Breakfast Cookies

I have been really disorganized lately, which has resulted in sporadic posts. In an attempt to get more organized, I wanted to have something quick to grab in the mornings. So, in an ironic twist, my disorganization and lack of posting led to this post.


This recipe makes about 8-9 big and soft breakfast cookies, plenty to see you through the week. And who doesn’t want to have a cookie for breakfast? I got the recipe from Momables, and she says it’s pretty kid-friendly and also healthy.

Basically, it’s like any other cookie recipe in which you separate your wet and dry ingredients and combine them at the end. But peanut butter provides your fats, and honey and banana provide your sweetener. The recipe also calls for whole wheat flour, ground flax seed, dried cranberries, and vanilla protein powder, among other things. Some other variations substitute chocolate chips for the cranberries and chocolate protein powder for the vanilla protein powder.

When it comes down to taste, the peanut butter and banana are the prominent flavors. The texture is like a delicious soft oatmeal cookie, so any of the non-traditional cookie ingredients really don’t affect anything.


  • ½ cup mashed banana (about 1 large)
  • ½ cup creamy peanut butter (or almond butter)
  • ½ cup honey
  • 2 teaspoons vanilla extract
  • 1 cup rolled oats
  • ¼ cup whole wheat flour
  • ¼ cup ground flax seed (or additional 1/4 cup flour)
  • ¼ cup vanilla protein powder
  • 2 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ cup raisins or dried cranberries


  1. Preheat oven to 350°F. Spray cookie sheets with cooking spray.
  2. In a large bowl, combine the banana, peanut butter, honey, and vanilla.
  3. In a separate bowl, combine oats, flour, flax seed, protein powder, cinnamon, and baking soda.
  4. Combine the oats and banana mixtures until well incorporated. Fold in the cranberries.
  5. Use a ¼ cup measuring cup to drop mounds of dough onto the cookie sheet, about 2-3 inches apart. Wet a spatula and flatten the mounds to about ½ inch thick.
    I used a knife to scrape the measuring cup flat.

  6. Bake 14-16 minutes until browned, turning the sheets around halfway through to ensure even baking.
  7. Allow to cool completely and seal in an airtight container. (Can be frozen for up to 2 months.)

Nutrition Facts

Serving Size: 1 cookie
Calories: 245
Fat: 9 g
Saturated: 1 g
Trans: 0 g
Cholesterol: 1 mg
Sodium: 141 mg
Carbs: 38 g
Fiber: 5 g
Sugar: 23 g
Protein: 7 g
Vitamin A: 1%
Vitamin C: 3%
Calcium: 5%
Iron: 8%


3 thoughts on “Breakfast Cookies

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