These Healthy Oatmeal Breakfast Cookies are a tasty way to kick-start your day! Made with oats, bananas, and a sprinkle of nuts, they are chewy and satisfying.
Who knew cookies could be good for breakfast? I love grabbing one on busy mornings, knowing I’m having a treat that’s also wholesome. Perfect for dipping in coffee too!
Key Ingredients & Substitutions
Bananas: Ripe bananas are key for sweetness and moisture. If you’re out, try using unsweetened applesauce—about ½ cup should work fine.
Rolled Oats: Regular rolled oats give the cookies a hearty texture. Gluten-free oats are a great substitute if you need them to be gluten-free.
Flour: Whole wheat flour adds nutrition, but oat flour can make these cookies completely gluten-free. If you don’t have either, all-purpose flour is fine too!
Nut Butter: Almond butter is my favorite for flavor, but peanut butter works well too. If you have a nut allergy, sunflower seed butter is a fantastic alternative.
Sweetener: Honey or maple syrup both work to sweeten these cookies. If you want them sugar-free, consider using mashed dates or a sugar-free syrup instead.
Dried Cranberries: They add a lovely tartness. You can swap them with raisins, chopped dates, or other dried fruits like apricots or cherries.
How Do I Get My Cookies Chewy and Delicious?
To achieve a perfect chewy texture in your oatmeal cookies, focus on your ingredient ratios and baking time. Here’s how:
- Use ripe bananas for natural sweetness and moisture; they’re key!
- Don’t overmix the batter—mix just until combined for a tender cookie.
- Flatten the cookie dough slightly on the baking sheet. This helps them spread and bake evenly.
- Keep an eye on the baking time; you’ll want them slightly golden around the edges but still soft in the middle.
- Let them cool on the baking sheet before transferring, as they continue to cook slightly.
These tips help ensure your cookies come out chewy and satisfying every time!
Healthy Oatmeal Breakfast Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 2 ripe bananas, mashed
- 1 ½ cups rolled oats
- ½ cup whole wheat flour or oat flour
- ¼ cup almond butter or peanut butter
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
For Add-Ins:
- ½ cup dried cranberries (plus extra for topping)
- ½ cup dark chocolate chips or chopped nuts (optional)
- 2 tablespoons chia seeds or flaxseeds (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and another 12-15 minutes for baking. In total, you’ll spend around 25-30 minutes making these delicious cookies—from mixing to baking. Quick and easy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, mash the ripe bananas until they’re smooth. Then, stir in your almond or peanut butter, honey (or maple syrup), and vanilla extract until everything is well combined and creamy.
3. Combine the Dry Ingredients:
In another bowl, mix together the rolled oats, flour, cinnamon, baking powder, and salt. This will ensure your dry ingredients are well combined before adding to the wet mixture.
4. Bring It All Together:
Pour the dry mixture into the bowl with the wet ingredients and stir until just combined. Be careful not to overmix; this will keep your cookies tender!
5. Fold in Add-Ins:
Now it’s time to fold in the dried cranberries and, if you’re using them, the dark chocolate chips or nuts. You can also add chia seeds or flaxseeds for extra nutrition.
6. Shape Your Cookies:
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Flatten them just a bit with the back of the spoon. Feel free to add a few extra dried cranberries on top for a nice touch!
7. Bake and Cool:
Bake the cookies for 12-15 minutes, or until they are lightly golden brown and set around the edges. Once done, remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
8. Enjoy:
Serve your healthy oatmeal breakfast cookies warm with a glass of milk or your favorite beverage. Store any leftovers in an airtight container to keep them fresh!
These cookies are chewy, naturally sweetened, and full of wholesome ingredients—so they’re perfect for a satisfying breakfast or snack on the go!
Can I Use Different Sweeteners in This Recipe?
Absolutely! You can substitute honey with maple syrup or agave nectar for a vegan option. If you want to reduce sugar, consider using mashed dates or a sugar substitute suitable for baking.
Can I Make These Cookies Gluten-Free?
Yes, simply replace whole wheat flour with oat flour or a gluten-free all-purpose flour blend. Make sure to use certified gluten-free oats for the best results.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. You can also freeze them for longer storage—just place them in a freezer-safe bag and enjoy within 2-3 months.
Can I Add Other Mix-Ins?
Definitely! Feel free to include nuts, seeds, or even different dried fruits like raisins or apricots. You can also swap the chocolate chips for carob chips for a unique flavor twist!
