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Best Ever Healthy Breakfast Cookies

A stack of three golden brown oatmeal breakfast cookie loaded with dried cranberries on a white plate.
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Make these chewy, high-fiber breakfast cookies for a quick, grab-and-go morning meal. They use simple ingredients and are naturally sweetened.

Ingredients

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  • 2 cups rolled oats
  • 1 cup mashed ripe banana (about 2 medium bananas)
  • 1/2 cup nut butter (peanut or almond)
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mix-ins (e.g., chocolate chips, dried fruit, or chopped nuts)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the rolled oats, mashed banana, nut butter, maple syrup, vanilla extract, cinnamon, baking soda, and salt. Mix well until everything is evenly incorporated.
  3. Fold in your chosen mix-ins.
  4. Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the tops slightly with the back of a spoon.
  5. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free option, use certified gluten-free rolled oats.
  • You can substitute applesauce for half of the banana to reduce sugar slightly.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
  • Add 1/4 cup of ground flaxseed or chia seeds for an extra protein boost.

Nutrition

Find it online: https://yumdrizzle.com/best-ever-healthy-breakfast-cookie-recipe/