My friend Maria of Two Peas and Their Pod just released an incredible cookbook, Let’s Eat Cookies, with 9 full chapters of delicious cookie recipes plus entertaining and gifting tips.
I was immediately drawn to these wonderful healthy breakfast cookies and decided to put my own spin on them to give my boys! I like to make these big for a hearty breakfast option. My oldest Sidney will eat 4 of these for breakfast and my youngest, Lachlan, adores them.
They’re extremely versatile, gluten-free and dairy-free, and so easy to make. You can use whatever nut butter you have on hand, and I made them more nutritious by using flaxseed meal for extra fiber, hemp hearts for brain-rich omegas, protein and iron, and chia seeds for a calcium boost. These are very freezer-friendly, too! And delicious straight from the freezer for an easy on-the-go snack. Guaranteed to be a family favorite!
Ingredients in these healthy breakfast cookies
We’re loading these babies up with nutrient-dense ingredients, which also give the cookies the perfect chewy texture. Here’s what you’ll need to make them:
- Bananas: you’ll need very ripe bananas to give the cookies moisture and sweetness.
- Maple syrup: a little maple syrup also adds the perfect amount of sweetness.
- Nut butter: I like to use peanut butter in these cookies, but almond butter works too! Be sure to use natural creamy nut butter (just nuts + salt).
- Egg: you’ll need 1 egg to help them bake up properly. See below for an easy vegan option.
- Oats: we’re adding both oat flour and rolled oats as the base of these cookies for a boost of whole grains and iron. These will also keep the cookies gluten free!
- Flaxseed meal: get a boost of omega-3s and fiber with flaxseed meal! This is great for breastfeeding moms because it contains phytoestrogens that can help boost milk production.
- Cinnamon: add some cozy flavor with a little ground cinnamon.
- Baking staples: you’ll also need baking soda, salt, and vanilla extract. Learn how to make your own vanilla here!
- Nutrition boosters: we’re adding hemp hearts and chia seeds for extra protein, fiber, and omega-3s.
- Mix-ins: I love to add chocolate chips to the cookies because chocolate = life. You can also add chopped walnuts if you’d like for crunch and healthy fats!
- For topping: if you love a sweet and salty combo, sprinkle your cookies with some flaky sea salt.
Customize your breakfast cookies
There are a few easy ways you can really make these kid-friendly breakfast cookies your own!
- Choose your nut butter. As I mentioned, feel free to use peanut butter or almond butter! I think cashew butter would also work, or you could try sunflower seed butter for a nut free option.
- Make them vegan. Swap the egg for 1 flax egg. Learn how to make a flax egg here!
- Try new mix-ins. Chopped walnuts, pecans, or even dried fruit like dried cranberries, raisins, or blueberries would be delicious.
Make your own oat flour
Because you’re already adding rolled oats to these gluten free breakfast cookies, you can easily make your own oat flour with extra rolled oats! Learn how to make it with our easy tutorial here.
How to make breakfast cookies
- Mix the wet ingredients. Start by mixing all of your wet ingredients in a bowl until smooth.
- Add the dry ingredients. Stir in the oat flour, flaxseed meal, cinnamon, baking soda, and salt until just combined.
- Add the mix-ins. Fold in the oats, hemp hearts, chia seeds, chocolate chips, and walnuts (if using). Let the cookie dough sit for a few minutes.
- Scoop & bake. Scoop about 3 tablespoons of dough per cookie using a large cookie scoop and place dough balls 2 inches apart on your baking sheet. Top each with a few extra chocolate chips and bake them up.
- Top, cool & enjoy. Sprinkle the baked breakfast cookies with a little flaky sea salt, then cool on the baking sheet before transferring to a wire rack to cool completely.
Tips for making the best breakfast cookies
- Be sure to use very ripe bananas so that the cookies turn out sweet enough.
- Remember to let the dough sit for 5 minutes after mixing all of the ingredients so that it comes together.
- Don’t over bake the cookies — pull them out once they’re set, but note that they’ll still be soft. They’ll continue to set as they cool!
Storing & freezing tips
- To store: feel free to keep these oatmeal breakfast cookies at room temperature for the first day or two, then store them in an airtight container in the fridge to preserve freshness.
- To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 3 months. Once ready to eat, simply thaw out at room temperature and enjoy! Get all of our tips & tricks for freezing cookies here.
More breakfast recipes you’ll love
- Cottage Cheese Banana Oatmeal Protein Pancakes
- Peanut Butter Banana Baked Oatmeal Cups
- Double Chocolate Peanut Butter Banana Baked Oatmeal
- Healthy Gluten Free Chocolate Chip Muffins
- Healthy Breakfast Egg Muffin Cups
Get all of my breakfast recipes here!
I hope you love these delicious healthy breakfast cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
The Most Delicious Breakfast Cookies
Ingredients
- Wet ingredients:
- 2 large extra ripe bananas, mashed
- ½ cup (128g) natural peanut butter or almond butter
- ¼ cup (78g) pure maple syrup
- 1 large egg or flax egg* (for vegan option)
- 2 teaspoons pure vanilla extract
- Dry ingredients:
- 1 cup (92g) oat flour
- 3 tablespoons flaxseed meal
- ½ teaspoon ground cinnamon
- ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 cup (95g) old fashioned rolled oats
- 2 to 3 tablespoons hemp hearts
- 1 tablespoon chia seeds
- ⅓ cup (60g) semi-sweet chocolate chips, plus extra for on top of cookies
- Optional: ⅓ cup chopped walnuts
- Topping:
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.
- Mix together the wet ingredients: In a large bowl, add the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Mix until smooth and well combined.
- Stir in the dry ingredients: Add the oat flour, flaxseed meal, cinnamon, baking soda, and salt to the wet ingredients. Stir until just combined. Stir in the oats, hemp hearts, chia seeds, chocolate chips and walnuts (if using). Allow the dough to sit for 5 minutes while you clean up and put away your ingredients.
- Scoop the dough: Use a large cookie scoop to scoop the dough onto prepared baking sheets, about 3 tablespoons dough per cookie. Be sure to keep about 2 inches of space between each cookie. Top each cookie with a few extra chocolate chips.
- Bake for 10 to 14 minutes or until they’re set, but still soft.
- Cool: Remove from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen, adapted from the Let’s Eat Cookies cookbook | Photography by: Eat Love Eats
This post was originally published on January 2nd, 2024, and republished on January 18th, 2025.
Cant wait to make this soon for me i loe chocolate sooooooooooo much i never had healthy breakfast cookies before perfect for my after office snacks love your recipes as always brightens up my day everyday afte work
Amazing! Hope you love them!
any sub for the bananas😕?
Hi! I’ve only tested these as is so I can’t recommend an equivalent sub – sorry!
I used half a cup of unsweetened applesauce and they turned out delicious!
Great “cookie” to have in the freezer. Filled with lots of goodness. Made twice. It’s my go to for mid meal snack. Another winner
Absolutely! Glad you enjoyed!
Can’t wait to try these! Is there anything I can sub for flaxseed meal?
Hi! Feel free to add an additional 3 tablespoons of oat flour 🙂
These are delicious!! I’m so excited to make these all the time!!
So glad you loved them!
These look amazing and I can’t wait to make these but I had a quick question first. Could I use quick cooking oats instead of making the oat flour or will that not work right?
Love all your recipes and videos!!! Thanks!
— Steph
Hi Steph! Stick with the recipe using oat flour to get the right texture 🙂
These are delicious! I did a flax egg because we don’t eat eggs. I also decreased the amount of maple syrup to 2 tablespoons, and then added 2 tablespoons of applesauce to make up for the rest since we don’t do a lot of sugar here. Absolutely amazing texture!
Perfect! I’m glad those little swaps worked out well!
So good and love the texture! Not dry like other “healthy” cookies. I didn’t have hemp seeds so I subbed pepitas, which add a nice crunch. I let the oats hydrate a little longer (15 mins) before scooping them on the cookie sheet. This recipe is def a keeper.
Love pepitas! Glad you enjoyed 🙂
So yummy! They seemed a little too runny at first but the set up beautifully, not sure these will last until breakfast
Perfect! Glad you enjoyed 🙂
These breakfast cookies are absolutely delicious!! Followed the recipe exactly and they came out perfect. The idea of a breakfast cookie is so fun!! My sister said “breakfast cookie?! That messes with my brain in a good way 😂”
Haha I love that! Such a fun way to start the day 🙂
This passed the dad test 🙂 I’m sure the kiddos will love it too. Quick Q, would it be possible to sub the oat flour for almond flour?
So happy to hear that! I haven’t tested these with almond flour so I’m not 100% sure how the texture will turn out. Feel free to make your own oat flour using rolled oats if you’re out – check out this tutorial 🙂
I loooove these and make them often so I always have a stash in my freezer 🙂 I used almond flour instead of oat this most recent time just because I have a Costco bag of it to use and it worked! I did a 1:1 replacement. They don’t taste as good but it works 🙂
These did not last long in my household. Will be making again and again… and doubling!
So glad they were a hit! I love doubling these and freezing some for later 🙂
Hi
I made these, they are delicious except they turned totally blue?! Very strange any idea why?
Thanks!
Molly
Hi! Did you use sunflower seed butter? That can react with baking soda and turn blue, but is still totally fine to eat!
Hello, these look amazing! If I do not have oat flour on hand, can i use regular flour or whole wheat flour?
Hi! You can use rolled oats (which are also in the recipe) to make your own oat flour 🙂 Check out my tutorial here!
Omg!! Just made these cookies today.They are so moist and delicious, had 2 already.This will be my go to recipe for oatmeal cookies!
So happy to hear that!!
I just made these and they are so delish! I’m going to make these regularly now, So so good, love the flavour and texture!
So happy to hear that!
Okay so I made this recipe as instructed, and it turned out SO good. The entire batch was demolished in 2 days.
I wanted to make them again for meal prep this week, and didn’t have banana, so I used canned pumpkin. I did 1/2 can of pumpkin, and I think it might have been too much? I added a little extra oat flour, but I think the dough was too wet, because these took forever to bake lol and came out quite crumbly. So if you’re subbing in pumpkin, just a little warning there— maybe use 1/2-3/4 cup of pumpkin (instead of the 1/2 can that I used)
So glad everyone loved them! Noted on the pumpkin, too – canned pumpkin is typically much more “wet” than mashed banana, which is likely why they took awhile to bake.
Made these with Sunbutter and they are amazing. My kiddos love them. I will be making these on repeat!
Perfect! So glad they were a hit!
Delicious and making your own oat flour is so easy in Vitamix!
Absolutely! Glad you loved these!
Superb!! Thank you for the delicious recipe!!! I did 2 Tblsp maple syrup & 2 Tblsp of applesauce in place of the 1/4 cup maple syrup!! A perfect warm treat for a very chilly day -26 degrees with windchill making it -56 degrees!! So a perfect day to bake!!
Perfect! I’m glad the applesauce worked out well 🙂
These are really easy to make! The hardest part is waiting for the bananas to ripen, haha. They’re really filling and kind of taste like a muffin.
They DO taste like a muffin! I keep buying extra bananas for these, too 🙂
These are perfect if like me you want a little sweet with every meal. They are so tasty!
Absolutely! All about a little treat after lunch or dinner 🙂
This was beyond amazing! It was extra great that it is gf! It was easy to make and bake. Truly the best I’ve ever made or eaten. Thank you!
So glad you loved them!
Hi, do you have a substitute for hemp hearts? Thanks!
Hi! Feel free to add an extra tablespoon of chia seeds 🙂
These cookies are truly incredible!! My 3 yr old loves them and it’s always great to have something delicious that is also full of nutritious ingredients!
So happy to hear that!! Perfect for kiddos 🙂
These are delightful. I added some almonds I toasted along with the walnuts and chocolate chips and they were fantastic. Going to make a few batches for the freezer!
Such a great breakfast or snack!
If you like chocolate chip banana bread, you will love these. These are seriously THE BEST! 1 cookie held me over until lunch & I felt great all morning. I added some chopped walnuts to mine because I love nuts & who doesn’t like a little extra protein?). I froze a batch for my college swimmer & he is loving them as well! Thanks for another great recipe!
Amazing!! So happy to hear that!
We have made these every week since Christmas! It was very helpful to shift our family back to more real foods after I baked liked 10 different AK Cookies through the month of December. We added walnuts and a bunch of golden raisins and skipped the chocolate chips. My 3yo daughter asks to have one with almost every meal. I would like to freeze some for postpartum times- does anyone think that it would be best to freeze the unbaked or baked cookie?
So glad the whole family loves these! You can either freeze the dough or the baked cookies – I might suggest freezing the baked cookies instead for postpartum to make them that much easier 🙂
These were absolutely delicious, even with modifying them! Two were so filling for me! I wanted to share that if you find yourself in a predicament, like I was, thinking you had more oats than you actually did and not wanting to waste every other ingredient, there is another staple substitute. :(. I went ahead and used the oats I had as a mix in and substituted the 1 cup of oat flour with 1 cup unbleached all purpose flour, which was all I had. The inside is a cakey texture. Negates some of the nutritional impact, yes unfortunately. Also I used dark chocolate chunks because I prefer dark chocolate. Will definitely make these again.
I’m glad that swap still worked! Perfect breakfast 🙂
Just made these and love them! Followed the recipe except for hemp seeds. My cookies had an army green color, could that be the banana? When you break them open they look like the picture.
Did you by chance use sunflower seed butter? That can react with baking soda to dye baked goods green. Otherwise I’m not 100% sure what the baking soda could’ve reacted with!
Great recipe! Love having a healthy cookie option for snacking. Have made them 2x in 2 weeks. I added in 1-2 tbsp of sesame seeds and it was a great add.
Absolutely! Glad you love them!
Fantastic cookies! The only modification I made was less maple syrup. They’re perfect for breakfast or anytime. Delicious!
Perfect! Glad you enjoyed!
Again, you knocked it out of the park. These are delicious, versatile with nuts and seeds that I had in the pantry. You have made gluten and dairy free a breeze with so many tasty options. I can’t wait for your cookbook!
So happy you loved these! They’re our new favs, too. Counting down the days to share the cookbook 🙂
Super delicious and rich with flavour. Didn’t have hemp hearts so replaced with coconut. Cookies possibly a wee bit too moist and maybe this is why? Don’t feel guilty eating them!
Perfect! The coconut probably added a little extra fat that made them a bit too moist. Next time you could swap the hemp hearts for extra chia seeds or flaxseed meal!
These breakfast cookies are so freaking good that I’ve made them 3 times in the last month. So great to keep in the freezer for a quick and nutritious breakfast! Totally obsessed.
They are very tasty
I made these as a breakfast for kids and they really enjoyed them. It was a great way for them to get a nourish breakfast on the go. I personally want to work with the recipe and maybe add a little less oats to see how it’ll work but overall its a healthy snack or breakfast option.
Love it! Glad they were a hit!
These had the perfect amount of sweetness, and the banana flavour wasn’t too strong. They were really soft, but not too soft or cakey, a great texture from the whole oats.
Absolutely! Glad you enjoyed!
Our new favorite quick breakfast. These are so good!
Ours, too! Glad you loved them!
These are the most amazing cookies! I have made them several times in just the last couple of months. Trust me, they disappear so fast! I have a sweet tooth, so I make these and grab a couple anytime I think I want the ice cream, cake, or other regular cookies that are not as healthy. These truly taste amazing and are so easy to whip up! I cannot recommend enough! Thank you!
Love that! They’re on repeat in our house, too!
Easy, delicious, and so many good ingredients.
Perfect breakfast!
These were so quick and easy to make, and taste great! We used raisins instead of chocolate chips. Adults and kids alike enjoyed them! This will default become a go-to recipe when I quickly need to whip up a healthy treat for a group!
Perfect! Glad everyone enjoyed 🙂
Great cookies! Kid approved! We added walnuts and dried cherries. I was 1/4 cup short on oat flour, so I just added an extra 1/4 cup of oats. The texture was perfect. Will be making a double batch and freezing next time.
Perfect! These are great for customizing 🙂 Glad they were a hit with your kiddo!
Hi! Just made the batter for these & it’s resting now. But the batter is too loose to scoop into cookies. The recipe calls for 2 extra large bananas, mine were definitely small so I used 2 1/2. Other than that nothing changed. Any recommendations on what to add to it to get it to the right consistency? I’m guessing more oat flour/oats? Thanks!
Hi! Hmmm yes more oat flour should help!
It’s delicious and perfect for me, as I want to eat more protein in the morning and be able to eat on the train while going to work. It’s kind of like a portable bowl of granola! Thank you 🙂
Absolutely! Perfect workout fuel 🙂
I found these a few months ago, and I can’t count how many batches I’ve made! The most recent batch was a quadrupled one! They freeze well! My sports loving 9 and 12 year boys and coaching husband love them, and we have been packing them every weekend for our travel sports! I love them anytime of day I’m spectating! 🙂
Amazing! I’ve been freezing big batches of these lately, too. Such a great breakfast or snack!
Love these. They are so moist and delicious. Will definitely make them again. Very easy.
Absolutely! Glad you enjoyed 🙂
Hello, can the chia be left out ? Thanks
I had the same question. Allergic to chia and would need to skip it.
Feel free to swap with more hemp!
The whole family loves these!! They do fall apart super easily, though, which can get messy when we’re eating them on-the-go. Is there something I might be doing wrong or is that how they are supposed to be? Thank you for another great recipe!
Since these are vegan it is important to let them rest on the baking sheet until completely cooled so they harden up! Also be sure to allow really pack your dough together when putting on the baking sheet.
Can you replace the oat flour for whole wheat flour?
I wouldn’t recommend it because the texture will change. You can easily make your own oat flour (learn here) using more oats!
I followed the recipe except I used Almond flour for the oat flour and nutritional yeast for the hemp hearts. Absolutely lovely. Couldn’t be more satisfied. Brought some to a friend in the hospital. She couldn’t stop raving about them. Going to be making these ALOT!!! Thanks 👍
I’m glad those swaps worked out well!!
I can’t find hemp hearts! Do I need to replace them with anything or just leave them out? Thank you – can’t wait to try this recipe!
Hi! Feel free to just add another tablespoon of chia seeds 🙂
These look amazing! Can you use frozen bananas that are over ripened or do they need to be fresh?
Yes, that should work! I would just recommend thawing them, then draining the excess liquid before using them in the recipe.
These look amazing . I have one question. I need a substitute for banana. We have an allergy at our home – zucchini ?
Many thanks
Can’t wait to get your book
Would you have any suggestions for a nut free butter other than sun butter? My kid is also allergic to sunflower! 🤦🏻♀️🤦🏻♀️
Hi! I think applesauce *may* work, but just note that I haven’t tested it out to be 100% sure. Let me know if you try it! Can’t wait for you to get the cookbook in just a couple of weeks!
Easy and delicious! Whole family loved.
So happy to hear that!
Loved how quick these were to prepare with ingredients I had on hand already. I substituted sunflower butter for peanut butter and it tastes just as good! Highly recommend this as a quick staple for the upcoming busy back to school mornings.
Perfect! So easy and delicious 🙂
Loved this when I tried it out. My toddler however isn’t a huge fan of rolled oats. Can I replace the rolled oats with more oat flour?
Thanks!
Hmmm I haven’t tested it out so I’m not 100% sure how they’ll bake up! Let me know if you give it a try 🙂
The breakfast cookies are my favorite food item for breakfast! I make them in a routine basis and always double the recipe because we go through them so fast!
So happy to hear that! They’re our fav, too 🙂
Based on what I had available I used no flax but instead 2 tbsp chia and 2 tbsp almond flour to make the difference. They turned out great! Thanks for the recipe we loved making and eating them.
Perfect! Glad you enjoyed!
I am obsessed with this recipe right now!! I am 17 weeks pregnant and these cookies have literally totally cured my morning sickness. Even at 17 weeks, if I don’t eat these cookies the nausea creeps in. These cookies are a lifesaver!!!! They have a ton of magnesium according to my Cronometer app and I think that’s what’s helping me. So thankful for finding this recipe exactly when I needed it!!
Amazing! I’m so glad you found these!!
Is there any way to add Greek yogurt to this recipe to increase the protein?
Hmm I haven’t tested it so I’m not 100% sure how much of the dry ingredients I’d add to compensate for the extra moisture!
We absolutely LOVE! My kids ask me to make these all the time. They have become a weekly staple in our house. Very easy & delicious!
So happy to hear that!
These cookies are so delicious! I had all the ingredients on hand except for the flax seed so I added more chia and hemp seeds and they were perfect! I added chocolate chips, walnuts, and raisins!
Perfect! Glad you loved them!
One of the best things I’ve ever eaten. I keep a stash in the freezer and have one every morning! Soooo yummy.
Love that!!
Can this dough be frozen?
Yes that should work!
These are absolutely delicious! I had ripe bananas and wanted to try something new. These cookies make me feel like I’m eating banana bread but also a chocolate chip cookie at the same time! Easy recipe to follow and I had all the ingredients on hand. I store them in the fridge and then warm them up in the toaster oven. Yum!
The perfect combo! So glad you enjoyed 🙂
This is one of the best recipes I have made for a healthy cookie and breakfast. Ever since I started making these breakfast cookies, my picky son has been eating one every day for breakfast. I can feel good knowing he is eating something nutritious before going to school. They are a great time saver. I freeze the whole batch and then just pop a cookie in the microwave or toaster oven until the chocolate chips get melty. I eat them as a filling snack. They are absolutely delicious!!!
So happy to hear that! These are one of my favs to make for my kiddos, too 🙂
Thank you for this wonderful recipe. This looks like the best oatmeal cookie recipe I have found online. I do better with less added sugars in my diet and find that banana sweetens things more than enough for me. Is it possible to leave out the maple syrup without hurting the structure of the cookie?
Hmm I’m afraid the cookies may come out a bit too dry!
Can I use honey instead of maple syrup
And can I use quick oats instead of rolled
The honey flavor might be overpowering and honey can tend to burn in the oven, so I wouldn’t recommend it! I think quick oats should work, the cookies just won’t be as thick.
SO good! These will be a new fav breakfast or snack. These kept me full until lunch! Love all the different types of seeds in them too 🙂
One of our fav breakfasts! Glad you loved them!
We love these cookies. A staple in our house that we have made every single week for 3
Months! Our two little kids LOVE them and because they are “cookies” the marketing for these was a slam dunk for us!
So happy to hear that!
Loved these! Such a nice naturally sweetened cookie. I used cacao nibs instead of chocolate chips because that’s what I had. These are perfect for a treat that is also nourishing.
These cookies are awesome .. each cookie is a good size with a nice soft texture and they are full of flavour. They are so quick to put together and will be handy to have on hand in the freezer. This was my first time using hemp hearts and I love those too … can’t wait to use them in other recipes. Thanks so much for the recipe … and a Happy New Year to you and family.
Absolutely! One of our favorite breakfasts 🙂 Happy new year!
Hi! Could I add a scoop or 2 of protein powder to these to bump up the protein amount?
Hi! Would it be possible to add a scoop or two of protein powder to these to raise the protein level?
You could try a scoop but I’m afraid they might get too dry/sticky/thick! Maybe replace some of the oat flour with protein powder. Let me know how it goes!
I came across the recipe this morning and thought I’d keep it for future baking……..well, it turned out I had most of the ingredients. I modified it slightly be using agave, rather than maple syrup and dried cranberries for chocolate chips. It’s a one-bowl recipe that comes together quickly and easily. It’s a very satisfying cookie that I’ll eat for dessert or snack. It’s sweet enough, but doesn’t spike my sugar. This is a real treat that I’ll make extras for the freezer.
Amazing! So glad you tried them!
These were really really good. My son loved them! He loved having them in hand for a pre workout breakfast!
Perfect!!
Can’t wait to try these! I am wondering if you could add unflavored protein powder to the mix?
I make a double batch of these on most Sundays so we all have something healthy to grab on the go for breakfast throughout the week. I pretty much follow the recipe exactly as written, but alternate the add-ins according to what I have on hand and what sounds yummy. We like adding the chocolate chips and some dried cranberries. They are wonderful! They are great for that 2pm work slump, and cure the sweet tooth! Thank you!
Love that! So perfect for customizing 🙂
Quick (time was exactly as described from start to finish (25 min)) and simple and delicious! I used 2 TB hemp seeds and three bananas because they were a bit small. Will definitely make again!
Love it! Glad you enjoyed 🙂
Delicious! Traveling for work and bringing a few for a pre/post workout snack! Thank you for these!
Perfect! Glad you love them!
Tried these at a brunch and was addicted! Now I am making them for myself, but my dough is very runny (more so than your pic). Should I add more oat flour? What about baking soda? (the ones at the brunch could have used a bit more height to look like your pic). Thanks!
Hmm if the dough is looking really runny feel free to add a tablespoon of oat flour!
Very good !!
Glad you enjoyed!
I made these this morning with a cashew/almond/flax/chia butter blend and added sprinkles. I did half maple syrup and half honey. I used a small cookie scoop and cooked for 12 minutes, they are great!
Love that!!
These are amazing cookies! Didn’t have walnuts so added in some pecans instead. Baked them for about 15 minutes. A great snack, breakfast, or dessert. Will make again!
Perfect! So happy you loved them!
These are delightful! I’ve made them as written with the oat flour and another time with khorasan wheat flour and both were great. We ran out of eggs so I used flax eggs both times. My toddlers loved them, my husband loved them, I loved them. These will definitely be on regular rotation at our house 👍
Love that! Such a great breakfast 🙂
Made these this morning and wow these are the best tasting breakfast cookies I’ve ever made. So many good-for-you ingredients and it tastes delicious. Win-win!!
So happy to hear that!!
These are quite good. I will make them again which always gets a five rating from me. I subbed raisins for the chocolate chips, one cup of unsweetened applesauce for bananas, pecans instead of walnuts, and brown sugar for the honey. They aren’t overwhelmed by the peanut butter flavor and still very sweet.
When I cooked them, I ended up doing 20 min and slightly flattened the 3-tablespoon portions that I measured. It took one large and one small pan to fit all the cookies to cook in one batch. They are forgiving bc I’m pretty sure I overcooked them.
I ended up with 14 cookies and calculated they should be about 191 calories each. They are pretty filling so I can eat multiple for a quick breakfast which is what I was looking for.
I put them in a bag in the fridge, and they are very soft texturally and taste good cold imo. I plan on freezing most of them since I’m not sure how long they will last in the fridge.
Perfect! I’m glad those swaps worked out well 🙂
Hi I made these and they are great – I added chopped appricots as I had no cocolate chips – But the cookies turned GREEN! any idea why?
Did you by chance use sunflower seed butter? If so, that interacts with baking soda and often turns green when baked and cooled!
Giving a 5 star rating BEFORE I even make them — they sound THAT good!
My question:
Peanut butter — the kind that separates & I need to stir ?
Thanks
Yes I recommend the natural “drippy” kind! Hope you love them!
To say January was “one hell of a long month,” is for me quite an understatement. I lost 4 friends, that’s ONE A WEEK, and the niece of my former employer and her husband lost their 16 year old daughter to a flu virus (there are currently 4 flu viruses in the US right now). 2015 is off to a pretty bad start!😢
So sorry to hear that – absolutely heartbreaking! I hope this new month brings more joy and comfort.
Delicious recipe! I doubled the chai seeds and will add pumpkin seeds next time for a bit more protein.
Perfect!!
I have just made these and love them. Trialing out cookies for freezer postpartum snacks and I APPROVE!
The best! Glad you love them!
I just finished my cookies. I omitted the chocolate, walnuts and hemp seeds and I used 1/4 cup of brown sugar instead of maple syrup.
I will decorate them with a drizle of melted chocolate and some pumpkin seeds for the crunch,
Perfect! Great idea to drizzle the chocolate 🙂
Made these with slightly unripe bananas and dark chocolate morsels (none on top to keep my 1.5 year old’s hands a little cleaner) and they still turned out sweet enough! Truly SO good – adding to our rotation.
Amazing! Happy to hear that!
These literally get better and better every time I make them! They’re SO moist and taste delicious. I like to meal prep these, whenever I have over ripe bananas, that way I can eat them with my morning yogurt. It keeps me full until lunch, with all of the oats in it, and it’s low calorie which is a nice added bonus!
Love that!!
we make these religiously in our household. we are obsessed and eat them all the time!!
They’re our favorites, too! Glad you love them!
Great recipe. Loved the texture and I was happy the cookies held their shape and didn’t flatten out. I followed the ingredients exactly, but blended everything in a food processor except for the whole oats, chocolate chips, and walnuts (stirred those in at the end).
Love it! Perfect breakfast or snack!
These breakfast cookies are so good! I follow the recipe as noted except skip hemp seeds as I don’t have on hand and swapped honey for maple syrup. I love the walnuts addition! I usually make a triple batch and then store these in the freezer. The cookies are soft enough that can just take one out of freezer and softens within 5 mins. Great with coffee!
So glad you love them!!
Yum! These are so good, i love all the nutritious ingredients in them, perfect for a pre workout snack or breakfast 🙂
Absolutely! Glad you loved them!
These cookies are a hit at my house! I love to use them as a post workout snack and my kids love them for breakfast! One question – do you think I could substitute the oat flour for almond flour and it still come out the same?
So happy to hear that! I haven’t tested these with a different flour, so I’m not 100% sure how the texture will change. Let me know if you try it!
Yummy! I’ve made several times using a flax egg. My kids devour these!
Not bad! I was pleasantly surprised by how easy these were and how well they turned out. I unfortunately wasn’t able to follow the recipe as written (I substituted honey for maple syrup and whole wheat flour for oat flour because that’s all I had, I also didn’t have chia seeds or hemp hearts so I used 5 tbsp of flax meal) and it still worked great. They didn’t spread like a traditional cookie, they kinda stayed in the round scoop shape, but flavor was nice, texture was chewy, and overall pretty dang easy! The real test will be to see if my 5 year old will eat them.
I’m glad those swaps still worked out!
can honey be used for the Maple syrup
The honey flavor might be overpowering and honey can tend to burn in the oven, so I wouldn’t recommend it!
delicious and so easy to make! I decreased the maple syrup to 3 T and they were lightly sweet and just perfect! Thank you!
Perfect! So glad you loved them!
Can’t wait to try these!!! Your cookie recipes are ALWAYS a hit! I am trying to up the protein content and wondered what you thought about substituting 1/2 af a cup of the oat flour with vanilla protein powder?
These are seriously SO good! I haven’t tested that swap, but I *think* it might work. Let me know if you give it a try!
I have tried many “breakfast cookie” recipe, and these, by far, are the absolute best. I followed the recipe exactly and am in love. Thank you.
So happy to hear that!!
Hi, can you add protein powder to these cookies? I LOVE them — they are so much better than most unhealthy cookies!! But I want to up my protein and was looking for a delicious way to do so. Any thoughts?
You could try a scoop but I’m afraid they might get too dry/sticky/thick! Maybe replace some of the oat flour with protein powder. Let me know how it goes!
I was looking for a healthy snack to take to work, and these turned out to be great for that! I omitted the flax meal and hemp hearts, and replaced the maple syrup with honey, and they still turned out lovely. I really liked that I could use what I had on hand and not have to go buy any special ingredients (hence my omissions and substitution). I will absolutely be making these again.
Pro tip, if you do not have oat flour, you can run some oats in a food processor. It worked well for me.
Love that! And yes, such an easy way to make oat flour.
These were a hit for the whole family! These came together so quickly and they were so delicious! I’ll be making these very often. Thank you!!
So happy to hear that! My family’s fav, too 🙂
These cookies are delicious! They have a pleasant crunchy texture, and a delicious sweetness to them. I love keeping them in the freezer for a quick breakfast when I’m short on time.
So happy you love them!
These are SOOO GOOD. Followed the recipe exactly!!!! Can’t stop eating! Could we add coconut shreds next time? Wondering if this recipe is flexible with mix-ins. SO GOOD.
So happy you loved these! And yes, you may just want to reduce the flaxseed meal a bit. Let me know if you try with coconut!
Holy these are amazing!
I made them to take to my in-laws for Thanksgiving this weekend to fend off the morning hanger from my 3 year old son and nephew. Well I just made them yesterday and my son has already had 3! Plus I’m on a bit of a health journey right now and I can make these easily fit into my macros/calories for the day to give myself a sweet and satisfying treat full of goodness!
Guaranteed I’ll be making a double batch next week to stock the freezer!
I also love that you put the weight (g) not just cups for measurements, makes pull everything together much easier and less dishes!
Thank you!
So happy to hear that! One of our all-time favorites, too 🙂
Excited to try these! Would you know if almond flour would work or is it best to stick to oat flour?
A couple of readers have swapped for almond flour with success, so you could definitely try it out! Just note that I have not tested it.
I can’t wait to make these. Can you use frozen bananas or must they be fresh?
You can use frozen, but be sure to thaw them and drain off the excess liquid first!
These have been a true lifesaver for my very picky 6 old daughter. She has texture and smell sensitivities. She only has about 3 foods in her diet. She eats no meat. She absolutely devours these! I am SO grateful for them! Thank you! One question is she only likes them warm from the oven. I have tried refrigerating the batter and then cooking only what she eats at a sitting, but she won’t eat them. I’ve tried microwaving but she says those are too soft. Do you have any suggestions? Could I freeze and reheat? I haven’t tried that.
So glad she loves these! Yes, you can freeze and reheat (see the full post for tips on this) or try heating them in the oven for just a bit instead of the microwave so that they warm and crisp up a little!
I will make these again and again. They are the most light-textured breakfast cookies and so versatile. Added pumpkin seeds and dried cranberries and they are delightful. When your bananas are too ripe to eat, make these!
Absolutely! Glad you loved them!
I’m a professional pastry chef and these are the breakfast cookies I make for my son (and let’s honest, myself and my husband!)!! I make them in triple batches and then freeze the cooled cookies for easy breakfasts and snacks for months to come. Thanks for this recipe!
What a honor! So happy to hear that they’re a favorite in your family 🙂
This is now our go-to chocolate chip cookie recipe! How long do these stay good for?
I’m so glad! Up to 2 days at room temp, and up to 5 days in the fridge. You can also freeze them for up to 3 months!
So good and so easy! We will be repeating this one often!
So glad you loved these!
Great recipe! I blended all of my wet ingredients in my Vitamix with 1 cup of whole oats since I didn’t have any oat flour then mixed the whole oats in with the dry ingredients. I used tahini instead of nut butter. I increased the cinnamon to a full tsp and added a 1/2 tsp of ground ginger. I only had 1 banana, so I used 1/2 cup of applesauce as a substitute for the 2nd banana. I cut the maple to 2 Tbsp and they were still sweet enough for me and my partner. That said, if I was sharing with others, I would add the full 1/4 cup. I used the egg option, not the flax egg. The finished texture and flavor was awesome.
I’m glad those swaps worked out well! Perfect breakfast 🙂
I made these exactly as directed but did not add chocolate chips or walnuts, I added dried Michigan black cherries and toasted pecans! WOW!!!! They are awesome! Thank you for this recipe!
I made these tonight the only changes are I added toaster pecans instead of walnuts and dried dark Michigan cherries instead of chocolate chips. Wow, they are SO yummy!!!!
Those additions sound delicious!!
I would love to make these for a family member that is having major surgery, The only problem is they are allergic to bananas. Could you suggest a good substitute? Thanks for the great recipes.
Laurie
Hi! I’ve only tested these as is, but I’ve seen people use 1 cup of applesauce with success. Let me know if you give it a try!
These are SO easy and ridiculously delicious! I made the recipe exactly as listed and wouldn’t change a thing. My kiddos love them! Who wouldn’t want a cookie for breakfast? But also these are so healthy and good for them to start their day. Thanks for a great and easy recipe!
So happy to hear that! Perfect start to the day (that looks like dessert!)
I just pulled these out of the oven and they are so delicious! I made them with peanut butter and an extra tablespoon of chia seeds. I did not top with extra chocolate chips or salt and they are perfect. They are not very sweet and the peanut butter and maple syrup do not overpower the taste. This will definitely be my new way to use old bananas!
Such a great breakfast or snack! Glad you enjoyed 🙂
Follow the directions the first time. yum!
But I’m pre-diabetic and that ripe banana + maple syrup + oats are blood sugar spikes.
Sooo.. replaced banana with Greek yogurt (1/2 c per banana), and replaced all rolled oats with almond flour, and decreases oat flour by 10%.
Soooo delicious!!!!
I’m glad those swaps worked out well! Such a great breakfast or snack 🙂
Yummy, quick and nutritious breakfast cookie or snack. I’ve been making breads and muffins with Oat flour to up my fibre and still eat gluten free for a mid morning post workout snack. I find when I make a loaf or muffin, I eat too much at one time so was looking for something I could freeze (out of sight out of mind) and is relatively low calorie and high fibre. These fit the bill perfectly. Perfect for a quick snack before or after a workout. I take one out of the freezer before my workout and it’s defrosted by the time I’m done, sometimes I throw it in the toaster oven for a few minutes to soften the chocolate. I mostly followed the recipe except that I didn’t have any hemp hearts so I doubled the chia seed and added unsalted sunflower seeds with the walnuts, I used a natural nut butter blend I had on hand (almond, cashew, hazelnut). . Delish!
Perfect! Such a great breakfast or quick snack 🙂
I’ve made these several times with several tweaks. I would recommend almond butter over peanut butter, it really brings out the cinnamon. I’m not a fan of banana, so I use 3/4 cup applesauce (mine is homemade and is just apples and cinnamon). I’ve used rolled, quick, and protein oats, the quick oats are my favorite. I also add Bob Mills shredded coconut (1/2 – 3/4 cup) and a cup of walnuts. I’ve never used the hemp hearts. These are someone good!
Thank you for trying these and sharing what you added! I love the idea of adding coconut 🙂
Such a crowd pleaser! Love these. Question – can you freeze for a few days and then thaw successfully without change to texture/flavour?
Absolutely, I do it all the time!
I’m curious to make these for my very pick 6 year old. Would this still work if I did 2 cups oat flour versus 1 cup oat flour and 1 cup oats? I think he’d be more likely to eat these if they looked more like cookies and less like granola bars.
My kids love these as is, I encourage you to try! I’m not sure about all oat flour, but if you want to experiment, definitely let me know how they come out 🙂
These were delicious but my batter came out to be a little runny. I didn’t have flaxseed on hand and I did let it sit for 5 minutes. Could it have been runny because I didn’t have flax?
Thanks!
Yes! Flax helps to bind it a bit.
Does anyone have a measurement for the banana? Bananas come in such different sizes, I’m wondering how much mashed banana is ideal for this recipe. Based on some comments I’m guessing 1/2 cup, but would love to hear feedback on this. Thanks so much!
It should be about 1 cup!
These are delicious and I can get my toddlers to eat them in a way they will not eat regular oatmeal 🙂
I’m glad these are a hit!
These are the best for a quick and an easy breakfast or snack. They freeze amazingly well and are delicious
Absolutely!
These are absolutely amazing. I make them ahead for the week and my kids chow down. Easily adaptable for different add-ins and allergies.
So gooooood and easy to make
Glad you love them!
This is one of the best cookies I’ve made with healthy, nutritious ingredients. I’ve made them twice, and they disappear quickly! Love them!
So happy to hear that!
These breakfast cookies are so delicious that you will want to eat them throughout the day!
Absolutely! Perfect breakfast and snack 🙂
Monique was not kidding when she named these “The BEST Breakfast Cookies’! They truly are!! So easy, so healthy, and so DELICIOUS!! I have a husband and two men-children at home and they cannot get enough of these cookies. Who am I kidding – neither can I!
Love that! These are a go-to in our house, too!
These breakfast cookies are the best for quick mornings with two littles! They are filling, healthy, and have that little bit of chocolate to make it extra special for the kids. And they make a great post-workout snack for mom!
Absolutely! My whole family is obsessed with these 🙂
I make these cookies once a week and my family is obsessed! Such great healthy ingredients that actually taste like an amazing chocolate chip cookie. We love these. I have made them with and without walnuts and do prefer the walnuts but both ways are amazing. Thanks for such a healthy delicious recipe!
Absolutely! Glad to hear they’re a favorite with the fam 🙂
I add protein powder. 1 scoop per batch, it needs to cook a little longer. I also add pumpkin seeds and coconut. My next try is carrots. Love the recipe.
I’m glad you love these! Great ways to experiment 🙂
These are excellent, but keep in mind they are not sweet like dessert cookies. They have so many nourishing foods packed in and are banana-forward in taste, with just the right amount of sweetness. I used natural peanut butter and made a batch with bittersweet chocolate chips and a batch with mixed dried fruit (goji berries, apricots, cranberries and pears). I added the walnuts and some pumpkin seeds as well. Both kinds were good, but I think next time I will try using semi sweet chocolate. I think shredded coconut would also be a nice addition, Overall, I’m very pleased and would recommend this recipe.
These one’s are great for customizing with your fav mix-ins! Glad you enjoyed!
These are wonderful! I’ll be making them weekly. It’s like a banana chocolate chip muffin, but without the annoying muffin cup part lol. So healthy too. Should I store them on the counter or in the fridge? That is assuming my kids don’t eat them all after school;)
Absolutely! I recommend keeping them at room temp for a couple of days and then transferring to the fridge. The full blog post always has storing instructions and tips 🙂
What temperature to bake it at?
350 degrees F – noted in Step 1 of the recipe!