These breakfast cookies are soft, chewy, naturally sweet, and perfect for busy mornings. Made with banana, oats, quinoa flakes, nut butter, and maple syrup, they feel like a treat while still being hearty enough for breakfast. You can keep them simple or choose from six delicious variations.
Why You’ll Love This Recipe
Breakfast cookies are easy to make, simple to store, and great for meal prep. They are portable, so you can grab one before school, work, or errands. The base recipe is also flexible, which means you can change the flavor without changing the method.
They are naturally dairy-free and can be gluten-free when made with certified gluten-free oats. The banana adds moisture and sweetness, while the nut butter makes each cookie rich and satisfying. Best of all, the recipe takes less than 20 minutes from start to finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Base ingredients for 12 cookies:
1 large ripe banana, mashed
1 flax egg
1/2 cup nut butter, such as almond butter, peanut butter, or cashew butter
1/4 cup maple syrup
1/2 cup rolled oats
1/2 cup quinoa flakes
1 teaspoon baking powder
For high protein breakfast cookies:
1 tablespoon hemp seeds
1 tablespoon chia seeds
1/4 cup protein powder
For blueberry breakfast cookies:
1/2 cup fresh or frozen blueberries
For peanut butter chocolate chip cookies:
Use peanut butter as the nut butter
1/2 cup dark chocolate chips
For peanut butter and jelly cookies:
1/2 cup raspberry jam
For matcha breakfast cookies:
Use cashew butter as the nut butter
1 to 2 teaspoons matcha powder
For birthday cake breakfast cookies:
Use cashew butter as the nut butter
1 teaspoon vanilla extract
1/3 cup natural sprinkles
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a mixing bowl, mash the banana until mostly smooth. Add the flax egg, nut butter, and maple syrup. Stir until creamy and well combined.
Add the rolled oats, quinoa flakes, and baking powder. Mix until a thick cookie dough forms.
Choose your variation and fold in the extra ingredients. For the jam version, scoop the dough first, then press a small indent into each cookie and add about 1/2 teaspoon raspberry jam to the center.
Scoop the dough onto the prepared baking sheet, making 12 cookies. Gently flatten and shape them, because these cookies will not spread much while baking.
Bake for 14 minutes, or 14 to 16 minutes for the blueberry version. The cookies should be lightly golden and soft in the center.
Let them cool completely before serving.
Servings and timing
Servings: 12 cookies
Prep time: 5 minutes
Cook time: 14 minutes
Total time: 19 minutes
Variations
For a higher-protein cookie, add hemp seeds, chia seeds, and protein powder.
For a fruity version, fold in blueberries. Fresh berries work well, but frozen berries can also be used.
For a chocolate flavor, use peanut butter and mix in dark chocolate chips.
For a sweet center, make the peanut butter and jelly version with raspberry jam.
For a lightly earthy flavor, add matcha powder.
For a fun vanilla-style cookie, use cashew butter, vanilla extract, and natural sprinkles.
Storage/Reheating
Store breakfast cookies in an airtight container at room temperature for 2 to 3 days.
For longer storage, refrigerate them for 3 to 4 days. Warm them briefly before eating for the best texture.
To freeze, place cooled cookies in a freezer-safe bag or container. Freeze for up to 3 months. Reheat in the microwave or toaster oven until warmed through.
FAQs
Can I make these cookies gluten-free?
Yes. Use certified gluten-free rolled oats.
Can I use a regular egg instead of a flax egg?
Yes. One regular egg can replace one flax egg.
Can I replace quinoa flakes?
Yes. Use quick oats instead.
Do these cookies spread while baking?
No. Shape and flatten them before baking.
Can I use applesauce instead of banana?
Yes. Use about 1/2 cup applesauce.
Can I make them nut-free?
Yes. Use sunflower seed butter.
Can I use honey instead of maple syrup?
Yes. Honey works as a substitute.
Can I freeze breakfast cookies?
Yes. They freeze very well.
Why are my cookies dry?
They may have baked too long or had too much dry mix-in.
Are these good for meal prep?
Yes. They are excellent for make-ahead breakfasts.
Conclusion
Breakfast cookies are a simple, wholesome, and flexible way to make mornings easier. With one easy base and six tasty variations, you can prepare a batch that fits your mood, your pantry, and your schedule.
These breakfast cookies are soft, chewy, naturally sweet, and packed with wholesome ingredients like oats, banana, quinoa flakes, and nut butter for an easy grab-and-go breakfast.
Ingredients
1 large ripe banana, mashed
1 flax egg
1/2 cup nut butter
1/4 cup maple syrup
1/2 cup rolled oats
1/2 cup quinoa flakes
1 teaspoon baking powder
Optional: 1 tablespoon hemp seeds
Optional: 1 tablespoon chia seeds
Optional: 1/4 cup protein powder
Optional: 1/2 cup blueberries
Optional: 1/2 cup dark chocolate chips
Optional: 1/2 cup raspberry jam
Optional: 1 to 2 teaspoons matcha powder
Optional: 1 teaspoon vanilla extract
Optional: 1/3 cup natural sprinkles
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a mixing bowl, mash the banana until mostly smooth.
Add the flax egg, nut butter, and maple syrup, then stir until creamy.
Add the rolled oats, quinoa flakes, and baking powder.
Mix until a thick cookie dough forms.
Choose your preferred variation and fold in the additional ingredients.
For peanut butter and jelly cookies, scoop the dough first, then add a small spoonful of jam to the center.
Scoop the dough onto the prepared baking sheet to form 12 cookies.
Flatten and shape the cookies slightly since they will not spread while baking.
Bake for 14 minutes, or up to 16 minutes for blueberry cookies.
Allow the cookies to cool completely before serving.
Notes
Certified gluten-free oats can be used for a gluten-free version.
Quick oats can replace quinoa flakes if needed.
One regular egg can replace the flax egg.
Shape the cookies before baking because they do not spread much.
Store cookies in an airtight container for best freshness.
