Breakfast Cookies

Healthy whole wheat peanut butter oatmeal cookies packed with shredded apples and mashed bananas. Great for breakfast or an afternoon snack!

Breakfast Cookies

I love my Mom!

My Mom is cool!

But now it’s time for having fun in school!

Baker-man and I have been singing this little rap (from his favorite kids’ show) for several weeks now in prep for the big day, which was today! Baker started preschool this morning and he’ll be going 5 mornings a week! Yikes! What’s a mama to do?

The BakerMama

I know he’s going to love it and learn a lot, but the babies and I are sure going to miss him here at home!

I like to think Baker thinks I’m cool and I’m pretty sure he thought I was super cool when I served him cookies for breakfast this morning! You should have seen the excitement on his face when he saw that cookie sitting on his breakfast plate!

Breakfast Cookies

Little does he know these cookies are actually pretty healthy. They have some of our breakfast favorites baked right into them! We quite often eat peanut butter banana apple sandwiches on whole wheat bread for breakfast or a snack so I just baked these goodies into a chewy oatmeal cookie and added some chocolate chips to make them extra special for his first day of school! He was all smiles, energized, and ready to go!

Breakfast Cookies

Breakfast Cookies

We had a big time baking them over the weekend so let us show you how simple they are to make! You and your kiddos could easily bake up a batch this afternoon for the perfect after-school snack!

Breakfast Cookies

Breakfast Cookies

Breakfast Cookies

Bake the cookies for 10-12 minutes until slightly browned. Let cool on cookie sheets for 10 minutes before transferring to wire racks to cool completely.

Breakfast Cookies

Be cool and bake a batch for your family! They’ll love them!

Breakfast Cookies



This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!

Breakfast Cookies
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 20
  • 1-1/2 cups whole wheat flour
  • 2-1/2 cups old-fashioned rolled oats
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup creamy peanut butter
  • ½ cup dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup mashed banana (about 2 medium)
  • 1 cup shredded peeled apple (about 2 medium)
  • ½ cup chocolate chips, optional
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. Set aside.
  3. In the bowl of an electric mixer, blend the peanut butter and brown sugar until creamy. Add the egg and vanilla and mix until well combined. Mix in the mashed banana. Slowly add the flour mixture until just combined. Stir in the shredded apple and chocolate chips.
  4. Form 3-4 tablespoons of dough into large balls and place a few inches apart on the prepared baking sheets. Flatten each ball of dough with a cup measurer that has been sprayed with non-stick cooking spray.
  5. Bake for 10-12 minutes until slightly browned. Let cool on cookie sheets for 10 minutes before transferring to wire racks to cool completely.
Store in an airtight container in the refrigerator for up to 4 days. Let cookies come to room temperature or heat in the microwave for 10-15 seconds if you don’t like cold cookies.
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  1. Sharon Hahn

    I just came across this recipe and it sounds delish! However, I was concerned with the baking soda issue. How much baking powder did you use for the cookies to come out good?

    • MaeganMaegan

      Hi Sharon! I’m not aware of any baking soda issues, but if you want to substitute the baking soda with baking powder, it’s usually recommended 3 teaspoons baking powder for every 1 teaspoon baking soda. And you would want to omit the salt in the recipe as well. Hope this helps!

  2. Actually healthy

    Does it really need sugar?! That is a lot of sugar to tote as healthy. Has anyone made these without the sugar?

  3. Amy Oberheu

    Made these tonight. Only change was I used regular flour, not wheat flour. Family loved them! Thx for a wonderful recipe!!!😀

    • MaeganMaegan

      Hi Mary! No, it doesn’t matter what type of apple you use as long as the apple is crisp enough to shred, it should work and taste great. Enjoy!

  4. Jo Ann Muenstermann

    These are NOT gluten free. They have wheat flour in them. I DO have a recipe that is gluten free that is similiar. It has peanutbutter, oatmeal, eggs, and chocolate chips in it and it’s chewy and good.

    • MaeganMaegan

      Hi Jo Ann! I never once said these cookies were gluten free. The recipe was created in partnership with Gold Medal Flour so of course they’re not gluten free. I do have a recipe on my blog for Flourless Oatmeal Chocolate Chip Cookies which could be made gluten free with gluten free oats.


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