Breakfast, Cookies

One-Bowl Breakfast Cookies Recipe

4.72 from 25 votes
Healthy Breakfast Cookies are convenient and versatile! Make them in one bowl to start your day with delicious wholesome essential nutrients.
Golden brown breakfast cookies are served on a floral plate with two glasses of milk on the side with straws. Cookies are packed with delicious and nutritious rolled oats, dried fruit and coconut flakes.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: One-Bowl Breakfast Cookies are nutty, fruity, cinnamon-spiked oatmeal cookies that are hearty and healthy enough for a grab-and-go breakfast. With nutrient-dense ingredients, loads of energizing protein, filling fiber, and no refined sugar, they’re better for you than any store-bought protein bar. And they’re made in one bowl and are ready in less than a half-hour!

We all need a quick and nutritious breakfast option, and if you’re like me, you want it to taste absolutely delicious as well! These oatmeal cookies are a great morning option for the whole family, and of course, Georgie loves thinking he’s getting away with a cookie for breakfast! Table of Contents

 

What are One-Bowl Breakfast Cookies?

  • One-Bowl Breakfast Cookies are peanut butter, oat, and banana cookies studded with chopped fruit and coconut.
  • They’re dairy-free, fiber-rich, and high in protein from the peanut butter, eggs, and oats, and are a good source of healthy fats.
  • These cookies are sweetened with fruit and just enough honey. In comparison, typical dessert cookies contain a significant amount of sugar.
  • More importantly, these are a popular energizing and healthy portable morning option to a traditional muffin or biscuit.

Tools You Need for Breakfast Cookies

Key Ingredients for and Why

  • Old-fashioned rolled oats

    • Old-fashioned oats are thicker than quick-cooking oats or instant oats. They give One-Bowl Breakfast Cookies a satisfyingly chewy bite.
    • Oats give the cookies their hearty structure and provide a slightly nutty, mild flavor to complement the other ingredients.
  • Dried fruit

    • Dried fruit adds sweetness and texture to breakfast cookies. Also, dried fruit’s fiber, iron, and vitamins add to the nutritional value.
    • Finely dice the dried fruit and mix in evenly to spread the flavors and texture throughout the cookies.
  • Dried unsweetened coconut flakes

    • Fresh coconut is dehydrated to make coconut flakes. Unlike sweetened coconut flakes, no sugar or corn syrup is added.
    • Dried unsweetened coconut flakes give the cookies a mild natural sweetness and a tropical flavor. In addition, they create textural interest and visual appeal.
    • Coconut is high in fiber and healthy fat and contributes to the breakfast cookies’ nutritional value.
  • Peanut butter

    • Peanut butter gives the breakfast cookies a rich and nutty, slightly sweet, slightly salty flavor. Plus, its thick, creamy texture helps bind the other ingredients together.
    • It is a good source of protein and healthy fat.
    • Go even bolder by using How to Make Homemade Peanut Butter!
  • Banana

    • Sweet and creamy banana gives One-Bowl Breakfast Cookies a lovely flavor and helps hold the dough together.
    • Use a ripe banana for the best flavor and texture.
    • To replace banana, you can add one of these alternatives gradually until you get the same consistency as the recipe’s in the video: applesauce, pumpkin puree, prune puree, date puree, mashed sweet potatoes, avocado, Greek yogurt or strained yogurt, sour cream, silken tofu, or nut butter or syrup of your choice.
  • Honey

    • Floral and slightly fruity honey adds just the right amount of sweetness.
    • Honey is less processed than sugar and has antioxidants, vitamins, and minerals.

 

How to Make One-Bowl Breakfast Cookies

  • Preheat the oven and prepare the baking sheets.
  • Mix the dry ingredients together. Mix in the wet ingredients until everything is well-blended and the batter has a uniform texture.
  • Divide the cookie dough into 12 portions, place on baking sheets, and flatten the cookies down slightly.
  • Bake the cookies just until the edges are slightly brown.

Step-by-step instructions: use a wooden spoon to mix dry ingredients including rolled oats, dried fruit, coconut flakes cinnamon, salt together then add in wet ingredients including peanut butter, mashed bananas, eggs and honey into a well-combined thick batter.

Can I Make Healthy Breakfast Cookies in Advance?

Yes, you can make the cookies in advance. I like to make these cookies, shape them and put them in the freezer while they’re flat on a tray. Then I take one or two out, defrost them and bake them in my air fryer for a quick breakfast or snack for George.

How Do I Store One-Bowl Breakfast Cookies?

  • Store the cookies in an airtight container at room temperature (around 68°F/20°C-74°F/23°C) for up to two days, or in the fridge for up to four days.
  • Store cookies in an airtight container and freeze for up to two months.

FAQs

  • Can I make One-Bowl Breakfast cookies vegan?

Yes, you can make them vegan by replacing the eggs. Unsweetened applesauce or a flax egg, made with ground flaxseed from my chart, 12 Best Egg Substitutes and How to Use Them would be good egg substitutes in this recipe.

  • I have a nut allergy. What can I use instead of peanut butter?

You can try sunflower seed butter or tahini, but note that the results could differ in flavor and texture from the original recipe.

  • How can I keep my cookies from being dry?

    • Be sure not to over bake the cookies. They’re ready when the edges are just slightly brown.
    • Also, too little banana could cause dryness. Bananas vary in size,  so for best results, mash up the banana and measure one-half cup to use in the recipe (4 ounces/115 grams).

Gemma’s Pro Chef Tips

  • You can use quick-cooking oats for this breakfast cookie recipe.
  • The peanut butter can be replaced with any other seed or nut butter of your choice. You can try making your own nut butter for the cookies with these How to Make Homemade Peanut Butter or How to Make Almond Butter recipes!
  • For dried fruit, you can use familiar favorites like raisins and cranberries, or branch out and use apples, apricots, cherries, blueberries, pineapple, or even pumpkin seeds.
  • Either crunchy or smooth peanut butter will work in this recipe.
  • You can add one-half cup (3 ounces/85 grams) of chopped dark chocolate or dark chocolate chips to these cookies.
  • If you love these healthy cookies, make a double batch and freeze them! First, freeze them on a parchment-lined tray, then transfer them to an airtight container. Defrost at room temperature for an hour before baking.

A stack of four breakfast cookies are placed on a plate with one in the back. They're thick and golden brown, packed with delicious and healthy rolled oats, dried fruit, coconut flakes, mashed banana, eggs, peanut butter and honey.

 

More Healthy Breakfast Recipes

Watch The Recipe Video!

One-Bowl Breakfast Cookies Recipe

4.72 from 25 votes
Healthy Breakfast Cookies are convenient and versatile! Make them in one bowl to start your day with delicious wholesome essential nutrients.
Author: Gemma Stafford
Servings: 12 cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Healthy Breakfast Cookies are convenient and versatile! Make them in one bowl to start your day with delicious wholesome essential nutrients.
Author: Gemma Stafford
Servings: 12 cookies

Ingredients

  • 2 cups (6 oz/170 g) Old fashioned rolled oats
  • ½ cup (2½ oz/71 g) dried fruit, finely diced
  • ½ cup (1½ oz/43 g) dried coconut flakes (unsweetened)
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (8 oz/225 g) peanut butter
  • ½ cup (4 oz/115 g) mashed banana (about 1 medium banana)
  • ¼ cup (2½ oz/71 g) honey
  • 2 large eggs, room temperature

Instructions

  • Preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper. Set aside.
  • In a large bowl, toss together the oats, dried fruit, coconut, cinnamon, and salt.
  • Add in the peanut butter, mashed banana, honey, and eggs, then stir into the oat mixture until your dough is well combined
  • Divide the dough into 12 equal portions (about ¼ cup (2½ oz/71 g) and place six mounds evenly spaced apart on each of the prepared baking sheets.
  • Flatten the dough slightly to 2 ½ inches diameter and bake for 15-20 minutes, until the edges are lightly browned. Take care not to over bake or they can become dry.
  • Let cool completely on the baking sheets. (just a note, these cookies don’t become crispy once baked, they are soft. Store in an airtight container at room temperature for 2 days or in the fridge for up to 4 days.

Recipe Notes

To replace banana, you can add one of these alternatives gradually until you get the same consistency as the recipe’s in the video: applesauce, pumpkin puree, prune puree, date puree, mashed sweet potatoes, avocado, Greek yogurt or strained yogurt, sour cream, silken tofu, or nut butter or syrup of your choice.
Nutrition Facts
One-Bowl Breakfast Cookies Recipe
Amount Per Serving (1 cookie)
Calories 267 Calories from Fat 127
% Daily Value*
Fat 14.1g22%
Saturated Fat 3.7g23%
Polyunsaturated Fat 2.8g
Monounsaturated Fat 5.8g
Cholesterol 31mg10%
Sodium 211.5mg9%
Potassium 183.7mg5%
Carbohydrates 29.8g10%
Fiber 2.1g9%
Sugar 14.2g16%
Protein 8.3g17%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Rona
Rona
8 months ago

Just made them and used dates as the grandkids love dates and they were a big hit and making them again. That’s Gemma for all the recipes you have as I have made alot of your recipes and they were all a success.

Chuck
Chuck
8 months ago

You mention in the video that you can replace the eggs with applesauce, however the recipe doesn’t mention how much.

Katie
Katie
2 months ago

If I substitute oat bran for oatmeal, do you think 2 cups of oat bran is needed? More? Less?

Chris
Chris
3 months ago

The best breakfast cookie recipe I’ve found! I make it often.

Nina
Nina
8 months ago

Just Made These and they are amazing! I skipped the dried fruit and added chocolate chips and they came out soo yummy. And they we’re so easy and quick to make with ingredients you usually have in your house as well. Great recipe, like always, Gemma!

Kitty
Kitty
8 months ago

Made these as a healthy work snack. Was really surprised how not-dry and super flavorful they were! My bananas weren’t ripe so per your tips, subbed 4 Tbsp applesauce. They came out great! I’m always happy to have a good work snack that’s healthy!!!! Thanks Gemma for yet another great recipe!

Randi
Randi
8 months ago

These were very easy to make and really delicious. I was surprised that you only needed to eat one and that was very filling for breakfast. I gave some to my adult children and they also loved them. I used a mixture of dried apricots and dried cranberries.The one banana I had didn’t make a full half cup so I used unsweetened applesauce added to the mashed banana to equal the half cup. It was a very nice texture.

Peggy
Peggy
8 months ago

Do you think pumpkin purée could replace the banana? How much?

Grandma Camper
Grandma Camper
8 months ago

Can I omit the coconut without compromising the recipe? I’m allergic. 😢 These look so good!

Ronda
Ronda
8 months ago

Can you put cookies in deep pan and bake them and cut them into bars

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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