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Healthy Breakfast Cookies

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 18 1x
  • Category: Breakfast & Bowls
  • Cuisine: Vegan


These easy (and healthy) breakfast cookies are perfect when you’re too busy to cook but don’t want to skip the most important meal of the day!



2 mashed ripe bananas

1 cup Bob’s Red Mill Almond Flour

1 cup Bob’s Red Mill Rolled Oats

2 tbsp. Bob’s Red Mill Chia Seeds

2 tbsp. Bob’s Red Mill Flax Seeds

1/4 cup peanut butter

1/4 cup maple syrup or honey

1/4 cup Bob’s Red Mill Pumpkin Seeds

1 tsp baking powder

1 tsp cinnamon or as desired (optional)

1 tsp vanilla

pinch of salt

1 cup chocolate chips or chocolate chunks


Preheat oven to 350F and line two baking sheets with parchment, lightly grease them with coconut oil spray.

Into a medium-sized bowl combine all your ingredients and mix well using a wooden spoon.

Using a small ice screen scoop measure out the batter and roll into balls, then flatten to create a cookie-like shape.

Place a maximum of 12 cookies per tray and bake for 18 minutes or until they are tooth-pick test approved.

Eat immediately or cooled.  Both ways are fabulous.


The cookies will last up to 1 week in a tight-sealed container on the counter.

Use gluten-free oats to make this recipe entirely gluten-free.

Keywords: almond, banana, best, breakfast cookies, easy, flour, free, gluten, healthy