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Lets switch up your breakfast routine by adding in these healthy Breakfast Cookies. This recipe is versatile and forgiving, meaning you can add ingredients you have on hand and still come out with delicious results.
With school just around the corner, I thought it’d be a good idea to add a few healthy breakfast options to Salt & Baker. I knew these oatmeal breakfast cookies would be a great addition to everyones recipe repertoire.
If you’re looking for more easy grab and go breakfasts/snacks I have a handful that we LOVE:
Breakfast Cookie ingredients
I want to preface this by saying you can add different mix ins as you please. This is a bit of a guide so have fun with it.
- Quick cooking oats
- Almond butter – or you can substitute for peanut butter or even sesame butter.
- Ripe banana
- Cinnamon – for flavor. You can really load up on the cinnamon if you’d like. I used 1 1/2 tsp, but you could do 2-3 teaspoons easily. Would also be good with apple pie spice, cardamom, maybe a dash of nutmeg.
- Honey – feel free to sub the honey for maple syrup if you’d like. But honey is my sweetener of choice.
- Apple butter – if you don’t have apple butter you can use apple sauce. Brown Eyed Baker has a delicious apple butter recipe if you want to make your own.
- Hemp hearts
- Ground flaxseed
- dried cranberries
- dark chocolate chips (optional)
- Sliced almonds – you could also do chopped pecans, walnuts, or another nut of choice. You could even omit the nuts and replace it with toasted coconut if that’s more your thing.
How to make breakfast cookies
Add all of the ingredients to a large bowl.
Mix until combined.
Once the dough is mixed together use a large 3 tablespoon sized cookie scoop and scoop the dough into balls.
Place the balls on a parchment lined baking sheet.
Using the palm of your hand gently press down on each dough ball until the cookie is about 1/2 inch thick.
Pro tip: these breakfast cookies don’t spread, so make and shape them as desired.
You’ll bake the cookies for about 13 minutes. Let them cool completely before storing them.
To store these banana breakfast cookies keep them in an airtight container; they’ll store at room temperature for 3-4 days or in the fridge for 1 week.
They will keep in the freezer for about 2 months.
Pro tip #2: You can use whatever add ins you’d like. You can omit the chocolate chips altogether. Feel free to add toasted coconut, golden raisins, or pecans.
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- 2 cups quick cooking oats
- 1 cup almond butter or peanut butter or sunflower seed butter
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 cup mashed banana
- 3 tablespoons honey
- 1/4 cup apple butter or apple sauce
- 3 tablespoons hemp hearts
- 1 tablespoon ground flaxseed
- 1/3 cup dried cranberries
- 1/3 cup dark chocolate chips optional
- 1/4 cup sliced almonds or any other kind of chopped nut
- Preheat oven to 325°F.
- To a stand mixer add all of the ingredients.
- Mix until combined. Use a large cookie scoop (3T scoop) and scoop dough into balls.
- Place the balls of dough on a parchment lined baking sheet.
- Use palm of your hand and flatten the cookies into disks (These cookies don’t spread. Shape them how you want because that’s how they’ll come out of the oven.) I do about 1/2 inch thickness. Bake for 13 minutes. Remove from oven and let cool completely.