These Healthy Oatmeal Breakfast Cookies are chewy, delicious, and packed with goodness! Made with oats, bananas, and a hint of cinnamon, they are perfect for a quick breakfast or snack.
I love making these on busy mornings. They are so easy—just mix the ingredients, scoop onto a pan, and bake! Plus, who doesn’t love cookies for breakfast? 🍌🍪
Key Ingredients & Substitutions
Bananas: Mashed ripe bananas are the main sweetener here. They keep the cookies moist. If you’re not a fan of bananas, you can substitute with applesauce or another mashed fruit like pumpkin puree.
Rolled Oats: These give the cookies their hearty texture. If you need gluten-free options, look for certified gluten-free oats. Quick oats can also be used, but the texture may vary slightly.
Nut Butter: I love using natural peanut butter for richness, but almond butter or sunflower seed butter are great alternatives if you have nut allergies.
Sweeteners: Honey adds nice flavor, but feel free to swap in maple syrup for a vegan option. You can also use agave syrup or coconut sugar if you prefer.
Dried Cranberries: These add chewy texture and tartness. Swap them out for raisins, chopped dates, or your favorite dried fruit. You can also add nuts for a crunchy bite!
How Can I Get the Right Texture for My Cookies?
The texture of these cookies is key to their success. Here are some simple tips to help you achieve the perfect chewiness:
- Use ripe bananas: Make sure your bananas are very ripe, as they are sweeter and will blend better into the dough.
- Don’t overmix: When combining dry and wet ingredients, mix until just combined to keep the cookies tender.
- Drop and flatten: When you scoop the dough onto the baking sheet, flatten them slightly for even baking and a cookie shape.
- Check doneness: Watch for a golden brown color on the edges. A slightly soft center is normal; they will firm up while cooling.
These tips will help you create deliciously chewy oatmeal cookies every time!
How to Make Healthy Oatmeal Breakfast Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 2 ripe bananas, mashed
- ¼ cup natural peanut butter or almond butter
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ½ cups rolled oats
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
Mix-ins:
- ½ cup dried cranberries
- ½ cup dark chocolate chips (optional)
How Much Time Will You Need?
This recipe will take approximately 10 minutes to prepare and another 12-15 minutes to bake. You’ll be enjoying these delicious cookies in about half an hour from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). While that’s warming up, take a baking sheet and line it with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze!
2. Mash the Bananas:
In a large mixing bowl, mash your ripe bananas until they become smooth. You can use a fork or a potato masher for this. The riper the bananas, the sweeter your cookies will be!
3. Mix in the Wet Ingredients:
Add your peanut butter (or almond butter), honey (or maple syrup), and vanilla extract to the mashed bananas. Stir everything together until it’s well combined and creamy. This is where the deliciousness begins!
4. Combine the Dry Ingredients:
In a separate bowl, mix together the rolled oats, ground cinnamon, baking powder, and salt. This will ensure that the baking powder is evenly distributed and the flavors are balanced.
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture into the wet mixture, stirring until everything is fully combined. Make sure not to overmix; we want those cookies to stay tender and chewy!
6. Fold in the Mix-ins:
Now it’s time to fold in the dried cranberries and any dark chocolate chips you want to add (if using). This will give your cookies a lovely flavor burst with every bite!
7. Scoop the Dough onto the Baking Sheet:
Using a spoon, drop spoonfuls of cookie dough onto the prepared baking sheet. Flatten each cookie slightly to help them bake evenly.
8. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes. Keep an eye on them; you want the edges to be golden brown and the centers to be set, but not too firm.
9. Cool the Cookies:
Once they are done baking, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Enjoy!
Now your healthy oatmeal breakfast cookies are ready to be enjoyed! They make a great snack or a hearty start to your day. Feel free to store any leftovers in an airtight container for later!
Can I Use Ripe Bananas that are Overripe?
Absolutely! Overripe bananas with brown spots are perfect for this recipe. They are sweeter and mash easier, which will enhance the flavor of your cookies.
Can I Make These Cookies Vegan?
Yes! To make these cookies vegan, simply use maple syrup instead of honey and ensure your nut butter is vegan-friendly. They will turn out just as delicious!
How Do I Store the Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them for up to 2 months. Just thaw them at room temperature when you’re ready to enjoy!
What Can I Substitute for Dried Cranberries?
You can substitute dried cranberries with raisins, chopped apricots, or even chocolate chips. Get creative with your favorite mix-ins for a personal touch!
