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High-Fiber Breakfast Cookies: Best Easy Oat & Flaxseed Recipe

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These high-fiber breakfast cookies with oats and flaxseed are quick, easy, and perfect for busy mornings. Made with simple ingredients like banana, peanut butter, and honey, they’re chewy, satisfying, and keep you full without a sugar crash.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1/2 cup (60g) ground flaxseed
  • 1 large ripe banana (mashed, about 1/2 cup)
  • 1/2 cup (130g) creamy peanut butter
  • 1/4 cup (60ml) honey or maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips (optional)
  • 1/3 cup dried cranberries (optional)
  • 1/3 cup chopped walnuts (optional)
  • 1/4 cup unsweetened shredded coconut (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, mash the ripe banana with a fork until mostly smooth (a few lumps are fine).
  3. Add the peanut butter, honey (or maple syrup), egg, and vanilla extract to the mashed banana. Stir until well combined.
  4. In a separate small bowl, whisk together the rolled oats, ground flaxseed, cinnamon, baking soda, and salt.
  5. Pour the dry ingredients into the wet mixture. Stir gently until just combined—do not overmix. The dough will be thick and slightly sticky.
  6. Fold in any optional mix-ins (chocolate chips, dried fruit, nuts, or coconut) if using.
  7. Using a cookie scoop (about 2 tablespoons), drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie slightly with the back of a spoon.
  8. Bake for 10-12 minutes, until the edges are golden brown and the tops look set. The centers will still be slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Repeat with remaining dough, allowing the baking sheet to cool between batches.

Notes

For best texture, use rolled oats (not quick oats). Ground flaxseed is essential—whole flaxseeds won’t absorb moisture or provide the same fiber benefits. If dough seems too dry, let it sit for 5 minutes before scooping to allow flaxseed to hydrate. Cookies taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: high-fiber breakfast cookies, oat and flaxseed cookies, healthy breakfast cookies, easy breakfast cookies, no refined sugar cookies

Find it online: https://breezybake.com/high-fiber-breakfast-cookies-best-easy-oat-and-flaxseed-recipe/