Discover the ultimate solution for rushed mornings with these incredible breakfast cookies. This recipe for breakfast cookies delivers wholesome energy in a convenient, grab-and-go format that’s perfect for busy schedules. Forget bland cereals; these breakfast cookies are a delightful blend of ripe bananas, hearty oats, and natural sweetness, offering a satisfying start to your day without compromising on taste or nutrition.
Ingredients for breakfast cookies
- 2 medium ripe bananas
- 1 1/2 cups gluten-free rolled oats
- 1 teaspoon cider vinegar
- 1 egg (or sub 1/4 cup applesauce or a flax egg for egg-free)
- 1/2 cup almond butter
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1/2 cup almond flour
- 1/3 cup gluten-free 1:1 baking flour
- 2 tablespoons ground flaxseed
How to make breakfast cookies
- Preheat oven to 350F (175C). Line a baking sheet with parchment paper or a silicone liner.
- In a medium bowl, mash the ripe bananas well. Add the rolled oats and cider vinegar, stir, and let sit for 10 minutes to soften the oats.
- In a large bowl, combine the egg, almond butter, melted coconut oil, and maple syrup. Mix until thoroughly blended.
- Add the almond flour and 1:1 baking flour to the wet ingredients and mix until just incorporated. Then, gently fold in the mashed banana and oat mixture.
- Stir in any desired mix-ins (like chopped nuts or chocolate chips). Scoop tablespoon-sized mounds onto the prepared baking sheet, flattening them slightly.
- Bake for 13-15 minutes, or until golden brown and set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Pro tips
- Add chocolate chips, chopped nuts, or dried fruit for extra flavor and texture.
- Ensure bananas are very ripe for maximum sweetness and moisture.
- For a vegan option, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 mins) or unsweetened applesauce instead of the egg.
Enjoy these wholesome breakfast cookies as a quick and healthy start to any day. Experiment with your favorite add-ins for endless variations!
Try this next: Banana Oatmeal Pancakes!
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Frequently asked questions
Can I make banana oat breakfast cookies ahead of time?
Yes, these cookies can be made up to 3 days in advance. Store them in an airtight container at room temperature for the best texture. For longer storage, they freeze well for up to 3 months. Thaw overnight at room temperature or briefly in the microwave.
What can I substitute for oats in banana oat breakfast cookies?
You can substitute rolled oats with a gluten-free blend of grains like quinoa flakes or amaranth flakes. Ensure they are certified gluten-free if celiac disease is a concern. Cooked and cooled quinoa can also be used as a partial substitute for a chewier texture.
How do I know when banana oat breakfast cookies are done baking?
The cookies are done when the edges are lightly golden brown and the centers appear set, not wet. They will firm up more as they cool. Avoid overbaking to maintain a chewy texture. A toothpick inserted into the center should come out mostly clean.
How should I store banana oat breakfast cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 3 months. Layer them between parchment paper to prevent sticking. Reheat briefly in a toaster oven or microwave if desired.
