Hey there my friend 👋. Let me tell you something—these breakfast cookies are a game-changer. They are soft, chewy, and packed with just the right amount of sweetness. The best part? They are healthy-ish, meaning you get all the goodness without feeling guilty.
And don’t worry, I have made this recipe so easy that you can whip up a batch in no time. Let’s get into it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Whisk or fork
- Spatula or wooden spoon
- Baking sheet
- Parchment paper
- Cooling rack
Important Info
- Servings: 12 cookies
- Estimated Cost to make this recipe: About $5 depending on what you have at home
- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: 22 minutes
- Calories per serving: About 150 per cookie
- Cook method: Baking
- Season: All seasons
- Courses: Breakfast, Snack
- Cuisine: American
- Diets: Vegetarian
How to Make Healthy-ish Breakfast Cookies
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup rolled oats
- ½ cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ripe banana, mashed
- ¼ cup honey or maple syrup
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ¼ cup chopped nuts (walnuts, almonds, or pecans)
- ¼ cup dark chocolate chips or dried fruit
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Rolled oats | Quick oats |
| Whole wheat flour | Almond flour or oat flour |
| Honey | Maple syrup or agave |
| Applesauce | Mashed banana or Greek yogurt |
| Nuts | Sunflower seeds or pumpkin seeds |
| Chocolate chips | Dried cranberries or raisins |
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the oats, flour, baking soda, cinnamon, and salt.
- In another bowl, whisk together the mashed banana, honey, applesauce, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chopped nuts and chocolate chips (or dried fruit).
- Scoop about 2 tablespoons of dough for each cookie and place them on the baking sheet. Flatten them slightly with your fingers.
- Bake for 10-12 minutes or until the edges are slightly golden.
- Remove from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Enjoy warm or store them for later.
Helpful Tips
- For extra crunch, toast the nuts before adding them to the dough.
- If you like a softer cookie, take them out of the oven at 10 minutes instead of 12.
- You can double the batch and freeze extras for quick breakfasts.
- If the dough feels too wet, add a little more flour to balance it out.
- Want extra protein? Add a tablespoon of nut butter to the wet ingredients.
What to Serve with Healthy-ish Breakfast Cookies
These cookies are perfect on their own, but if you want a fuller meal, try pairing them with:
- A glass of milk or almond milk
- Greek yogurt and berries
- Scrambled eggs for extra protein
How Do You Serve the Recipe?
You can serve these cookies warm or at room temperature. If you want them extra soft, pop them in the microwave for 5-10 seconds before eating.
Where Do You Serve This Recipe the Most?
These cookies are great for busy mornings, meal prepping, or a healthy snack. They are also perfect for:
- Road trips – No crumbs everywhere, just pure goodness.
- Lunchboxes – A great option for kids and adults.
- Holiday gatherings – Put them in a cookie tin and bring them to family brunch.
Storage
Short-term Storage (Room Temperature)
- Store in an airtight container at room temperature for up to 3 days.
- If they get a little dry, warm them in the microwave for a few seconds.
Refrigeration
- Keep in an airtight container in the fridge for up to 7 days.
- Let them come to room temperature before eating, or warm them slightly.
Freezing
- Place cookies in a freezer-safe bag and freeze for up to 3 months.
- To eat, just let them thaw at room temperature or microwave for 15 seconds.
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour, but whole wheat flour gives a nuttier taste and more fiber.
Are these cookies good for kids?
Yes, they are naturally sweet and soft, making them a great snack for kids.
Can I make them gluten-free?
Yes, just swap the whole wheat flour for oat flour or almond flour.
How do I make them crunchier?
Bake them for 14 minutes instead of 12, and let them cool completely before eating.
Can I use peanut butter instead of applesauce?
Yes, but it will make the cookies denser and slightly more chewy.