These healthy breakfast cookies are packed with oats, nuts, and dried fruits, making them a tasty way to start your day. They are chewy, wholesome, and super easy to make!
I love grabbing one (or two) when I’m in a rush. They’re perfect with a cup of coffee, and they keep me full until lunch—who doesn’t love a guilt-free cookie, right?
Key Ingredients & Substitutions
Rolled Oats: Rolled oats are the heart of these cookies, adding fiber and texture. If you have quick oats, they can work too, but the texture will be slightly different. I find the chewiness of rolled oats adds a nice bite!
Whole Wheat Flour: I like using whole wheat flour for added nutrients. You can substitute it with all-purpose flour if you prefer a lighter cookie. Gluten-free flour blends are also a great option if you’re avoiding gluten.
Nut Butter: Peanut butter adds rich flavor, but almond butter is a nice alternative if you have nut allergies. Sunflower seed butter can also be used as a nut-free choice.
Honey or Maple Syrup: Both sweeteners work well, but maple syrup gives a unique flavor. If you need a vegan option, stick with maple syrup for an easy switch!
Dried Fruits: I love cranberries for a tangy kick, but feel free to mix it up with chopped dried apricots or figs. Just avoid those with added sugars for a healthier option!
How Do I Achieve the Best Texture for My Cookies?
One key to great texture is mixing the wet and dry ingredients properly. Don’t over-mix once combined; this keeps your cookies soft. Also, the bananas act as a natural binder, so ensure they’re ripe—brown spots will give you the best sweetness and moisture.
- After mixing the dough, let it rest for 5-10 minutes. This allows the oats to absorb moisture and helps the cookies hold their shape.
- Scooping and flattening the dough slightly before baking is essential since they won’t spread much on their own.
Remember, every oven is a little different, so watch for that golden brown color around the edges to know when they are done!
Healthy Breakfast Cookies
Ingredients You’ll Need:
Base Ingredients:
- 2 cups rolled oats
- 1/2 cup whole wheat flour (or all-purpose flour)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup natural peanut butter or almond butter
- 1/3 cup honey or maple syrup
- 2 large ripe bananas, mashed
- 1 tsp vanilla extract
Add-ins:
- 1/2 cup dried cranberries
- 1/3 cup raisins or chopped dates
- 1/3 cup chopped nuts (e.g., almonds, walnuts, or pecans)
- Optional: 2 tbsp chia seeds or flax seeds
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 12-15 minutes to bake. Plus, you’ll want to let the cookies cool for a bit afterward, so plan for about 30 minutes total from start to finish. It’s a quick and easy way to whip up a healthy breakfast treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C) to get it nice and warm for baking. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, whole wheat flour, baking powder, cinnamon, and salt. Stir everything together until it’s well mixed. This will be the base for your cookies!
3. Combine the Wet Ingredients:
In another bowl, mix together the peanut butter (or almond butter), honey (or maple syrup), mashed bananas, and vanilla extract. Use a whisk or fork to blend it all into a smooth mixture.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until everything is just combined. Be careful not to over-mix—it should be thick but cohesive!
5. Add the Goodies:
Now, fold in your dried cranberries, raisins (or dates), chopped nuts, and chia or flax seeds if you’re using them. These will add flavor and texture to your cookies.
6. Shape the Cookies:
Using a spoon or your hands, scoop out cookie-sized portions and place them on the baking sheet. These cookies don’t spread much, so flatten them slightly before baking.
7. Bake:
Pop the baking sheet into your preheated oven and bake for 12-15 minutes. Keep an eye on them—you’re looking for a golden brown color around the edges.
8. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Patience is key!
9. Store Your Cookies:
These cookies are great for meal prep! Store them in an airtight container for up to a week, or freeze them for longer storage. Enjoy whenever you’d like a healthy snack or breakfast on the go!
Bon appétit! Enjoy these hearty, chewy breakfast cookies that are loaded with oats, fruits, and nuts—a perfect wholesome start to your day!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats, but the texture will be slightly different—quicker oats will give you a softer cookie. Rolled oats provide a chewier bite, which many find appealing in breakfast cookies!
Can I Make These Cookies Vegan?
Absolutely! Simply replace honey with maple syrup and ensure that the nut butter you’re using is vegan-friendly. This will make your cookies entirely plant-based!
How Do I Store the Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to last longer, freeze them in a single layer, then transfer to a zip-top bag. They can be stored in the freezer for up to 3 months.
Can I Add Other Ingredients?
Definitely! Feel free to customize these cookies by adding ingredients like chocolate chips, coconut flakes, or different dried fruits. Just keep the ratios balanced for the best results!
