You can make this simple breakfast cookies recipe 6 different ways! Whether it’s high protein or birthday cake, these easy grab-and-go cookies are the perfect breakfast option to start your day.

Back in 2018, I shared one breakfast cookies recipe per month for the whole year. That means we have at least 12 different recipes on the blog already, from Chunky Monkey Vegan Breakfast Cookies to cozy Snickerdoodle Quinoa Breakfast Cookies! But with this post, I wanted to put together a breakfast cookie base with some fun flavor twists. Just by changing up the mix-ins, they end up tasting completely new and different!
Why You’ll Flip for This Breakfast Cookies Recipe
There’s a lot to love about these easy breakfast cookies! Here’s what makes them so amazing.
- Portable. You can bring them with you on mornings when you’re rushing out the door!
- Gluten-free and vegan. As long as you use certified gluten-free oats and a flax egg, these cookies are totally vegan + gf compliant.
- Easy, flexible ingredients. Breakfast cookies don't require any crazy ingredients and what I love most is they can be customized in a bunch of different ways.
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
Breakfast Cookies Recipe
Ingredients
High Protein Breakfast Cookies
- 1 large banana
- 1 flax egg
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- 1 tablespoon hemp seeds
- 1 tablespoon chia seeds
- 1/4 cup protein powder
Blueberry Muffin Breakfast Cookies
- 1 large banana
- 1 flax egg
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- 1/2 cup fresh (or frozen) blueberries
Peanut Butter Chocolate Chip Breakfast Cookies
- 1 large banana
- 1 flax egg
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- 1/2 cup dark chocolate chips
Peanut Butter + Jelly Breakfast Cookies
- 1 large banana
- 1 flax egg
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- 1/2 cup raspberry jam
Matcha Breakfast Cookies
- 1 large banana
- 1 flax egg
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- 1 – 2 teaspoons matcha powder
Birthday Cake Breakfast Cookies
- 1 large banana
- 1 flax egg
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- 1/3 cup all-natural sprinkles
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- Mash the banana until mostly smooth. Mix in the flax egg, nut butter, and maple syrup.
- Stir in the oats, quinoa flakes and baking powder.
For the High Protein Breakfast Cookies
- Fold in the hemp, chia and protein powder.
- Scoop the cookie dough onto the baking paper. Bake for 14 minutes until the cookies are golden brown. Allow them to cool completely before enjoying.
For the Blueberry Muffin Breakfast Cookies
- Fold in the blueberries.
- Scoop the cookie dough onto the baking paper. Bake for 14 – 16 minutes until the cookies are golden brown. Allow them to cool completely before enjoying.
For the Peanut Butter Chocolate Chip Breakfast Cookies
- Fold in the chocolate chips.
- Scoop the cookie dough onto the baking paper. Bake for 14 minutes until the cookies are golden brown. Allow them to cool completely before enjoying.
For the Peanut Butter + Jelly Breakfast Cookies
- Scoop the cookie dough onto the baking paper. Make an indent in the center and scoop 1/2 teaspoon of raspberry jam to the center.
- Bake for 14 minutes until the cookies are golden brown. Allow them to cool completely before enjoying.
For the Matcha Breakfast Cookies
- Fold in the matcha powder.
- Scoop the cookie dough onto the baking paper. Bake for 14 minutes until the cookies are golden brown. Allow them to cool completely before enjoying.
For the Birthday Cake Breakfast Cookies
- Fold in the sprinkles.
- Scoop the cookie dough onto the baking paper. Sprinkle with additional sprinkles if desired. Bake for 14 minutes until the cookies are golden brown. Allow them to cool completely before enjoying.