Recipe Overview
Why you’ll love it: Breakfast cookies are great for a quick breakfast, lunchbox treat, or a stick-with-you snack. They keep well, aren’t difficult to make, and you can easily customize them.
How long it takes: 40 minutes
Equipment you’ll need: mixing bowl, mixer, baking sheets
Servings: 22 cookies
Hmm… dry toast, cold cereal, or breakfast cookies? I’ll take breakfast cookies, please.
These breakfast cookies, loaded with chocolate chips and walnuts, feel indulgent. And, I confess, they are a bit more indulgent than some other breakfast options, like Instant Pot steel cut oats or sheet pan eggs. However, chocolate breakfast cookies are a hearty breakfast treat and incredible with a hot cup of coffee or cold glass of milk.
These sturdy breakfast cookies boast whole grains, a subtle taste of banana, an amazing chewy texture, and they’re low in fat and sugar. You can load them with any goodies you like (more about that later). Breakfast cookies are sort of like granola in cookie form.
Versatile Breakfast Cookies
Breakfast cookies are easy to make. You can literally make and bake breakfast cookies in less than an hour. Your electric mixer will do much of the hard work for you. You can use either a stand mixer or a hand mixer, or if you feel energetic (or the baby’s sleeping), the muscles in your arm.
The recipe is flexible. Try any assortment of mix-ins that you prefer. The photos show chocolate chips and walnuts but the recipe card has lots of suggestions for variations. Substitute a different type of nut or make the cookies nut-free by subbing in pepitas or sunflower seeds. Instead of chocolate chips, change it up with white chocolate, milk chocolate, or peanut butter chips. Dried fruit is great, too, like raisins, dried cherries or cranberries. We love to add flaked coconut, too.
Breakfast cookies are not just for breakfast. Because the cookies are sturdy and keep well, they’re perfect for lunchboxes or when you’re on the go. I often pack breakfast cookies when we travel, for a handy snack when the hunger pangs strike and everyone’s feeling a little cranky. The cookies are loaded with complex carbs so they stick with you.
Ingredient Notes
- Whole Wheat Flour: You can use all-purpose flour if you prefer but whole wheat flour is less processed and contains more fiber and nutrition. The cookies are not noticeably “whole wheat”. If you want to ease into it a little more, use half whole wheat and half all-purpose flour.
- Quick Oats: Quick-cooking oats are simply chopped up a little finer than old-fashioned (whole oats). After testing the recipe multiple times, the general consensus of my family was that they preferred the texture of the breakfast cookies made with quick oats. Old-fashioned oats are slightly more visible and make a chewier cookie. Both types are fine, really, and it’s up to you to choose which you like best. Instant oatmeal or steel-cut oats will NOT work in this recipe.
- Butter: Cookies require a little bit of fat, in this case butter, which tenderizes the cookie and adds flavor, too. I always choose unsalted (sweet) butter for baking.
- Brown Sugar: I like the gentle molasses flavor of brown sugar. Either light or dark brown sugar is fine; dark brown sugar has a slightly deeper flavor. Be sure to pack it firmly in the measuring cup.
- Greek Yogurt: When we tested this recipe, we compared nonfat yogurt with whole milk yogurt. The cookies made with nonfat yogurt spread too much on the baking sheet due to the higher water content, so I highly recommend using whole milk Greek yogurt. Be sure to buy plain yogurt, not flavored.
- Banana: A mashed banana provides natural sweetness and a very light banana flavor to the cookies. The riper the banana, the sweeter it is.
- Eggs: A couple of eggs help hold everything together.
- Vanilla Extract, Baking Soda, Baking Powder, Salt: These ingredients are pretty common in cookies. They provide flavor and keep the cookies from being too dense.
- Mix-Ins: For the cookies in the photos, I stirred in 1 cup of chocolate chips and 1 cup of walnuts. Feel free to make your breakfast cookies with any mix-in you prefer, 2 cups total any combination, or just one mix-in. There are lots of options listed on the recipe card.
Cooking Tip
Be sure to measure the flour accurately. Use a large spoon or flour scoop to lightly fill the measuring cup, rather than dipping the measuring cup into the flour container. Once the measuring cup is full, level it off with a straight edge, such as a table knife, rather than tapping or shaking the measuring cup. These tips will help you avoid compacting the flour, and inadvertently adding too much.
How To Make Breakfast Cookies
Get ready. Position two racks in your oven so they’re evenly spaced toward the center of the oven. Turn your oven on to preheat (350°F). It’s important to bake the cookies in a fully preheated oven, otherwise they may burn on the bottoms and not bake evenly. Line two large baking sheets with parchment paper.
Combine wet ingredients. Put the softened butter and brown sugar into a large mixing bowl. Use an electric mixer to blend the two ingredients together until the mixture is smooth and creamy. Add the Greek yogurt, mashed banana, eggs, and vanilla to the bowl. Continue to beat until the ingredients are well-combined.
Add dry ingredients. Measure out the dry ingredients and add them to the bowl on top of the wet ingredients. Lightly stir the flour mixture together before completely stirring them into the wet ingredients. You’ll probably have to do this by hand because the dough will be quite stiff. Mix just until combined. You shouldn’t see any dry flour clumps but try not to overmix the cookie dough.
Add mix-ins. Measure out 2 cups total of the mix-ins you choose and add them to the bowl. Fold them into the cookie dough until they are evenly distributed.
Shape the cookies. Use a large cookie scoop (about 3 tablespoons) to make the cookies. If you don’t have a cookie scoop, a small ice cream scoop will work or a large spoon. Leave about two inches between each cookie to allow room for spreading as the cookies bake. You should be able to fit all the cookies on the two baking sheets. If you prefer, you can bake them in batches.
Bake. Put the cookie sheets in the preheated oven, one on each rack. Bake the breakfast cookies for 19 to 20 minutes or until they are set, and golden brown. Cool on the baking sheets for five to ten minutes before transferring the cookies to a wire rack to cool completely.
Make a double batch of breakfast cookies and freeze the extra cookies. They thaw very quickly, or even better, briefly warm a cookie up in the microwave for a delicious cookie that tastes freshly baked. I like to wrap them individually so they are easy to add to lunchboxes in the morning. Breakfast cookies are sturdy and travel well.
After the breakfast cookies have completely cooled, store them in an airtight container. They’ll keep on the counter for a week, in the refrigerator for a few weeks, and in the freezer for up to 6 months, as long as they are stored properly.
More Breakfast Treats
Breakfast Cookies
Ingredients
- ¼ cup unsalted butter, softened
- ⅔ cup packed brown sugar
- ½ cup whole milk plain Greek yogurt (see note)
- ½ cup mashed ripe banana (1 large banana)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups whole wheat flour (can substitute white whole wheat flour or all-purpose flour, or a mix)
- 1 ½ cups quick oats (see note)
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups mix-ins, such as chocolate chips and chopped walnuts (see note for more mix-in ideas)
Instructions
- Position two oven racks evenly near the center of the oven. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silpat baking sheets.
- Add butter and brown sugar to a large mixing bowl. Using a hand mixer, beat until the mixture is smooth and creamy.¼ cup unsalted butter, softened, ⅔ cup packed brown sugar
- Add yogurt, mashed banana, eggs and vanilla to the mixing bowl; mix well until fully combined.½ cup whole milk plain Greek yogurt, ½ cup mashed ripe banana, 2 large eggs, 1 teaspoon pure vanilla extract
- To the top of the wet ingredients, add the flour, oats, baking soda, baking powder, and salt. Lightly mix together before stirring into wet ingredients until just combined.2 cups whole wheat flour, 1 ½ cups quick oats, ¼ teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder
- Fold the mix-ins into the cookie dough, stirring until they’re evenly distributed.2 cups mix-ins, such as chocolate chips and chopped walnuts
- Using a large cookie scoop (3 tablespoons), scoop cookie dough onto prepared baking sheets about 2 inches apart.
- Bake for 19 to 20 minutes or until cookies are set and golden brown. You can bake both sheets at the same time or bake the cookies in batches, if you prefer.
- Cool the cookies on the baking sheets for 5 to 10 minutes before transferring them to a cooling rack. Cool completely before storing in an airtight container.
Notes
- Yogurt: I recommend using whole milk Greek yogurt for best results. I’ve tested the recipe using nonfat Greek yogurt and the cookies spread too much during baking. I have not tested other types of yogurt.
- Oats: I’ve made breakfast cookies with both types of oats, old-fashioned (whole oats) and quick-cooking oats. We prefer quick oats for a better texture and appearance.
- Possible mix-ins: Flaked coconut, sunflower seeds, pepitas, any type of nut, white chocolate chips, peanut butter chips, raisins, dried cranberries or cherries, etc. The nutrition information was calculated with 1 cup chocolate chips and 1 cup walnuts.
- Storage: Cookies will keep for 1 week at room temperature. For longer storage, refrigerate them. They also freeze well. I like to wrap them individually for easy lunchbox treats.
- Recipe retested and revised December, 2024. Previously published as Chocolate Walnut Breakfast Cookies.
- Chocolate walnut breakfast cookies: Use 1¼ cups flour (instead of 2 cups), and add ¾ cup cocoa powder to the recipe. Stir in 1 cup chocolate chips and 1 cup walnut pieces.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
These cookies are simply delicious. I used half all purpose flour and half Wheat flour. I uses some pecans and some walnuts and mini chocolate chips. Not too sweet at all. Mine were ready in about 15 minutes, but I think I made a bit smaller cookie. Will be making again!!
So glad you like them! We just ran out so I ran out and bought the ingredients to make them again – they’re a freezer must-have!
Can this be made with gluten free flour and oats?
I haven’t tested them that way, but I think if you use a 1:1 gluten-free flour, that should work well!
IE hot coffee. I used a 12 oz French Press. I am usually drink a cup without reheating. PS: I despise to reheat in the microwave. Destroys the flavor IMO. Chow!
I agree, reheated coffee is never as good!
The colors are so vibrant and your photography is fantastic! Thx for sharing chocolate walnut breakfast cookies recipe, I definitely add it to my cookbook!
Thank you for the kind words!