Breakfast Cookies
These breakfast cookies are a fun and healthy way to start your day, combining nutritious ingredients like bananas, almond butter, and oats with the deliciousness of a cookie.
Ingredients
Wet Ingredients
- 1/2 cup mashed bananas Make sure they are very ripe for the best flavor and sweetness.
- 3/4 cup almond butter Can substitute with any nut or seed butter.
- 1/3 cup honey Can substitute with maple syrup for a vegan option.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups old-fashioned rolled oats Can use gluten-free oats for a gluten-free version.
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Mix-Ins
- 1/2 cup golden raisins Can substitute with different fruits like blueberries or cranberries.
- 1/2 cup dark chocolate chips Can use white chocolate chips for a different sweetness.
- 1/4 cup pepitas
- 2 tablespoons flax seeds
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the mashed bananas and almond butter until well mixed.
- Stir in honey and vanilla extract.
- In another bowl, mix the oats, cinnamon, baking powder, and salt together.
- Gradually add the dry ingredients to the wet mixture, stirring well to combine.
- Fold in golden raisins, dark chocolate chips, pepitas, and flax seeds.
- Scoop tablespoonfuls of the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Cookies can be enjoyed on their own or paired with milk or yogurt. Store in an airtight container at room temperature for about a week or freeze for longer storage, separated with parchment paper.