Who says you can’t have cookies for breakfast? These Oatmeal Breakfast Cookies are the perfect thing to grab in the morning or as a quick snack during the day! They are made in just one bowl with simple pantry staples.
If you are looking for other sweet and healthy breakfast options, try this Protein Banana Bread or Carrot Cake Muffins.
20 minutes
Extremely easy
Quick Look: Oatmeal Breakfast Cookies
- ⏱️ Prep Time: 10 minutes
- 👩🍳 Cook Time: 15 minutes
- 🕖 Total Time: 25 minutes
- 🍪 Servings: 17 cookies
- ⚡️ Calories: 62 calories per cookie (based on nutrition panel)
- 🔥 Cooking Method: Bake in oven at 350F
- 🛒 Main Ingredients: oats, banana, peanut butter
- ⭐️ Difficulty: Easy! This recipe is a great way to use up a ripe banana with some pantry staples!
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Why You’ll Love This Recipe
- Use up a ripe banana – If you have a banana on your counter that’s getting a little ripe, use it to make this oatmeal breakfast cookie recipe!
- Serve for breakfast or dessert – These cookies are the perfect addition to a brunch spread as a sweet option, or for a delicious dessert!
- Freezer friendly cookies – You can freeze these cookies for up to three months and take them out as you are ready to enjoy them.
Ingredients You’ll Need
Here’s a quick look at the ingredients you need to make these oatmeal breakfast cookies. For a full list of ingredients and amounts please head to the full recipe.
- Medium ripe banana – use a pretty ripe banana but not too ripe. You want to add sweetness, but you also still need the banana to be a little firm for the best texture.
- Egg – the egg binds together your wet and dry ingredients
- Creamy peanut butter – the peanut butter adds flavor and creaminess to the cookie. You can use creamy almond butter or cashew butter in place of the PB.
- Honey – along with the banana, the honey makes the cookies a bit sweeter. You can use pure maple syrup or agave syrup in place of the honey.
- Ground flax seeds – flax seeds add fiber and micronutrients and they help bind the batter. You can use chia seeds in place of flax seeds, but be sure grind them up before mixing into the batter.
- Quick oats – I use quick oats in this recipe so that the oats bake quickly and give the cookies a good texture. Use certified gluten-free oats to ensure that these easy breakfast cookies are gluten free.
- Cinnamon – Add some cinnamon to these cookies for the perfect taste
- Raisins – I use raisins for the mix in for a classic oatmeal raisin flavor, but you can use any mix ins you would like. I sometimes Iike to use chocolate chips, chopped dark chocolate or dried cranberries in place of the raisins.
If you want to make another oatmeal cookie, try these oatmeal chocolate chip cookies or these cookie butter oatmeal cookies.
Step 1: Preheat oven and line a baking sheet with parchment paper. Mash the banana in a mixing bowl and stir in egg, peanut butter and honey.
Step 2: Add the quick oats, ground flax, cinnamon, baking powder and sea salt to the mixing bowl and use a flat spatula to fold the dry ingredients into wet.
Step 3: Pour raisins into the large bowl and fold them in. Let the batter rest for 10 minutes for the oats to absorb some of the liquid.
Step 4: Scoop out cookie dough onto the prepared baking sheet and flatten each scoop a bit. Top with a few more raisins and bake.
- Use the perfectly ripe banana – while banana bread calls for an overly ripe banana, this recipe is best with a banana that’s a little less ripe. This will add sweetness to your cookies and give them the best texture.
- Don’t over mix your batter – for the best cookie texture, make sure to mix your batter until just combined. If you over mix, the cookies can lose their texture.
- Use a room temperature egg – to get the most even bake, allow your egg to reach room temperature before making up the batter.
- Allow the mixture to rest – because it is a wet mixture with oats in it, allowing it to sit before scooping it will give the oats time to absorb the liquid. This will help make sure you get all of the moisture into your cookies.
I also use a ripe banana to make small batch banana muffins.
Recipe FAQs
How long do breakfast cookies last?
These cookies will last up to three days on the counter, up to a week in the fridge, or up to three months in the freezer.
Are these cookies filling enough for breakfast?
You will probably want to supplement these cookies with something like yogurt, but they are a great mini boost of protein and fiber.
Can I add nuts or chocolate chips to these cookies?
Yes! I added raisins, but you can substitute or add other mix-ins to your cookies. Chopped nuts, chocolate chips, or other dried fruits are great options.
Storage and Freezing
Store leftover cookies in an airtight container in the fridge for up to one week. These vegan cookies are also freezer friendly. Transfer to a freezer safe container for up to 3 months.
Other Breakfast Treats
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Oatmeal Breakfast Cookies
Ingredients
- 1 medium ripe banana
- 1 egg
- ¼ cup creamy peanut butter
- ¼ cup honey
- 1 ½ quick oats
- 2 tbsp ground flax seed
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp kosher salt
- ⅓ cup raisins
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Mash the banana in a mixing bowl and pour the egg, peanut butter and honey into the bowl. Whisk to combine.
- Add the quick oats, ground flax, cinnamon, baking powder and salt to the mixing bowl and use a flat spatula to fold the dry ingredients into wet.
- Pour raisins into the bowl and fold them in. Let the batter rest for 10 minutes for the oats to absorb some of the liquid.
- Scoop out about 2 tbsp of batter per cookie onto a baking sheet and flatten each scoop a bit. Top with a few more raisins
- Bake at 350F for 15 minutes. Allow to cool completely before enjoying!
Recipe Notes
- Store leftover cookies on the counter for 2-3 days, in the fridge for a week, or in the freezer for up to 3 months.
- You can substitute the peanut butter for a nut butter of your choice.
- Allow the mixture to sit for at least ten minutes before scooping onto your cookie sheet.
- You can add in or change the mix ins. The recipe calls for raisins, but chocolate chips or nuts are also delicious.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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