Breakfast Cookies Recipe (One Bowl)
Shaziya
These breakfast cookies are a game-changer, combining wholesome ingredients into a quick, one-bowl treat. Ready in just 25 minutes, they’re the ultimate grab-and-go solution for anyone on the move.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 2 cups Old fashioned rolled oats
- ½ cup dried fruit, finely diced
- ½ cup dried coconut flakes (unsweetened)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup peanut butter
- ½ cup mashed banana (about 1 medium banana)
- ¼ cup honey
- 2 large eggs, room temperature
Preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper. Set aside.
In a large bowl, toss together the oats, dried fruit, coconut, cinnamon, and salt.
Add in the peanut butter, mashed banana, honey, and eggs, then stir into the oat mixture until your dough is well combined.
Divide the dough into 12 equal portions (about ¼ cup (2½ oz/71 g) and place six mounds evenly spaced apart on each of the prepared baking sheets.
Flatten the dough slightly to 2 ½ inches diameter and bake for 15-20 minutes, until the edges are lightly browned. Take care not to over bake or they can become dry.
Let cool completely on the baking sheets. (just a note, these cookies don’t become crispy once baked, they are soft. Store in an airtight container at room temperature for 2 days or in the fridge for up to 4 days.
Keyword breakfast cookies, easy breakfast, healthy cookies, one-bowl recipe, quick baking