With whole wheat, peanut butter and oatmeal, these healthy Breakfast Cookies are packed with shredded apples and mashed bananas. A breakfast treat you can be proud to serve your little ones!

Breakfast Cookies by The BakerMama

Cool Moms Make Cookies for Breakfast

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 Sid the Science Kid, his favorite kids’ show) for several weeks now in prep for the big day! Baker started preschool this morning and he’ll be going 5 mornings a week! Yikes! What’s a mama to do?

The BakerMama

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 by The BakerMama

Deceptively Healthy

Little does he know these cookies are actually pretty healthy. He doesn’t know they’re full of whole grains, protein and fruit. He only knows they taste amazing! They have some of our favorite breakfast flavors 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! If you wanted to (and your kids like them), you could probably add nuts like walnuts or pecans to make them even heartier. Or toss in some raisins or dried cranberries to add even more interesting texture!

Breakfast Cookies by The BakerMama

He was all smiles, energized, and ready to go! We had a big time baking these easy breakfast cookies 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. They’re perfect to grab as an after-school snack!

Breakfast Cookies by The BakerMama

How to Make Breakfast Cookies

Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside. In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. Set aside.

Then, in the bowl of an electric mixer, blend the peanut butter and brown sugar until creamy. Add the egg and vanilla extract 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.

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 measuring cup that has been sprayed with non-stick cooking spray.

Breakfast Cookies by The BakerMama

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. Store in an airtight container in the refrigerator for up to 4 days. Or wrap with plastic wrap and freeze them for up to three months. Let cookies come to room temperature or heat in the microwave for 10-15 seconds if you don’t like cold cookies.

Breakfast Cookies by The BakerMama

More Breakfasts Treats They’ll Love

Start the day off right with hearty, delicious Breakfast Brownies! Made with bananas, oats, and peanut butter, these breakfast treats are as healthy as they are tasty! A cake mix, bananas, applesauce and sprinkles are all it takes to make these fun and yummy Birthday Breakfast Muffins for a special birthday breakfast! It’s nacho average breakfast, y’all! These Breakfast Nachos take ordinary tortilla chips and pile them with savory breakfast sausage, scrambled eggs, bacon, and fresh avocado for a deliciously unique breakfast!

Breakfast Cookies by The BakerMama

Be cool and bake a batch for your family! They’ll love them! If you make these Breakfast Cookies, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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Breakfast Cookies by The BakerMama

Breakfast Cookies

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 20 1x
  • Category: Breakfast

Description

Healthy whole wheat peanut butter oatmeal cookies packed with shredded apples and mashed bananas. Breakfast Cookies, friends!


Ingredients

Scale
  • 11/2 cups whole wheat flour
  • 21/2 cups old-fashioned rolled oats
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup creamy peanut butter
  • 1/2 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)
  • 1/2 cup chocolate chips, optional

Instructions

  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.

Notes

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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

    1. Hi Jane! The directions should say peanut butter. There’s no butter in these cookies. I just corrected the recipe. Thanks so much for bringing that to my attention! Enjoy!

  1. Hopefully this doesn’t sound obnoxious but is there any chance you have the nutrition/calorie info for these cookies?

    1. Hi Joanna! Not obnoxious at all! Very common question. I don’t calculate nutrition info for my recipes, but there are several great free nutrition calculators on the web that you can easily calculate it with. Just Google nutrition calculators to find one and then enter the ingredients in. Hope this helps! Enjoy!

      1. I calculated the Nutrition through My Fitness Pal online.

        Per Serving: 181 Calories
        27 Carbs
        7 Fat
        6 Protein
        249 Sodium
        11 Sugar

        I hope this helps – Sorry Fiber was not an option given.

  2. These are great! My 3 and 7 year old whipped these up before school this morning. Quick, fun and tasty! I’ve tried these type of banana “cookies” before and they’re usually disgusting. Thanks for a tasty alternative!

  3. Hi can you use almond flour instead? Concerned about carbs. Had the gastric sleeve and need to eat small protein packed snacks this looks good but would like to augment it I am learning to cook as I go lol

    1. Hi Kathleen! I’ve never baked with almond flour so I can’t say for sure, but from what I’ve heard and read you can just replace the whole wheat flour with almond flour and the cookies should bake and taste great. Let me know what you think once you try it! Enjoy!

  4. Thanks Maegan I’ll be making them tomorrow and will let you know. I’m going to add coconut as well for extra crunch. I can’t tolerate nuts yet. I am thinking of putting protein powder as well not sure. Thanks xoxo

    1. Hi Alann! You could try substituting another nut butter or a seed butter and I bet they would still taste great! Enjoy!

  5. So I made these last night. Omg. So good. I used Adams Crunchy peanut butter (all I had), crasins, mini choc chips, along with the banana and Apple. Such a great recipe. Thanks for sharing this!!! My daughter was happy to have a cookie for breakfast. And it is healthy. Yay.

    1. Hi Jennifer! You could use regular butter, but they wouldn’t be as healthy. I assume he’s allergic to coconut? If not, I’d recommend coconut oil. Or you could even try pure pumpkin. Hope this helps. Enjoy!

  6. I made this recipe twice today. First I followed the instructions but found the chemical taste overwhelming, then I realised that the baking soda amount is way off. I was gutted because in NZ good peanut butter is expensive ($7 or so). However, I love that these biscuits have apple and banana in them. I had to try again. So, I didn’t put any baking soda in them, just a little baking powder, and they turned out perfectly.

    Keep up the great recipes. I’m keen to try more like this with wholesome ingredients.

    1. Hi Anna! I think either one would taste and work great as a substitute for the brown sugar. It’s a thicker dough so it should definitely be able to handle the extra moisture. Let me know how they turn out as I might give it a try too next time I bake them. Enjoy!

    1. Hi Carly! I’ve never frozen them, but I think they would freeze just fine for several weeks. Just tightly seal them in a baggie or container and when you’re ready to eat them, let them come to room temperature unsealed. Enjoy!

    1. Hi Stephanie! You could use pure pumpkin. The banana flavor does come through, but it’s not super strong because of the peanut butter and all the other flavors going on. Hope this helps! Enjoy!

  7. Hi, these really came out well. I skipped the peanut butter, coz I not a big fan of it. It still came out nicely.
    I added nuts on top… Tastes great and guilt free.

  8. I was really excited to try these, but for some reason I didn’t like them at all. They tasted really dry. I know I followed the recipe exactly. Any suggestions?

    1. Hi Sarah! They should definitely not be dry with all the banana, apples and peanut butter. Did you happen to over-bake them? What kind of peanut butter did you use? I’m not sure what could have gone wrong if you followed the directions exactly. We bake them all the time and they’re never dry. I wish I could me more help.

  9. Mine came out really dry as well. I added close to a cup of almond milk to even get them stirred up & flour mixed in. BUT I did overbake a little…

    1. Sorry to hear that. Overbaking the cookies will definitely dry them out. With all the mashed banana, shredded apple and peanut butter, they should be very chewy cookies.

  10. […] I’d get out of bed for these Breakfast Cookies that Liz pinned to her Eat It! Board from The Baker […]

  11. […] I’d get out of bed for these Breakfast Cookies that Liz pinned to her Eat It! Board from The Baker […]

  12. […] I’d get out of bed for these Breakfast Cookies that Liz pinned to her Eat It! Board from The Baker […]

  13. 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?

    1. 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!

  14. […] time: 10 mins, Cooking time: Varies (see recipe below), Makes: 10 cookies Recipe adapted from thebakermama Shopping […]

  15. These were great! I substituted one of the apples for a grated carrot to add some different nutrients and they were awesome!

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

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

    1. 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!

  18. 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.

    1. 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.

  19. Delicious! I used 1 cup of slow cooker no-sugar apple butter in lieu of the banana and apple. And I added 2 Tb flaxseed, but everything else was the same and I loved these cookies! Perfect for a healthy breakfast, snack or in the kids’ lunch boxes. Thanks so much!

  20. We make these on a regular basis as they are delicious and easy to whip up. They remind me of a belvita breakfast cookie!! Love following your recipes!! Keep em coming. 🙂

  21. These are great plus they are nice and healthy. I have a son who won’t eat anything and he chows these down. We prefer to use mini chocolate chips. It tends to stay in the dough better and you don’t have chocolate chips falling out as you eat them. Thanks for the recipe!

  22. THANK YOU for this recipe! My very picky 3 year old loves these and eats them for breakfast nearly every morning, and it feels like such a relief to know he’s got something nutritious (we call them little nutrition bombs!) going into him every morning to start the day. I make a triple batch every month! I reduce the sugar and add a handful each of chia seeds, flax seeds, and hemp hearts. So tasty!

    1. Hi Marie! That is so great to hear! Thank you for sharing. I created this recipe when my oldest was 3 years old and he would eat them for breakfast every morning too. I hope your little one continues to enjoy them! I love your additions of chia seeds, flax seeds and hemp hearts. So yummy!

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