These 4 ingredient breakfast cookies will disappear FAST when you make them. Not only are they an excellent way to start your day, but they make a perfect "on-the-go" snack. However, if you like to start your day, be sure to add these to your lineup.
Additionally, you can make them ahead of time and keep them in the freezer for those moments when you are crunched for time but need a healthy snack to tide you over until your next meal.
You may be thinking, "Cookies, for BREAKFAST?" Yes, you can have cookies for breakfast that are healthy AND make your inner 8-year-old happy!
If you're looking for a delicious protein packed drink to go along with these breakfast cookies, then try my Vanilla Peanut Butter Smoothie recipe!
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Ingredients
- gluten free rolled oats
- banana
- crunchy peanut butter
- strawberries
- no-sugar added chocolate chips
See the recipe card for quantities.
Instructions
- First, preheat oven to 350 °F.
- Second, combine all ingredients in a bowl and mix well.
- Next, prepare a baking sheet by lining it with parchment paper. Then, use a 2 TBS cookie scoop to scoop the batter onto a lined baking tray, at least 2 inches apart.
- Lastly, bake for 13-17 minutes, rotating the baking sheet 180° halfway through to promote even baking. Then, allow cookies to cool for 2 minutes on the sheet pan before transferring them with a spatula to a wire rack to cool completely. This will prevent the cookies from overbaking as they continue to cook outside of the oven.
Substitutions
You can certainly substitute the chocolate chips equally with dried fruit or nuts of your choice. Additionally, you can add half the amount of the chocolate chips and swap the other half for the same.
Equipment
A 2 TBS cookie scoop is recommended for this recipe. However, you can scoop the cookies with a spoon and roll them by hand if you don't have a cookie scoop.
Storage
Store the cookies in an airtight container in the refrigerator for up to 4 days. Additionally, for optimum texture, freeze the cookies after baking and take them out about 30-45 minutes prior to eating.
Start your day off right!
These breakfast recipes will hit the snooze button on morning hunger:
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📖 Recipe
4 Ingredient Breakfast Cookies
Equipment
Ingredients
- 1 cup gluten free rolled oats
- 1 large banana mashed
- ⅓ cup crunchy peanut butter
- ⅓ cup fresh strawberries diced
- ¼ cup no-sugar added chocolate chips
Instructions
- First, preheat oven to 350 °F.
- Second, combine all ingredients into a bowl and mix well.
- Next, prepare a baking sheet by lining it with parchment paper. Then, use a 2 TBS cookie scoop to scoop batter onto lined baking tray, at least 2 inches apart.
- Lastly, bake for 13-17 minutes, rotating baking sheet 180° halfway through to promote even baking. Then, allow cookies to cool for 2 minutes on the sheet pan before transferring them with a spatula to a wire rack to cool completely. This will prevent the cookies from overbaking as they continue to cook outside of the oven.
nancy says
super tasty breakfast cookie. I love the rolled oats and strawberries!
NKendrick says
The strawberries really do add that little bit of extra sweetness!
Nora says
Yum! Having cookies for breakfast, is always a great start for the day! Love that they are so easy to make!
NKendrick says
Right? Who doesn't love cookies at breakfast!!
Megane says
I could eat these every single day and never tire of them. We loved how simple they are and that I can try different dried fruits and nut butters to make some slightly different. Thanks for a great recipe.
NKendrick says
SO happy you enjoyed them!
Andrea says
These breakfast cookies are so tasty and so convenient for a busy week! Will be making these on the regular!
NKendrick says
Thank you for sharing, Andrea!
Linda says
Cookies for breakfast are always a good idea, and this one is a must-have every morning (or any time of the day!). Glad they're so easy to make because it's hard to stop at just one piece
NKendrick says
hahah! Definitely hard to stop at one! Good thing they are low calorie!
Leona says
?? there are 5 ingredients. Sounds good enough to try as soon as I pick strawberries again.
NKendrick says
Hi! Chocolate chips are optional and not required to make the recipe, having them come in as a 5th ingredient if used, yes!
Kim says
These sound yummy! Can I use smooth peanut butter?
NKendrick says
Absolutely you can!!
Lisa Anne says
I’m allergic to bananas. Is there anything I could substitute?
Thank you.
NKendrick says
Hello! You could certainly try 1/2 cup of applesauce. I haven’t tried it personally in this recipe, but it makes a great substitute for banana.
Becca says
They are so good!! Are the good to freeze??
NKendrick says
Hi!! Yes you can freeze them! Just remove them about an hour before consuming!
Ju says
Can I use frozen strawberries
NKendrick says
I haven’t tried it, but I don’t see why not as long as they aren’t too watery!
Michelle Robinson says
These were so easy to make and so delicious! My husband asked me to make them again since we inhaled the first batch, ha! Thanks for sharing!!
NKendrick says
That’s amazing, so glad that you enjoyed them. Thank you for sharing.