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Stack of homemade breakfast cookies with chocolate chips and pumpkin seeds on a white plate.

Healthy Kids Breakfast Cookies Easy Grab and Go Morning Treat - Simple, Nutritious, and Kid-Approved

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 Cookies

Ingredients
  

  • 2 ripe bananas (the spottier the better, for sweetness)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup honey or pure maple syrup (adjust to taste)
  • 1 large egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
  • 1 teaspoon vanilla extract
  • 2 cups old-fashioned rolled oats (not quick oats)
  • 1/2 cup oat flour or whole-wheat flour (you can make oat flour by blending oats)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/3 cup mini dark chocolate chips (optional but kid-approved)
  • 1/3 cup raisins or chopped dried fruit (optional)
  • 1/4 cup chopped nuts or seeds (such as walnuts, sunflower seeds, or pumpkin seeds)
  • 2 tablespoons ground flaxseed or chia seeds (optional boost)
  • 2 tablespoons melted coconut oil or mild olive oil

Instructions
 

  • Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  • Mash the bananas: In a large bowl, mash bananas with a fork until mostly smooth. A few small lumps are fine.
  • Add wet ingredients: Stir in applesauce, honey or maple syrup, egg (or flax egg), vanilla, and melted oil. Mix well.
  • Combine dry ingredients: Add rolled oats, oat or whole-wheat flour, cinnamon, baking powder, salt, and ground flax or chia if using. Stir until everything is evenly combined and the dough is thick.
  • Fold in mix-ins: Gently stir in chocolate chips, dried fruit, and nuts or seeds. If the dough looks too loose, let it rest 5 minutes so the oats absorb moisture.
  • Scoop and shape: Use a heaping tablespoon or cookie scoop to portion dough onto the baking sheet. Flatten slightly with damp fingers; these won’t spread much.
  • Bake: Bake for 12–15 minutes, until the edges are set and the tops look dry with light golden spots.
  • Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.
  • Serve: Enjoy warm or at room temperature. Pair with milk or yogurt for extra protein.