Name: Healthy and Wholesome Breakfast Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: ½ cup mashed bananas; ¾ cup almond butter; ⅓ cup honey; 1 teaspoon vanilla extract; 2½ cups old-fashioned rolled oats; 1 teaspoon cinnamon; ½ teaspoon baking powder; ½ teaspoon salt; ½ cup golden raisins; ½ cup dark chocolate chips; ¼ cup pepitas; 2 tablespoons flax seeds

These nutritious breakfast cookies are a perfect grab-and-go morning meal packed with wholesome ingredients. With the natural sweetness of bananas and honey, plus the protein boost from almond butter and seeds, they’ll keep you energized throughout your morning.

Why You’ll Love This Recipe

No refined sugar – sweetened naturally with bananas and honey
Packed with protein and fiber to keep you full until lunch
Make-ahead friendly for busy mornings
Customizable with your favorite mix-ins
Kid-friendly but sophisticated enough for adults
Perfect for on-the-go breakfasts or healthy snacking
One-bowl recipe that comes together quickly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mashed bananas provide natural sweetness and moisture, helping bind these cookies together without eggs. Use very ripe bananas with plenty of brown spots for the best flavor and sweetness.

Almond butter adds protein and a subtle nutty flavor that complements the other ingredients. It also helps give the cookies their soft, chewy texture. If you have a nut allergy, sunflower seed butter makes an excellent substitute.

Honey acts as a natural sweetener and binding agent. Its distinctive flavor pairs beautifully with the cinnamon and banana. Maple syrup works well as a vegan alternative if needed.

Vanilla extract enhances all the other flavors in these cookies with its warm, aromatic quality. Pure vanilla extract will give you the best flavor profile.

Old-fashioned rolled oats form the base of these cookies, providing that hearty, satisfying texture and plenty of fiber. Quick oats can work in a pinch but will yield a denser cookie with less texture.

Cinnamon adds a warm, comforting spice note that makes these cookies feel like a special treat despite being healthy. It also pairs beautifully with the banana and honey.

Baking powder provides just enough lift to keep these cookies from being too dense. It’s especially important since these cookies don’t contain eggs.

Salt balances the sweetness and enhances all the flavors in the recipe. Even in sweet recipes, this small amount makes a big difference.

Golden raisins add chewy texture and natural sweetness throughout the cookies. They’re milder and moister than regular raisins, but either variety works well.

Dark chocolate chips create little pockets of indulgence that make these healthy cookies feel like a treat. The bittersweet flavor complements the nutty, sweet elements perfectly.

Pepitas (pumpkin seeds) provide a delightful crunch and are packed with nutrients including protein, magnesium, and zinc. Their subtle flavor works beautifully with the other ingredients.

Flax seeds add a nutritional boost with omega-3 fatty acids and additional fiber. They contribute a slight nutty flavor that enhances the overall cookie profile.

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the mashed bananas, almond butter, honey, and vanilla extract until smooth.
Stir in the oats, cinnamon, baking powder, and salt until well combined.
Fold in the golden raisins, dark chocolate chips, pepitas, and flax seeds.
Scoop heaping tablespoons of dough onto the prepared baking sheet, flattening each slightly.
Bake for 12–15 minutes, or until cookies are lightly golden and set.
Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

This recipe yields 16 cookies, with each cookie containing approximately 165 calories. They’re substantial enough to serve as a quick breakfast or energizing snack.

Preparation takes about 10 minutes, with a baking time of 15 minutes, for a total time of 25 minutes from start to finish. The quick prep time makes this a perfect recipe for meal prepping on weekends for the week ahead.

Variations

Fruit & Nut Blend: Substitute dried cranberries for the raisins and chopped walnuts for the pepitas for a classic fruit and nut combination.

Tropical Twist: Add 1/4 cup of unsweetened coconut flakes and replace raisins with chopped dried pineapple or mango.

Spiced Apple: Add 1/2 cup of finely diced dried apples and increase cinnamon to 1 1/2 teaspoons, plus add 1/4 teaspoon of nutmeg.

Peanut Butter Chocolate: Replace almond butter with peanut butter and use all chocolate chips instead of raisins.

Super Seed: Skip the chocolate chips and double up on seeds with a mixture of sunflower seeds, hemp hearts, and chia seeds in addition to the flax and pepitas.

Vegan Option: Replace honey with maple syrup for a fully plant-based breakfast cookie.

Storage/Reheating

Counter Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking.

Refrigerator: For longer storage, keep cookies in an airtight container in the refrigerator for up to 1 week. The chilled cookies will be firmer but equally delicious.

Freezer: These cookies freeze exceptionally well. Place completely cooled cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months.

Thawing & Reheating: For the best texture, thaw frozen cookies overnight in the refrigerator or let sit at room temperature for about an hour. To restore that fresh-baked warmth, heat in a microwave for 10-15 seconds or in a 350°F oven for 3-4 minutes.

Make-Ahead Option: You can also freeze the cookie dough in pre-portioned scoops. Freeze on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the baking time.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

Yes, you can substitute quick oats, but the texture will be denser and less chewy. Old-fashioned oats provide more structure and a heartier bite, which is ideal for breakfast cookies.

How ripe should my bananas be for this recipe?

The riper, the better! Look for bananas with plenty of brown spots or even mostly brown skin. Very ripe bananas are sweeter and easier to mash, which improves both the flavor and texture of your cookies.

Can I make these cookies nut-free?

Absolutely! Replace the almond butter with sunflower seed butter or tahini for a nut-free version that still provides protein and healthy fats. Be sure your chocolate chips are from a nut-free facility if allergies are a concern.

Why are my cookies falling apart?

This could happen if your banana measurement was a bit short or if your almond butter was particularly dry. Try adding an extra tablespoon of almond butter or honey to help the cookies bind better. Also, allow them to cool completely before handling.

Are these cookies gluten-free?

These cookies can be gluten-free as long as you use certified gluten-free oats. While oats are naturally gluten-free, they’re often processed in facilities that handle wheat products, so cross-contamination can occur.

Can I reduce the amount of honey to make these less sweet?

Yes! You can reduce the honey to as little as 2 tablespoons, especially if your bananas are very ripe and sweet. You may need to add a tablespoon of milk or water to maintain the right consistency.

How can I increase the protein content of these cookies?

Add 2-3 tablespoons of your favorite protein powder (vanilla works well) or replace 1/4 cup of the oats with hemp hearts. You could also increase the amount of seeds or add chopped nuts.

Can I prep the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days before baking. Let it sit at room temperature for about 15 minutes to soften slightly before scooping and baking.

Why do my cookies stay dome-shaped instead of flattening?

These cookies don’t spread much during baking, so it’s important to flatten them slightly with the back of a spoon or your fingers before putting them in the oven. If you prefer flatter cookies, press them more firmly.

Are these cookies suitable for children?

These breakfast cookies are perfect for children! They’re packed with wholesome ingredients, have no refined sugar, and make a nutritious breakfast or snack. The chocolate chips make them appealing to kids while the healthy ingredients keep parents happy.

Conclusion

These Breakfast Cookies transform morning nutrition into a delightful treat that you can feel good about serving to your family or enjoying yourself. Packed with wholesome ingredients like oats, seeds, and fruit, they provide sustained energy without the sugar crash that comes from conventional cookies or pastries.

What makes these cookies truly special is their versatility. The base recipe is wonderfully adaptable to your preferences, dietary needs, or simply what you have in your pantry. Whether you’re rushing out the door on a busy weekday morning or looking for a nutritious snack to fuel an afternoon activity, these cookies deliver both convenience and nutrition.

Make a batch during your weekend meal prep, and you’ll have grab-and-go breakfasts ready for the entire week. Your future self will thank you for the few minutes spent creating these satisfying, nutritious treats that make hectic mornings just a little bit easier—and a whole lot more delicious.

Healthy and Wholesome Breakfast Cookies