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I stayed up late last night making a new recipe called Breakfast Cookies, since I had to go to work early today and needed a quick, healthy breakfast.
They are packed with protein, potassium, fiber, and calcium, as well as being lower in sugar (no refined sugar at all) than your average cookie or muffin. That alone sold me on making them…but did they pass muster with my family?
Me: They aren’t as sweet or gooey as a traditional cookie, but they do taste good to me. I feel great about feeding my family these, so this is definitely something I will make, freeze, and use as snacks and/or breakfast in the future. I really liked them combined with coffee! Also, hopefully something like this can quell my 2:00 p.m. sugar fix!
Kids: L-O-V-E-D them. My son asked me about five different times, “Did you make me COOKIES for breakfast?” He couldn’t believe his eyes, I guess. My toddler daughter kept reaching for more and grunting.
My husband: “They remind me of no-bake cookies, and those aren’t my favorite. I probably would eat these in a pinch, but I don’t love them.” (I could have told you he’d say this. Oh well, at least the rest of us enjoyed them.)
Check out our recipe index for more healthy breakfast ideas!
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- 2 large ripe bananas, mashed or 1 cup unsweetened applesauce
- 1/2 cup peanut butter (chunky or regular)
- 1/2 cup honey
- 1 teaspoon vanilla
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/4 cup ground flaxseed
- 1/4 cup nonfat dry milk powder or unsweetened protein powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- Optional: 1/2 cup chocolate chips, raisins, or craisins
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Make It Now:
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper and set aside.
- In a large bowl stir together banana, peanut butter, honey, and vanilla.
- In a small bowl combine oats, flour, flaxseed, milk powder or protein powder, baking soda, and cinnamon.
- Stir the oat mixture into the banana mixture until combined.
- Using a cookie scoop or tablespoon, drop mounds of dough 2 inches apart onto prepared baking sheets. Flatten and spread each cookie.
- Bake, one sheet at a time, for 10 to 15 minutes or until browned. Then cool the cookies on a wire rack. Store leftovers in the fridge or freezer.
Freeze For Later: Store in airtight container or freezer bag for up to 2 months.
Prepare From Frozen: Thaw in the fridge, on the counter, or using the defrost setting on the microwave.