Healthy Breakfast Cookies Recipe
Introduction
These Healthy Breakfast Cookies are a delicious and nutritious way to start your day. Packed with oats, banana, and peanut butter, they offer natural sweetness and lasting energy. Plus, they’re easy to make and perfect for busy mornings on the go.
Ingredients
- 3/4 cup mashed banana
- 1 1/4 cups rolled oats
- 1/4 cup flaxmeal
- 1/4 cup unsalted peanut butter
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1/3 cup chopped nuts
- 1/4 cup chocolate chips
Instructions
- Step 1: Preheat the oven to 350 °F (180 °C).
- Step 2: Line a large cookie sheet with parchment paper and lightly spray it with cooking oil. Set aside.
- Step 3: Mash the bananas and measure out 3/4 cup to ensure accuracy.
- Step 4: In a large mixing bowl, combine the mashed banana, peanut butter, rolled oats, and flaxmeal. Add the coconut sugar, vanilla extract, and cinnamon. Stir until a sticky cookie dough forms.
- Step 5: Fold in the chopped nuts and chocolate chips until evenly distributed.
- Step 6: Using a cookie dough scoop, form 8 balls of dough. The dough will be sticky; lightly oil the back of a fork and gently press each ball to flatten into a round cookie shape.
- Step 7: Place each cookie on the prepared baking tray, leaving about one thumb-width space between them. The cookies will not spread during baking.
- Step 8: Bake for 16-18 minutes until the cookies turn golden brown.
- Step 9: Allow the cookies to cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely for another 30 minutes.
Tips & Variations
- Swap chopped nuts for seeds like pumpkin or sunflower for a nut-free option.
- Use maple syrup instead of coconut sugar for a different natural sweetness.
- Add dried fruit such as raisins or cranberries for extra flavor and texture.
- For vegan version, ensure peanut butter and chocolate chips are dairy-free.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave or let them come to room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ripe bananas for this recipe?
Yes, ripe bananas work best as they are sweeter and easier to mash, enhancing the flavor and texture of the cookies.
Are these cookies gluten-free?
This depends on the oats used. To make the recipe gluten-free, use certified gluten-free rolled oats.
Print
Healthy Breakfast Cookies Recipe
- Total Time: 58 minutes
- Yield: 8 cookies 1x
- Diet: Vegetarian
Description
These Healthy Breakfast Cookies are a nutritious and delicious way to start your day. Packed with wholesome ingredients like bananas, rolled oats, flaxmeal, and peanut butter, these cookies provide a perfect balance of fiber, protein, and natural sweetness. With added cinnamon, nuts, and chocolate chips, they offer a delightful flavor and satisfying texture. Easy to make and bake, these cookies are ideal for a quick breakfast or a wholesome snack on the go.
Ingredients
Main Ingredients
- 3/4 cup Banana (mashed)
- 1 1/4 cups Rolled Oats
- 1/4 cup Flaxmeal
- 1/4 cup Unsalted Peanut Butter
- 1/4 cup Coconut Sugar
- 1 teaspoon Vanilla Extract
- 2 teaspoons Cinnamon
- 1/3 cup Chopped Nuts
- 1/4 cup Chocolate Chips
Instructions
- Preheat oven: Preheat your oven to 350 °F (180 °C) to ensure it reaches the right temperature by the time your cookie dough is ready.
- Prepare baking sheet: Line a large cookie sheet with parchment paper and lightly oil it with cooking spray to prevent sticking. Set aside.
- Mash bananas: Mash the bananas thoroughly and pack them tightly into a 3/4 cup measuring cup for an accurate measurement.
- Combine wet ingredients: In a large mixing bowl, mix the mashed bananas, unsalted peanut butter, rolled oats, and flaxmeal. Add the vanilla extract, cinnamon, and coconut sugar, then stir until a sticky dough forms.
- Add mix-ins: Fold in the chopped nuts and chocolate chips until they are thoroughly incorporated into the dough.
- Shape cookies: Use a cookie dough scoop to form 8 evenly sized dough balls. Lightly oil the back of a fork and gently press down each ball to shape into round cookies.
- Arrange on baking tray: Place each cookie dough ball onto the prepared baking sheet, leaving about one thumb’s width between each cookie. Note that these cookies won’t spread much during baking.
- Bake: Bake the cookies in the preheated oven for 16 to 18 minutes or until they turn golden brown.
- Cool down: Let the cookies cool on the baking sheet for 15 minutes, then transfer them to a wire cooling rack for an additional 30 minutes to set completely.
Notes
- For a gluten-free option, ensure your rolled oats are certified gluten-free.
- You can substitute chopped nuts with seeds or omit them for a nut-free version.
- The cookies are naturally sweetened with coconut sugar and bananas; adjust sweetness by adding more or less coconut sugar to taste.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: healthy breakfast cookies, banana oatmeal cookies, peanut butter cookies, cinnamon cookies, nutritious snack, easy breakfast recipe
