Breakfast Cookies
Delightful breakfast cookies packed with nutritious ingredients like fruits, nuts, and oats. An easy and healthy way to start your day!
Ingredients
Wet Ingredients
- 1/2 cup mashed bananas Make sure they are ripe for better sweetness.
- 3/4 cup almond butter Can substitute with any nut butter.
- 1/3 cup honey For a vegan option, use maple syrup.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups old-fashioned rolled oats Use gluten-free oats for a gluten-free option.
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1/2 cup golden raisins
- 1/2 cup dark chocolate chips Can substitute with white chocolate if desired.
- 1/4 cup pepitas
- 2 tablespoons flax seeds
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the mashed bananas, almond butter, honey, and vanilla extract until smooth.
- In another bowl, combine the rolled oats, cinnamon, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until well combined.
- Fold in the golden raisins, dark chocolate chips, pepitas, and flax seeds.
- Drop spoonfuls of the dough onto a lined baking sheet.
Baking
- Bake for 12-15 minutes, or until golden brown.
- Let cool before enjoying your delicious breakfast cookies.
Notes
Store breakfast cookies in an airtight container. They can last for about a week at room temperature. For longer storage, freeze them well to prevent freezer burn. Feel free to mix in your favorite nuts or seeds for added crunch and nutrition.