Can I make these vegan?

Yes! Use maple syrup instead of honey and dairy-free chocolate chips. Also, be sure to use coconut oil instead of butter.

Can I use quick oats instead of rolled oats?

Absolutely. The texture will be softer and slightly less chewy, but still delicious.

How do I know when they're done?

Look for lightly golden edges and a firm top. The centers may still look soft but will set as they cool.

Do I have to chill the dough?

It's optional but recommended. Chilling helps the oats soak up moisture and results in better texture.

Can I double the recipe?

Yes, and I often do! Just make sure to use a large mixing bowl and bake in batches.

Can I skip the chocolate chips?

Of course. Feel free to swap in dried fruit, nuts, or even leave them plain.

Are these cookies gluten-free?

They can be. Just be sure to use certified gluten-free oats and oat flour.

Easy Power Breakfast Cookies

Power Breakfast Cookies

Recipe by Liliya

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Total Time24 minutes
Yield12 cookies 1x
DietVegetarian

These Power Breakfast Cookies are healthy, easy to make, and naturally sweetened with banana and maple syrup. They’re packed with oats, flaxseed, and a touch of chocolate—perfect for a grab-and-go breakfast or snack that keeps you full and energized.

Ingredients

Scale

1 ripe banana, mashed
1 cup rolled oats
1/2 cup oat flour or all-purpose flour
1/4 cup semi-sweet or dark chocolate chips
1 tablespoon ground flaxseed
1 teaspoon chia seeds
1/4 cup maple syrup or honey
1/4 cup melted coconut oil or butter
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
Pinch of salt

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Instructions

Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
In a large bowl, mash the banana until smooth.
Stir in the oats, flour, chocolate chips, flaxseed, chia seeds, maple syrup (or honey), coconut oil (or butter), vanilla, baking powder, and salt. Mix until well combined.
Chill the dough for 10 minutes to help it firm up.
Scoop the dough onto the lined baking tray and gently flatten each cookie.
Bake for 12–14 minutes, until the edges are golden and the tops are set.
Let cool completely before serving.

Notes

For a protein boost, you can stir in a scoop of vanilla protein powder and reduce the flour slightly.
These cookies store well in the fridge for up to a week and freeze beautifully for up to 3 months.
Use mini chocolate chips for better distribution in every bite.
Customize with chopped nuts, dried fruit, or shredded coconut for extra texture and flavor.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 130 kcal
Sugar: 6g
Sodium: 60mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 2.5g
Cholesterol: 0mg

Find it online: https://wearerecipes.com/power-breakfast-cookies/