These breakfast cookies are easy to whip up. Enjoy them for breakfast, an afternoon snack or a healthy dessert. Use natural ingredients when possible. I like using organic natural peanut butter, lightly sweetened dried cranberries and good quality chocolate chips.

Print Recipe Add to Collection Go to Collections

5 from 1 vote

Oatmeal Breakfast Cookies

A hearty breakfast cookie full of oats, peanut butter and banana

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Breakfast, Dessert

Servings: 10 cookies

Calories: 219kcal

Author: Laura Sedor

Ingredients

Wet ingredients

• 1 large banana about 1/2 cup
• 1/2 cup maple syrup
• 1/2 cup natural peanut butter
• 1/4 cup soy, almond or coconut yogurt vanilla flavored
• 2 tsp vanilla extract

Dry ingredients

• 1 cup rolled oats
• 1/4 cup white whole wheat flour plus 2 Tbsp *
• 1/4 cup milled (ground) flax seed
• 2 tsp cinnamon or pumpkin spice
• 1/2 tsp baking soda

Fill ins

• 1/2 cup low sugar cranberries
• 1/4 cup chocolate chips dairy free

Instructions

• Preheat oven to 350 degrees Fahrenheit
• Mash banana and mix in wet ingredients
• Add dry ingredients to wet (I blend in the baking soda with the flour first) and mix until incorporated.
• Fold in cranberries and chocolate chips
• Scoop onto parchment covered cookie sheets (about 3 Tbsp, or one scoop using a size 20 cookie scoop). Flatten with bottom of measuring cup (wet with water first to prevent sticking)

Nutrition

Serving: 1cookie | Calories: 219kcal | Carbohydrates: 31g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Sodium: 118mg | Potassium: 239mg | Fiber: 4g | Sugar: 17g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg