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Easy High-Fiber Breakfast Cookies with Oats and Flaxseed

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These easy breakfast cookies are made with oats, flaxseed, banana, and peanut butter for a chewy, filling, and nutritious grab-and-go breakfast. Ready in under 25 minutes, they’re perfect for busy mornings.

Ingredients

Scale
  • 2 large ripe bananas, mashed
  • 1/3 cup creamy peanut butter
  • 1/4 cup honey or maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1/4 cup ground flaxseed
  • 1/4 cup whole flaxseed (optional)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mix-ins of choice (e.g., chocolate chips, dried cranberries, chopped nuts, shredded coconut)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth.
  3. Add peanut butter, honey (or maple syrup), egg, and vanilla extract. Stir until well combined.
  4. Add rolled oats to the wet mixture and stir until fully coated. Let sit for 5 minutes to allow oats to absorb moisture.
  5. In a small bowl, combine ground flaxseed, whole flaxseed (if using), cinnamon, baking soda, and salt. Stir with a fork.
  6. After 5 minutes, add the dry ingredient mixture to the oat mixture. Stir until just combined. Fold in mix-ins.
  7. Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each scoop slightly with the back of a spoon.
  8. Bake for 12 to 14 minutes, until edges are golden brown and tops look set but still soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Let the oats soak in the wet ingredients for 5 minutes to ensure a chewy texture. Use ripe bananas with brown spots for best sweetness and moisture. For vegan version, replace egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use maple syrup instead of honey. Store in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Nutrition

Keywords: breakfast cookies, high fiber, oats, flaxseed, healthy breakfast, easy cookies, grab-and-go breakfast

Find it online: https://dinadishes.com/easy-high-fiber-breakfast-cookies-with-oats-and-flaxseed/