Oatmeal Banana Breakfast Cookies
Oatmeal Banana Breakfast Cookies are a chewy, wholesome breakfast cookie recipe with rolled oats, peanut butter, chocolate chips and cranberries. They’re a great breakfast or snacks!
You may be asking what a “brookie” is. It’s a breakfast cookie! Never underestimate the power of cookies for breakfast. 🙂
Really, who wouldn’t want a cookie for breakfast? We all know kids do, and we adults, practical as we are, love to start our day the very same way.
These wholesome oatmeal banana breakfast cookies make cookies for breakfast possible. They’re loaded with many things you would normally eat for breakfast. They’re packed with whole grains, oats, bananas, wheat germ, finely shredded coconut, maple syrup, and dried fruit.
Just about every cookie — or brookie — needs chocolate chips, so naturally I added those as well.
These ingredients make breakfast cookies a smart choice for your first meal of the day, and they’re great to take on the go.
Did I mention that they’re great for snacks, too? They most certainly are! 🙂
This recipe was adapted from these Breakfast Cookies Not only did the photos make my mouth water, but the recipe wasn’t loaded down with sugar and fat. These are nothing like regular cookies in that they’re legitimately healthy, and that’s a good thing!
I made some changes to the original recipe, but I made sure not to add any extra butter or sugar. I wanted to see how I liked them, and I really did.
So did everyone else!
You can tailor this recipe to include your favorites as well. Add your favorite dried fruit, add nuts, or your favorite indulgences like peanut butter chips, white chocolate, or raisins.
Every time you make these breakfast cookies, you can make them differently, which is the best part. They’ll never get boring!
Not that cookies for breakfast ever would get boring. 🙂
Need breakfast inspiration? See all of my Breakfast Recipes.
Healthy breakfast recipes you’ll love:
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 cup old fashioned oats
- 1/3 cup finely shredded unsweetened coconut
- 2 tablespoons toasted wheat germ
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 cup loosely packed brown sugar
- 1 egg
- 1 medium banana, mashed
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 1/2 tablespoons pure maple syrup or honey (I used maple syrup)
- 1 teaspoon pure vanilla extract
- 2 tablespoons peanut butter, microwaved 20 seconds and cooled
- 1/4 cup dried cranberries
- 1/4 cup mini chocolate chips
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flours, oats, coconut, wheat germ, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk the brown sugar and egg until well combined. Add the banana, butter, maple syrup, and vanilla, and whisk until incorporated. Add the dry ingredients to the wet ingredients, stirring gently until just combined. Add the peanut butter, and stir gently into the dough until fully incorporated. Fold in the dried cranberries and mini chips.
- Using a cookie scoop, scoop out the dough onto the parchment lined baking sheet, spacing 2" apart. Bake for 10-12 minutes, or until the edges are golden brown. Cool on a wire rack.
- Store in an air tight container at room temperature.
- If you're not a coconut fan, omit it. Substitute chocolate chips with white chocolate, peanut butter, or any of your favorites. Any dried fruit would work perfectly as well!
- Recipe adapted from Breakfast Cookies from How Sweet It Is.
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Serving Size:2 cookies
Amount Per Serving: Calories: 327 Total Fat: 14g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 39mg Sodium: 324mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 5g Sugar: 19g Sugar Alcohols: 0g Protein: 7g