Description
These Healthy Breakfast Cookies are a nutritious, delicious, and convenient option to start your day. Made with wholesome ingredients like bananas, natural peanut butter, oats, and a variety of nutrient-dense fillings such as raisins, pumpkin seeds, shredded coconut, hemp hearts, and chocolate chips, these cookies provide a balanced mix of protein, fiber, and healthy fats. They are naturally sweetened with maple syrup and use flaxseed meal as a binder, making them a perfect grab-and-go breakfast or snack.
Ingredients
Scale
Wet Ingredients
- 1 banana
- 1/2 cup natural peanut butter
- 1/4 cup maple syrup
- 1 tablespoon flaxseed meal + 3 tablespoons water
- 1/2 teaspoon kosher or sea salt
Dry Ingredients
- 2 cups old fashioned oats
Fillings
- 1/2 cup raisins
- 1/4 cup pumpkin seeds
- 1/4 cup shredded coconut
- 1/4 cup hemp hearts
- 1/4 cup chocolate chips
Instructions
- Prepare flaxseed mixture: In a small bowl, combine 1 tablespoon of flaxseed meal with 3 tablespoons of cold water. Stir well and let it sit for 5 minutes to gel, acting as a binder for the cookies.
- Preheat oven: Set your oven to 325º F (163º C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mash banana: In a large mixing bowl, peel and mash the banana thoroughly using the back of a fork until smooth and slightly creamy.
- Combine wet ingredients: Add the natural peanut butter, maple syrup, the prepared flaxseed mixture, and salt to the mashed banana. Mix everything thoroughly until well combined.
- Add dry ingredients: Stir in the old fashioned oats until fully incorporated. Then fold in all the fillings such as raisins, pumpkin seeds, shredded coconut, hemp hearts, and chocolate chips to distribute evenly.
- Shape cookies: Using a 1/4 cup measuring cup, scoop the batter onto the prepared baking sheet. Shape each portion into cookies directly on the parchment paper; these cookies will retain their shape without spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 15 minutes. Once done, remove from oven and allow the cookies to cool on the sheet pan.
- Store: After cooling completely, store the cookies in an airtight container to maintain freshness and enjoy as a healthy breakfast or snack throughout the week.
Notes
- Feel free to customize the fillings with your favorite nuts, seeds, or dried fruits.
- These cookies can be stored at room temperature for up to 3 days or refrigerated for up to a week.
- For a vegan version, ensure your chocolate chips are dairy-free.
- Flaxseed meal acts as an egg substitute, providing binding and added fiber.
- If you prefer a sweeter cookie, you can add a bit more maple syrup, but keep in mind the sweetness of the banana and chocolate chips.
