These Healthy Oatmeal Breakfast Cookies are a tasty way to start your day! Made with oats, bananas, and a hint of cinnamon, they are chewy and full of flavor.
They’re super easy to whip up! I love keeping some ready for breakfast or a quick snack. Plus, who doesn’t like cookies for breakfast? 😋
Key Ingredients & Substitutions
Old-fashioned rolled oats: These oats are perfect for a chewy texture. If you have quick oats, they can work but will result in a softer cookie.
Whole wheat flour: This adds fiber and nutrition. For a gluten-free option, try almond flour or oat flour instead.
Ripe bananas: They provide natural sweetness and moisture. If you’re out of bananas, unsweetened applesauce can be a good substitute.
Maple syrup or honey: Both sweeteners work well! If you’re looking to reduce sugar, consider using stevia or a sugar-free syrup.
Greek yogurt: It adds creaminess and protein. You can substitute it with a dairy-free yogurt if needed.
How Do I Ensure My Cookies Turn Out Chewy and Delicious?
To achieve those perfect chewy oatmeal cookies, follow these tips closely:
- Keep an eye on baking time. Remove the cookies when they are just set and golden around the edges.
- Don’t overmix the batter after adding the wet ingredients to the dry ones; a gentle fold will keep them tender.
- Let the cookies cool on the baking sheet before transferring to a wire rack; this helps them firm up nicely.
Feel free to adjust any ingredients and have fun! Enjoy baking these tasty cookies! 🍪
Healthy Oatmeal Breakfast Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 2 ripe bananas, mashed
- 1/4 cup pure maple syrup or honey
- 1/4 cup plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins:
- 1/2 cup raisins or dried cranberries
- 1/4 cup mini dark chocolate chips (optional)
- 1/4 cup chopped nuts (almonds or walnuts)
Time Estimate:
This delicious recipe will take about 15 minutes to prepare and 12-15 minutes to bake, making for a quick and easy breakfast treat. All together, you’ll be enjoying these cookies in under 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Stir everything together until well mixed.
3. Combine Wet Ingredients:
In another bowl, use a fork to mash the ripe bananas until smooth. Then add the maple syrup (or honey), Greek yogurt, egg, and vanilla extract. Mix until everything is blended nicely.
4. Combine Wet and Dry Mixes:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the mixture is just combined; be careful not to overmix!
5. Add Raisins and Nuts:
Fold in the raisins or dried cranberries, chocolate chips (if you’re using them), and chopped nuts until evenly distributed through the batter.
6. Form the Cookies:
Using a spoon or a cookie scoop, drop rounds of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
7. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are set and lightly golden at the edges.
8. Cool Down:
Once they are out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Storage:
Keep your cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for a longer-lasting treat!
Enjoy these chewy, wholesome oatmeal breakfast cookies as a quick, nutritious start to your day!
Can I Use Instant Oats Instead of Rolled Oats?
While you can use instant oats, they will yield a softer texture in your cookies. For the best chewiness, stick with old-fashioned rolled oats.
Can I Make These Cookies Vegan?
Absolutely! You can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes) and use a plant-based yogurt. Just make sure your maple syrup or honey is suitable for your dietary preferences!
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer, then transfer to an airtight bag or container. They can last up to 3 months in the freezer.
Can I Omit the Sweetener?
If you’re looking to reduce sugar, you can lower the amount of maple syrup or honey, but keep in mind that the cookies may be drier and less sweet. You can also add extra mashed banana for natural sweetness instead!