Chewy, Fruity, Seed-Filled & Perfect for Busy Mornings
These hearty breakfast cookies are made with oats, banana, dried fruit, seeds, and a little chocolate. They’re soft and chewy with a naturally sweet flavor and are easy to grab for breakfast or a snack.
Ingredients
Dry Ingredients
- 2 cups (180 g) old-fashioned rolled oats
- ½ cup (60 g) whole-wheat flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 2 tbsp chia seeds
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
Wet Ingredients
- 2 ripe bananas, mashed
- 1 large egg
- ¼ cup (60 g) natural peanut butter or almond butter
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- ¼ cup (60 ml) milk, as needed
Fruit & Chocolate
- ½ cup (75 g) raisins or dried cranberries
- ½ cup (75 g) chopped apple or finely chopped dried apricots
- ⅓ cup (55 g) chocolate chips or chopped dark chocolate
Instructions
1. Preheat the oven
Preheat your oven to 350°F (175°C).
Line a large baking sheet with parchment paper.
2. Prepare the banana mixture
In a large bowl, mash the bananas until mostly smooth.
Add the egg, peanut butter, honey or maple syrup, and vanilla extract.
Whisk until well combined.
3. Mix the dry ingredients
In another bowl, combine:
- Rolled oats
- Whole-wheat flour
- Baking powder
- Cinnamon
- Salt
- Chia seeds
- Pumpkin seeds
- Sunflower seeds
Stir well.
4. Combine
Add the dry mixture to the banana mixture.
Stir gently until everything is combined.
Fold in the dried fruit and chocolate chips.
5. Check the consistency
The mixture should be thick and scoopable, not runny.
If it seems too dry, add milk 1 tablespoon at a time.
If it seems too wet, add 1–2 tablespoons of oats.
Let the mixture sit for 5 minutes so the oats and chia seeds can absorb some moisture.
6. Form the cookies
Scoop approximately ¼ cup of mixture per cookie onto the prepared baking sheet.
Flatten each mound gently with the back of a spoon because these cookies don’t spread much while baking.
7. Bake
Bake for 15–20 minutes, until the edges are lightly golden and the centers look set.
Don’t overbake if you want a soft, chewy texture.
8. Cool
Remove the tray from the oven and let the cookies cool on the baking sheet for 5–10 minutes.
Transfer to a wire rack and allow them to cool completely.
Recipe Information
Prep Time: 15 minutes
Bake Time: 15–20 minutes
Total Time: About 35 minutes
Makes: 10–12 cookies
Tips for Perfect Breakfast Cookies
- Use very ripe bananas for natural sweetness and moisture.
- Rolled oats give the cookies a pleasantly chewy texture.
- Don’t make the cookies too thick or they may stay overly soft in the center.
- Let the mixture rest before shaping.
- Add the chocolate chips last so they don’t get overmixed.
- For softer cookies, remove them when the centers are just set.
Easy Variations
Apple Cinnamon
Add ½ cup finely diced apple and an extra ½ tsp cinnamon.
Peanut Butter Chocolate
Use peanut butter and add extra chocolate chips.
Cranberry Orange
Use dried cranberries and add 1 tsp finely grated orange zest.
Banana Walnut
Add ½ cup chopped walnuts and omit the seeds if preferred.
Coconut
Add ¼ cup shredded coconut for extra texture.
Berry
Fold in dried blueberries or chopped dried strawberries.
Storage
Store completely cooled cookies in an airtight container.
Room temperature: 2–3 days
Refrigerator: Up to 5 days
Freezer: Up to 2 months
For frozen cookies, thaw at room temperature or warm gently before serving.
Frequently Asked Questions
Can I make these without flour?
Yes. Replace the flour with an additional ½ cup rolled oats, although the texture will be slightly different.
Can I use quick oats?
Yes, but rolled oats provide a chewier texture.
Can I use applesauce instead of banana?
Yes, but the cookies may be softer. Use about ½ cup unsweetened applesauce.
Can I leave out the chocolate?
Absolutely. You can replace it with extra dried fruit, nuts, or seeds.
Can I use different seeds?
Yes. Flaxseed, sesame seeds, hemp hearts, pumpkin seeds, and sunflower seeds all work well.
Why are my cookies too soft?
Breakfast cookies are naturally softer than traditional cookies because of the fruit and oats. Allow them to cool completely before judging the texture.
Why didn’t my cookies spread?
That’s normal. This dough is thick, so flatten the portions slightly before baking.
Can I make them smaller?
Yes. Make smaller cookies and start checking them around 12 minutes.
Can I make the mixture ahead?
Yes. Cover and refrigerate the mixture for up to 24 hours, then shape and bake.
Can I use frozen bananas?
Yes. Thaw them completely and drain any excess liquid before mashing.
Can I add nuts?
Definitely. Chopped walnuts, almonds, pecans, or cashews are delicious additions.
Quick Recipe Summary
Mash bananas → add egg, nut butter, honey & vanilla → mix in oats, flour, seeds & cinnamon → fold in fruit and chocolate → scoop and flatten → bake at 350°F/175°C for 15–20 minutes → cool and enjoy! 🥣
📌 Social Media Caption
Breakfast Cookies
Chewy oats, sweet fruit, crunchy seeds, and just enough chocolate! These easy breakfast cookies are perfect for making ahead and grabbing whenever you need a convenient bite.