The Best Breakfast Cookies
Hands down, the most delicious breakfast cookies. Delicious flavor. Family approved. Dairy free, gluten free. Vegan. Protein-packed, plus plenty of fiber and omega-3s.
Full of nutrient-dense ingredients, which also give the cookies the perfect chewy texture. These easy breakfast cookies are naturally sweetened for the perfect breakfast or snack. Great for breastfeeding mamas too! And freezer friendly. What’s not to love?!
The Best Breakfast Cookies
Servings: 12 (I usually double this recipe because we eat them up fast!)
Recipe adapted from Let’s Eat Cookies cookbook
Ingredients:
Wet Ingredients:
2 large extra ripe bananas, mashed
½ cup natural peanut butter or almond butter
¼ cup pure maple syrup
1 large egg or flax egg* (for vegan option)
2 teaspoons pure vanilla extract
3/4 cup grated zucchini
Dry ingredients:
1 cup oat flour (simply put oats in a blender and blend until you get a flour texture!)
3 tablespoons flaxseed meal
½ teaspoon ground cinnamon
½ teaspoons baking soda
½ teaspoon kosher salt
1 cup old fashioned rolled oats
2 to 3 tablespoons hemp hearts
1 tablespoon chia seeds
⅓ cup semi-sweet chocolate chips, plus extra for on top of cookies (use vegan option if needed)
Optional: ⅓ cup chopped walnuts
Topping:
Flaky sea salt, for sprinkling
Instructions:
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.
Mix together the wet ingredients: In a large bowl, add the mashed bananas, nut butter, maple syrup, egg, grated zucchini and vanilla extract. Mix until smooth and well combined.
Stir in the dry ingredients: Add the oat flour, flaxseed meal, cinnamon, baking soda, and salt to the wet ingredients. Stir until just combined. Stir in the oats, hemp hearts, chia seeds, chocolate chips and walnuts (if using). Allow the dough to sit for 5 minutes while you clean up and put away your ingredients.
Scoop the dough: Use a large cookie scoop to scoop the dough onto prepared baking sheets, about 3 tablespoons dough per cookie. Top each cookie with a few extra chocolate chips.
Bake for 10 to 14 minutes or until they’re set, but still soft.
Cool: Remove from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Enjoy!
If you want to skip the parchment paper, try these Caraway baking trays. Gorgeous, nontoxic and nonstick. Been using mine for years! Shop here.
Customize your breakfast cookies:
There are a few easy ways you can really make these kid-friendly breakfast cookies your own!
Choose your nut butter. Feel free to use peanut butter or almond butter! I think cashew butter would also work, or you could try sunflower seed butter for a nut free option.
Make them vegan. Swap the egg for 1 flax egg. Learn how to make a flax egg here!
Try new mix-ins. Chopped walnuts, pecans, or even dried fruit like dried cranberries, raisins, or blueberries would be delicious.
Tips for making the best breakfast cookies:
Be sure to use very ripe bananas so that the cookies turn out sweet enough.
Remember to let the dough sit for 5 minutes after mixing all of the ingredients so that it comes together.
Don’t over bake the cookies — pull them out once they’re set, but note that they’ll still be soft. They’ll continue to set as they cool!
Storing & freezing tips:
To store: feel free to keep these oatmeal breakfast cookies at room temperature for the first day or two, then store them in an airtight container in the fridge to preserve freshness.
To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 3 months. Once ready to eat, simply thaw out at room temperature and enjoy!