Breakfast Cookies Recipe

What You’ll Need

These are the ingredients you’ll need for the base of this breakfast cookies recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Banana –We mash the banana to make it mostly smooth, but you could also use applesauce or pumpkin.
• Flax egg – This is how we make them vegan! If you're not vegan, go ahead and use a regular egg
• Nut butter – You can use any type of nut/seed butter you like! For me, it depends on the flavor I'm going for, but I typically opt for almond or cashew.
• Maple syrup – Just 1/4 cup is all we're using in the whole batch! This can be replaced by honey if you’d like.
• Oats – Regular rolled oats provide texture and bake up beautifully.
• Quinoa flakes – If you can't find them, replace them with quick-cooking oats.
• Baking powder

Flavor Variations

• High Protein Breakfast Cookies – These cookies use almond butter in the base, and then we mix in three high protein ingredients: hemp seeds, chia seeds, and protein powder.
• Blueberry Cookies – Next is our blueberry muffin cookies which use the same almond butter base, but we mix in fresh (or frozen) blueberries.
• Vegan Peanut Butter and Jelly Cookies – For this one, we're using peanut butter in the base and then making a little well in the center of each cookie that we fill with jam. Bake them up and each bite is heaven!
• Peanut Butter Chocolate Chip Cookies – Using the same base as the PB+J cookies, we're going to skip the jam and fold in some dark chocolate chips. You can never go wrong with chocolate!
• Birthday Cake Cookies – For this one we use cashew butter in the base, fold in some sprinkles and vanilla. It's delicious!
• Vegan Matcha Cookies – And finally, we have our matcha breakfast cookies recipe. The same cashew butter base, but we stir in some matcha powder at the end to make them green and caffeinated.

How to Make Breakfast Cookies

Here’s how easy it is to make this breakfast cookies recipe!

• Mix the wet ingredients. Mash the banana and mix in the flax egg, nut butter, and syrup.
• Add the dry ingredients. Once smooth, fold in the dry ingredients and fold in any mix-ins you might be using.
• Bake. Portion the dough onto a parchment-lined baking sheet and bake at 350ºF for about 14 minutes, until golden brown.

Tips for Success

Here are some helpful tips to ensure your breakfast cookies turn out perfectly every time!

• Shape the cookies on the pan. These cookies don’t spread the way regular cookies do, so I like to gently push them down to flatten them just a bit and use my hands to make sure they’re round.
• Don’t overbake! These cookies can dry out if you leave them in the oven too long, so keep an eye on them as they bake. They should be lightly golden on the edges but still soft in the center.  
• Use parchment paper or a silicone baking mat. This ensures the cookies don’t stick to the baking sheet and makes cleanup super easy.  

Meal Prep Options

If you want to turn these breakfast cookies into something you meal prep, you can totally do that. You have three options:

• Counter: Breakfast cookies will last at room temp for 2 – 3 days.
• Refrigerator: Breakfast cookies will last 3 – 4 days in the fridge and should be warmed before enjoying.
• Freezer: Breakfast cookies will last 3 – 6 months in the freezer and should be thawed in the microwave or toaster oven before eating.

I personally always go with freezing because it keeps them the freshest for the longest, but that's up to you. 

More Breakfast Cookie Recipes

• Tahini Banana Breakfast Cookies
• Gingerbread Quinoa Breakfast Cookies
• Matcha Quinoa Breakfast Cookies
• Salted Peanut Butter Breakfast Cookies
• Pecan Pie Quinoa Breakfast Cookies