Breakfast Cookies

5 from 2 votes

This breakfast cookie 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 in a cookie form.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free,

Servings: cookies

Calories: 219kcal

Author: Allie Petersen

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

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!

Tips:

-The riper the banana, the sweeter your cookies will be.

-Use an ice cream scooper to create evenly-sized cookies. I used a 2 inch scoop (that comes in a set) and holds 2.6 Tbsp.

▶︎If you create smaller or bigger cookies than the ones in my photos, adjust your cooking time as needed - bigger cookies will likely need to cook for longer vs. smaller cookies will cook faster.

Nutrition