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Easy Make Ahead Breakfast Cookies for Busy Mornings

Three textured oatmeal breakfast cookie stacked on a white plate, highlighted by strong sunlight.
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Prepare these easy breakfast cookies to have a quick, grab-and-go option for busy mornings. This recipe uses wholesome ingredients for a satisfying start to your day.

Ingredients

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  • 1 1/2 cups rolled oats
  • 1/2 cup whole wheat flour or gluten-free blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup mashed ripe banana (about 1 medium)
  • 1/4 cup maple syrup or honey
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1/2 cup mix-ins (e.g., dark chocolate chips, raisins, chopped nuts, or seeds)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
  3. In a separate bowl, mix the mashed banana, maple syrup, melted coconut oil, and vanilla extract until combined.
  4. Add the wet ingredients to the dry ingredients. Mix 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 space between each cookie. Flatten slightly with the back of a spoon.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  8. Let the breakfast cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a protein-packed breakfast, add 1/4 cup of vanilla or unflavored protein powder to the dry ingredients.
  • These cookies are excellent for meal prep; store them in an airtight container at room temperature for up to one week.
  • If you prefer peanut butter breakfast cookies, substitute 1/4 cup of the maple syrup with 1/4 cup of smooth peanut butter.

Nutrition

Find it online: https://kitchenslang.com/easy-breakfast-cookie-recipe/