Easy Oatmeal Breakfast Cookies Recipe

healthy oatmeal cookie recipe from The Best Homemade Kids Lunches on the Planet

4.3 from 6 reviews

This recipe can also be found in my cookbook The Best Homemade Kids’ Lunches on the Planet.




  1. Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
  2. In a large bowl, stir together banana, peanut butter, honey, and vanilla.
  3. In a small bowl, combine oats, flour, ground flax, milk powder, cinnamon, and baking soda.
  4. Stir the oat mixture into the banana mixture until combined. Stir in raisins.
  5. Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
  6. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
  7. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.


You can reduce the sweetness to 1/3 cup of honey or use maple syrup. Please note that quick cooking oats are not the same thing as rolled oats/old fashion oats. The cookies will not hold their shape if you use quick oats. Whole-wheat flour can be swapped out with all-purpose gluten-free flour. The milk powder/protein powder is optional; if you are not using it, omit water).


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