Oatmeal breakfast cookies are a quick and easy way to start your day! These cookies are vegan and only made with 4 ingredients. Whether you’re looking for a quick breakfast on the go or a tasty snack to fuel your day, these super soft oatmeal breakfast cookies are sure to hit the spot.

WHY YOU’LL LOVE THIS

They are easy to prepare and only take about 12 minutes to bake.
You can use any combination of nuts, dried fruit, or chocolate mixed in with these cookies.
The combination of oats, chocolate, and fruit creates a flavorful and satisfying cookie that you’ll love.
Oats are a good source of fiber and will keep you feeling full and satisfied throughout the morning.

INGREDIENTS & SUBSTITUTIONS

Oats – These add a chewy texture and a nutty flavor to the cookies. My favorite oats are rolled oats from the Whole Foods 365 brand.

Bananas – bananas add a natural sweetness and a soft, moist texture to the cookies.

Almond butter – you can use any favorite nut butter for this recipe. My go-to is Justin’s cinnamon almond butter.

Semi-sweet chocolate chips – arguably the best ingredient of all, the chips! Feel free to use any type of chocolate chips you have in your pantry.

LET’S BAKE

STEP 1:

Preheat your oven to 350°F and line a baking sheet with parchment paper.

STEP 2:

In a medium bowl, mash the banana until smooth. Add the oats and almond butter, and mix until well combined. Stir in the chocolate chips.

STEP 3:

Drop spoonfuls of the mixture onto the prepared baking sheet.

STEP 4:

Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. The cookies will be soft and do not get crispy on the edges. Enjoy!

TIPS FOR SUCCESS

The riper the bananas, the better! If you don’t have any overripe bananas on hand, you can also use frozen bananas that have been thawed.
These cookies are highly customizable, so feel free to mix in any other ingredients. Try adding nuts, raisins, or any other types of chocolate.
I use this cookie scoop for all my cookie recipes, and it’s a lifesaver. It makes it super easy to portion out the cookie dough and ensures that all the cookies are evenly sized.
These cookies are best eaten the same day they are baked, but they can be stored in an airtight container at room temperature for a few days.

WHAT TO SERVE WITH

These oatmeal breakfast cookies are great on their own and even better heated up in the microwave.
Pair this with your morning coffee or matcha!