Start your day with these Breakfast Cookies – a warm hug in each bite! Ripe banana and creamy almond butter swirl with honey and vanilla, while cinnamon and oats lend a comforting, hearty texture. Golden raisins wink with sweetness alongside dark chocolate kisses, pepitas add a satisfying crunch, and nourishing flax seeds boost every bite. They’re chewy, wholesome, and perfectly portable for busy mornings or midday pick-me-ups. With minimal prep and just one bowl, you’ll have a batch of irresistibly delicious cookies in under 20 minutes. Enjoy the playful flavors and fuel your adventures with this spectacular breakfast treat!
Table of Contents
Why You’ll Love This Breakfast Cookies
- Perfectly sweetened with ripe bananas and honey.
- Loaded with nutritious ingredients like oats and flax seeds.
- Customizable with your favorite mix-ins like nuts or dried fruits.
- Easy to make and great for meal prep or on-the-go breakfasts.
- Deliciously satisfying and guilt-free treat for any time of day.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Breakfast |
| Cuisine | American |
| Prep Time | 15 minutes |
| Cook Time | 16 minutes |
| Extra Time | 5 minutes (resting) |
| Total Time | 36 minutes |
| Dietary | Vegetarian |
| Serves | 12 |
| Best Served | Warm with a cup of coffee! |
Ingredients
Gather these ingredients to make delicious Breakfast Cookies!
- ½ cup mashed banana – from 2 ripe bananas
- ¾ cup almond butter – creamy or crunchy, your choice!
- ⅓ cup honey – for natural sweetness
- 1 teaspoon vanilla extract – enhances flavor
- 2½ cups old-fashioned rolled oats – for hearty texture
- 1 teaspoon cinnamon – for warmth and spice
- ½ teaspoon baking powder – helps cookies rise
- ½ teaspoon salt – balances sweetness
- ½ cup raisins – we used golden raisins
- ½ cup dark chocolate chips – for a rich flavor
- ¼ cup pepitas – shelled pumpkin seeds for crunch
- 2 tablespoons flax seeds – adds nutrition and fiber
How to Make Breakfast Cookies
Get ready to whip up some delicious Breakfast Cookies! With a preparation time of about 15 minutes, a cooking time of 14–16 minutes, and a little extra cooling time, you’ll have a delightful treat in no time!
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone baking mat.
Step 2: Mix the Base
In a large mixing bowl, stir together mashed bananas, almond butter, honey, and vanilla extract until smooth.
Step 3: Add Dry Ingredients
Add rolled oats, cinnamon, baking powder, and salt; stir until well combined.
Step 4: Fold in Add-Ins
Gently fold in raisins, dark chocolate chips, pepitas, and flax seeds until evenly distributed.
Step 5: Portion the Dough
Using a ¼-cup scoop, portion dough onto baking sheets, spacing 7–8 cookies per sheet.
Step 6: Flatten the Cookies
Flatten each cookie top to about 2 inches wide and ¾ inch tall.
Step 7: Bake
Bake for 14–16 minutes until lightly golden and centers are set.
Step 8: Cool the Cookies
Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips for Making Breakfast Cookies
- Use very ripe bananas for maximum sweetness and moisture.
- Experiment with different mix-ins like nuts or seeds for variety.
- Chill the dough for 30 minutes for thicker cookies.
- Store cookies in an airtight container to keep them fresh longer.
- Try adding a pinch of nutmeg for a warm, cozy flavor.
How to Serve this Breakfast Cookies
- Enjoy them warm with a dollop of Greek yogurt on top.
- Pair with a side of fresh fruit for a balanced breakfast.
- Spread a thin layer of almond butter for extra creaminess.
- Crush them over a smoothie bowl for added texture and flavor.
Make Ahead and Storage
You can easily prepare and store your Breakfast Cookies for later enjoyment:
Storing Breakfast Cookies Leftovers
- Allow cookies to cool completely before storing.
- Place in an airtight container at room temperature.
- Enjoy within 5 days for best freshness.
Freezing Breakfast Cookies
- Wrap each cookie individually in plastic wrap.
- Place wrapped cookies in a freezer-safe bag or container.
- Label with the date and freeze for up to 3 months.
Reheating Breakfast Cookies
- Thaw cookies in the refrigerator overnight if frozen.
- Reheat in the microwave for 10-15 seconds.
- For a crispier texture, warm in the oven at 350°F (175°C) for 5-7 minutes.
Breakfast Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone baking mat.
- Step 2: In a large mixing bowl, stir together mashed bananas, almond butter, honey, and vanilla extract until smooth.
- Step 3: Add rolled oats, cinnamon, baking powder, and salt; stir until well combined.
- Step 4: Gently fold in raisins, dark chocolate chips, pepitas, and flax seeds until evenly distributed.
- Step 5: Using a ¼-cup scoop, portion dough onto baking sheets, spacing 7–8 cookies per sheet.
- Step 6: Flatten each cookie top to about 2 inches wide and ¾ inch tall.
- Step 7: Bake for 14–16 minutes until lightly golden and centers are set.
- Step 8: Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 150 |
| Fat | 7g |
| Protein | 4g |
| Carbs | 20g |
| Fiber | 3g |
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FAQs
Here’s a helpful FAQ about this recipe:
1. Can I substitute the almond butter with another nut or seed butter?
Absolutely! You can use peanut butter, cashew butter, or sunflower seed butter as a substitute for almond butter. Just keep in mind that the flavor and texture may vary slightly depending on the butter you choose, but they will still make delicious cookies!
2. How can I make these cookies gluten-free?
To make these Breakfast Cookies gluten-free, simply ensure that the rolled oats you use are certified gluten-free. Most brands offer gluten-free oats that are processed in a way to avoid cross-contamination with gluten-containing grains. Enjoy your healthy treat without worry!
3. Can I add other mix-ins to the cookies?
Definitely! Feel free to get creative with your mix-ins. You can add chopped nuts, seeds, or even dried fruits like cranberries or apricots. Just keep the total amount of add-ins around 1 to 1.5 cups to maintain the right cookie consistency!
4. How should I store the Breakfast Cookies?
Store your Breakfast Cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can refrigerate them for up to two weeks or freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking!
Final Thoughts
These Breakfast Cookies are not just a treat; they’re a delightful way to start your day! With their chewy texture and sweet, nutty flavor, they’ll bring a smile to your face. So, gather your ingredients, and enjoy the simple pleasure of baking. You’ll love how easy and rewarding it is to whip up a batch of these delicious cookies!