you can use instead of the Whole Wheat Flour.
I have made breakfast cookies with a different recipe & had success with almond flour instead of WW. Since only 1/2 cup is needed, you could probably safely try whatever GF blend is your favorite.
Yes! You can use whatever flour you like to use. White is fine if you’re not a WW fan, and like Sarah said you can substitute any GF mix as well. I also recommend blending a half cup of oats to get some oat flour!
About how many cookies does it make?
Hi, Megan! This recipe made about a dozen. If you’d like more to freeze to last a while, I would double your batch 🙂
This is an excellent idea for the quick breakfast! Easy to prepare and tasty of course. Thank you for sharing this recipe. I really enjoyed the taste!