Healthy Oatmeal Breakfast Cookies
User Reviews
4.8
Healthy Oatmeal Breakfast Cookies
Description
These oatmeal breakfast cookies begin with a wet mixture of pure maple syrup, eggs, mashed bananas, melted butter, and vanilla extract. Once combined, dry ingredients including quick oats, all-purpose flour, baking soda, cinnamon, and salt are folded in. Adding chopped pecans, shredded coconut, dried fruit such as raisins or cranberries, and raw pumpkin seeds provides texture and flavor contrast throughout the cookies.
Baked at 350°F, the cookies develop golden edges while retaining softness inside, making them suitable for breakfast or snacking. The oats contribute chewiness, while the nuts and seeds add crunch, and the bananas and syrup bring natural sweetness.
This recipe can be adapted with gluten-free oats and flour or substitutions like coconut oil and plant-based eggs to suit dietary needs. After baking, store the cookies in airtight containers for a few days or freeze individually for several months, making them easy to prepare in advance. These qualities make the cookies practical for morning routines.
Ingredients
- ½ cup pure maple syrup
- 2 egg
- ¾ cup banana mashed, about 2 medium
- 4 Tbsp. butter melted
- 1 tsp. vanilla extract
- 1 ¾ cup oats quick cooking
- ½ cup all-purpose flour
- ½ tsp. baking soda
- ½ tsp. cinnamon
- ¼ tsp. salt
- ½ cup pecans coarsely chopped
- ½ cup coconut unsweetened, shredded
- ½ cup dried fruit raisins or cranberries
- ¼ cup pumpkin seeds raw
Instructions
- Preheat oven to 350 degrees.
- Make the Base. Combine maple syrup, eggs, bananas, and vanilla extract in a large bowl, whisk to combine. Wait until butter has cooled down some after melting to add it to the bowl and then whisk until combined.
- Stir in Dry Ingredients. Add in oats, flour, soda, cinnamon, and salt. Toss until everything is well mixed. Pour in pecans, coconut, dried fruit, and seeds. Stir by hand until well incorporated.
- Scoop and Bake. Line a large baking sheet with parchment paper. Scoop out 2 ½ - 3 tablespoons worth of cookie batter for each cookie and place at least 1 inch apart on the sheet. Bake in preheated oven for 14-15 minutes, or until the edges are golden and the middle is no longer soft.
- Let cool to room temperature before eating. Enjoy!
Notes
- Store the cookies in an airtight container at room temperature for 2-3 days or refrigerate up to 5 days.
- These cookies freeze well; wrap individually and freeze for 4-6 months.
- To make gluten-free, use certified gluten-free oats and flour.
- For a vegan version, substitute butter with coconut oil and use a flaxseed or chia egg instead of eggs.
- Reduce the amount of maple syrup to lower sugar content if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 87mg | 4% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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