Breakfast Monster Cookies
Start your day with a wholesome treat like Breakfast Monster Cookies—soft-baked delights packed with nutrient-rich ingredients perfect for fueling busy mornings! These gluten-free breakfast cookies combine hearty rolled oats, creamy natural peanut butter, and naturally sweet mashed bananas for a base that’s both satisfying and nutritious. Enhanced with a drizzle of honey or maple syrup, vanilla extract, and the nutrient boost of optional ground flaxseed, each cookie is bursting with chewy dried fruits, crunchy nuts, and indulgent bits of chocolate. Ready in just 15 minutes of prep and baked to golden perfection, these cookies are an easy, make-ahead option for on-the-go mornings or a post-workout snack. They're a balanced breakfast disguised as a delicious treat, storing well for days while keeping you energized. Perfect for meal prep or sharing with family, these cookies redefine breakfast in the most flavorful way possible!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Peanut butter (natural, creamy or chunky)
- 2 medium Ripe bananas, mashed
- 0.25 cup Honey or maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Ground flaxseed (optional, for added nutrition)
- 0.5 cup Mini chocolate chips or chopped dark chocolate
- 0.33 cup Chopped nuts (e.g., walnuts, pecans, or almonds)
- 0.33 cup Dried fruit (e.g., raisins, cranberries, or chopped dates)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the mashed bananas, peanut butter, honey (or maple syrup), and vanilla extract. Mix well until smooth and creamy.
Stir in the rolled oats, baking powder, salt, and ground flaxseed (if using) until fully incorporated.
Fold in the mini chocolate chips, chopped nuts, and dried fruit. Ensure the mix-ins are evenly distributed throughout the dough.
Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers, as they won't spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and lightly golden around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. These cookies can also be frozen for longer storage.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 15.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 350 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
