Healthy Breakfast Cookies
Quick, easy, healthy breakfast cookies recipe, homemade with 3 simple ingredients. Loaded with oats, bananas, peanut butter. They have the best thick, soft and chewy texture with the most delicious peanut butter banana flavor combination.
School will be opening soon and these banana breakfast cookies are perfect for busy mornings. You can also add them in lunch boxes or enjoy them as an after-school snack. Kids and adults, both, approve of them. They are just as delicious as my Double Chocolate Muffins and Pancake Muffins.
These cookies have no flour, no butter, no eggs. You don’t even have to chill the dough. It’s so easy that even kids can even help!
The basic recipe requires only 3 ingredients:
- Peanut butter
However, you can make “loaded cookies” and toss add-ins that you like. My family loves chocolate chips and raisins. These are obviously optional but takes them over the top.
How to make healthy breakfast cookies?
- Make banana peanut butter mixture– Mix these 2 ingredients until batter is smooth.
- Add oats and other mix-ins of your choice– Just toss everything together with a spatula until you have a thick sticky dough.
- Grease hands– Rub butter or oil on the palms of your hands to prevent a sticky mess.
- Make cookie balls– Roll small balls and place them on a baking tray.
- Flatten them– Use the palm of your hands to make small discs.
- Bake– Cookies are ready when they are firm and golden brown along the edges and no longer wet.
- Enjoy! Let them cool down and then, dig in.
Can I substitute quick oats for old fashioned oats in oatmeal breakfast cookies?
No. You must use rolled oats, also known as old fashioned oats and NOT quick oats. They yield the best soft and chewy texture and they also help these cookies hold their shape better.
- Pumpkin breakfast cookies– Replace bananas with pumpkin but you will need to add some sugar to sweeten the cookies. Also, add 1/2 tsp cinnamon powder. These would be delicious in the Fall.
- Use applesauce– This is another alternative to bananas. The flavor is more subtle. Use sweetened applesauce but also add an extra 1/4 cup oats since applesauce is more wet than bananas.
- Try other add-ins or mix-ins– Such as dried fruits, roughly chopped nuts, shredded coconut, white chocolate chips, flavorings and extracts.
- Use other nut butters- Such as Nutella, Biscoff (cookie butter), cashew butter, almond butter are all great choices.
Tips and Techniques
- How to fix sticky cookie dough? If you used super ripe bananas, they can make the dough quite wet. Just add some more oats to absorb the excess liquid.
- Leftovers must be refrigerated– Unlike regular flour cookies, which don’t spoil at room temperature, these ones start to go bad quickly. Keep them stored in a sealed container in the fridge for up to 3 days.
- Can oatmeal cookies be frozen? Yes! Once they cool down, store them in a sealed airtight container in the freezer for up to 1 month. Let them thaw in the fridge for a few hours and enjoy.
- Double recipe– To make a bigger batch of cookies.
- Peanut butter substitute– You can use any nut butter you like. It can be smooth or chunky, based on your preference.
- Sweetener options- The 3 ripe bananas used in this recipe are enough to sweeten these cookies but you can make them sweeter by adding granulated sugar, brown sugar, some maple syrup or even honey.
- Use ripe bananas– Those ugly black bananas are best for these cookies because they are very sweet.
More easy breakfast recipes
Healthy Breakfast Cookies
The best, quick, easy, healthy breakfast cookies recipe, homemade with 3 simple ingredients. Loaded with oats, bananas, peanut butter. Soft and chewy!
- 3 Bananas Ripe, Mashed
- 1/2 cup Peanut butter Smooth or chunky
- 2 cups Rolled oats E.g. Old fashioned oats, NOT quick oats
- 1/3 cup Chocolate chips Or chocolate chunks, Semisweet, Optional
- 1/4 cup Raisins Optional
In a large mixing bowl, add bananas and peanut butter and mix with a spatula until smooth.
Add oats, chocolate chips, raisins and mix until combined.
Lightly grease your hands with oil
Scoop out small portions of the dough and roll balls.
Place them on a cookie tray, lined with parchment paper and flatten them with the palm of your hands.
Instead of this, you can use an ice cream scoop to drop spoonfuls of dough on a cookie tray.
Bake at 350 degrees for 10-12 minutes or until firm and golden brown along the edges.
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Until next time, tata my lovelies!