Healthy Breakfast Cookies

Today we’re sharing a recipe for Healthy Breakfast Cookies.  What do you get when you combine the best elements of granola bars and oatmeal cookies?  None other than soft, chewy and totally amazing breakfast cookies.    

If you’re looking for a great make ahead breakfast idea for busy mornings, this recipe is for you.  You can make a batch of these breakfast cookies on the weekend and have them ready for you to eat throughout the week.  It is a great option when you are tired of cereal, oatmeal or other quick breakfast options.     

These breakfast cookies are the first ones that we actually liked.  We tried many others before we found and made this one our own.  This recipe calls for two ripe bananas and a little bit of honey for sweetener but it works to reduce the amount of sugar and still tastes good.  

You can make this recipe your own by adding your choice of nut butter, dried fruit, and nuts.  Feel free to substitute your favorite nut butter if you don’t like peanut butter.  You can easily use almond butter, cashew butter, sunflower butter or a flavored peanut butter.  You can easily add other dried fruit if you don’t like cranberries or raisins.  You can even add a few mini chocolate chips if you would like them a little more sweet.

Healthy Breakfast Cookies

What do you get when you combine the best elements of granola bars and oatmeal cookies?

Course Breakfast
Cuisine American
Keyword Breakfast Cookies, Busy Morning Breakfast, Make Ahead Breakfast, Quick Breakfast
Author Sunup to Sundown

Ingredients

  • 1 cup creamy peanut butter or other nut butter
  • 1/4 cup honey
  • 1 tsp vanilla
  • 2 medium ripe bananas, mashed
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 1/4 cups quick oats
  • 1/2 cup dried cranberries or raisins
  • 2/3 cup chopped nuts almonds, walnut or pistachios

Instructions

  1. Preheat the oven to 325 F. Line a baking sheet with parchment paper or Silpat.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt, and cinnamon.

  3. Add the oats, dried cranberries and nuts and mix until combined. Scoop about 1/4 cup mounds or large cookie scoops of dough onto the baking sheet, flattening each cookie slightly. (The cookies will not spread while baking, so you can space them relatively close together.)

  4. Bake the cookies for 14 to 16 minutes until they're golden brown but still soft. Remove the cookies from the oven then allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.

  5. Store cookies in an airtight container or packaging either on the counter, refrigerator, or freezer.

How long will Healthy Breakfast Cookies keep?

These breakfast cookies will stay good for a couple of days at room temperature in an airtight container.  Place leftover cookies in the refrigerator or freezer for longer storage.   

We’d love to hear what you think about this recipe.  We’d also love to hear if you have your own frozen yogurt recipes that you enjoy.  Let us know in the comments below.  Thank you for stopping by and visiting Sunup to Sundown!  We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.  

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