Healthy Breakfast Cookies 2
Start your day right with "Healthy Breakfast Cookies 2," a wholesome, grab-and-go breakfast option loaded with nourishing ingredients! These soft, naturally sweetened cookies combine hearty rolled oats, almond flour, and nutrient-packed flaxseed and chia seeds for a fiber-rich base. Mashed ripe bananas, creamy peanut butter, and a hint of pure maple syrup provide natural sweetness and moisture, while optional add-ins like dark chocolate chips, dried cranberries, or crunchy nuts allow for customizable flavor and texture. Ready in under 30 minutes, these gluten-free, dairy-free cookies are perfect for busy mornings or as a healthy snack throughout the day. Bake up a batch of these satisfying, guilt-free treats and fuel your body with every bite!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Almond flour
- 2 tablespoons Ground flaxseed
- 1 tablespoon Chia seeds
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 medium Ripe bananas, mashed
- 0.5 cup Natural peanut butter (or almond butter)
- 0.25 cup Pure maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Dark chocolate chips (optional)
- 0.5 cup Dried cranberries (optional)
- 0.25 cup Chopped nuts (optional: walnuts or almonds)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, almond flour, ground flaxseed, chia seeds, baking powder, cinnamon, and salt. Stir until evenly mixed.
In a separate medium bowl, mash the ripe bananas until smooth. Add the peanut butter, maple syrup, and vanilla extract to the mashed bananas. Mix well to create a uniform wet mixture.
Pour the wet mixture into the bowl with the dry ingredients. Stir until well combined and a thick dough forms.
If desired, fold in the dark chocolate chips, dried cranberries, and/or chopped nuts for added texture and flavor.
Using a spoon or cookie scoop, drop approximately 2-tablespoon portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon as they will not spread during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
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.
Enjoy immediately, or 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 |
3403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 393.3 g | 143% | |
| Dietary Fiber | 64.0 g | 229% | |
| Total Sugars | 186.0 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3417 mg | 73% | |
*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.
