Thick and chewy Breakfast Cookies made with wholesome ingredients and a handful of chocolate for a little morning joy. Cookies for breakfast? Absolutely!
Another dessert-like option for breakfast are these sugar free oatmeal cookies.
Life would be amazing if we could have healthy chocolate chip cookies for breakfast without consequences. Reality is different. So, breakfast cookies to the rescue!
So, I made and tested this recipe 3 times to make sure they didn’t turn out like muffins and yet have a satisfaction of eating a cookie.
They ended up so good, even my kids love them despite being filled with flaxseed, almond butter and coconut flakes!
Why You’ll Love This Recipe
- One bowl recipe: Just 10 minutes of prep and one bowl means easy to make and less mess.
- Wholesome ingredients: These cookies skip oil and butter, are naturally sweet, and pack 7 grams of protein each.
- Make them your own: There’s lots of room for customization, and I’ve shared some fun variations below.
- Chocolate joy: Because life is always better with chocolate, especially in a healthy breakfast!
Ingredients for Breakfast Cookies
You only need 10 good-for-you ingredients and chances are you already have most, if not all of them.
- Bananas: Keep these cookies nice and moist. I mashed up 2 small bananas to get 1 cup.
- Eggs: 2 large eggs are needed for binding. I think flax eggs will work too.
- Almond butter: Helps bind the ingredients together, makes cookies more filling and adds a subtle nutty flavor.
- Maple syrup: Adds natural sweetness and moisture. You can also swap it for honey or agave syrup, slightly different taste but still sweet and delicious!
- Ground flaxseed: Adds fiber, omega-3 fatty acids and antioxidants.
- Unsweetened coconut flakes: For texture, a hint of coconut flavor, and a little extra chewiness. If you’re using sweetened coconut flakes, keep in mind they’ll add extra sugar.
- Oats: I like rolled oats, also known as old-fashioned oats. You can use quick oats, but the cookies will be less chewy. Use certified gluten-free oats, if needed.
- Pecans: Chopped pecans pair perfectly with the chocolate and coconut! I also set 12 whole pecans aside to place on top, they not only make the cookies look pretty but also give them a little extra nutty bite.
- Mini chocolate chips: You can use regular size chocolate chips, but I like mini chocolate chips because it feels like you’re eating more chocolate without eating more chocolate.
- Salt: Baking essential to enhance the flavors.
How to Make Breakfast Cookies
These healthy breakfast cookies are ready in under 1 hour. Find full recipe card below.
Preheat your oven to 350 F and line a large baking sheet with parchment paper.
- Mix wet ingredients: Mash the bananas in a large bowl then whisk in the eggs, almond butter, and maple syrup.
- Combine dry ingredients: Add the flaxseed, coconut flakes, oats, pecans, chocolate chips, and salt, then stir until combined.
- Shape the cookies: Scoop the mixture onto the baking sheet and flatten them into cookies, they won’t spread on their own. I usually start with one scoop, then divide the rest evenly and press them down. I also added a whole pecan on top each cookie, but you can skip that if you want.
- Bake: Bake for 25 minutes or until the edges are golden brown. Let them cool for 10 minutes, then enjoy!
Tips for Best Results
Here are all the tips you need to make these oatmeal breakfast cookies a breeze.
- Bananas do not have to be over ripen: You can use just yellow bananas like I have in my photos, you don’t have to wait for them to ripen more.
- Don’t underbake: Usually I say not to overbake but in this case, you want the golden edges otherwise your cookies will taste more soft like muffins.
- Adjust the consistency: The dough should have a cookie dough-like consistency. Depending on the size of the bananas, it might be too thin or thick, so add more or less oats as needed to get the right texture.
- Make them large: So they bake nicely as per recipe, are substantial in size, which makes them easy to grab and go.
Variations
- Nut butter: Try peanut butter, cashew butter, or sunflower seed butter.
- Instead of banana: If you don’t like bananas, no worries! You can swap them for applesauce or pumpkin puree. If you go with applesauce, just toss in a little extra oats to get the right consistency, and if you’re using pumpkin, I’d add a bit more maple syrup to boost the sweetness.
- Nuts and seeds: Instead of pecans use chopped walnuts, almonds, peanuts, or cashews, sunflower seeds, pumpkin seeds or sesame seeds.
- Extras you can add: Toss in up to 1/4 cup of chia seeds, hemp hearts, raisins, dried cranberries or chopped dates. You can also add a touch of vanilla extract or cinnamon for warmth.
- Add protein: Stir in a few small scoops of collagen or 1 scoop of your favorite whey protein powder.
How to Store
Store: Keep the cookies for the first 3 days in a dish or container with a towel on top. After that, store them in an airtight container for up to 3 days, then freeze.
My best tip for storage is to watch for sogginess or dryness and adjust as needed.
Freeze: Pop them in a Ziploc bag or airtight container and freeze for up to 3 months. They’ll need a few hours to thaw on the counter.
FAQs
Yes, you can use frozen bananas but make sure to drain any liquid after thawing so it doesn’t mess with the wet ingredients. Here’s how to freeze bananas and use them later.
I haven’t tried them in this recipe but yes, I believe flax eggs or chia eggs will work.
I have yet to try an oat substitute, but maybe quinoa flakes or buckwheat flakes would work.
More Healthy Cookies to Try
- Healthy oatmeal cookies
- Protein cookies
- Healthy banana oatmeal cookies
- Healthy pumpkin cookies
- Healthy oatmeal cranberry cookies
- 3 ingredient peanut butter cookies
- 2 ingredient peanut butter cookies
More Healthy Breakfast Recipes
Breakfast Cookies
Ingredients
- 2 small bananas 1 cup mashed
- 2 large eggs
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup ground flaxseed
- 1/2 cup coconut flakes unsweetened
- 2 cups quick or rolled oats
- 1/2 cup pecans coarsely chopped
- 1/4 cup mini chocolate chips
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 F and line large baking sheet with parchment paper. Set aside.
- In a large bowl, mash bananas with a fork. Then add eggs, almond butter and maple syrup, whisk well.
- Add ground flaxseed, coconut flakes, oats, pecans, chocolate chips and salt. Stir with spatula until well mixed.
- Scoop mixture onto previously prepared baking sheet and flatten into a cookie shape, cookies do not spread. I usually add 1 scoop and then divide leftover mixture evenly, then press. Add whole pecan on top if you wish, from reserved for chopping or add extra.
- Bake for 25 minutes or until edges are a bit golden brown. Remove from the oven, let cool for 10 minutes and enjoy.
I made these this morning. I used Skippy natural peanut butter and walnuts instead of almond butter and pecans. I thought they were yummy. My son thought they should have had the sweetened coconut not unsweetened. Thanks Olena!!
Thanks for sharing your feedback and review + star rating, I really appreciate it! My sons would think no coconut flakes at all haha.
Love the sound of this , like all ingredients do will be making soon and will let you know, many thanks
I hope you enjoy it, Lorraine!