Breakfast Cookies
This my 5-star breakfast cookie recipe I’ve been making for years! This recipe uses simple, minimal ingredients to create a warm, soft, melt-in-your-mouth cookie that can be enjoyed not just for breakfast- but anytime! No fussy flours, lengthy ingredient list, artificial ingredients, or oils – these natural cookies are shockingly delicious with such wholesome ingredients! With the addition of a sweet, natural raspberry preserve, these breakfast cookies taste almost like peanut butter and jelly – but in a cookie form! Grab one bowl and just 30 minutes of your time and you will have a chewy, golden-edged, irresistible breakfast in no time.
Why I love these cookies – and you will too!
Are breakfast cookies healthy?
They can be! This recipe uses no oils or artificial sugars. It is also completely gluten-free and vegan (just make sure to check the oats for a certified gluten-free label). It is sweetened with a banana, a touch of maple syrup, and a natural raspberry preserve (can also use no-sugar jam too!) They are high in fiber and have 6g of protein per cookie.
Breakfast Cookie Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What type of nut butter works best for breakfast cookies?
My personal favorite is a natural, drippy peanut butter – but you can also use almond butter or sunflower butter. I recommend choosing one that is higher quality (without added sugar or hydrogenated oil) and is runny/drippy for better mixing & a softer cookie.
I buy my local grocery store’s brand natural peanut butter (Kroger) and it is amazing and inexpensive!
What jam is works best?
You can choose whatever jam flavor you like! If possible, choose a natural jam with no high fructose corn syrup. My personal favorite is Bonnie Maman Raspberry Preserves but you can choose whatever flavor you like!
How to Make Breakfast Cookies
Preheat oven to 350 F or 177°C.
In a large bowl, add your banana and mash with a fork to get rid of large clumps. Add the rest of your ingredients to the bowl. Mix well.
Using a large spoon or 2 inch ice cream scoop, spoon your cookie batter onto a parchment lined baking sheet. Leave at least two inches between the cookies. Using a spoon, form them into a cookie shape and gentle press on the top to flatten slightly. (These cookies will not spread much in the oven).
⭐️I was able to make about 16 cookies and used two baking sheets. I baked in two separate batches.
Bake for 15-18 minutes on the middle rack, or until the cookies are slightly browned on the edges.
Storage Tips for Leftover Breakfast Cookies
These can be stored in an airtight container on the counter for up to 4 days and in the fridge for up to 7 days. I like to warm a cookie in the microwave for 10-15 seconds if I have time…yum! These are great for on the go too and I’ll often enjoy them as a pick-me-up in the afternoon.
You can also freeze them for up to 3 months in a freezer-safe container.
Substitutions for Breakfast Cookies
Tips for 5-Star Breakfast Cookies
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Breakfast Cookies
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Equipment
- Large Mixing Bowl
- Mixing spoon
- Baking sheet with parchment paper
- Ice cream scooper optional
Ingredients
- 2 cups old fashioned oats
- 1 cup natural peanut butter* See notes
- 1/4 cup fruit jam of choice I used raspberry, see notes
- 1/4 cup maple syrup
- 1 large banana mashed (~1/2 cup)
- 2 tbsp non-dairy milk such as soy or oat
- 3/4 cup dried cranberries use unsweetened for less sugar
- 1/2 cup roasted and salted sunflower seeds
- 2 tbsp ground flaxseed
- 1/2 tsp salt
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 F or 177°C.
- In a large bowl, add your banana and mash with a fork to get rid of large clumps. Add the rest of your ingredients to the bowl.
- Mix together.
- Using a large spoon or 2 inch ice cream scoop, spoon your cookie batter onto a parchment lined baking sheet. Leave at least two inches between the cookies. Using a spoon, form them into a cookie shape and gentle press on the top to flatten slightly. (These cookies will not spread much in the oven). ⭐️I was able to make about 16 cookies and used two baking sheets. I baked in two separate batches.
- Bake for 15-18 minutes on the middle rack, or until the cookies are slightly browned on the edges.
- Let them cool for 10 minutes before removing and placing in an airtight container (or eating right away when they're warm- yum!)
Notes
- Peanut butter: Choose a peanut butter that is runny/drippy for the best cookies.
- Instead of peanut butter, you can use another nut butter such as almond or sunflower. Choose one that is natural, if possible.
- Jam: If possible, choose a natural jam with no high fructose corn syrup. My personal favorite is Bonnie Maman Raspberry Preserves but you can choose whatever flavor you like!
These are so soft and chewy – I eat these at any time of the day.