Breakfast Cookies
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.
Servings: 22 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.
Video
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.
Nutrition
Serving: 1cookie | Calories: 192kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 105mg | Potassium: 150mg | Fiber: 2g | Sugar: 12g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
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