Breakfast Cookies
Soft oat cookies made with banana, raisins and a little brown sugar, baked on one tray. Makes 12 in 25 minutes.
They are soft, not crisp, and that is the point: a breakfast cookie is a baked bowl of oats. The bananas keep the inside tender, and the oats give it chew.
Mash the banana until smooth, then beat in the oil and sugar. A lumpy mash leaves wet streaks in the baked cookie.
The batter is thick enough to hold a shape. Scoop heaped tablespoons onto the tray and flatten them slightly with the back of a spoon, because they do not spread in the oven. What you shape is what you get.
Bake until the edges are golden and the middle is still pale. They firm up on the tray as they cool for 5 minutes. Stir through chocolate chips or nuts if you have them. A cookie for breakfast makes sense when it is mostly oats and fruit. They keep well, and a batch made on Sunday covers several mornings, with a glass of milk or a piece of fruit alongside to make it a full meal.
Questions About Breakfast Cookies
How long does Breakfast Cookies take to make?
About 25 minutes in total — 10 minutes of preparation and 15 minutes of cooking. The recipe serves 12.
What are the key tips for making Breakfast Cookies?
Flatten the dough because it will not spread much in the oven. Check at 12 minutes if your oven runs hot. Use very ripe bananas for natural sweetness.
What should I serve with Breakfast Cookies?
Glass of milk; Yogurt; Fresh fruit; Cup of tea.
Can Breakfast Cookies be made ahead or frozen?
Keep in an airtight tin for up to 3 days. Freezes for up to 2 months.
Is Breakfast Cookies suitable for a special diet?
This recipe is vegetarian and vegan. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Breakfast Cookies?
About 178 kcal per serving, with 3 g protein, 28 g carbohydrate and 6 g fat. The figures are calculated from the ingredient list and are an estimate.
The Method for Breakfast Cookies
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Heat the oven to 180°C / 355°F (160°C / 320°F fan) and line a baking tray.
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Beat the bananas, oil, sugar and vanilla until smooth.
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Stir in the oats, flour, cinnamon, baking powder, salt and raisins until just combined.
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Drop 12 heaped tablespoons onto the tray and flatten slightly. Bake for 15 minutes until golden at the edges. Cool for 5 minutes on the tray.
Tips That Matter
- Flatten the dough because it will not spread much in the oven.
- Check at 12 minutes if your oven runs hot.
- Use very ripe bananas for natural sweetness.
Pairs Well With
Glass of milk · Yogurt · Fresh fruit · Cup of tea
Keeping and Reheating
Keep in an airtight tin for up to 3 days. Freezes for up to 2 months.
Breakfast Cookies Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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