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!

This is a top view of my delicious 4 ingredient breakfast cookies in a shallow bowl.

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.

Jump to:

Ingredients
Instructions
Substitutions
Equipment
Storage
Related
Jump to: Recipe
FOOD SAFETY

Ingredients

This is a top view of my delicious 4 ingredient breakfast cookies in a shallow bowl with some scrambled eggs for extra protein

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 Shee t
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!

Looking for other breakfast recipes like this? Try these:

Jump to: Recipe