Cookies for breakfast? Why not? These fall harvest oatmeal breakfast cookies make eating cookies for breakfast almost guilt-free and definitely an event to look forward to. Packed with oats, pumpkin seeds, and chocolate chips, these breakfast cookies are pretty much impossible to resist. Not only will you love how they taste, but you’ll also adore their amazing texture.
I was utterly shocked this weekend to realize that I have 100 cookie recipes included in my past recipes. How is that even possible? I mean, I know that I make a lot of cookies to take with me to events, however, 100 recipes sure do seem like a lot, right? Well, guess what? Now, I have over 100 cookie recipes. Meet “Cookie Number 101.” Say hello and get ready to become new best friends.
Oh alright, so “Cookie Number 101” was not the best name for a cookie recipe and I had to go with Fall Harvest Oatmeal Breakfast Cookies instead. No big deal. Same cookie, with a much better name. Do you even care? I mean, seriously, if it means that you get to eat cookies for breakfast, who cares a flying fig what they’re actually called? I know that I sure as heck don’t.
And, if you’re looking for more great cookie recipes, make sure to check out our new Cookies Tab in the menu at the top of our page. You’ll find all of our past cookie recipes. I’ve even included a few sublists for holidays and cookie-type specific recipes, to make things even easier for you to find. It’s a great excuse for you to bake a batch of cookies. If you’re the type of person who actually needs an excuse.
Ingredients:
- 1 Banana, Extremely Ripe
- 1 Egg
- 1/4 Cup Creamy Peanut Butter
- 1/4 Cup Pure Maple Syrup
- 1/4 Cup Light Brown Sugar, Packed
- 1/2 Teaspoon Vanilla
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Cinnamon
- 3/4 Cup Roasted Salted Pumpkin Seeds
- 3/4 Cup Semi-Sweet Miniature Chocolate Chips
- 1 Cup Quick Cooking Oats
- 1/2 Cup All-Purpose Flour
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, mash the banana with the tines of a fork.
- Add the egg, peanut butter, maple syrup, brown sugar, vanilla, salt, and cinnamon. Using the fork, whisk all of the ingredients together until smooth.
- Add the pumpkin seeds, chocolate chips, oats, and flour. Stir together until all of the flour is incorporated and evenly distributed.
- Use a cookie scoop or tablespoon to drop mounds of the dough onto a Silpat or parchment paper-lined baking sheet.
- Using the palm of your hand, flatten each cookie and use your fingers to push in any unkempt edges.
- Bake for 18 to 20 minutes, or until just starting to brown lightly.
Suggestions:
- I used an average-sized banana for this recipe. Not too large and not too small. Just make sure that the banana you use is extremely ripe.
- This dough will be a bit wet and sticky to work with. It also won’t rise, which is why you need to flatten and shape the cookies before baking.
- Don’t be alarmed. These breakfast cookies will develop a slight sheen.
- This recipe will yield approximately two dozen cookies. I suggest baking them in two separate batches.
- Make sure to store these cookies in an airtight container. I suggest storing them in the refrigerator or freezer. They taste even better slightly chilled.
Improvements:
- Replace the creamy peanut butter with chunky peanut butter.
- Add peanut butter chips to the cookie dough.
- Replace 1/4 cup of the roasted salted pumpkin seeds with chia seeds.
- Use finely chopped dried fruit in lieu of miniature chocolate chips.
- CLICK HERE to check out all of our past cookie recipes.
Ingredients:
- 1 Banana, Extremely Ripe
- 1 Egg
- 1/4 Cup Creamy Peanut Butter
- 1/4 Cup Pure Maple Syrup
- 1/4 Cup Light Brown Sugar, Packed
- 1/2 Teaspoon Vanilla
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Cinnamon
- 3/4 Cup Roasted Salted Pumpkin Seeds
- 3/4 Cup Semi-Sweet Miniature Chocolate Chips
- 1 Cup Quick Cooking Oats
- 1/2 Cup All-Purpose Flour
Directions:
- Preheat oven to 350 degrees.
- In a large bowl, mash the banana with the tines of a fork.
- Add the egg, peanut butter, maple syrup, brown sugar, vanilla, salt, and cinnamon. Using the fork, whisk all of the ingredients together until smooth.
- Add the pumpkin seeds, chocolate chips, oats, and flour. Stir together until all of the flour is incorporated and evenly distributed.
- Use a cookie scoop or tablespoon to drop mounds of the dough onto a Silpat or parchment paper-lined baking sheet.
- Using the palm of your hand, flatten each cookie and use your fingers to push in any unkempt edges.
- Bake for 18 to 20 minutes, or until just starting to brown lightly.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
MORE GREAT BREAKFAST COOKIE RECIPES
Crunchy Easter Bird Nest Granola Bites
Pumpkin Chocolate Chip Granola Cookies
Coconut Grinchy Christmas Breakfast Cookies
