These 4 ingredient breakfast cookies are so delicious, easy to recreate and perfect for the whole family, especially your toddlers! They’re a great source of fiber and can be paired with a protein source such as greek yogurt or scrambled eggs for a balanced and healthy breakfast that will keep you full for hours!
If you enjoy this recipe, you will love my cottage cheese strawberry muffins, birthday cake pancake bowl, berry chia pudding, or gluten-free spinach banana pancakes. You will also love my Healthier McGriddle Bites.
Ingredients
- Ripe Bananas, Mashed
- Peanut Butter: You can substitute this for any other nut butter or seed butter as needed.
- Quick Oats: You can use regular oats if you don’t have any quick oats but quick oats are preferred.
- Chocolate Chips: Mini Chocolate Chips are preferred but I was out so I used regular chocolate chips which will work well too! Choose Semi-Sweet or Dark Chocolate.
- Optional: Chia Seeds: These add additional fiber and nutrients but are not 100% necessary although I do recommend them!
See recipe card for quantities.
Instructions
- Preheat your oven to 375 F and set your rack to the middle position.
- In a small bowl, add in your peeled and mashed ripe bananas, peanut butter, quick oats, chocolate chips and chia seeds. Mix until everything is well combined.
- Use a medium cookie scoop to evenly distribute the mixture into 12 balls onto a parchment lined baking sheet (for easier clean up) or an oil sprayed non-stick baking sheet. Use a fork to mash down each ball into a flat, small cookie.
- Bake for 15-17 minutes or until your cookies appear cooked through and your chocolate is melted. Let cool for a couple of minutes and enjoy!
Substitutions
- Nut-Free: Use a seed butter instead of a nut butter to make this recipe nut-free.
- Gluten-Free: Make sure your quick oats are gluten-free certified to make these breakfast cookies gluten-free.
- Dairy-Free/Vegan: Use dairy-free chocolate chips to make this recipe dairy-free and vegan.
This recipe is already vegetarian and egg-free. This recipe is toddler and kid friendly!
Equipment
All you need to make these 4 ingredient breakfast cookies is:
- Baking Sheet
- Fork
- Medium Bowl
- Medium Cookie Scoop
If you are in the market for any of these, I have linked my favorites above.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store leftovers in an air-tight container in the fridge for up to 5 days. You can also freeze leftovers in an air-tight container or freezer bag in the freezer for up to 3 months. Thaw in the fridge before reheating and enjoying!
Related
Looking for other breakfast recipes like this? Try these:
Jump to: Recipe
4 Ingredient Breakfast Cookies
Equipment
- 1 Medium bowl
- 1 Baking Sheet
- 1 Medium Cookie Scoop
- 1 Fork
Ingredients
- 2 Ripe Bananas Mashed
- 1 Tablespoon Peanut Butter
- 1 Cup Quick Oats
- ¼ Cup Semi-Sweet or Dark Chocolate Chips Mini Chocolate Chips Preferred
Optional
- 1 Tablespoon Chia Seeds
Instructions
- Preheat your oven to 375 F and set your rack to the middle position.
- In a small bowl, add in your peeled and mashed ripe bananas, peanut butter, quick oats, chocolate chips and chia seeds. Mix until everything is well combined.
- Use a medium cookie scoop to evenly distribute the mixture into 12 balls onto a parchment lined baking sheet (for easier clean up) or an oil sprayed non-stick baking sheet. Use a fork to mash down each ball into a flat, small cookie.
- Bake for 15-17 minutes or until your cookies appear cooked through and your chocolate is melted. Let cool for a couple of minutes and enjoy!
Nutrition
FOOD SAFETY
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Kendra says
Could you use old fashioned oats?
christina.klapper says
I think this would work but I’d add another 1-2 tbs of peanut butter just to help with moisture!
Kym Meiwes says
So very easy and the whole family loved them
christina.klapper says
Thank you so much for your review Kym!!! So glad to hear!!