Healthy Cookies You Can Eat for Breakfast


THERE ARE MORNINGS when you wake up, and you're like, "Let me take this day by storm!" But let's be honest, especially as the cooler weather sets in and the sun sleeps in 'til 8, most days it's tough to leave that warm cocoon of blankets. Let's throw a wrench in that whole thought process--What if getting up meant you could have cookies for breakfast? Repeat: COOKIES FOR BREAKFAST! And what if those cookies were good for you? That's why we set out to make our own dreams come true by concocting a delicious and nutritious cookie recipe that's a great way to start your day--and we totally nailed it!

This gluten-free, vegan recipe that has absolutely no added sugar and zero flour. What it does have is potassium-rich bananas, heart healthy oats, protein-packed peanut butter and some crunchy cacao nibs for a healthy does of antioxidants. The trick is roasting the bananas in the oven, which yields a toasty, sweet taste and a consistency that holds the cookies together. So go ahead and have a few. Even if you go into Cookie Monster mode, you won't have a thing to feel guilty about!

Chocolate Peanut Butter Banana Breakfast Cookies

Yeild: Approximately 15 cookies


  • 4 bananas
  • 2 cups large oats, gluten-free certified
  • 1 tablespoon baking powder
  • 1/4 cup natural crunchy peanut butter
  • 1/2 teaspoon cinnamon
  • 1/4 cup cacao nibs
  • 1/8 cup coconut milk

Roast the Bananas

Preheat oven to 400 degrees Fahrenheit.

Line a baking sheet with aluminum foil and place whole bananas on it (peel still on) and roast in the oven for 20 minutes. Allow to completely.

Make the Cookies

In a large mixing bowl, mash up the banana. Add in the oats, baking powder, peanut butter, cinnamon & cacao nibs and stir until well combined. Add in the coconut milk and stir until well incorporated.

Using a large rounded spoon, scoop and drop dough onto baking sheets lined with parchment paper, allowing at least an inch space between each scoop. Use the spoon or your hand to slightly flatten the cookies. Bake in the oven for 20 minutes. Allow to cool for a few minutes before transfering to a wire rack. Store in an air tight container for up to one week.