healthy breakfast cookies

Breakfast Cookies {Freezer Meal}


breakfast cookies

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 (and contains no refined sugar) and fat (and contains no saturated fat at all) than your average cookie or muffin.  That alone sold me on making them…but did they pass muster with my family?

breakfast cookie recipe

Reviews:

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 youngest 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.)

Breakfast Cookie Recipe

Ingredients 

  • 2 large ripe bananas, mashed (about ¾ cup)
  • ½ cup natural peanut butter (chunky or regular)
  • ½ cup organic honey
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • ½ cup whole wheat flour
  • ¼ cup ground flaxseed  (Why eat flaxseed?)
  • ¼ cup nonfat dry milk powder
  • ¼ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • *optional: 1/2 cup raisins or craisins

Instructions

Preheat oven to 350 degrees.  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, cinnamon and baking soda.  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.  Transfer to a wire rack to cool completely.  Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

breakfast cookies- freezer meal

Check out our recipe index for more healthy breakfast ideas!

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healthy breakfast cookies

Breakfast Cookies {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12-15 cookies 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Wow your kids by making them breakfast cookies! Packed with fiber, potassium, and calcium, your family is sure to love these!


Ingredients

  • 2 large ripe bananas, mashed (about 3/4 cup)
  • 1/2 cup natural peanut butter (chunky or regular)
  • 1/2 cup organic 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
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • optional: 1/2 cup raisins or craisins

Instructions

  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper and set aside.
  3. In a large bowl stir together banana, peanut butter, honey and vanilla.
  4. In a small bowl combine oats, flour, flaxseed, milk powder, cinnamon and baking soda.
  5. Stir the oat mixture into the banana mixture until combined.
  6. Using a cookie scoop or tablespoon, drop mounds of dough 2 inches apart onto prepared baking sheets. Flatten and spread each cookie.
  7. Bake, one sheet at a time, for 10 to 15 minutes or until browned.
  8. Transfer to a wire rack to cool completely.
  9. Store in an airtight container or resealable plastic bag for up to 3 days.
  10. – See more at: https://thrivinghomeblog.com/2010/01/breakfast-cookies/#sthash.u4RRDimx.dpuf

Notes

Freezer Directions:

To Freeze:
Store in airtight container or reusable bag for up to 2 months.

To Prepare:
Thaw overnight, or for several hours, before serving.


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29 replies
  1. lois east says:

    I love that you posted your husband’s review, even though he wasn’t sold on the cookies. That simply adds to your authenticity, credibility and transparency! Thanks for keeping it ‘real’!!

    Reply
  2. Amy says:

    Hi just tried these with pumpkin and they were delish! Do you have a facebook share button? I can’t seem to find it to share this awesome recipe 🙂 ps do you think adding egg in for extra protein would change the consistency?

    Reply
    • Polly says:

      Our social share buttons should be on the left side of the post at the top or at the bottom of the post. Adding will probably change the consistency. Never done it though so give it a try!

      Reply
  3. Aimee says:

    Growing up, my sister was allergic (still is) and we did not eat or had a taste for bananas…still to this day…is there another ingredient that can replace the bananas? Maybe avocado?

    Reply
    • Rachel says:

      I’ve never cooked with avocado, so I can’t speak to that. You could try replacing it with pumpkin puree (add a little more sweetener though).

      Reply
  4. Karen says:

    This looks like an amazing recipe and one that I will try in the next day or two. I have a big bag of ground flaxseed that I wish to find more recipes for. This is perfect and my family will love having breakfast cookies as they run out the door.

    Reply
  5. Evelyn says:

    Hi Rachel, Thank you for sharing your recipes. I have a question on this one how many calories do you think each cookie has? Also what type of Peanut butter do you suggest. I know there is a lot of types of peanut butter that also contains over 50% fat; which one did you choose?

    Reply
    • Rachel says:

      Hi Evelyn! I’m sorry that I don’t know the answer to your question, but I believe you can put the recipe in at Spark People and find out. I don’t fret too much over good fats like peanut butter, but instead try to just eat it in moderation. Our healthy “real food” philosophy that is reflected in our Recipe Index is this: “Real food meets reality here. That’s what our healthy, family-friendly recipe collection is all about. We strive to cook with as many unprocessed ingredients as possible and include a variety of vegetables and fruit, whole grains, healthy fats, and local or organic meats.” You can read more about healthy fats here: http://www.kitchenstewardship.com/2011/01/24/monday-mission-refocus-on-healthy-fats/. I hope that helps!

      Reply
  6. Brittany says:

    I am new at freezer meals and would call myself a beginner cook and baker, this recipe sounds great and cant wait to try. A couple questions though; I have whole flaxseed, would that work instead of ground or would I get the same effect if I ground them up myself? Also, after freezing the cookie what is the best way to defrost them and are they ready to eat right after defrosting?

    Reply
    • Rachel says:

      Hi Brittany. To answer your questions, I would definitely suggest grinding your whole flaxseed. It’s not digestible and you won’t get the nutrition from them unless you do. Secondly, these cookies defrost easily in the microwave for maybe 10-20 seconds. They don’t take long. I’m so glad you found our site. Let me know if you have any other questions on any recipes. Happy to help if I can.

      Reply
  7. Christa says:

    I have a son with a peanut allergy. Any suggestions for a substitute? I have heard about a soy “peanut” butter. Wonder if that might work? Can’t wait to try these!

    Reply
    • Rachel says:

      Have you looked into sunbutter? It’s delicious and I’ve heard (but haven’t personally researched) it is an alternative since it’s made from sunflower seeds.

      Reply
      • Sarah says:

        I made these with sunbutter last week, and they turned out great. My 18 month old daughter loved them, and I was glad I could give her a healthy breakfast option instead of frozen waffles. I’m planning on making a double batch this weekend to stock up the freezer.

        Reply
          • Sarah says:

            One word of warning if you use Sunflower butter as a substitute for peanut butter – after the cookies cook and cool, the inside may turn green. This didn’t happen with the first batch I made but did with the second batch I tried today. I did some research and it’s a normal reaction based on something in sunflowers and baking soda. It it not harmful, but may surprise you if you are not expecting it.

  8. Sarah Swanson says:

    Making these right now!! I’m looking for healthy freezer foods for my daughter who is always hungry and thinks food should just magically appear 🙂 Cannot wait to try them….the batter tastes delicious! I didn’t have flaxseed on hand so I just used more whole wheat flour.

    Reply
  9. Jackie says:

    My hubby is allergic to bananas. And while his life insurance is paid up, it’s really a hassle I’d rather not go through (lol). Andy ideas for a sub?

    Reply
  10. Ane says:

    Is the flaxseed absolutely necessary? I have everything else in my pantry and would like to not have to go buy this specifically. Thank you!

    Reply

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