These Oatmeal Breakfast Cookies are the perfect thing to get your mornings off to a healthy and fun start! Fresh bananas, peanut butter, honey, cinnamon, oats, chocolate chunks and more team up to make this your kids new favorite breakfast recipe!
What Is An Oatmeal Breakfast Cookie?
Sure, I know what a cookie is and I know what breakfast is. But how to these two things meet up! Isn’t a cookie for dessert? While breakfast is, well… breakfast? But the truth is, breakfast and dessert have blurred each others lines many times (donuts, anyone?). For instance, we have this fresh and Zesty Breakfast Lemon Muffin recipe that could also be tasty dessert. Or these Chocolate Chip Breakfast Muffins can make a quick and tasty breakfast. And there is always the trusty Scone Recipe that can never go wrong!
Yep, all of these recipes are super yummy. But the only problem is that they aren’t exactly “healthy”. We’ve got a couple healthy breakfast treats on this site, like these Strawberry Energy Balls. But we can always use more! This is why I’m super pumped about this Oatmeal Breakfast Cookie Recipe. It is a cookie in the sense that it is round and baked in the oven. And it is “breakfast” in the sense that it is made with healthy, energy packed ingredients that will get you through the morning feeling like you can conquer the world. It’s like a super cookie!
What Is In A Breakfast Cookie?
For us, comfort food means: Simple, authentic, easy and delicious. And that is what these Oatmeal Breakfast Cookies are all about! Here is what you’ll need (and why it’s so important!)
- BANANA- Other than being loaded with benefits like Vitamin B6, Fiber and other things your body needs, Bananas are fantastic to bake with. They are easy to use, help bind your ingredients and ALWAYS add moisture to the finished product.
- PEANUT BUTTER-A great substitution for butter to add “good fat” to your product. Also great to bind your ingredients together and add rich flavor.
- HONEY-Move over sugar. Here is a natural, non-processed way to add sweetness to your recipes! Honey is rich in Antioxidants that can help lower blood pressure and have been linked to other benefits of heart health.
- VANILLA EXTRACT- Because who doesn’t love to put vanilla extract in just about anything they bake?!?!
- OLD FASHIONED OATS- Rich in Antioxidants and fiber, they are loaded with lots vitamins and minerals that your body needs.
- WHOLE WHEAT FLOUR- A much better option that processed White Flour, whole wheat flour still has it’s natural vitamins, fiber and other nutrients. While you aren’t really getting rid of any calories, your getting a lot more nutritional “bang for your buck” here.
- GROUND FLAXSEED- High in Omega-3 fats, dietary fiber and high-quality protein, Flaxseed gives all your baked goods an authentic, natural texture and taste.
- WHEY PROTEIN POWDER-This is an excellent thing to have on hand in the kitchen. We use Vanilla Flavored Whey Protein Powder. It promotes muscle growth, may reduce type-2 diabetes and may help to reduce blood pressure.
- GROUND CINNAMON- In addition to being one of the most popular breakfast flavors, it is packed with benefits too! It has been shown to have anti-inflammatory properties, loaded with antioxidants, and to be heart healthy!
- BAKING SODA- Well, we are baking these….
- CHOCOLATE CHUNKS-If you’d like to put a more healthy spin on this, you could use some dark chocolate. Or substitute raisins.
Can You Freeze Breakfast Cookies?
Yep! This is one of my go-to tricks for the easy, fast and healthy breakfasts for the kids. I can make these whenever I have the chance and throw them in the freezer. I wrap them individually in aluminum foil and then put them into a large freezer bag. They should be good for 2-3 months. Make sure you put the date on the freezer bag. Either you can take them out the night before, or you can even put the breakfast cookies in the microwave for about 30 seconds. It’s like they are hot and fresh out of the oven!
Making These Vegetarian/Gluten/Vegan Friendly
With just a couple of adjustments, these Oatmeal Breakfast Cookies can fit just about any diet.
- Instead of Banana, you could use Apple Sauce
- Instead of Peanut Butter, use Almond Butter or Cashew Butter. Or you can use Sunflower Seed Butter to keep it nut-free.
- Honey can be a controversial product for Vegans. If you need to skip it, you can.
- You can use Gluten Free Oats if needed. Or Coconut Flakes, Quinoa Flakes, Flattened Rice or Buckwheat Flakes.
- Substitute the Whole Wheat Flour for Oat Flour.
- You can omit the Whey Protein Powder if needed.
Notes And Tips
It really is important to line your baking sheet with parchment paper or a silicone baking mat. This helps the cookies cook evenly and helps you get them off the sheet after taking them out of the oven. Be careful not to overbake the cookies. I’m a stickler for this on all my cookies. I take them out “just before” they look completely done (brown edges and firming center). They will always cook a bit more on the cookie sheet after you take them off. It can really affect the taste if thee bottoms of these cookies bet burnt.
I love to heat mine up in the microwave for a couple of seconds before I eat them. They are so soft and chewy. But there are also perfect to grab and go! It’s a great way to start the day! I hope you enjoy these Oatmeal Breakfast Cookies!
FOR MORE BREAKFAST RECIPES, CHECK OUT:
- HAM AND EGG BREAKFAST NACHOS
- COPYCAT STARBUCKS LEMON LOAF
- EASY FRENCH TOAST BAKE
- BANANA BLUEBERRY MUFFINS
Oatmeal Breakfast Cookies
- 1 banana
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1/4 cup whole wheat flour
- 1/4 cup ground flaxseed
- 1/4 cup vanilla whey protein powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chunks or raisins
Preheat oven to 350 degrees. Line two baking sheets with either parchment paper or a silicone baking mat.
In a medium bowl, smash banana with a fork or a potato masher. Add peanut butter, honey, and vanilla and stir until well combined.
In a separate mixing bowl, combine oats, flour, flaxseed, protein powder, cinnamon and baking soda.
Add about 1/4 of the dry mixture to the wet mixture and combine. Slowly add remaining dry ingredients until all the mixture is well combined. Add your chocolate chips or raisins and fold into the dough.
Using a large cooking scoop, place about 3 tablespoons of the mixture onto the cookie sheet. Using the back of the cookie scoop, press the mixture down to form a cookie shape. Place about 6 cookies on each cookie sheet.
Bake cookies for 15-18 minutes until the tops are nicely browned. Allow the cookies to cool before you enjoy!
It really is important to line your baking sheet with parchment paper or a silicone baking mat. This helps the cookies cook evenly and helps you get them off the sheet after taking them out of the oven. Be careful not to overbake the cookies. I'm a stickler for this on all my cookies. I take them out "just before" they look completely done (brown edges and firming center). They will always cook a bit more on the cookie sheet after you take them off. If the bottoms of these cookies get burnt at all, it really affects the taste!
I love to heat mine up in the microwave for a couple of seconds before I eat them. They are so soft and chewy. But there are also perfect to grab and go! It's a great way to start the day! Enjoy!
Note: *Adapted from the Cookbook "The Best Homemade Kid's Lunches on the Planet" by Laura Fuentes.