Breakfast Cookies

For these breakfast cookies, whole wheat flour, oats, flaxseed, banana, peanut butter, figs, and chocolate come together to make a satisfying, filling breakfast. Kids love ’em.

A cookie sheet with six breakfast cookies with oats, banana, figs, and peanut butter

In the words of one of our recipe testers, “Breakfast cookies are hard. You want them to be healthy so you feel virtuous about starting the day on the right foot, but you still want your breakfast to taste good. These cookies leave you feeling slightly virtuous (flax!) yet slightly naughty (CHOCOLATE!).” Think of granola bars but in cookie form. That’s what you get with this breakfast cookies recipe. And you can feel free to tweak the recipe a little to suit your tastes, whether by adding walnuts, skipping the flax, tossing in some pumpkin seeds, maybe even upping the amount of banana or egg for a moister cookie. As our tester alluded to, it’s all about perspective. Originally published January 8, 2015.Renee Schettler Rossi

Breakfast Cookies

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  • 30 M
  • 1 H
  • Makes about 20 cookies
4/5 - 2 reviews
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  • 1 1/2 cups old-fashioned rolled oats
  • 2/3 cup whole-wheat pastry flour
  • 1/3 cup ground flaxseed
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 very ripe bananas, mashed
  • 1 large egg, lightly beaten
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons peanut butter, melted
  • 2 teaspoons vanilla extract
  • 1 cup stemmed and chopped dried figs (preferably Turkish)
  • 1/4 cup chopped dark chocolate


  • 1. Preheat the oven to 350ºF (177ºC). Line a couple baking sheets with parchment paper.
  • 2. In a large bowl, whisk together the oats, flour, flaxseed, brown sugar, baking powder, baking soda, cinnamon, and salt. In a smaller bowl, mix together the mashed bananas, egg, coconut oil, peanut butter, and vanilla extract. Add the wet ingredients to the dry and mix until just combined. Stir in the dried figs and the chocolate until evenly dispersed.
  • 3. Scoop out the dough 2 tablespoons at a time and place on the baking sheets, spacing the cookies 2 inches apart. Gently press the blobs of cookie dough to flatten slightly as the cookies will not spread at all. Bake until the cookies are set and slightly golden at the edges, 10 to 15 minutes. (Most of our cookies came out done at 12 minutes, but start checking them at 10 minutes.)
  • 4. Remove the baking sheets from the oven and let the cookies cool on the sheet. These breakfast cookies are best when eaten the first or second day but can be stored in a sealed bag or container for up to 5 days.

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