Name: Breakfast Cookies
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats; 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup creamy peanut butter (or almond/sunflower butter); ¼ cup honey or pure maple syrup; 2 large ripe bananas, mashed (about 1 cup); 1 teaspoon vanilla extract; ⅓ cup dried cranberries or raisins; ⅓ cup chopped walnuts or pecans (optional); 2 tablespoons pumpkin seeds or sunflower seeds (optional)

Say hello to your new favorite morning treat: Breakfast Cookies that are soft, chewy, and absolutely packed with goodness! These are not your average cookies-they're a nourishing, portable powerhouse made for busy mornings or anytime snacking.

Every bite bursts with hearty oats, nutty undertones, and naturally sweet pops of fruit. They're just sweet enough to feel like a treat, yet wholesome enough to keep you energized all morning long.

What makes these cookies a must-try? You can whip them up in minutes with simple pantry staples, and they're endlessly customizable to suit your cravings or whatever's in your kitchen. Perfect for meal prep, lunch boxes, or even a healthy afternoon pick-me-up.

Breakfast Cookies have been my go-to for years-born from a busy family kitchen and inspired by the need for a quick, satisfying breakfast that everyone loves.

A stack of chewy, golden Breakfast Cookies on a plate with a glass of milk in the background.

Why You'll Love This Recipe

Quick and easy prep-no mixer required!
Naturally sweetened and loaded with fiber for lasting energy
Customizable with your favorite mix-ins
Perfect for meal prep and busy mornings

Key Ingredients for Breakfast Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Old-Fashioned Rolled Oats

Oats are the foundation of these cookies, giving them a hearty, chewy texture and plenty of fiber to keep you satisfied. Use old-fashioned rolled oats for the best texture-they hold their shape during baking and deliver that classic chew. Quick oats can work in a pinch, but your cookies will be a bit softer. Avoid steel-cut oats, which won't bake properly.

Nut Butter

Nut butter acts as the binder and adds richness to every bite. Creamy peanut butter is my favorite for classic flavor, but almond butter or cashew butter are terrific alternatives. For a nut-free option, sunflower seed butter works beautifully and keeps the cookies school-safe.

Mashed Banana

Ripe mashed banana naturally sweetens the cookies and helps them stay soft and moist. The riper, the better-think lots of brown spots! If you don't love banana, try unsweetened applesauce or pureed pumpkin for a different twist (you may need to adjust sweetness).

Dried Fruit

Dried cranberries or raisins add bursts of natural sweetness and chewy contrast. Chop larger dried fruits (like apricots or dates) into small pieces for even distribution. Feel free to swap in whatever you love-dried blueberries, cherries, or even mini chocolate chips for a treat!

Nuts & Seeds

Chopped walnuts or pecans offer satisfying crunch and a boost of healthy fats. Pumpkin seeds or sunflower seeds are great nut-free options. Toast nuts lightly if you want extra flavor depth, or skip altogether for a smoother cookie.

Instructions for Breakfast Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat Your Oven

First things first: preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze!

Mix the Dry Ingredients

In a large mixing bowl, stir together the oats, cinnamon, baking soda, and salt. Mixing the dry ingredients first ensures everything is evenly distributed and your cookies bake up perfectly.

Combine Wet Ingredients

In a separate bowl, whisk together the peanut butter, honey, mashed banana, and vanilla extract until smooth and well combined. Your kitchen will smell amazing already!

Bring It All Together

Pour the wet mixture into the dry ingredients. Stir until everything is combined and you have a thick, sticky dough. Fold in the dried fruit, nuts, and seeds. The dough should be cohesive but easy to scoop-if it feels too dry, add an extra spoonful of mashed banana.

Scoop and Shape

Using a large spoon or cookie scoop, drop heaping tablespoons of dough onto your prepared baking sheet. Gently flatten each mound with your fingers or the back of a spoon-they won't spread much during baking.

Bake to Perfection

Bake for 16-18 minutes, or until the cookies are golden on the edges and set in the center. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They firm up as they cool, so don't worry if they seem soft at first.

Recipe Variations

Make It Vegan

Swap the honey for pure maple syrup and be sure to use a plant-based nut butter. These cookies are already egg-free, so they're easy to veganize!

Gluten-Free Option

Use certified gluten-free oats and double-check that your baking soda and other mix-ins are gluten-free. The cookies will be just as chewy and delicious.

Go Tropical

Try adding shredded coconut and chopped dried pineapple or mango for a sunny, tropical twist. Coconut adds extra chew and natural sweetness.

Chocolate Lovers

Stir in ¼ cup of mini chocolate chips or cacao nibs for a little morning indulgence. Chocolate and peanut butter are a match made in breakfast heaven!

Nut-Free Version

Use sunflower seed butter and pumpkin or sunflower seeds instead of nuts to make these cookies totally nut-free and perfect for school lunchboxes.

Serving Suggestions

Pair these wholesome Breakfast Cookies with a cup of Greek yogurt and fresh berries for a balanced breakfast, or serve with your favorite morning smoothie for an energy-packed start to the day. For extra flair, sprinkle the cookies with a pinch of flaky sea salt or a drizzle of warm nut butter right before serving.

Storage and Reheating

Store cooled Breakfast Cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, place the cookies in a single layer in a freezer-safe bag or container for up to 2 months-just thaw overnight or pop one in the microwave for 15-20 seconds to enjoy warm.

Frequently Asked Questions About Breakfast Cookies (FAQ)

Q: Can I make Breakfast Cookies without banana?

A: Yes! Substitute 1 cup of unsweetened applesauce or pumpkin puree for the mashed banana. You may want to add a bit more sweetener to taste.

Q: Are these cookies suitable for kids’ lunchboxes?

A: Absolutely! Just use nut-free butter and seeds instead of nuts for allergy-friendly treats that are perfect for school.

Q: Can I double the recipe?

A: Yes, these cookies double (or even triple) beautifully. Bake in batches or use multiple trays for a big batch meal prep.

Bite into breakfast bliss with these easy, nourishing Breakfast Cookies! They're the perfect solution for hectic mornings or anytime you need a healthy treat. If you try this recipe, don't forget to leave a comment or rating below-I love hearing how these cookies make your day brighter!