Description
These Healthy Breakfast Cookies are a wholesome and delicious way to start your day. Made with natural ingredients like ripe bananas, peanut butter, oats, and a mix of nutritious fillings such as raisins, pumpkin seeds, and shredded coconut, these cookies provide a balanced combination of fiber, protein, and healthy fats. They are lightly sweetened with maple syrup and use flaxseed meal as a binder, making them both tasty and nourishing for a quick breakfast or a snack on the go.
Ingredients
Scale
Wet Ingredients
- 1 banana, ripe
- 1/2 cup natural peanut butter
- 1/4 cup maple syrup
- 1 tablespoon flaxseed meal
- 3 tablespoons cold water
Dry Ingredients
- 1/2 teaspoon kosher or sea salt
- 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 thicken. This flaxseed mixture acts as an egg substitute to help bind the cookies.
- Preheat Oven: Set your oven to 325ºF (163ºC) and line a sheet tray with parchment paper to prevent sticking and make cleanup easier.
- Mash Banana: In a large mixing bowl, add the ripe banana and mash it thoroughly with the back of a fork until it becomes a smooth, slightly chunky paste.
- Mix Wet Ingredients: Add the natural peanut butter, maple syrup, the prepared flaxseed mixture, and salt to the mashed banana. Stir all together until well combined and creamy.
- Add Oats and Fillings: Stir in the old fashioned oats until the mixture is evenly combined. Then fold in the raisins, pumpkin seeds, shredded coconut, hemp hearts, and chocolate chips to distribute evenly throughout the batter.
- Shape Cookies: Using a 1/4 cup measuring cup, scoop the batter onto the parchment paper-lined sheet pan. Shape each scoop gently into a cookie form. Note that these cookies will retain their shape during baking without spreading.
- Bake: Place the tray in the preheated oven and bake the cookies for 15 minutes. Once done, remove from the oven and allow the cookies to cool completely on the sheet pan.
- Store: After cooling, transfer the cookies to an airtight container to maintain freshness. They make a convenient grab-and-go breakfast or snack.
Notes
- You can customize the fillings with your choice of nuts, seeds, or dried fruits to suit your taste.
- The flaxseed mixture replaces eggs, making these cookies suitable for egg-free diets.
- Ensure bananas are ripe for natural sweetness and moisture.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These cookies do not spread during baking; shape them as you prefer.
