Waking up to something wholesome, delicious, and ready to go can change the way you feel about mornings. Whether you’re feeding yourself or a hungry family, breakfast cookies are one of the easiest ways to start your day right.

Imagine biting into a warm, chewy oatmeal cookie that’s packed with real ingredients—bananas, oats, seeds, and just enough sweetness to make it feel like a treat. The best part? It’s made in one bowl and ready in under 40 minutes. If you’re someone who wants breakfast to be nutritious, simple, and genuinely satisfying, these healthy breakfast cookies are about to become your new favorite.

You don’t need fancy equipment, hard-to-pronounce ingredients, or hours of baking time. All it takes is a few pantry staples and a bit of mixing, scooping, and baking. Whether you’re into vegan breakfast cookies, looking for a gluten-free breakfast option, or just want an easy breakfast recipe that you can prep ahead, you’re in the right place.

🗂️ Post Navigation

Why You’ll Love These Breakfast Cookies

These aren’t just any cookies. They’re soft, chewy, and slightly crisp on the outside with layers of flavor and texture in every bite. Here’s why you’ll reach for them again and again:

Naturally sweetened: No refined sugar—just banana and maple syrup.
Full of fiber and protein: Thanks to oats, seeds, and nut butter.
Perfect for meal prep: Store well in the fridge or freezer.
Quick and easy: One bowl, minimal cleanup.
Customizable: Swap in your favorite mix-ins.
Great for all ages: Loved by kids and adults alike.

These are the kind of grab and go breakfast items that make mornings smoother, healthier, and a little bit happier.

Ingredients for the Best Breakfast Cookies

Before you get started, it’s helpful to understand what goes into these banana oat cookies and how each ingredient plays a role. This recipe uses wholesome, plant-based ingredients to create cookies that nourish and satisfy.

Ingredient Table

Quantity	Ingredient	Notes
1	large ripe banana	The riper, the sweeter (lots of brown spots!)
½ cup	almond butter	Or use peanut butter for peanut butter breakfast cookies
3 tbsp	maple syrup	Natural sweetener; can sub with honey if not vegan
1 tsp	ground cinnamon	Adds warmth and spice
¼ tsp	baking soda	Helps with texture
⅛ tsp	salt	Balances sweetness
1½ cups	rolled oats	Use certified gluten-free oats for gluten-free breakfast cookies
¼ cup	sliced almonds	Optional, can sub with walnuts or pecans
¼ cup	pumpkin seeds	Sub with flax or sunflower seeds
¼ cup	dried cranberries	Or use raisins for a classic touch
¼ cup	shredded coconut	Sweetened or unsweetened, based on preference
¼ cup	chocolate chips	Optional but delicious; choose dairy-free if vegan

This list forms the base of the cookie. You can mix and match elements based on what you have or prefer—feel free to make it your own.

How to Make Breakfast Cookies (Step-by-Step)

These cookies come together in less than 40 minutes, start to finish. And with only one bowl, cleanup is a breeze. Here’s how to do it:

Step 1 – Preheat the Oven and Line Your Tray

Start by setting your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies don’t stick and cleanup stays easy.

Step 2 – Mash the Banana

Grab a large mixing bowl and mash the ripe banana thoroughly. You want it as smooth as possible to help bind the dough and naturally sweeten the cookies. Bananas with lots of brown spots are perfect—they’re sweeter and easier to mash.

Step 3 – Add Wet Ingredients

To the mashed banana, add:

½ cup almond or peanut butter
3 tablespoons maple syrup
1 teaspoon cinnamon
¼ teaspoon baking soda
⅛ teaspoon salt

Whisk everything together until it’s creamy and fully blended. The texture should be smooth and uniform—no lumps of banana or thick bits of nut butter.

Step 4 – Stir in the Dry Ingredients

Add all your dry ingredients into the same bowl:

1½ cups rolled oats
¼ cup sliced almonds
¼ cup pumpkin seeds
¼ cup dried cranberries
¼ cup shredded coconut
¼ cup chocolate chips

Use a spatula to mix everything thoroughly. The dough will be thick and a bit sticky—that’s exactly what you want. Make sure the oats and mix-ins are well distributed so every bite is balanced.

Step 5 – Portion and Shape

Using a ¼ cup measuring cup or ice cream scoop, portion out your cookie dough onto the prepared baking sheet. Leave about 1–2 inches between each cookie.

Once portioned, use your fingers or the back of a spoon to gently flatten each cookie to about ½ inch thick. These won’t spread much in the oven, so shape them the way you want them to look once baked.

Step 6 – Bake to Perfection

Place your cookies in the preheated oven and bake for 15 to 21 minutes. Rotate the pan halfway through baking to ensure even browning.

You’ll know they’re done when the edges turn a deep golden brown and the tops feel set to the touch. The centers will stay soft and chewy.

Step 7 – Cool Completely

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them firm up without crumbling. Once fully cooled, they’ll be perfect for storing or enjoying immediately.

These easy breakfast cookies are excellent straight from the oven, but they’re also amazing at room temperature or straight out of the fridge.

Tips for Perfect Breakfast Cookies Every Time

Even though this recipe is simple, a few pro tips can help you make the most delicious breakfast cookies—every single time.

Choose a Ripe Banana

You want a banana with a bright yellow peel and plenty of brown spots. This signals that it’s sweet, soft, and packed with flavor. It also makes the cookies easier to mix and naturally sweet, helping you avoid added sugar.

Use Creamy Nut Butter

Skip the crunchy or natural nut butters for this one. They tend to separate and don’t provide the consistent moisture needed for chewy cookies. Use smooth, creamy almond butter or peanut butter for that rich, melt-in-your-mouth texture.

Don’t Skip the Salt

It might seem like a small detail, but salt brings balance to these refined sugar free cookies. It enhances sweetness, rounds out the flavors, and gives the cookies a well-rounded finish.

Customize Your Mix-Ins

This recipe is built for flexibility. Feel free to swap or add ingredients to suit your taste or pantry. Here are a few ideas:

Chopped walnuts or pecans instead of sliced almonds
Flax or chia seeds for a boost in fiber and omega-3s
Mini chocolate chips for better distribution in each bite
Diced dried apricots or chopped dates instead of cranberries
Unsweetened cocoa powder for a chocolaty version (reduce oats slightly)

Adjust for Texture

If the dough feels too wet (especially if your banana is very large), stir in an extra tablespoon or two of oats. If it’s too dry, add a spoonful of nut butter or a splash of non-dairy milk to help bind it.

Delicious Variations and Customization Ideas

These healthy oatmeal cookies are easy to customize, which means you can make a new flavor every week without getting bored. Try some of these creative twists:

Nut-Free Option

If you’re allergic to nuts or packing these for school, use sunflower seed butter in place of almond or peanut butter. Omit the sliced almonds and use extra seeds like pumpkin or sunflower instead.

Chocolate Lovers’ Version

Add 1 tablespoon of unsweetened cocoa powder and swap out the dried fruit for dark chocolate chips. The banana and cocoa together create a rich, brownie-like cookie.

Tropical Breakfast Cookie

Swap cranberries for dried pineapple, and add extra shredded coconut. A handful of chopped cashews will take it even further.

Spiced Fall Cookie

Add a pinch of nutmeg and ground ginger, and replace half the cranberries with chopped dried apples. You can also drizzle with a little maple glaze for a treat-like finish.

High Protein Breakfast Cookies

Stir in a scoop of your favorite plant-based protein powder. Reduce the oats by ¼ cup to keep the dough balanced. This is perfect if you need a post-workout snack or want to keep full longer.

Storage and Meal Prep Tips

One of the biggest advantages of meal prep breakfast cookies is how well they keep. With just a bit of planning, you can have a grab-and-go breakfast ready for the entire week.

Storing on the Counter

Place cooled cookies in an airtight container. Store at room temperature for up to 3 days. They’ll stay soft and chewy but may dry out a bit over time.

Storing in the Fridge

If you prefer a firmer texture, store the cookies in the refrigerator. They’ll keep well for up to 7 days and still taste fresh.

Freezing for Later

To freeze, place the cookies in a single layer on a baking sheet and freeze until solid (about 1 hour). Then transfer them to a zip-top freezer bag or sealed container. Label with the date and freeze for up to 2 months.

To serve, thaw overnight in the fridge or microwave for 10–15 seconds.

Nutrition Breakdown

Here’s a snapshot of what you’re getting in each cookie:

Calories: 221
Carbohydrates: 25g
Protein: 6g
Fat: 12g
Fiber: 4g
Sugar: 11g (from banana, maple syrup, dried fruit)
Cholesterol: 0mg
Sodium: 65mg
Potassium: 265mg
Calcium & Iron: Present in seeds, nuts, oats

These high fiber breakfast cookies are filling without being heavy, and they fuel you with the kind of slow-digesting energy that keeps you going through your morning.

Frequently Asked Questions About Breakfast Cookies

Are breakfast cookies actually healthy?

Absolutely. These healthy breakfast cookies are made with whole grains, nuts, seeds, and fruit—no refined sugar, no processed ingredients. They give you sustained energy, protein, fiber, and healthy fats without the crash.

Can I make these gluten-free?

Yes. Just be sure to use certified gluten-free oats, and all other ingredients in this recipe are naturally gluten-free. This makes them perfect if you’re sensitive to gluten or cooking for someone who is.

What can I use instead of banana?

Unsweetened applesauce is the best substitute—use ½ cup in place of 1 banana. You can also try mashed sweet potato or pumpkin puree, but you may need to add more sweetener to balance the flavor.

Can I skip the nut butter?

The nut butter is key to the structure and richness of the cookies. If you’re avoiding nuts, use a seed butter like sunflower or pumpkin seed butter. Avoid skipping it altogether, or the cookies may fall apart.

Do these cookies taste like dessert?

They’re lightly sweet, but not overly indulgent. Think soft oatmeal cookies with a hearty, wholesome twist. They’re sweet enough to feel like a treat, but balanced enough to be considered part of a high protein breakfast or quick breakfast snack.

How many cookies should I eat for breakfast?

One to two cookies makes a great light breakfast or snack, especially with fruit or yogurt on the side. You can also pair them with a smoothie or hard-boiled egg for a more filling meal.

Conclusion: Make Breakfast Cookies Part of Your Routine

If you’ve ever found yourself skipping breakfast or grabbing something less-than-nourishing on the way out the door, these breakfast cookies could change everything.

They’re fast to make, easy to store, and endlessly adaptable. You can prep them ahead, stash them in your bag, or eat them in the car—all while knowing they’re packed with the nutrients your body needs.

No more excuses for skipping the most important meal of the day. With these vegan breakfast cookies in your kitchen, mornings just got a whole lot easier (and tastier).

So go ahead—try them out, play with the flavors, and make them part of your routine.

Did you make these breakfast cookies? Leave a comment and tell us how they turned out! Or share this recipe with a friend who could use a little breakfast inspiration.

Healthy Breakfast Cookies Recipe (Easy, Vegan, and Gluten-Free!)

Author: Chef Rina
Total Time: 38 minutes
Yield: 10 cookies 1x

Print Recipe

Description

These hearty oatmeal breakfast cookies are naturally sweetened and packed with wholesome ingredients like oats, seeds, dried fruit, and nut butter. Made in just one bowl, they bake up soft and chewy with golden, crisp edges—perfect for a nutritious on-the-go breakfast or snack.

Ingredients

Scale

Wet Ingredients:

1 large ripe banana
½ cup creamy almond butter (or peanut butter)
3 tablespoons maple syrup
1 teaspoon ground cinnamon
¼ teaspoon baking soda
⅛ teaspoon salt

Dry Ingredients:

1½ cups rolled oats
¼ cup sliced almonds
¼ cup pumpkin seeds (or substitute with flax seeds or sunflower seeds)
¼ cup dried cranberries (or raisins)
¼ cup shredded coconut (sweetened or unsweetened)
¼ cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, mash the banana until smooth. Add almond butter, maple syrup, cinnamon, baking soda, and salt. Whisk until completely combined and smooth.
Stir in the oats, almonds, seeds, dried fruit, coconut, and chocolate chips using a spatula.
Use a ¼ cup measuring cup or cookie scoop to portion dough onto the prepared baking sheet. Space evenly.
Flatten each cookie to about ½ inch thick using the back of a spoon or your fingers.
Bake for 15 to 21 minutes, rotating the pan halfway through, until the edges are deep golden brown.
Allow the cookies to cool completely on a wire rack before serving or storing.

Prep Time: 8 minutes
Cook Time: 30 minutes
Category: Breakfast