Healthy Oatmeal Breakfast Cookies

You are going to love these Healthy Oatmeal Breakfast Cookies because they are loaded with pumpkin seeds, banana, dried cranberries, and chocolate chips. Although they are loaded with healthy ingredients they are super delicious and even the kids will enjoy them! Freezer friendly too.

You may be asking yourself cookies for breakfast? Are cookies good for breakfast? And I am here to tell you that yes they are! Not just any cookies however, but these soft and chewy, delicious, yet full of good for you ingredients Breakfast Cookies.

These cookies are easy to make, freezer friendly and super convenient for a quick grab and go breakfast.

Each cookie contains 275 calories, 7.6g of protein, 4.3g of dietary fibre, 2.6g of saturated fat, and 0g of trans fat. They also contain a bunch of vitamins due to all the healthful ingredients! So you can say you ate cookies for breakfast without feeling guilty.

How to Make Breakfast Cookies

This is a simple 1 bowl recipe, you can use a stand mixer for easy mixing or by hand.

Preheat oven to 350 F. Line two baking sheets with parchment paper.

Mix the following ingredients together in a bowl or stand mixer: 2 ripe mashed bananas, 2 cups quick oats, 1 egg, 1/3 cup of raisins, 1 teaspoon vanilla extract, 1 teaspoon of ground cinnamon, 1/2 cup of dark chocolate chips, 1/4 teaspoon of sea salt, 2/3 cups of natural smooth peanut butter, 1/3 up of maple syrup, 1/3 cup of dried cranberries, 1/3 cup of roasted pumpkin seeds.

Using a 1/4 cup measure scoop the cookie dough onto the prepared baking sheets. Press on the tops of lightly with the back of the measuring cup to slightly flatten. Bake for 15-20 minutes or until lightly browned. Cool before enjoying.

These cookies can be stored at room temperature for 3 days, in the fridge for up to a week, and in the freezer up to 3 months.

Print

Healthy Oatmeal Chocolate Chip Breakfast Cookies

These Healthy Oatmeal Breakfast Cookies are loaded with pumpkin seeds, banana, dried cranberries, and chocolate chips.

Course Breakfast, Snack

Cuisine American

Keyword banana, cookies, easy, healthy

Prep Time 5 minutes

Cook Time 16 minutes

Total Time 21 minutes

Servings 14 cookies

Calories 275 kcal

Author Taylor Harrison

Ingredients

• 2 cups oats quick cooking
• ¼ tsp sea salt
• 1 tsp cinnamon ground
• ⅔ cup natural peanut butter smooth
• ⅓ cup maple syrup pure
• 2 ripe bananas mashed
• 1 egg large
• 1 tsp vanilla extract
• ⅓ cup cranberries dried
• ⅓ cup pumpkin seeds roasted
• ⅓ cups raisins
• ½ cup chocolate chips dark

Instructions

1. Preheat oven to 350° F. Line two baking sheets with parchment paper.

2. Mix all the ingredients together in a bowl or stand mixer.

3. Using a 1/4 cup measure scoop the cookie dough onto the prepared baking sheets. Press on the tops of lightly with the back of the measuring cup to slightly flatten. Bake for 15-20 minutes or until lightly browned. Cool before enjoying.

Recipe Notes

Can be stored at room temperature up to 3 days, in the fridge up to a week, and in the freezer up to 3 months. 

Each serving (1 cookie) contains 10.1g of total fat, 38.9g of carbs, 7.6g of protein, 4.3g of dietary fibre, 2.6g of saturated fat, and 0g of trans fat. 

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