These Healthy Oatmeal Breakfast Cookies are a perfect mix of oats, bananas, and a touch of honey. They’re chewy, tasty, and come together quickly for busy mornings!
Who knew cookies could be a breakfast champion? I love grabbing one on my way out the door. Plus, they are packed with fiber to fuel my day—winning! 🎉
Key Ingredients & Substitutions
Ripe Bananas: These provide natural sweetness and moisture. If you don’t have ripe bananas, applesauce can work too. Use about 1/2 cup of unsweetened applesauce for a similar consistency and sweetness!
Rolled Oats: Rolled oats give the cookies a chewy texture. Quick oats can be used, but they may result in a softer cookie. Steel-cut oats aren’t recommended here since they need longer cooking times.
Walnuts: They add healthy fats and crunch. If you have nut allergies, feel free to swap them for seeds like sunflower or pumpkin seeds. You can also leave them out entirely!
Dried Cranberries: They contribute a sweet-tart flavor. Raisins or chopped dried apricots are great substitutes, or you can mix in other dried fruits for variety.
Dark Chocolate Chips: You can skip them for a healthier cookie, or swap with carob chips or white chocolate if you prefer. I find that mini chips melt nicely and distribute well throughout the dough.
How Do I Ensure My Cookies Don’t Fall Apart?
To keep your cookies from crumbling, proper mixing and measuring are key. Start by well-mashing the bananas to create a cohesive base. Then mix in your dry ingredients gradually.
- Make sure not to overmix; just combine until you see no dry pockets.
- A little baking powder helps them rise without becoming too cake-like. Just a half teaspoon does the trick!
- Be sure to let them cool on the baking sheet for a few minutes before transferring. This helps them firm up.
These steps will help you achieve the perfect chewy cookies that hold their shape. Enjoy your cooking time! 🍪
How to Make Healthy Oatmeal Breakfast Cookies
Ingredients You’ll Need:
Base Ingredients:
- 2 ripe bananas, mashed
- 1 ½ cups rolled oats
- ½ tsp baking powder
- Pinch of salt
Add-Ins:
- ¼ cup walnuts, chopped
- ¼ cup dried cranberries
- 2 tbsp mini dark chocolate chips (optional)
Flavorings:
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tbsp honey or maple syrup (optional for sweetness)
How Much Time Will You Need?
You’ll need about 10 minutes for prep and then another 12–15 minutes for baking. All in all, this recipe takes around 25–30 minutes from start to finish. Quick and easy!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
First, preheat your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze!
2. Mash the Bananas:
In a medium bowl, take your ripe bananas and mash them with a fork until they’re mostly smooth. You want enough mash to help hold the cookies together, so make sure to do this step well!
3. Mix in the Ingredients:
Add the rolled oats, chopped walnuts, dried cranberries, mini chocolate chips (if you’re using them), ground cinnamon, vanilla extract, honey or maple syrup (if desired), baking powder, and a pinch of salt to the mashed bananas. Stir everything together until it’s all well combined. The mixture should be chunky and gooey!
4. Scoop and Shape the Cookies:
Using a spoon or a cookie scoop, take out spoonfuls of the dough (about 2 tablespoons each) and place them onto your prepared baking sheet. Lightly flatten them to shape them like cookies; they won’t spread much while baking.
5. Bake Until Golden:
Pop the baking sheet into the oven and bake for 12–15 minutes. You’ll know they’re ready when they’re set and lightly golden around the edges. Keep an eye on them to make sure they don’t over-bake!
6. Cool the Cookies:
Once they’re out of the oven, allow the cookies to cool on the baking sheet for a few minutes. This helps them firm up a bit! Then, transfer them to a wire rack to cool completely.
7. Enjoy Your Healthy Treat:
Once cooled, grab one (or more!) of these tasty oatmeal breakfast cookies. They make for a fantastic grab-and-go breakfast or snack. Store any extras in an airtight container!
These cookies are chewy, naturally sweetened by the bananas, and are a great way to start your day with something wholesome and delicious!
Can I Substitute the Bananas in This Recipe?
Yes, you can! If you don’t have ripe bananas, you can swap them out for ½ cup of unsweetened applesauce. This will help maintain the moisture and sweetness in the cookies.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just place them in a freezer-safe container, and they’ll last for up to 3 months. Thaw them at room temperature before enjoying.
Can I Add Other Ingredients?
Absolutely! Feel free to get creative! You can add dried fruits like raisins or apricots, seeds like chia or flaxseeds, or even different nuts for a twist. Just keep the overall proportions similar for the best results.
Are These Cookies Vegan?
Yes, these cookies can easily be made vegan. By using maple syrup instead of honey and ensuring you choose vegan chocolate chips (if you add them), you’ll have delicious plant-based breakfast cookies!