Healthy Breakfast Cookies
Start your day on a wholesome note with these Healthy Breakfast Cookies, a perfect blend of nutrition and indulgence! Packed with fiber-rich rolled oats, naturally sweetened with ripe bananas and honey or maple syrup, and boosted with protein from creamy almond butter and ground flaxseed, these cookies are a guilt-free morning treat. Mixed with a delightful medley of chopped nuts, chewy dried fruit, and optional dark chocolate chips, they deliver a burst of flavor and texture in every bite. Quick to prepare with just 10 minutes of prep time and ready in under 30 minutes, these soft, hearty cookies are ideal for busy mornings or an on-the-go snack. Plus, they’re easy to make ahead and store, making healthy eating simpler than ever. Perfectly customizable to suit your pantry and taste preferences, these breakfast cookies are a delicious and satisfying way to power through the day!
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Recipe Information
Ingredients
- 2 cups rolled oats
- 2 medium ripe bananas
- 0.5 cup almond butter
- 0.25 cup honey or maple syrup
- 2 tablespoons ground flaxseed
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup chopped nuts (e.g., almonds, walnuts)
- 0.5 cup dried fruit (e.g., cranberries, raisins)
- 0.25 cup dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, mash the bananas with a fork until smooth.
Add the almond butter, honey or maple syrup, and vanilla extract to the mashed bananas. Stir until well-combined.
In a separate bowl, mix the rolled oats, ground flaxseed, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
Fold in the chopped nuts, dried fruit, and dark chocolate chips (if using). Mix gently to distribute them evenly.
Scoop about 2 tablespoons of dough per cookie and drop them onto the prepared baking sheet. Flatten each scoop slightly to form a cookie shape.
Bake for 12-15 minutes, or until the edges are golden and the cookies are set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 345.3 g | 126% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 160.7 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 725 mg | 56% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3743 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
