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Easy Oatmeal Breakfast Cookies

These banana oatmeal breakfast cookies are the ultimate healthy grab-and-go cookies: delicious, filling, and family-approved for busy mornings. Packed with oats, banana, and flaxseed, they’re a wholesome treat that doubles as a lifesaver for busy parents and even a nourishing option for breastfeeding moms.
Prep Time7 minutes
Cook Time13 minutes
Total Time20 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast cookies, oatmeal breakfast cookies
Servings: 18 cookies
Author: Jean Choi

Ingredients

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!

Video

Notes

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.
 

Nutrition

Serving: 1cookie - makes 18 | Calories: 114kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 58mg | Potassium: 131mg | Fiber: 2g | Sugar: 6g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg