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Low fat and low calorie Breakfast Cookies are super easy to make and perfect for meal prep! No flour, oil, dairy, eggs or refined sugars.
Super quick and easy to make, healthy 2-ingredient breakfast cookies (or banana cookies) took the internet by storm a few years ago and now they’re BACK! I posted these healthy breakfast cookies when I was just starting out on Instagram, with people all over the place going nuts for them because they come in at only 48 calories EACH!
BREAKFAST COOKIES
While our Best Fudgy Brownie Cookies and Chocolate Chip Cookies are undoubtedly delicious, they don’t exactly pass for a healthy, well-balanced breakfast. That’s why we’ve created cookies you can grab on-the-go when you don’t have time for breakfast.
- Kid’s LOVE them in school lunch boxes and enjoy them as snacks ✔︎
- Husband loves them (that’s the deal sealer) ✔︎
- Mother’s NEED them as emergency breakfast-on-the-go ✔︎
The reason I’m calling them breakfast cookies is because that’s what they’ve become in my house of chaos. Move over cereal.
Breakfast cookies are the ultimate transportable breakfast cereal *slash* porridge *slash* oatmeal without a bowl. I can’t tell you how many times these cookies have saved us during the typical morning chaos. Running late for school runs while spilling hot coffee all over my pants. Arguing with kids while unloading and loading (or cramming) the dishwasher. Last minute uniform ironing followed by an emergency evacuation with kids in tow which almost always ends in manic driving. All by 8:30am, leaving no time to eat breakfast in between. I need a drink… I mean, a coffee.
The struggle is real.
HOW TO MAKE BREAKFAST COOKIES
- Mash bananas together with quick oats.
- Add in anything else you like.
- Bake.
- Eat!
It kind of feels unnecessary writing out an entire post for these breakfast cookies when they’re so damn good, however, a few followers have asked for printable versions of the recipe. So, I took step-by-steps to show how easy these are to make.
ADDITIONS
Once you’ve made the base (2 bananas, 1 3/4 cup quick oats), you can add anything you like. I love chocolate chips (um, no surprises), peanut flour (or any nut butter you have), ground cinnamon and I LOVE adding honey. It makes them super moist in the middle, adding an epic soft-chewiness. BUT! You don’t have to. Because who am I to tell you what to do? Exactly.
TIPS
If you haven’t made breakfast cookies before, it’s important to note that they don’t spread and shape themselves into normal cookie shapes. How they’re placed on the cookie sheet is how they will come out. Flatten them down with the back of a metal spoon (or use your fingertips lightly dipped in a bit of water as the dough is a little sticky), and shape them into round cookies.
BREAKFAST COOKIES MEAL PREP
Once your breakfast cookies are baked, allow them to cool for a few minutes before eating them. They are hard to resist, but it is better than the 80 degree burns. Serve as you would breakfast. Dunk them in milk, coffee, milky tea, or hot chocolate. The world is your breakfast cookie.
You’ll be making these weekly. Monthly. Ummmm. Daily. They are the perfect on-the-go meal prep cookie!
MORE HEALTHY BREAKFAST RECIPES
Breakfast Egg Muffins 3 Ways (Meal Prep)
Cauliflower Hash Brown Egg Cups (Low Carb + Gluten Free)
*ORIGINALLY PUBLISHED FEB 17, 2016*
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Breakfast Cookies
Ingredients
BREAKFAST COOKIES:
- 2 large bananas
- 1 3/4 cups quick oats
OPTIONAL ADD-INS:
- 4 tablespoons peanut flour or any nut butter
- 1/4 cup chocolate chips I use semi-sweet, dark or miniature
- 1-2 teaspoons honey adjust to your taste preference
- 1/4 cup cacao nibs
- 1/4 cup Nutella or any hazelnut spread
- 1/4 cup peanut butter chips
- 1/3 cup crushed peanuts pecans, peanuts, almonds, walnuts, etc
- 1/3 cup dried fruit think cranberries, raisins, sultanas, chopped dates
- 1-2 teaspoons pure vanilla extract adjust to your taste preferences
- 1/4 cup shredded coconut
Instructions
- Preheat oven to 175°C | 350°F.
- Mash bananas in a shallow bowl. Add in the oats and mix well to combine. Fold in any optional add-ins you like (I added 4 level tablespoons of peanut flour, 1/4 cup chocolate chips and 2 teaspoons of honey into these).
- Line baking tray/sheet with baking/parchment paper and drop one tablespoon of cookie dough per cookie onto tray. Press down with the back of a metal spoon and shape into cookies (these will not spread into shape like normal cookies).
- Bake for 15-20 minutes depending on your oven, or until cookies are lightly golden on top and just set to the touch. (Keep an eye on them after 10 minutes, as they can bake faster depending on how hot your oven is before baking.)
- Remove and allow to cool on a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is perfect for the kids!!! I am just wondering how long I can keep them after they baked? and were should I store them (cookie jar of fridge)
Did you receive a reply? I’m also curious as to how to store these
Hey Calin and Renee there’s a note at the bottom of the recipe that I’ve copy/pasted here.
Hope this helps x
**Storage: Store cookies in an airtight container for two-three days, or freeze the batch and reheat when needed.
These are delicious! So great to find a healthy cookie recipe without a supermarket shelf of ingredients!
The initial texture was a little weird I must admit as I’m used to that cookie crunch. But they taste delish.
I added some hemp protein, peanut butter, honey, and coconut threads, topped with a dark chocolate button
These are actually really good. I love chocolate chip cookies so much and they’re my biggest treat weakness! But I am really trying to cut back of processed foods, so these are a great healthier alternative. I added in tablespoon of peanut butter and cacao tablespoon! Yum!!
Brilliant. Perfectly simple. Absolutely delicious. I never comment on recipes, but for this one I just had to.
Hi, what does it taste like without any additions? I was thinking of trying it out soon but don’t really have anything to add in, will it taste bland?
It looks amazing btw ?
I added a red delicious apple with some nutmeg and cinnamon. Tasted just like an apple pie. Will definately make them again.
does anyone know how many cookies this recipe makes wondering since it tells. 32 calories per cookie
So we don’t cook the oats at all? I can’t digest the oats like this i wonder if I could soak them first?
Hi Marissa. You can try soaking them first but I can’t guarantee the results.
I’ve just made these and they taste really good. Oops! I forgot to flatten them – what a good excuse to make some more (as if I need one). Thanks.
Haha Mary thank you for the laugh!
Made these tasty and healthy cookies yesterday, texture was kind of weird but once the flavours kicked in, SUPER DELICIOUS!! Didn’t add any sugar but the banana made the cookies sweet 🙂 Added some peanut butter and dark chocolate chips and they were wonderful. Want to make more! May I ask how to and how long can you store these cookies?
Did this recipe need baking soda or baking powder? What if I were to substitute with almond flour?
Hi Jackie. No need for baking powder or soda. I have never used almond flour in these! If you try it out please let me know how you go.
I used almond butter…it turned out tasty.