If you’re looking for a tasty and healthy way to start your day, these 4-Ingredient Breakfast Cookies are it! They're easy to make with simple ingredients and have an amazing flavor and great chewy texture. Kids and adults alike will love these breakfast cookies!

Top view of a plate filled with chocolate breakfast cookies.

Why I Love This Recipe

All 4 ingredients are likely already in your kitchen.
Cookies for breakfast? Yep.
They also make a great afternoon snack.
My boys adore these and gobble them down for breakfast, snacks and dessert.
In all the batches I’ve made, not a single breakfast cookie has ever gone to waste. Ever.

I love making all sorts of breakfast cookies. They’re simple to put together with ingredients I always have on hand in the kitchen, and you probably do too! Plus, they're delicious.

My boys loooove these 4-Ingredient Peanut Butter Breakfast Cookies and always gobble them down. I’ve honestly never seen a single one go to waste. They’re a great on-the-go breakfast or perfect mid-day healthy snack that is also filling without a ton of added sugar.

They’re a great option for potlucks and parties too. Or serve them as part of a big holiday breakfast board for when you have guests! Simple, tasty, common ingredients…what’s not to love. Plus, you get cookies for breakfast.

Recipe Ingredients

With such simple ingredients you likely have in your kitchen already you can make these 4-ingredient cookies any time!

Ingredients for breakfast cookies on a counter.

Bananas - Use very ripe, brown bananas! They're perfect for sweetness, texture, and mashability.

Oats - Old fashioned rolled oats work best, but quick oats can be used. Check the label if you need a GF recipe.

Peanut butter - I always use creamy, but crunchy peanut butter adds a fun texture.

Chocolate chips - Or other type of chips. Any kind of chocolate will work great.

How to Make Healthy Breakfast Cookies

These healthy cookies come together in just a few steps.

Step 1

Preheat oven to 350 degrees F. Line a baking sheet or cookie sheet with parchment paper and set aside.

Step 2

In a medium mixing bowl, combine the bananas, oats, peanut butter and chocolate chips.

Stir with a wooden spoon or rubber spatula until combined.

Breakfast cookie batter mixed in a glass bowl.

Step 3

Drop 1-1/2-inch balls of dough onto the prepared baking tray.

Batter dropped onto a cookie sheet, ready to bake.

Press down slightly on each ball of dough.

Bake in the preheated oven for 10-12 minutes, or until light golden brown and crispy around the edges.

How to Prep 4 Ingredient Breakfast Cookies Ahead of Time

The easiest way to prep ahead is to make the cookies in their entirety and store until ready to serve.
OR
You can also make the batter, refrigerate, and bake later (let sit at room temp for 20 minutes first).

What Are Breakfast Cookies?

Breakfast cookies are “cookies” packed with healthy ingredients such as oats and other cereal grains, dried fruits, nuts, and natural sweeteners. Thanks to the healthy ingredients used in making them, they are the perfect healthy treat to start your day.

Recipe Notes

If the cookie dough batter feels runny in your hands when forming balls, add 2 tbsp of oats at a time and mix them in. You can also try refrigerating the batter for 20 minutes or until it firms up.
Natural peanut butter usually has more oil. If using, you might need to add extra oats to compensate.
Add all the indulgent mix-ins if you’d like! Chocolate chips, butterscotch chips, etc.
Use almond butter, cashew butter, or sunflower seed butter if you have a peanut allergy.
1/2 cup of shredded carrots added to these cookies tastes great and makes them even healthier!
Use old-fashioned oats for best results, but quick oats can be used if needed.
Use dairy free chips for a DF and vegan cookie recipe.
Dark to almost black overripe bananas are perfect for this recipe. They have a great natural sweetness and are soft and blend in great with the batter.
Let cookies rest on a cooling rack for a few minutes after baking.
If you prep the batter ahead and refrigerate it, let it rest at room temperature for about 20 minutes before making the cookies.

Plate piled high with chocolate cookies for breakfast, with the top cookie exposing a moist crumby center.

Chocolate Chip Substitutions

Chopped chocolate or chocolate chunks
Peanut Butter Chips
Toffee or butterscotch chips
Chopped nuts or seeds like pumpkin seeds or chia seeds are a great touch
Berries

Creamy vs Chunky Peanut Butter

You can opt to use creamy or chunky (aka “crunchy”) peanut butter to make this recipe, and I’ve switched it up numerous times.

Crunchy peanut butter adds a nice crunch to the texture of the cookie that I really enjoy.

How to Serve Breakfast Cookies

These simple cookies are great on their own as a quick grab and go breakfast option. They also are amazing as part of a larger, complete breakfast. Here are a few of my top suggestions.

Serve them with a small bowl of fresh fruit or fruit salad.
Eat a few with a smoothie or breakfast shake.
As a side with scrambled eggs, bacon, and Crockpot Breakfast Potatoes.
Make a breakfast plate with these cookies and some muffins and homemade granola bars. This is a great option for get-togethers, brunches, and overnight guests.
They make for great ice cream sandwiches…you know, for dessert. But who am I to judge if you want ice cream for breakfast?

Is Oatmeal Gluten Free?

Oats by themselves are gluten free. However, some oats can be contaminated by other grains during facility processing. If you require GF oats, it’s best to read the label of the package to make sure they are certified gluten-free.

How to Store Breakfast Oat Cookies

Make sure all the cookies are cooled thoroughly before storing to avoid condensation. Store your breakfast cookies in an airtight container or sealable airtight plastic bag.

Stored on the counter, leftover cookies will be good for 3-4 days. Refrigerated cookies will be at their best for 5-7 days.

You can also freeze these breakfast cookies in a freezer bag for up to 2 months. Allow them to thaw fully before eating

Hand holding up a breakfast cookies with a bite taken out.

More Easy Breakfast Ideas

Banana Granola Bars
Banana Bread from Pancake Mix
Cake Mix Chocolate Muffins
Crockpot Cinnamon Roll Monkey Bread

Print Recipe

4 Ingredient Breakfast Cookies Recipe

Prep Time5

Cook Time8

Course: Breakfast

Cuisine: American

Keyword: bananas, breakfast cookies, chocolate, oatmeal, peanut butter

Servings: 16

Ingredients

2 ripe bananas mashed
1 cup old fashioned rolled oats
1 cup creamy peanut butter
1/2 cup chocolate chips

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a medium bowl, combine the bananas, oats, peanut butter and chocolate chips. Stir until combined.
Drop 1-1/2-inch balls of dough onto the prepared baking sheet. Press down slightly on each ball of dough.
Bake in the preheated oven for 10 minutes, or until light brown and crispy around the edges.

Notes

If the cookie dough batter feels runny in your hands when forming balls, add 2 tbsp of oats at a time and mix them in. You can also try refrigerating the batter for 20 minutes or until it firms up.
Natural peanut butter usually has more oil. If using, you might need to add extra oats to compensate.
Add all the indulgent mix-ins if you’d like! Chocolate chips, butterscotch chips, etc.
Use almond butter, cashew butter, or sunflower seed butter if you have a peanut allergy.
1/2 cup of shredded carrots added to these cookies tastes great and makes them even healthier!
Use old-fashioned oats for best results, but quick oats can be used if needed.
Use dairy free chips for a DF and vegan cookie recipe.
Dark to almost black overripe bananas are perfect for this recipe. They have a great natural sweetness and are soft and blend in great with the batter.
Let cookies rest on a cooling rack for a few minutes after baking.
If you prep the batter ahead and refrigerate it, let it rest at room temperature for about 20 minutes before making the cookies.