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Breakfast Cookies

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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.

Stack of breakfast cookies with a cookie leaning.

Breakfast Cookies

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

  1. While the oven preheats to 375°F, line a 12×16 inch baking pan with parchment paper. Set aside.
  2. In a medium bowl, whisk together the oats, cornstarch, baking powder, cinnamon and salt together. Set aside.
  3. In a large bowl, mash the banana. Add the egg, peanut butter, maple syrup, and vanilla. Stir to combine.
  4. 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.
  5. 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.
Collage showing how to make breakfast cookies.

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 c sugar-free applesauce or an overripe banana.
Top down view of cookies in a wire bowl.

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.

Stack of breakfast cookies on parchment.

Breakfast Cookies

Yield: 8-10 Cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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.

Ingredients

  • 1 ½ cup old-fashioned rolled oats
  • 2 teaspoons cornstarch
  • 1 ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 ripe banana
  • 1 egg
  • ½ cup creamy peanut butter
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375°F, and line a 12x16 inch baking pan with parchment paper. Set aside.
  2. In a medium bowl, whisk together the oats, cornstarch, baking powder, cinnamon and salt together. Set aside.
  3. In a separate large bowl, mash the banana. Add the egg, peanut butter, maple syrup and vanilla, and stir to combine.
  4. 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.
  5. Bake for 18-20 minutes or until the tops have dried out and the edges start to turn a light, golden color then serve.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cookie. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*Photos courtesy of Karla Rae Photography.

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Nutrition Information:
Yield: 10 Serving Size: 1 cookies
Amount Per Serving: Calories: 172Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 169mgCarbohydrates: 22gFiber: 2gSugar: 9gProtein: 5g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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