Easy Breakfast Cookies made with wholesome ingredients like rolled oats, nuts, dried fruit, and banana. Healthy on the go breakfast treat!
Table of contents
Sabrina’s Breakfast Cookies Recipe
While I normally wouldn’t recommend eating most Cookies for breakfast, this Breakfast Cookie recipe is the ultimate exception. Just because you’re making healthy recipes doesn’t mean they can’t taste amazing. With plenty of oats, nuts, and fruits, you don’t have to feel guilty about enjoying these tasty treats any time of day.
You can have Breakfast Cookies with a cup of coffee on a relaxing morning. Or, grab one for a quick snack while you’re running out the door. No matter what your morning looks like, having a bag of these hearty, tasty Breakfast Cookies ready to go can make it fast and easy. Make a big batch to grab for breakfast on the go or a tasty snack throughout the week.
- Butter: Like most cookie recipes, this one starts with a softened butter and sugar base. The butter helps give them their chewy texture and delicious taste.
- Sugar: For the sugar, we used a combination of brown and white sugar. It might seem like a lot of sugar, but it’s balanced out with the other wholesome ingredients.
- Banana: One of the key ingredients in this recipe is the mashed banana. It adds moisture and a little extra sweet flavor to the cookies.
- Dry Base: Like regular cookie recipes, the dough has a dry ingredient base of flour, baking soda and salt. To make mixing easier so you don’t overmix your dough, it’s best to sift these dry ingredients to remove any clumps.
- Spices: To give the cookie dough some warmth and flavor, these cookies have cinnamon and nutmeg added. With the bananas and oats, it makes the cookies taste almost like muffins.
- Oats: Adding rolled oats is a great way to add essential nutrients to your recipe while making the texture even more amazing. Use regular oats, not quick cooking or instant oats so they keep their texture.
- Mix-ins: You can add as many delicious healthy mix-ins to these cookies as you want. Think of them like a protein bar, and feel free to add lots of nuts and dried fruit. We went with coconut, chopped almonds, pecans, dried cranberries, raisins, and dried apricots for this version.
How to Make
Time needed: 1 hour and 20 minutes.
- Cookie Dough Base
Add the softened butter, brown sugar, and granulated sugar to your stand mixer. Begin mixing at medium speed, then raise it to high. Add the eggs one at a time until well combined. Then add the mashed banana and vanilla extract. Add in the rolled oats and mix well. Next, add the rolled oats to the wet mixture, and continue mixing until well combined.
- Add the Dry Ingredients
Sift the flour, baking soda, kosher salt, ground cinnamon, and nutmeg into a separate bowl. Then add the dry ingredients with the mixer at the lowest speed. Stop the mixer when the flour mixture is just combined into the dough.
- Add the Mix-Ins
Add the shredded coconut, almonds, pecans, dried cranberries, raisins, and apricots to the mixer. Then mix for about 5 seconds, or until the mix-ins are fairly evenly distributed.
- Chill the Dough
Cover and refrigerate the dough for 1 hour so that the butter can chill.
- Prepare for Baking
Towards the end of the chilling time, preheat the oven to 375 degrees. Then line two baking sheets with parchment paper. Use a tablespoon-sized cookie scoop to form the dough into balls. Place each one about 2 inches apart on the prepared baking sheet.
- Bake the Cookies
Bake for 10-12 minutes. Take the cookies out when they’re golden brown and cooked through. Let the cookies cool for 5 minutes on the tray, then move them to a cooling rack and cook the next batch.
Can Breakfast Cookies be made ahead of time?
You can make these Breakfast Cookies ahead of time, either by baking a big batch of the cookies or preparing the dough. Both the dough and the baked cookies will keep for about 6 months in the freezer. The best way to store the dough is to prepare it then scoop it onto a wax paper lined baking sheet and freeze it for an hour before storing. This way you can just grab a few frozen balls of dough and bake them whenever you get a craving!
Baking Tips for Breakfast Cookies
Chill the Dough
These cookies have a lot going on in them so the dough will be quite thick, but you still need to chill it before baking. Chilling the cookie dough makes sure your cookies won’t spread while baking and prevents them from burning.
Don’t Over Stuff the Dough
This cookie recipe makes a lot of cookies thanks to all the add-ins like nuts and dried fruits. That being said, if you want to add mix-ins, like chocolate chips, you’ll need to cut back on other ingredients. The same goes if substitute ingredients, make sure you are using the same amount or cut back on other mix-ins.
What to Pair With Breakfast Cookies
How to Store
Store: To keep the Breakfast Cookies fresh, put them in a sealed bag or container to store at room temperature for about a week. You could also keep the container in refrigerator for up to 3 days.
Freeze: Keeping leftover cookies in your freezer is a great way to meal prep. Place the cookies on a baking sheet and freeze them flat for about an hour. Once they’re frozen solid, you can transfer them to a freezer bag to keep for up to 6 months.
Alternative Breakfast Cookie Recipes
Gluten-Free: To make this recipe gluten-free, you can replace the all-purpose flour with oat, almond, or coconut flour. The other ingredients should already be gluten-free, but to be on the safe side, check the oats to make sure they weren’t manufactured in the same facility as gluten products. If you don’t mind gluten but still don’t want to use white flour, you can always use wheat flour.
Vegan: Want to make these cookies vegan? You’ll just need to replace the eggs and the butter. It’s pretty easy to find a dairy-free butter substitute at most grocery stores. For the eggs, you can use flaxseed meal egg substitute or applesauce.
Breakfast Cookies taste as incredible as a traditional cookie recipe, but they’re packed with wholesome ingredients. You also make these delicious cookies with rolled oats, a great source of minerals, fibers, and antioxidants. The recipe has a few varieties of chopped nuts, which pack the cookies with protein and healthy fat.
Most cookies aren’t a good breakfast because the high amounts of sugar and carb aren’t balanced out with fat and protein to keep you full. However, these Breakfast Cookies are more like a muffin with filling ingredients like oats plus healthy fats from nuts so they make a great breakfast option in moderation.
- 1 1/2 sticks unsalted butter , softened
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 large ripe banana , mashed
- 2 teaspoons vanilla extract
- 1 cup rolled oats
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup sweetened shredded coconut
- 1/2 cup almonds , roughly chopped
- 1/2 cup pecans , roughly chopped
- 1/2 cup sweetened dried cranberries
- 1/2 cup raisins
- 1/2 cup dried apricots , roughly chopped
- Add butter, brown sugar and sugar to your stand mixer on medium speed, then raise the speed to high.
- Add in the eggs one at a time until well combined, then add in the banana and vanilla extract.
- Add in the rolled oats and mix well.
- Sift together the flour, baking soda, salt, cinnamon and nutmeg.
- On the lowest speed setting add the flour mixture until just combined.
- Add in the coconut, almonds, pecans, cranberries, raisins and apricots and let it mix for 5 seconds until mix-ins are evenly distributed.
- Cover and refrigerate dough for 1 hour.
- Preheat oven to 375 degrees and line two baking sheets with parchment paper.
- Using a two tablespoon sized cookie scoop add the cookie dough 2″ apart on your baking sheets.
- Bake for 10-12 minutes.
- Let cool 5 minutes before removing from baking sheet and baking next batch.
Maple Syrup: If you prefer using maple syrup in place of sugar, you can use it for the sweetener in your Breakfast Cookies. Keep in mind that it will add more liquid ingredients. If the dough seems too wet, you may want to add extra oats or a little flour to balance it out.
Nut Butter: For a rich, nutty flavor, you can replace the mashed banana in the recipe with peanut butter. If you prefer other nut butter, try almond butter or cashew butter.
Blueberry: Instead of all the dried fruit mix-ins, you can make healthy blueberry breakfast cookies with fresh or frozen blueberries mixed in.
Add-ins: Feel free to experiment with different add-ins like dark chocolate chunks or semisweet chocolate chips for healthy chocolate Breakfast Cookies. You could also add different seeds like sunflower seeds, chia seeds, or hemp seeds.