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.
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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
- While the oven preheats to 375°F, line a 12×16 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.
Start Your Day With These Other Breakfast Treats:
Breakfast Cookies
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Ingredients
- 1 ½ cup old-fashioned oats
- 2 teaspoons cornstarch
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 1 banana overripe
- 1 large egg
- ½ cup peanut butter creamy
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°F, and line a 12×16 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 teaspoons cornstarch1 ½ teaspoon baking powder1 teaspoon ground cinnamon⅛ teaspoon 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 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.