Breakfast Cookies
Updated Dec 24, 2025
These oatmeal breakfast cookies are soft, lightly sweet, and easy to make ahead—great for quick family breakfasts, snacks, or meal prep.
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Make Cookies for Breakfast!
Cookies for breakfast?! 100%! This oatmeal breakfast cookie recipe is so good! You know that I LOVE everything oatmeal, from regular microwave oatmeal, to steel cut oatmeal, to baked oatmeal, oatmeal bars, and, of course, overnight oats! This breakfast cookie recipe is inspired by those oat recipes! Made with bananas, raisins, and warm spices, this oatmeal breakfast cookie is such a great one to try especially for meal prep!
Happy Baking!
– Yumna
Breakfast Cookie Ingredients
- Dry Ingredients: All-purpose flour (or 1:1 gluten-free flour), baking powder, cinnamon, nutmeg, and a pinch of salt.
- Wet Ingredients: You’ll need a slightly overripe mashed banana, maple syrup, avocado oil, a large egg and vanilla extract.
- Add-ins: I use three add-ins for these breakfast cookies: rolled oats (avoid using quick oats because they’ll change the texture), flax seeds (you can also use sunflower seeds, pumpkin seeds, or sesame seeds) and raisins or any other dried fruit like chopped dates, cranberries, or apricots.
How to Make Breakfast Cookies
“My entire family is obsessed with these Oatmeal Breakfast Cookies. I add sunflower seeds, chia seeds, dried cranberries, and sometimes chocolate chips! Thank you for this recipe!” – Julia
Oatmeal Breakfast Cookies
Video
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup mashed banana about 1
- ⅓ cup maple syrup
- ¼ cup avocado oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups rolled oats
- ½ cup raisins
- 2 tablespoons flax seeds
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt. Set aside.
- In a large bowl, combine banana, maple syrup, oil, egg, and vanilla. Whisk until smooth.
- Stir the flour mixture into the wet ingredients until barely combined. Fold in the oats, raisins, and flaxseeds until evenly distributed. The mixture will seem a little wet.
- Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart.
- Bake for 10-12 minutes, or until lightly brown on the edges and firm on the top.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
“I love this recipe! I make them just about every other weekend. I add sunflower seeds, pepitas and mini dark chocolate chips. I once swapped out the oil with browned butter. Thanks for the recipe!” – Karen
Recipe Tips
- Don’t over-mix: When it comes to mixing the batter for these cookies, less is more. Once you’ve added the flour, mix it in until it’s just combined (over-mixing can make the cookies tough).
- Let your cookies settle after baking: As tempting as it is to dive right in as soon as your cookies come out of the oven (I get it!), try to give them a few minutes to cool. It’ll make them even chewier!
FAQs
To avoid crumbly cookies, make sure your banana is well mashed, and the ingredients are thoroughly combined. But be careful! Over-mixing can also cause the cookies to crumble, (mix until just combined).
The cookies are done when the edges are lightly browned, and the tops are set, meaning that they don’t look super wet anymore. Once you remove them from the oven, they will continue to cook through on the pan while they cool.
Comments
The joy that this simple recipe brings is incredible! I will make often, I’m sure! Thank you!
Aww, so glad you love it!! Thanks so much, Kevin!
I have baked these yummy cookies as breakfast on the go for a couple of times now. I also tried substituting all purpose flour with oat flour which turned out to be good. I will definitely make some more as it is very easy and healthy! Thank you for sharing the recipe!
Amazing! So happy you love them, Jemay!! Thanks so much!
Yum, tasty breakfast cookies. I added some chia seeds and protein powder. Thanks for a great recipe!
Yum, love that! So happy you enjoyed them, Lois!! Thanks!
SOOOOOOOOOOOOOOOOOOOOOOO YUMMY!!!!!!!!!! -My granddaughter, Evangelina
Aww, so happy she loved them!! Thank you!
Ok I’ve made these maybe 8 times in the last month and it’s like they get better and better every time! I do add a little chocolate chips to the mix but my whole family enjoys these so much they ask for them now!
Aww, that makes me so happy to hear! Glad your family loves them. Thank you, Becky!!
Can I use a air fryer for this? And instead of maple syrup white/ brown suger can be used?
I haven’t tried making this recipe in an air fryer yet, so sorry! You should be able to substitute white or brown sugar for maple syrup, I haven’t tried it myself but around 1/2 cup should be sufficient (maybe even a little less). Hope that helps!
These cookies are delicious! A great alternative to my usual oatmeal in the morning.
How would you recommend subbing in regular sugar for the maple syrup? I love maple syrup but it’s expensive to use when making a large batch.
Thanks, Amelia! So glad you like them!! You can do 1 cup of white or brown sugar for every 3/4 cup of maple syrup. So, if my math is correct, a triple batch of these cookies would use 1 1/3 cup of sugar. Let me know how it turns out!
These are easy to make and delicious! I added a half scoop of protein powder for stead of flax seeds. Could they be made larger with a 1/4 cup & more baking time?
Thanks, Linda! Yes, I believe they could. Adding protein powder is smart, what a great idea!
Perfection! Highly recommend! I used coconut flakes instead of raisins and loved it. Will be making these more often
Love the addition of coconut flakes, yum!! Thanks, Arwa!
Thank you for all your recipes with very detailed, foolproof instructions. I am just making these cookies and know they will turn out well, just like all your recipes. I love your kind way of explaining, the love you put into your hard work. Wishing you and your lovely family the best, kind regards from Istanbul.
Wow! Thank you so much for these kind words, Canan!! I’m so glad you’ve enjoyed my recipes and have found them easy to follow—that means the world to hear!
I don’t like bananas and was wondering if you make these without the banana? Thanks
I haven’t tried it without banana yet but I think applesauce might work as a substitute. Let me know how it turns out if you try it!
I love this recipe! I make them just about every other weekend. I add sunflower seeds, pepitas and mini dark chocolate chips. I once swapped out the coconut oil with browned butter. Thanks for the recipe!
Oh I love the brown butter idea!
Hi Yumna,
I tried this recipe today and they tasted really yummy but I only realized that I measured the quantity of banana wrongly only after baking. The cookies were a tad softer in texture than I expected. I used 2 ripe bananas instead that were lying on my counter instead of the 1/2 cup u mentioned. Maybe next time I will get a better texture with your measurement.
Thanks for a keeper recipe!
Ah, yeah that would cause the cookies to be on the softer side. I am glad they still turned out well and tasted good though!
I cut the oil in half. Used frozen bananas destined for bread. Also used sugar free Smuckers maple syrup. Old fashioned oats. I have made them twice in a month. So good!
Oh yum! That sounds delicious! Thanks for sharing!
Been looking for a breakfast cookie like this since I moved away from my coffee shop that sold them. I swapped out the banana for apple butter and added puffed rice and cranberries, its a perfect dupe!
Oh yum! I love those substitutions sounds soo good!
I used dates instead of raisins since I always keep those on hand. Had to make my second batch already. I failed to take you advice from the video to double the recipe for the first batch. 😂
LOL Love that! So glad you like them, Jim!
My kids love these cookies!
That makes me so happy to hear!
I make these weekly now! Obsessed!
I love that! Yay!!
Made this! Added some cranberries and a few chocolate chips, it is perfect! A nice little treat!
Such a great idea! Yay!!
Hello! Is it possible to replace raisins with chocolate chips? And replace rolled oats with old fashioned oats?
Yes, you can definitely use chocolate chips in this recipe! Old-fashioned oats are sometimes called rolled oats, so yes! It’s best to avoid steel cut oats in this recipe though.
Is there a substitute for banana? Allergic!
I haven’t tried this recipe with a banana substitute, but you could give it a try with applesauce!
Hello
Instead of maple syrup can I use agave or honey? If so is it a 1:1 substitution ratio?
Yes, you could use either of those substitutes in a 1:1 substitution ratio. It may turn out slightly more/ less sweet compared to the regular recipe though.
Hi, my mom and I totally love this recipe. May i know if 149kcal is for per cookies or for one servings(15 pieces of cookies)?
Yay! That makes me so happy! 149kcal is per cookie.
Hi! I’d love to make these but my daughter is allergic to eggs and banana. Can I replace egg with flax egg and banana with applesauce?
I have not tried it that way yet. You could give it a try, but I’m not so sure how well it’d hold!
LOVE THESE SO MUCH!
Thank you, Julia!
My entire family is obsessed with these Oatmeal Breakfast Cookies.
I add sunflower seeds, chia seeds, dried cranberries and sometimes chocolate chips!
Thank you for this recipe!
Those sound like such great additions! You’re so welcome!
Loved this recipe! I followed exact measurements and it was a tad runny so I added a small handful of more oats. Turned out delicious! Breakfast cookies turned into midnight snack cookies if I’m being honest. Thank you!
That’s a great way to fix the texture. Thank you! Midnight snack cookies sound like a good idea haha.
I made these oatmeal breakfast cookies and they are PERFECT especially for breastfeeding mamas!! I was so sick of regular oatmeal every morning! A new staple in my house!
Oh that’s wonderful to hear! Glad you enjoyed them 🙂