These breakfast cookies are loaded with banana, oats, whole wheat flour, flaxseed, peanut butter, figs, and chocolate chips to make a satisfying, filling breakfast. Kids love ’em. Sorta like granola cookies.
- Quick Glance
- 30 M
- 1 H
- Makes about 20 cookies
Preheat the oven to 350ºF (177ºC). Line a couple baking sheets with parchment paper.
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 figs and chocolate until evenly combined.
Scoop out the dough 2 tablespoons at a time and place the blobs 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.)
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. Originally published January 8, 2015.
Recipe Testers' Reviews
I can never make these breakfast cookies again. Because then I would eat them. All. By. Myself.
I am a huge fan of breakfast cookies like these—you know, feels healthy but tastes like a treat. My only critique of this breakfast cookies recipe would be that the cookies were a tiny bit dry, and I actually think I might add either an extra banana or egg or more coconut oil to help with that. I think these would work well as "bars" and want to try them like that (but then I would have to eat them all). I found them a little difficult to eat as cookies because they were a little dry, but the flavors were spot-on.
I used 1/3 cup dried cherries instead of figs and they were amazing with the chocolate. I then added 1/2 cup pumpkin seeds and enjoyed the extra crunch they gave the cookies.
Healthy cookies? I almost looked the other way, but I’m so glad I didn't because this breakfast cookies recipe is very good, especially for having no butter and very little oil or sugar. They're very much like oatmeal cookies except a little more cake-like in texture. Also, what a great way to use overripe bananas! I hate throwing away my overripe bananas, and there are only so many one can freeze. I’m so glad I made these.
The flavor profile of these breakfast cookies reminds me of an oatmeal cookie. The texture is somewhat cake-like but satisfying.
Two tips: With the back of a spoon, spread the scooped unbaked batter to resemble a cookie instead of a blob since the cookies don't spread out while baking, and check these after 10 minutes in the oven. To save a bowl, I mixed the wet ingredients first, added the dry ingredients next, and then folded in the dried figs and chocolate last. I added walnuts instead of flax, and I liked the flavor.
When I was pulling these out of the oven, my teenager walked in the door and tried one of these without even knowing what the ingredients were. He detected the banana right away, saw the remaining cut-up figs on the counter, and said “Ew, there are figs in these?” He grabbed a glass of milk and proceeded to eat it as well as another. Teenager approved! I already know what I'm having for breakfast tomorrow...with coffee…mmm. (These breakfast cookies remained moist up until the 5th day, when we ran out.)