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Healthy Breakfast Cookies

These healthy breakfast cookies are so simple to make but so tasty and chewy to eat. They're perfect for a healthy morning on the go! Whole grain, gluten-free, vegan and low in added sugar!
Course Baked Goods, Breakfast
Cuisine Vegan
Keyword Breakfast, Breakfast Cookies, chia seeds, Gluten-Free, Healthy, seeds, superfood, sweets, vegan, Vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Servings 10 cookies
Author hannahmageerd


  • 2/3 cup mashed ripe banana approx. 2 medium bananas
  • 1/3 cup natural peanut butter
  • 1 tsp vanilla extract
  • 1 1/4 cup large flake rolled oats
  • 1 tbsp ground flaxseed
  • 1 tbsp chia seeds
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup raisins
  • 1/4 cup pepitas (pumpkin seeds)
  • 1/4 cup semi-sweet chocolate chips


  • Preheat oven to 350F and line a baking sheet with parchment paper. In a medium mixing bowl, mash 2 medium ripe bananas. This should provide about 2/3 cup mashed banana.
  • To the mashed banana, add 1/3 cup natural peanut butter and 1/4 cup pure maple syrup and 1 tsp vanilla extract. Whisk to combine.
  • Add 1 1/4 cup large flake rolled oats, 1 tbsp chia seeds, 1 tbsp ground flax seeds, 1 tsp cinnamon, 1/2 tsp baking soda and 1/2 tsp salt. Mix again until well combined.
  • Pour in 1/4 each of pepitas (pumpkin seeds), raisins, and semi-sweet chocolate chips. Mix to combine.
  • Using a large cookie scoop, portion dough onto a prepared baking sheet. The recipe should make approximately 10 cookies. Ever so slightly press the tops of the cookies down with a fork (slightly!) to flatten them just a little.
  • Bake for 10-12 minutes at 350F until the edges are slightly brown and the tops are slightly firm to touch.
  • Cool cookies for 5 minutes on the baking sheet then transfer to a wire cooling rack to cool completely. Cover cookies and store in the refrigerator up to 1 week or in the freezer.