Triathlete Linsey Corbin Makes Our Favorite Breakfast Cookies

A tray of delicious breakfast cookies

Cookies for Breakfast? Yes, please! This recipe from Pro Triathlete Linsey Corbin is exactly what you need to start the day off right.

This recipe is simple and tasty. The ingredients are a good combination of fast-burning carbs and low-glycemic carbs that burn slowly to fuel you for a longer workout. The base of this recipe is mashed bananas (natural sweetener), whole-grain oatmeal, almond butter (hello, healthy fats!), and an egg to keep everything together.

Corbin says, "I like these cookies as they aren't overly sweet. Sometimes before a long run, eating a bowl of oats just doesn't sound that good, or you are training early and don't have the time to prepare breakfast. With a portable, sweet treat like this, just grab a breakfast cookie, a slurp or two of coffee and you are good to go."

These breakfast cookies are also a blank canvas for mix-in options, making it easy to please a variety of cravings or use what you have on hand. "I tend to dump in all the nuts, fruits, and of course mini-chocolate chips," says Corbin.

Watch Linsey Corbin whip these up on Instagram Live! Tune in 6 pm ET on Wednesday, May 20. You only get to taste them if you follow along. Prep your ingredients ahead of time and join in the fun.


  • 2 cups rolled oats
  • 1 cup whole wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher sea salt
  • 1 teaspoon baking powder
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • ⅓ cup almond butter
  • 2 ripe bananas, mashed
  • ½ teaspoon vanilla extract
  • 1 egg, room temperature
  • Optional additions:
  • 2 tablespoons chia seeds, hemp hearts, or flax seeds
  • ½ cup raisins
  • ½ cup almonds, walnuts, hazelnuts, or pecans
  • ½ cup mini chocolate chips


  1. Preheat oven to 350° F and prepare a baking sheet with parchment paper.
  2. In a large bowl, combine oats, flour, cinnamon, salt, and baking powder and set aside. In a small bowl, combine oil, syrup, almond butter, bananas, vanilla and egg and mix well. Add the wet ingredients to the dry ingredients along with any optional additions. Stir to combine, but do not over mix.
  3. Scoop scant ¼ cup portions onto the baking sheet and flatten each cookie with your fingers to about ½ inch thickness. Bake for 15-20 minutes until just taking on a little color. Enjoy warm or at room temperature for breakfast.
A plated breakfast cookie by a steaming cup of coffee
Triathlete Linsey Corbin running alone on a road

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