Description
These Grab-and-Go Breakfast Cookies are the perfect solution for busy mornings. Soft, chewy, and packed with wholesome ingredients like gluten-free oats, seeds, and dried fruit, they provide sustained energy without the sugar crash of store-bought granola bars. Naturally sweetened and easy to customize, they make healthy meal prep effortless.
Ingredients
— The Base —
2 cups gluten-free rolled oats (old-fashioned, not instant)
2 large ripe bananas, mashed (about 1 cup)
½ cup creamy peanut butter (or almond butter)
¼ cup honey or pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
— Mix-ins (Customize as you like) —
⅓ cup dried cranberries or raisins
¼ cup pumpkin seeds (pepitas) or sunflower seeds
2 tablespoons chia seeds or flax meal
¼ cup mini dark chocolate chips (optional)
Instructions
1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Mash & Mix Wet Ingredients: In a large mixing bowl, mash the bananas thoroughly until smooth. Add the peanut butter, honey (or maple syrup), vanilla, cinnamon, and salt. Whisk until well combined.
3. Add Dry Ingredients: Stir in the gluten-free oats. Mix until the oats are fully coated and the dough is thick and sticky.
4. Fold in Mix-ins: Gently fold in the cranberries, seeds, and chocolate chips (if using).
5. Shape Cookies: Use a ¼ cup scoop or large spoon to drop mounds of dough onto the baking sheet. Because these cookies don’t spread while baking, use the palm of your hand to flatten them into thick discs (about ½ to ¾ inch thick).
6. Bake: Bake for 12–15 minutes, or until the bottoms are golden brown and the cookies feel set to the touch.
7. Cool: Remove from the oven and let them cool on the baking sheet for 10 minutes before transferring to a wire rack. They will firm up as they cool.
Notes
Oats: Ensure you use ‘certified gluten-free’ rolled oats. Quick oats can be used but will result in a softer, less textured cookie.
Vegan Option: Use maple syrup instead of honey.
Nut-Free: Swap the peanut butter for sunflower seed butter or tahini for a school-safe snack.
Storage: These cookies keep well in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 9
- Sodium: 55
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 5
- Cholesterol: 0