Smart Starts: A Kid-Friendly Breakfast Cookie for Busy Mornings
Quincy L. Vidrine, M. Ed, CHC; Extension Agent
Regional Coordinator - Northeast Region, Nutrition & Community Health
In Northeast Louisiana, mornings can be hectic, especially for parents juggling school drop-offs, work, and everything in between. That’s why we love this simple, wholesome recipe for Breakfast Cookies—a delicious, grab-and-go option that’s both kid-approved and parent-friendly.
Made with real ingredients like ripe bananas, creamy peanut butter, oats, and a touch of maple syrup, these cookies offer a naturally sweet start to the day without the sugar crash. Dried cranberries and chopped pecans add texture and flavor, while cinnamon brings a warm, comforting note that feels just right for Louisiana mornings.
These cookies are easy to make and store, making them perfect for busy weekdays. Plus, they’re a great way to sneak in fiber, healthy fats, and a little protein—all in a treat that feels like dessert but fuels like breakfast.
Whether you're packing lunchboxes or looking for a quick bite before heading out the door, these Breakfast Cookies are a smart way to start the day with a smile.
Breakfast Cookies1 ripe banana – mashed
1/4 cup creamy peanut butter
3 Tablespoons maple syrup
1 teaspoon vanilla extract
1 cup of old-fashioned rolled oats
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup dried cranberries
¼ cup chopped pecans
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl - mix bananas, peanut butter, maple syrup, and vanilla extract. Stir together until mixed well.
- Add rolled oats, cinnamon, and salt. Stir to combine.
- Stir in dried cranberries and chopped pecans. Stir to combine.
- Line a baking sheet with parchment paper. Use a cookie scoop or spoon to scoop the cookie batter into roughly 2 Tablespoon portions. Place the cookies on a baking sheet about 3 inches apart. Use back of scoop or spoon to flatten just a little.
- Bake cookies for 15-17 minutes or until golden brown. Remove cookies from the oven and let them cool slightly on the baking sheet before transferring them to wire rack to cool completely.