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These Chewy Breakfast Cookies are basically a loaded oatmeal bowl in cookie form – oats, banana, almond butter, cinnamon, chia seeds, collagen, and dried fruit. If you like sweets for breakfast (or as a snack!), then you will love these Chewy Breakfast Cookies. They are naturally sweetened using ripe bananas and they also have a good amount of healthy protein and fats to make it a more balanced recipe. They have a delicious gooey, chewy texture and are so easy to grab-and-go for busy days! And they are definitely kid-friendly, so save this recipe, mommas!!
Nutritional benefits of this recipe
These aren’t all of the benefits, but are a few of my favorite!
- Oats are a prebiotic fiber, which helps feed the beneficial bacteria in our gut. They also have vitamins and minerals such as zinc, magnesium, and B6. I like using sprouted oats because they are higher in protein, lower in starch, and easier to digest.
- Bananas are rich in potassium, magnesium, and vitamin B6.
- Collagen accounts for about 30% off your body’s protein. It provides structure, support, and strength to your skin, hair, nails, muscles, joints, connective tissues, bones, and more. It’s super easy to implement in your diet from adding it to coffee, smoothies, oatmeal, and more. I used Further Food collagen for this!
Ingredients for Chewy Breakfast Cookies
Rolled oats – I use sprouted rolled oats because they are easier to digest and more nutrient dense, but regular rolled oats or even quick oats should work for this. I just don’t recommend steel-cut because they will be too hard.
Ripe bananas – spotty bananas work great because they’re more sweet than yellow bananas. I do not recommend using bananas that have previously been frozen because they will add too much moisture to these cookies and ruin the result.
Almond butter – Use a natural, runny almond butter that just contains almonds and salt.
Collagen peptides – this not only adds protein, but also helps with the chewy texture. Feel free to increase to 1/3 cup for even more protein.
Chia seeds – for some healthy fats.
Ground cinnamon – I recommend using ceylon cinnamon for best flavor and health benefits.
Ground cloves – or allspice works great too.
Salt
Dried raisins – buy unsweetened.
Dried cranberries (craisins) – Buy unsweetened.
How to make Chewy Breakfast Cookies
- Mix together all of the ingredients until well combined.
- Let the dough sit for about 15 minutes while you preheat the oven to 350ºF. This gives time for the oats to absorb some of the moisture and soften a little.
- Place a piece of parchment paper onto a baking sheet.
- Wet your hands with water (to prevent sticking) then roll the dough into 12 balls, placing each one on the parchment paper evenly spaced out.
- Wet your hands with water again then lightly press the balls down into cookie shapes with the palm of your hand. Don’t make them too thin, the cookies do not rise or change shape in the oven so form them into the shape you want.
- Bake 10-12 mins. They may look a little gooey when you first take them out, but they harden as they cool. I find they are ready in 10 minutes on an aluminum pan and 12 minutes on a stainless steel pan.
- I like to use stainless steel personally because it’s non-toxic but I still test a couple cookies on a small aluminum pan to give a better cooking time for those who haven’t switched yet.
- Take out and let cool 10 minutes on the baking sheet then transfer to a wire rack to cool completely. They will harden to a chewy texture as they cool.
Modifications and variations
- Use whatever dried fruit that you have – dried cherries, dried figs, dried apples, etc. Just dice up any big pieces of fruit.
- Add some extra spices for more flavor – such as ground allspice, nutmeg, etc.
- Increase the protein by using 1/3 cup of collagen peptides instead of 1/4 cup. You can even try 1/2 cup if you desire, but I’m not sure if the flavor of the collagen would peak through with that much.
- Customize the protein – feel free to use a protein powder instead of collagen peptides, but I have not tried this so I am not sure how it would turn out. It probably won’t be as chewy, and it may have more of a protein flavor depending on the brand you use.
- If you want, you can try some fresh diced fruit instead of dried fruit – but just keep in mind it might not be chewy and I cannot guarantee the results as much. I definitely recommend using fruit that’s not super moist, like diced apples.
- Add diced nuts for a little crunch.
How to store Chewy Breakfast Cookies
Store in an airtight container. You can store on the counter for 1-2 days, but then transfer to the refrigerator and eat within 2 days. Or keep in the refrigerator from the beginning and eat within 5 days.
Other recipes you’ll love
I hope you love these Chewy Breakfast Cookies! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to hear how it turned out for you!
PrintChewy Breakfast Cookies (no added sugar)
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 45 minutes
- Yield: 12 cookies 1x
- Category: breakfast, snack, dessert
- Method: Oven
Ingredients
2 fresh small-med spotty bananas, mashed* (170g, 2/3 cup)
1 1/2 cups rolled oats (160g)
1/2 cup almond butter (135g)
1/4 cup collagen (30g) – I love Further Food!
2 Tbsp chia seeds (21g)
1 tsp pure vanilla extract
1/2 tsp salt
1 1/4 tsp ground cinnamon
A few sprinkles of ground cloves
1/4 cup unsweetened raisins (45g)
1/4 cup unsweetened dried cranberries (45g)
Instructions
- Mix together all of the ingredients until well combined.
- Let the dough sit for about 15 minutes while you preheat the oven to 350ºF. This gives time for the oats to absorb some of the moisture and soften a little.
- Place a piece of parchment paper onto a baking sheet.
- Wet your hands with water (to prevent sticking) then roll the dough into 12 balls, placing each one on the parchment paper evenly spaced out.
- Wet your hands with water again then lightly press the balls down into cookie shapes with the palm of your hand. Don’t make them too thin, the cookies do not rise or change shape in the oven so form them into the shape you want.
- Bake 10-12 mins. They may look a little gooey when you first take them out, but they harden as they cool. I find they are ready in 10 minutes on an aluminum pan and 12 minutes on a stainless steel pan.
- I like to use stainless steel personally because it’s non-toxic but I still test a couple cookies on a small aluminum pan to give a better cooking time for those who haven’t switched yet.
- Take out and let cool 10 minutes on the baking sheet then transfer to a wire rack to cool completely. They will harden to a chewy texture as they cool.
Notes:
- I always recommend buying unsweetened dried fruit. It’s delicious and much healthier!
- You can use whatever dried fruit you want, just dice up any large pieces.
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