Print

Cozy High-Fiber Breakfast Cookies: Easy Oat & Flax Recipe

high-fiber breakfast cookies - featured image
Print Recipe

These soft, chewy breakfast cookies are packed with oats, flaxseed, and ripe bananas for a fiber-rich start to your day. They’re naturally sweetened, easy to make in under 25 minutes, and perfect for busy mornings.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1/4 cup (30g) ground flaxseed
  • 2 large ripe bananas (about 1 cup mashed, 240g)
  • 1/2 cup (130g) creamy peanut butter
  • 1/4 cup (60ml) pure maple syrup
  • 2 tablespoons (30ml) coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mix-ins (e.g., dark chocolate chips, dried cranberries, chopped nuts)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mash the bananas in a large mixing bowl until mostly smooth with a few small lumps (about 1 cup).
  3. Add the peanut butter, maple syrup, melted coconut oil, and vanilla extract to the mashed bananas. Stir until well combined into a thick, glossy paste.
  4. Add the rolled oats, ground flaxseed, cinnamon, baking soda, and salt. Stir until evenly incorporated. Let the mixture sit for 5 minutes to allow the flaxseed to absorb moisture and create a gel.
  5. Fold in your mix-ins (chocolate chips, dried cranberries, etc.) gently until evenly distributed.
  6. Scoop the dough onto the prepared baking sheet using a 2-tablespoon cookie scoop, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon to about 1/2 inch thick.
  7. Bake for 12-14 minutes, or until the edges are golden brown and the tops look set. The centers will still be soft.
  8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely for at least 10 minutes before storing.

Notes

Don’t skip the 5-minute resting time for the dough—it hydrates the flaxseed and softens the oats for a better texture. Flatten the cookies before baking as they won’t spread on their own. For best results, use ripe bananas with brown spots. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: breakfast cookies, high fiber, oat cookies, flaxseed cookies, healthy breakfast, vegan breakfast, gluten-free option

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