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    Home » Breakfast

    Low Calorie Breakfast Cookies

    Published: February 7, 2020 · Modified: July 9, 2023 by Kate · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

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    banana oatmeal breakfast cookies pin.

    Cookies for breakfast? Yes, please. These Low Calorie Breakfast Cookies make an excellent grab-and-go breakfast and healthy snack. They're perfectly soft, chewy, chocolatey, and sweet! Gluten free and vegan friendly.

    Cookies stacked on parchment paper.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients You’ll Need
    • Step-By-Step Instructions
    • Expert Tips
    • Variations
    • Storing & Freezing
    • Recipe FAQ‘s
    • More Sweet Breakfast Recipes
    • Low Calorie Breakfast Cookies
    • #respond

    Check out my Raspberry Pineapple Smoothie and my Apple Cinnamon Oatmeal for more breakfast recipes!

    What are the healthiest cookies to eat? Breakfast cookies loaded with banana and oatmeal, of course! I love coming up with new ways to incorporate breakfast recipes into my weekly meal prep, and these low calorie breakfast cookies are my new favorite.

    Imagine savoring a bowl of sweet and gooey chocolate chip oatmeal rolled into a delicious bite sized cookie. Yum! Treating yourself to one of these banana oatmeal cookies helps decrease hunger while answering a sweet tooth with a healthy cookie!

    These flour free oatmeal cookies are made with 6 fiber rich, gluten free, and plant based ingredients. The results are a filling cookie to start the day off right -and who doesn't want to start the day with a delicious cookie?

    A cookie broken in half.

    Why You'll Love This Recipe

    • Whole food ingredients. These breakfast cookies are made with natural, non-processed ingredients.
    • Great recipe for quick and easy breakfast meal prep.
    • Kids love cookies. No one needs to know they're healthy cookies.
    • Sweet and satisfying breakfast or snack on the run.
    • Dairy free, gluten free, and vegan.

    Ingredients You’ll Need

    Labeled ingredients for the cookies.
    • Bananas: The riper the bananas, the better! As they ripen, they become sweeter and more flavorsome.
    • Rolled Oats: Rather than using flour, rolled oats act as the cookie's structure. If gluten-free, be sure to use certified gluten-free rolled oats.
    • Almond Butter: Almond butter holds everything together. Feel free to use a different nut butter here (cashew, peanut butter, sun butter, etc.). The "good fats" in nut butter keep you feeling full and satisfied.
    • Maple Syrup: These wouldn't be breakfast cookies without maple syrup! It sweetens the cookie perfectly - no refined sugar is needed! Feel free to use agave nectar or honey (although not vegan).
    • Salt: Salt brings out the best naturally sweet, nutty, and delectable flavors.
    • Vanilla Extract: Enhances the flavor. For the best tasting oatmeal breakfast cookies, use quality pure vanilla extract.
    • Chocolate Chips: You can use milk chocolate, semi-chocolate chips, or dark chocolate. However, to make vegan banana oatmeal cookies, make sure your chocolate is dairy-free and vegan.

    Step-By-Step Instructions

    Steps to make the cookies.

    Step 1: Prep for baking. Preheat your oven to 350 °F and line a large baking sheet with parchment paper. Set aside.

    Step 2: Mix cookie dough. In a large mixing bowl, add bananas and mash them thoroughly with the back of a fork. Add oats, almond butter, maple syrup, salt, and vanilla to the bowl. Mix with a wooden spoon until combined. Then, fold in the chocolate chips.

    Step 3: Shape cookies. Using a large cookie scoop, scoop cookie dough into about a dozen cookies. Place them on the prepared baking sheet, leaving space in between each, and gently press on the top of each cookie to flatten them a bit.

    Step 4: Bake and cool. Transfer to the oven and bake for 15 minutes. Let cool completely before serving and storing.

    NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

    Cookies stacked on a table and one is cut in half.

    Expert Tips

    • Use ripe bananas: For baking purposes, ripe or overly ripened bananas are best. They obviously shouldn't be so far gone that they're spoiled. They're perfect when they're bruised and blemished.
    • Add protein or collagen: Banana oatmeal cookies are great to enjoy pre and post work out. I sometimes add a couple of scoops of protein powder or collagen powder to the dough mixture for a protein boost. You can also add PB2 powder to the mix.
    • Smush the dough a bit: After scooping the dough, lightly press down on the top of each. These cookies won't spread much while they bake, so I like to smush them down a bit, so they're the shape of a cookie instead of a round ball.

    Variations

    Use this simple banana oatmeal cookie recipe as a guide and customize your cookies with flavors and mix-ins. Check out the list below for some tasty ideas:

    Nut Butter: Peanut butter is the best substitute for creamy almond butter. Sunflower butter, cashew butter, and walnut butter can also be used 1:1 with almond butter in breakfast cookies.

    Extracts: A small amount of flavored extract goes a long way, adding great flavor. In addition to vanilla extract, you can use almond, hazelnut, coconut, orange, and walnut extracts to enhance the flavor.

    Mix-ins: Instead of chocolate chips (or in addition to chocolate chips), fold in one of these yummy mix-ins:

    • Dried Cranberries
    • Chopped Dates
    • M&Ms
    • Chopped Nuts (almonds, walnuts, peanuts)
    • Cacao Nibs
    • Chia Seeds
    • Marshmallows

    Storing & Freezing

    Storing: After cooling, transfer your breakfast cookies to an airtight container or resealable bag and keep refrigerated for up to 4 days.

    Freezing: Wrap cookies individually in plastic wrap and place them in an airtight container or bag. Store in the freezer for up to 4 months. Thaw in the fridge overnight and enjoy cold or warmed up a bit.

    Recipe FAQ‘s

    Can I make oatmeal breakfast cookies with instant oats?

    You can. Just know that instant oats are more absorbent and take less time to cook. You may need to add more almond butter or maple syrup to the cookie dough to keep it from drying out. You'll also need to cut back the baking time by a few minutes.

    How many calories are in a breakfast cookie?

    There are about 160 calories per breakfast cookie? This recipe yields 12 cookies.

    More Sweet Breakfast Recipes

    • Thumbnail of banana donuts.
      Banana Donuts
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      Low Calorie Bran Muffin Recipe

    If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter!

    Thumbnail of low calorie breakfast cookies.

    Low Calorie Breakfast Cookies

    4.89 from 18 votes
    By Kate
    Cookies for breakfast? Yes, please. These low calorie breakfast cookies make an excellent grab-and-go breakfast and healthy snack. They're perfectly soft, chewy, chocolatey, and sweet! Gluten free and vegan friendly.
    Pin Recipe Print Recipe Save RecipeSaved!
    Prep 10 minutes mins
    Cook 15 minutes mins
    Cooling Time 30 minutes mins
    Total 55 minutes mins
    Servings 12 Servings
    Calories 161kcal
    Prevent your screen from going dark

    Special Equipment

    • Cooling Rack
    • Measuring Spoons and Cups
    • Stainless Steel Mixing Bowls
    • Non-Stick Cookie Sheets

    Ingredients
     
     

    • 2 medium ripe bananas peeled
    • 2 cups rolled oats
    • ½ cup almond butter
    • 2 tablespoons pure maple syrup
    • ½ teaspoon salt
    • ½ teaspoon vanilla extract
    • ½ cup chocolate chips

    Instructions
     

    • Preheat your oven to 350°F and line a large baking sheet with parchment paper. Set aside.
    • In a large mixing bowl, add bananas and mash them thoroughly with the back of a fork. Add oats, almond butter, maple syrup, salt, and vanilla to the bowl. Mix with a wooden spoon until combined. Then, fold in the chocolate chips.
    • In a large cookie scoop, scoop cookie dough into about a dozen cookies. Place them on the prepared baking sheet, leaving space in between each, and gently press on the top of each cookie to flatten them a bit.
    • Transfer to the oven and bake for 15 minutes. Let cool completely before serving and storing.

    Notes

    • For baking purposes, ripe or overly ripened bananas are best. They obviously shouldn’t be so far gone that they’re spoiled. They’re perfect when they’re bruised and blemished.
    • Banana oatmeal cookies are great to enjoy pre and post work out. I sometimes add a couple of scoops of protein powder or collagen powder to the dough mixture for a protein boost. You can also add PB2 powder to the mix.
    • After scooping the dough, lightly press down on the top of each. These cookies won’t spread much while they bake, so I like to smush them down a bit, so they’re the shape of a cookie instead of a round ball.
    • Storing: After cooling, transfer your breakfast cookies to an airtight container or resealable bag and keep refrigerated for up to 4 days.
    • Freezing: Wrap cookies individually in plastic wrap and place them in an airtight container or bag. Store in the freezer for up to 4 months. Thaw in the fridge overnight and enjoy cold or warmed up a bit.

    Nutrition

    Calories: 161kcalCarbohydrates: 22gProtein: 5gFat: 7gSaturated Fat: 1gCholesterol: 2mgSodium: 132mgFiber: 3gSugar: 9g

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Tried this recipe?Give it a star rating and leave a comment below!
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    Reader Interactions

    Comments

    1. Natalie

      March 11, 2022 at 10:43 am

      If I wanted to use vanilla protein powder in these cookies, would i leave the vanilla extract out?

      Reply
      • Erika

        April 13, 2022 at 4:30 pm

        Hi Natalie, it's optional. You can leave it for more vanilla flavor, or leave it out.

        Reply
    2. Tammy

      February 07, 2020 at 6:42 pm

      I have a pretty big sweet tooth so breakfast cookies are right up my alley! These look and sound so good! perfect on the go snack too!

      Reply
    3. Rebecca

      February 07, 2020 at 6:28 pm

      this is one of my favorite ways to use up overripe bananas! yours look so chocolatey and good

      Reply
    4. Pamela

      February 07, 2020 at 6:04 pm

      We love making a big batch of these and freezing them for breakfast on the go!

      Reply
    5. Shadi Hasanzadenemati

      February 07, 2020 at 5:17 pm

      Everyone at my house loved it! Tasted SO good!

      Reply
    6. Alison

      February 07, 2020 at 4:18 pm

      These breakfast cookies are irresistible! Soft, chewy, and chocolatey! I could eat them all day!

      Reply
    4.89 from 18 votes (14 ratings without comment)

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