Breakfast, Cookies One-Bowl Breakfast Cookies Recipe 4.69 from 22 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe Healthy Breakfast Cookies are convenient and versatile! Make them in one bowl to start your day with delicious wholesome essential nutrients. By Gemma Stafford | August 3, 2023 | 32 Last updated on August 7, 2023 This post may contain affiliate links. Please see my full disclosure for details. 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? Tools You Need for Breakfast Cookies Key Ingredients and Why How to Make One-Bowl Breakfast Cookies Can I Make Breakfast Cookies in Advance? How Do I Store One-Bowl Breakfast Cookies? FAQs Gemma’s Pro Chef Tips More Healthy Breakfast Recipes 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 Baking sheet and parchment paper Mixing bowl Measuring cups and measuring spoons 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. 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. More Healthy Breakfast Recipes Healthy Granola Bars (Sugar-Free, Grain Free) My Mum’s Healthy Banana Muffins Georgie’s Healthy Breakfast Muffins Healthy Banana Nut Muffins (Paleo, Vegan, and Gluten-Free) 4-Ingredient Paleo Pancakes Try These Recipes! Mushroom and Thyme Leaf Tart RecipeComplete Breakfast Tart RecipeHomemade Krispy Kreme Donuts RecipeHomemade Eggo Waffles Recipe Watch The Recipe Video! Play One-Bowl Breakfast Cookies Recipe 4.69 from 22 votes Print Recipe Add to Favorites Loading… 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 Breakfast Dairy Free Banana coconut Fruit Oats Prep Time 10 minutes minsCook Time 15 minutes minsTotal Time 25 minutes mins 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 oats½ cup (2½ oz/71 g) dried fruit, finely diced½ cup (1½ oz/43 g) dried coconut flakes (unsweetened)1 teaspoon cinnamon½ teaspoon salt1 cup (8 oz/225 g) peanut butter½ cup (4 oz/115 g) mashed banana (about 1 medium banana)¼ cup (2½ oz/71 g) honey2 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 combinedDivide 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 2.8gMonounsaturated Fat 5.8gCholesterol 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.