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Why You’ll Love This Breakfast Cookie Recipe
If mornings at your house look anything like mine (two young kids, lunchboxes needing to be packed, and everyone rushing out the door), these banana oat cookies will become your best friend. They’re easy to make, freezer-friendly, and filled with hearty ingredients that keep you satisfied.
I’m always looking for healthy make-ahead breakfast recipes that my family actually enjoys, like my Pancake Mix Muffins, and these breakfast cookies check all of the boxes! My kids happily grab one before school, and I love knowing they’re getting fiber, protein, and natural sweetness instead of processed sugar.
These cookies are also packed with ingredients that support milk production, like oats and flaxseed, making them a thoughtful snack for breastfeeding moms. And since they keep well in the fridge or freezer, I can prep a batch on Sunday and have grab-and-go breakfast cookies ready all week long. Honestly, I’ve eaten one straight from the freezer on a hectic morning (don’t judge).
Did you know that oats are rich in beta-glucan, a soluble fiber that helps keep you fuller longer and supports steady energy? Flaxseed provides plant-based omega-3s and lignans, which may support hormone balance, and together, they give these cookies a nutritional boost beyond your average treat.
For more grab-and-go breakfast bites try my Healthy Sweet Potato Muffins or Fluffy Eggless Pancakes, they’ll simplify your mornings and keep you satisfied! Win, win.
Ingredients You’ll Need
Here’s what goes into these healthy breakfast cookies and why each one matters:
- Rolled oats: The heart of these cookies, adding fiber and chewiness. Use certified gluten-free oats if needed.
- Flaxseed meal: Rich in omega-3s and fiber, and helpful for milk supply.
- Hemp seeds & chia seeds: Extra crunch plus plant-based protein, turning these into high protein cookies.
- Baking powder: Gives just the right amount of lift.
- Cinnamon & sea salt: For flavor and balance.
- Mashed ripe banana: Acts as a binder, adds natural sweetness, and makes these banana oatmeal cookies soft and moist. Mash really well here (nobody wants hidden banana chunks).
- Maple syrup: A natural sweetener that blends beautifully with oats.
- Butter: Adds richness; use coconut oil or dairy-free butter for dairy-free oatmeal cookies.
- Egg: Helps bind everything together; substitute with a flax egg for a vegan-friendly version.
- Vanilla extract: Rounds out the flavor.
- Medjool dates: Chopped for bursts of caramel-like sweetness.
- Semisweet chocolate chips: Swap with chopped nuts or dried fruit for variety.
Pro tip: For a peanut butter twist, add a couple of tablespoons of peanut butter to the wet ingredients to make peanut butter oatmeal cookies.
How to Make Breakfast Cookies
Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper. Grind ½ cup of oats in a food processor until powdery, or use oat flour.
Step 2: In a large mixing bowl, combine oat flour, flaxseed meal, hemp seeds, chia seeds, baking powder, cinnamon, and sea salt.
Step 3: In a separate bowl, whisk together mashed banana, maple syrup, melted butter, egg, and vanilla extract.
Step 4: Pour the wet mixture into the dry ingredients and stir until just combined.
Step 5: Fold in the remaining oats, chopped dates, and chocolate chips. The dough will be wetter than typical cookie dough, don’t worry, that’s normal.
Step 6: Scoop out 1½ tablespoons of dough per cookie, place them 2 inches apart on the baking sheet, and flatten slightly with your hand (this is a fun step to let the kids help with).
Pro Tip: For picture-perfect cookies, press the tops gently with a fork before baking. For freezer prep, portion the dough into scoops and freeze unbaked on a tray. Once solid, transfer to a bag and bake straight from frozen when you need a quick breakfast.
Step 7: Bake for 11-13 minutes, until puffed and golden on the edges. Your kitchen will smell like banana bread while they bake; it’s heavenly. Cool on the pan for 5 minutes, then transfer to a rack. Enjoy your fresh, chewy, nutrient-packed cookies!
Storage & Make-Ahead Tips
One of the best parts about these cookies is how easy they are to prep ahead:
- Room temperature: Store in an airtight container for 5-7 days.
- Fridge: Keeps well for up to 2 weeks.
- Freezer: Freeze in a sealed container or bag for up to 6 months.
I usually double the recipe because my kids eat half the batch before the week is over. And honestly, I don’t blame them.
Seasonal Variations
Want to switch things up? Try adding 2 teaspoons of pumpkin spice for a fall-inspired batch of pumpkin oatmeal cookies, or fold in dried cranberries for a festive holiday twist. These simple swaps give you seasonal breakfast cookies that feel brand new every time.
Recipe FAQs
Yes! They’re made with wholesome ingredients like oats, banana, flaxseed, and dates, which provide fiber, natural sweetness, and lasting energy.
Absolutely. Freeze baked cookies in a single layer, then transfer to a freezer-safe bag or container. They’ll last up to 6 months.
Swap chocolate chips and dates for dried cranberries, raisins, or chopped nuts. Use coconut oil for a dairy-free version or a flax egg to make them vegan.
My kids love them! They’ll eat them as a snack or quick breakfast, and I love that they’re packed with nutrients. They’re as big a hit as my Strawberry Cheesecake Cookies (Gluten-Free).
These oatmeal breakfast cookies are nutritious, kid-approved, and busy-morning friendly. Whether you’re meal prepping for the week, looking for a breastfeeding-friendly snack, or just craving a healthier cookie, this recipe will be a staple in your kitchen!
More Breakfast Inspo
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Paleo & Vegan Chai Latte Chia Pudding (Keto Option)
If you make these breakfast oatmeal cookies, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Oatmeal Breakfast Cookies
Video
Ingredients
- 1¾ cups rolled oats, divided
- 2 tbsp flaxseed meal
- 2 tbsp hemp seeds
- 1 tbsp chia seeds
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup mashed ripe banana
- 3 tbsp maple syrup
- 1/4 cup butter, melted and cooled
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup chopped Medjool dates, or raisins, dried cranberries, or your favorite dried fruit
- 1/4 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Place 1/2 cup of oats in a food processor, and process until powdery like flour. You can also just use 1/3 cup of oat flour.
- Place ground up oats in a large mixing bowl, along with flaxseed meal, hemp seeds, chia seeds, baking powder, cinnamon, and sea salt. Stir to combine.2 tbsp flaxseed meal, 2 tbsp hemp seeds, 1 tbsp chia seeds, 1 tsp baking powder, 1 tsp cinnamon, 1/4 tsp sea salt
- In a separate bowl, whisk together mashed banana, maple syrup, butter, egg, and vanilla extract.1/2 cup mashed ripe banana, 3 tbsp maple syrup, 1/4 cup butter, 1 egg, 1 tsp vanilla extract
- Pour wet ingredients into dry ingredients, and mix until just combined.
- Fold in the remaining 1¼ cup of oats, chopped dates, and chocolate chips. The dough will seem a bit wetter than your regular cookie dough.1/3 cup chopped Medjool dates, 1/4 cup semisweet chocolate chips
- Scoop out 1½ tablespoons of the dough and place on the prepared baking sheet 2 inches apart. Flatten slightly using your hand. You may need to bake in 2 batches.
- Bake for 11-13 minutes until the cookies are puffed and golden on the edges. They won't spread much.
- Rest for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
- Room temperature: Store in an airtight container for 5-7 days.
- Fridge: Keeps well for up to 2 weeks.
- Freezer: Freeze in a sealed container or bag for up to 6 months.
- I usually double the recipe because my kids eat half the batch before the week is over. And honestly, I don’t blame them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are amazing! I made them to include in my son’s lunches for the next couple of weeks. I used tart cherries instead of dates. The chocolate and the cherry compliment each other so well.
That sounds delicious!
I don’t have hemp seeds. Could I use pumpkin seeds?
I think that’ll work!
They are so easy and delicious. My whole family loves them!!
Thank you
Yay, thank you!