These soft and chewy breakfast cookies are a delightful solution for busy mornings, offering a wholesome, grab-and-go option without compromising flavor.
Made with ripe bananas, creamy peanut butter, and rolled oats, each cookie is naturally sweetened with maple syrup, making them a healthier alternative to traditional sugary treats.
Packed with fiber-rich oats, plant-based protein from peanut butter, and heart-healthy fats from pecans, they provide sustained energy and keep you full longer.
Dried cranberries add a burst of natural sweetness and antioxidants.
Quick to prepare and bake in under 35 minutes, these cookies are perfect for meal prep, easy breakfasts, or satisfying snacks throughout the day.
Their portability, combined with a balanced nutritional profile, makes them an ideal choice for families, students, or anyone seeking convenient, nourishing bites on-the-go.
Must-Have Tools for Perfect Results
Mixing Bowl (Large)
Essential for combining bananas, peanut butter, oats, and other ingredients thoroughly. Its roomy design makes stirring easy and reduces spills—perfect for cookies, batters, or salads.
Fork or Potato Masher
Ideal for mashing ripe bananas to a smooth consistency. This tool ensures even texture for baked goods, smoothies, or baby foods.
Baking Sheet
Provides a flat, heat-distributing surface for even baking. Use it for cookies, sheet pan dinners, or roasting vegetables with consistent results.
Parchment Paper
Prevents cookies from sticking and simplifies cleanup. A versatile kitchen staple for baking, roasting, and even wrapping foods.
Cookie Scoop (Medium)
Ensures uniform cookie sizes for consistent baking and presentation. Great for cookies, muffins, or portioning energy bites with precision.
Soft and Chewy Breakfast Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Fork or potato masher
- 1 Baking Sheet
- Parchment Paper
- Medium cookie scoop
Ingredients
- 2 ripe bananas
- ⅓ cup creamy peanut butter slightly melted
- ⅓ cup maple syrup
- 1 ½ tsp vanilla extract
- 2 cups old-fashioned rolled oats
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup dried cranberries
- ⅓ cup chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C) to ensure even baking. Line a baking sheet with parchment paper, which prevents sticking and makes cleanup easy, while providing a stable surface for shaping cookies. Having the oven fully heated before baking ensures the cookies cook evenly and develop a soft, chewy texture.
- Mash Bananas Thoroughly: In a large mixing bowl, peel and mash the ripe bananas with a fork or potato masher until smooth and creamy. This step ensures a natural sweetness and moisture for the cookies, creating a tender and chewy consistency. Make sure no large lumps remain for uniform texture throughout the batter.
- Combine Wet Ingredients: Add the creamy peanut butter, maple syrup, and vanilla extract to the mashed bananas. Stir the mixture gently but thoroughly until all ingredients are fully incorporated into a smooth, cohesive batter, which will act as the flavorful, binding base for the cookies.
- Incorporate Dry Ingredients: Sprinkle in the rolled oats, cinnamon, and salt, folding them carefully into the wet mixture until evenly distributed. This ensures every cookie has a balanced blend of flavor, texture, and nutrition. Be sure to scrape the sides of the bowl to avoid any clumps or uneven pockets.
- Fold in Mix-Ins: Add the dried cranberries and chopped pecans to the batter, stirring until just combined. These mix-ins provide bursts of natural sweetness and a satisfying crunch in each bite, creating a perfectly textured breakfast cookie.
- Scoop and Shape Cookies: Use a medium cookie scoop or spoon to portion the batter into roughly 2-tablespoon mounds on the prepared baking sheet. Leave about 2–3 inches between each cookie and gently press the tops with the back of the spoon to slightly flatten them, as they will not spread much in the oven.
- Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake for 15–17 minutes, or until the cookies are lightly golden on the edges. Baking time may vary slightly depending on oven type, so check near the end to avoid over-browning.
- Cool and Serve: Remove the cookies from the oven and allow them to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. This prevents them from breaking apart and helps them set to the ideal soft, chewy texture. Serve warm or store for a grab-and-go breakfast.
Notes
- Use ripe bananas for natural sweetness and moisture; underripe bananas may result in dry cookies.
- Slightly melt the peanut butter for easier mixing and smoother batter consistency.
- Measure oats carefully; old-fashioned rolled oats provide texture and fiber, while quick oats can make cookies too soft.
- For uniform cookies, use a medium cookie scoop and flatten slightly, as these cookies don’t spread much.
- Mix-ins like dried cranberries or chopped nuts can be adjusted to taste or substituted with raisins, chocolate chips, or seeds.
- Allow cookies to cool slightly before moving them to a wire rack to avoid breakage.
- These cookies are grab-and-go friendly and perfect for meal prep; store in airtight containers for convenience.
Chef’s Secrets: Expert Tips For Best Results
The key to soft and chewy breakfast cookies lies in balancing moisture and texture.
Using ripe bananas ensures natural sweetness and helps bind the cookies without extra sugar or fat.
Slightly melted peanut butter blends more smoothly into the batter, creating a uniform texture, while carefully folding in oats and mix-ins prevents dense or uneven cookies.
Flattening the cookies slightly before baking ensures they cook evenly, while baking just until edges are golden preserves a soft interior.
For variety, try swapping cranberries for raisins, chocolate chips, or seeds to customize flavor and nutrition.
Serving Suggestions: Tasty Ideas For Breakfast
These breakfast cookies are versatile enough to pair with multiple options. Serve them warm with a glass of milk or plant-based beverage for a quick, satisfying breakfast.
They also make excellent on-the-go snacks or additions to lunchboxes.
Pair with fresh fruit or yogurt for a complete meal.
They’re perfect for meal prep: bake a batch at the start of the week and store them for grab-and-go convenience without compromising taste or nutrition.
Storage Tips: Keep Cookies Fresh Longer
Store cooled cookies in an airtight container at room temperature for up to five days to maintain softness and flavor.
For longer storage, place them in a freezer-safe container and freeze for up to three months.
Thaw at room temperature or microwave briefly before serving. Separating layers with parchment paper prevents sticking.
Always allow cookies to cool completely before storing to avoid condensation and sogginess.
Frequently Asked Questions: Breakfast Cookie Tips
1. Can I use overripe bananas?
Yes! Overripe bananas are ideal, as they are sweeter and mash more easily, improving the flavor and moisture of the cookies.
2. Can I make these gluten-free?
Absolutely. Use certified gluten-free rolled oats to make this recipe safe for those with gluten sensitivities.
3. Can I swap peanut butter for another nut butter?
Yes, almond, cashew, or sunflower seed butter works well. Slightly melting it helps with smooth mixing.
4. Are these cookies suitable for meal prep?
Definitely. They keep well at room temperature or in the fridge, making them perfect for weekly breakfast prep or grab-and-go snacks.
5. Can I add other mix-ins?
Yes! Chocolate chips, pumpkin seeds, sunflower seeds, or shredded coconut are all great options to customize flavor and texture.
This recipe is inspired by budgetbytes and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
