Print

Ultimate Healthy, Chewy Breakfast Cookies for Meal Prep

A stack of chewy breakfast cookies made with oats and visible chocolate chips, brightly lit.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create hearty, chewy breakfast cookies packed with oats and natural sweetness. These grab-and-go cookies are perfect for meal prep and provide sustained energy for busy mornings.

Ingredients

Scale
  • 2 cups rolled oats (use certified gluten-free if needed)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup mashed ripe banana (about 2 medium bananas)
  • 1/2 cup creamy peanut butter (or almond butter)
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup mix-ins (e.g., chocolate chips, chopped walnuts, or dried cranberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the rolled oats, baking soda, cinnamon, and salt. Mix these dry ingredients well.
  3. In a separate medium bowl, whisk together the mashed banana, peanut butter, maple syrup, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir everything together until just combined. Do not overmix.
  5. Fold in your chosen mix-ins.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently flatten the tops slightly with the back of a spoon.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. The centers may still look slightly soft.
  8. Let the breakfast cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and become chewy.
  9. Store your meal prep breakfast cookies in an airtight container at room temperature for up to 4 days, or freeze them for longer storage.

Notes

  • For a higher protein boost, add 1/4 cup of vanilla or unflavored protein powder to the dry ingredients.
  • If you prefer a less sweet cookie, reduce the maple syrup to 3 tablespoons.
  • These cookies are excellent for kid-friendly breakfasts; use mini chocolate chips for smaller portions.
  • For a gluten-free breakfast cookies option, confirm your rolled oats are certified gluten-free.

Nutrition

Find it online: https://delishcraze.com/easy-breakfast-cookies-recipe/