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Healthy High-Fiber Breakfast Cookies (Easy Oat & Flax Recipe)

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These wholesome breakfast cookies are packed with oats, flaxseed, and bananas for a soft, chewy, and fiber-rich start to your day. Ready in under 30 minutes, they’re perfect for busy mornings and kid-approved.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1/2 cup (60g) ground flaxseed
  • 3 medium ripe bananas (about 1 cup mashed, 240g)
  • 1/2 cup (130g) creamy peanut butter (natural, no added sugar)
  • 1/4 cup (60ml) honey or maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (60g) optional add-ins: chopped nuts, dark chocolate chips, dried cranberries, or raisins

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth (a few lumps are fine).
  3. Add peanut butter, honey (or maple syrup), egg, and vanilla extract to the mashed bananas. Stir until smooth and glossy.
  4. In a separate small bowl, whisk together rolled oats, ground flaxseed, baking soda, cinnamon, and salt.
  5. Pour dry ingredients into wet ingredients. Stir gently until just combined. Do not overmix. Dough will be thick and sticky.
  6. If using add-ins, gently fold them into the dough.
  7. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheet, spacing 2 inches apart. Gently flatten each dough ball slightly.
  8. Bake on the middle rack for 10-12 minutes, until edges are golden brown and tops look set. Centers will still be soft.
  9. Let cookies cool on the baking sheet for 5 minutes (they are fragile when hot). Then transfer to a wire cooling rack to cool completely.

Notes

Use very ripe bananas (brown spots) for natural sweetness and moisture. Let cookies rest on the hot pan for 5 minutes after baking to set properly. For vegan version, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and maple syrup instead of honey. Cookies can be stored at room temperature for up to 5 days or frozen for up to 3 months. Flavor improves the next day.

Nutrition

Keywords: breakfast cookies, high fiber, oat cookies, flaxseed, healthy breakfast, easy recipe, kid-friendly, make ahead

Find it online: https://cookluma.com/healthy-high-fiber-breakfast-cookies-easy-oat-and-flax-recipe/