These soft and chewy Eggless Breakfast Cookies are an easy way to enjoy a quick homemade breakfast. Made with oats, banana, nuts, and a touch of honey, they’re naturally sweet and satisfying without using eggs. They’re perfect for breakfast on the go, a lunchbox snack, or an afternoon treat.

Ingredients

• 2 ripe bananas, mashed
• 1½ cups rolled oats
• ½ cup whole wheat flour
• ¼ cup honey or maple syrup
• ¼ cup peanut butter
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup chopped nuts
• ¼ cup raisins or dried cranberries
• 2–3 tablespoons milk, as needed

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine the wet ingredients: In a large bowl, mash the bananas until mostly smooth. Stir in the honey, peanut butter, and vanilla extract.
3. Add the dry ingredients: Add the oats, whole wheat flour, cinnamon, baking powder, and salt. Mix until everything is well combined.
4. Add the extras: Fold in the chopped nuts and raisins or dried cranberries. If the mixture seems too dry, add milk one tablespoon at a time until you have a thick, scoopable dough.
5. Shape the cookies: Scoop portions of dough onto the prepared baking sheet. Flatten each one gently with the back of a spoon because these cookies don’t spread much during baking.
6. Bake: Bake for 12–16 minutes, or until the edges are lightly golden and the cookies feel set.
7. Cool: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Tips for the Best Breakfast Cookies

• Use very ripe bananas for natural sweetness and moisture.
• Don’t make the cookies too thick, or the centers may remain soft.
• You can replace the peanut butter with almond or sunflower seed butter.
• Add dark chocolate chips if you want a slightly sweeter breakfast treat.
• Store cooled cookies in an airtight container for up to 3 days at room temperature or about a week in the refrigerator.

Easy Variations

For a fruitier version, add chopped dried apricots or dates. For extra texture, mix in shredded coconut, pumpkin seeds, or sunflower seeds. You can also replace part of the whole wheat flour with ground oats.

These eggless breakfast cookies are simple, portable, and easy to customize with whatever nuts and dried fruit you have available.