Packed with peanut butter, banana, oats, nuts and seeds, these healthy breakfast cookies are perfect for breakfast on the go, the lunch box, or as a nutritious snack. Naturally sweetened with honey, these cookies contain no oil, flour, refined sugar or eggs. They’re absolutely delicious!
All my life, I’ve loved sweets and carbs, but in the past couple of years, I’ve transformed my eating habits, and pretty much removed wheat flour and refined sugar from my diet. While I’ve come to love this healthier way of eating, there are times when I do miss my sweets.
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I said this recently to a friend who embraced clean-eating years ago, and she said she had just the thing for me.
Healthy Breakfast Cookies!
Guys. They are delicious. I’m addicted.
Loaded with goodness and sweetened naturally…
These cookies are loaded with nutrition. They’re soft and moist and packed with peanut butter and banana flavour. Toasted nuts and seeds provide a lovely crunch. Dried cranberries add a tangy zip, and honey provides just the right amount of sweetness.
Even my kids (who LOVE their sweets) inhale these cookies.
Honestly, baking these cookies just seems like a formality because the dough is good enough to eat by the spoonful.
Let me show you how easy they are to make.
Here’s a quick overview off the ingredients you’ll need to make these cookies.
(Exact measurements are in the recipe card at bottom of post)
- quick oats
- ripe bananas
- natural peanut butter
- vanilla extract
- dried cranberries
- chopped pecans
- pumpkin seeds (pepitas)
Makes 30-35 cookies.
In a mixing bowl, mash the bananas well with a fork.
Add the peanut butter, honey, vanilla, salt and cinnamon and stir until well-mixed.
Stir in the chopped cranberries, pecans and pumpkin seeds.
Drop by heaping teaspoonful onto a baking stone or lined baking sheet.
Note: These cookies will not spread, so you can place them close together on your baking sheet or stone.
Bake your cookies at 325ºF for approx. 15 minutes until edges start to brown.
Remove from oven and allow cookies to cool for 5 minutes before transferring to a cooling rack.
Storing Your Cookies
Once completely cooled, transfer the cookies to an air-tight container and store at room temperature for up to a week. If at any point, the humidity level in the container seems high, leave the lid slightly ajar.
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No oil, no flour, no sugar, no egg! Made with peanut butter, quick oats and banana, these healthy breakfast cookies are sweetened naturally and packed with nutrition and flavour.
- 2¼ cups quick oats
- 2 ripe bananas
- 1 cup natural peanut butter
- ¼ cup honey
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 tsp cinnamon
- ½ cup dried cranberries chopped
- ¼ cup pepitas (green pumpkin seeds) toasted (see note)
- ⅔ cup chopped pecans toasted (see note)
In mixing bowl, mash bananas well with a fork.
Add peanut butter, honey, vanilla, salt and cinnamon, and stir until well-mixed.
Stir in chopped cranberries, pepitas and pecans.
Drop by heaping teaspoon onto baking stone or lined baking sheet. Flatten slightly with back of spoon. Note: These cookies don't spread, so you can space them close together.
Bake at 325° for 14-16 minutes until tips start to brown.
Toasting the pepitas and chopped pecans:
This step is optional, as they can be added raw/untoasted, but toasting enhances their nutty flavour. To toast, add both to a frying pan and heat over medium heat, stirring often until fragrant and browned. (Approx 10 mins.)
Substitutions and other options:
- Regular peanut butter can be used in place of natural peanut butter.
- Dried cranberries can be replaced with raisins.
- Feel free to replace the pecans with walnuts, almonds, peanuts or to add chocolate chips, toasted coconut, or any of your personal favourite add-ins.
Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.