Easy Oatmeal Breakfast Cookies

5 from 2 votes

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

Cook Time13

Total Time20

Course: Breakfast, Dessert

Cuisine: American

Keyword: breakfast cookies, oatmeal breakfast cookies

Servings: cookies

Author: Jean Choi

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!

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