Cookies for breakfast - why not?! These soft, chewy Breakfast Cookies are a childhood dream come true. Loaded with oats and peanut butter for protein, flavored with maple syrup and vanilla for indulgence, here’s a healthy grab-and-go treat that you can enjoy whether you’re on your way to work or on your way to the couch.
If your Breakfast Cookies are looking a little lonely, serve them with a cozy Chai Latte or a refreshing Strawberry Greek Yogurt Smoothie or pack a couple for a sack lunch alongside some Homemade Granola Bars and a Farro Salad.
We love breakfasts that masquerade as desserts: pancakes, waffles, pastries, you name it.
But when we’re throwing our things together in an early morning rush, we don’t exactly have time to flip pancakes.
Rather than stuff a sugary granola bar into your pocket or forgo food altogether, sweeten your morning with a breakfast cookie that will get you out the door and keep you going until lunch.
After only 10 minutes of prep and just 20 minutes in the oven, you’ll have a trayful of snackable, snag-able cookies to keep on your counter throughout the week.
Deceptively nutritious and satisfyingly toothsome, these breakfast cookies will be your new weekday morning mainstay.
How To Make Breakfast Cookies
Scroll to the recipe card below for the ingredient amounts and full instructions.
- While the oven preheats to 375°F, line a 12x16 inch baking pan with parchment paper. Set aside.
- In a medium bowl, whisk together the oats, cornstarch, baking powder, cinnamon and salt together. Set aside.
- In a large bowl, mash the banana. Add the egg, peanut butter, maple syrup, and vanilla. Stir to combine.
- Stir the oat mixture from the medium bowl into the large bowl of wet ingredients.
- Then, use an ice cream scoop or a 3-inch cookie scoop to scoop out 8-10 cookies, spacing them evenly on the prepared baking pan.
- Bake for 18-20 minutes or until the tops have dried and the edges start to turn a light, golden color. Serve warm or cooled.
Tips and Variations
- If peanut butter isn’t your jam, substitute any nut butter of your choice: cashew, almond, or sunflower seed spreads are all yummy options.
- Swap out the creamy peanut butter for crunchy to add some texture.
- Prevent your cookies from drying out by throwing a slice of bread into the storage container or bag. The cookies will soak up the moisture from the bread and stay fresh longer.
- Make your breakfast cookies vegan by omitting the egg and instead adding either ¼ cup sugar-free applesauce or an overripe banana.
Storage and Reheating
Countertop: Store these cookies in a covered container at room temperature for up to 5 days.
Microwave: Although these cookies are just as tasty served at room temp, wrap a cookie in a damp paper towel and microwave for 15-20 seconds if you prefer them warm.
Recipe Card with Ingredient Amounts and Instructions
- 1 ½ cup old-fashioned oats
- 2 teaspoon(s) cornstarch
- 1 ½ teaspoon(s) baking powder
- 1 teaspoon(s) ground cinnamon
- ⅛ teaspoon(s) kosher salt
- 1 banana, overripe
- 1 large egg
- ½ cup peanut butter, creamy
- ⅓ cup pure maple syrup
- 1 teaspoon(s) pure vanilla extract
- Preheat the oven to 375°F, and line a 12x16 inch baking pan with parchment paper. Set aside.
- In a medium bowl, whisk together the oats, cornstarch, baking powder, cinnamon and salt together. Set aside.1 ½ cup old-fashioned oats2 teaspoon(s) cornstarch1 ½ teaspoon(s) baking powder1 teaspoon(s) ground cinnamon⅛ teaspoon(s) kosher salt
- In a separate large bowl, mash the banana. Add the egg, peanut butter, maple syrup and vanilla, and stir to combine.1 banana1 large egg½ cup peanut butter⅓ cup pure maple syrup1 teaspoon(s) pure vanilla extract
- Stir the oat mixture into the wet ingredients, then use an ice cream scoop or a 3-inch cookie scoop to scoop 8-10 evenly spaced cookies out onto the prepared baking pan.
- Bake for 18-20 minutes or until the tops have dried out and the edges start to turn a light, golden color then serve.