These Healthy Breakfast Cookies are a tasty way to start your day! Made with oats, bananas, and nuts, they are chewy, sweet, and packed with goodness.
Perfect for busy mornings, I grab one (or two!) before rushing out the door. They also make a great snack. Trust me, your taste buds will thank you! 😊
Key Ingredients & Substitutions
Bananas: Ripe bananas give natural sweetness and moisture. If you’re out, try applesauce for similar texture or even mashed avocado for added healthy fats.
Rolled Oats: These provide texture and fiber. If you need gluten-free, opt for certified gluten-free oats. Quick oats will work too, but they may make softer cookies.
Nut Butter: I’m a fan of almond butter for its creamy texture and flavor, but peanut butter or sunflower seed butter works well too. If you’re nut-free, sunflower seed butter is a great choice.
Dried Fruits & Nuts: Dried cranberries add a tart sweetness. You can swap them for raisins, chopped dates, or your favorite dried fruit. Feel free to mix up seeds, like sunflower or chia, instead of pumpkin seeds for variety.
How Can You Ensure Your Cookies Are Perfectly Chewy?
To get that chewy texture, it’s essential to not overmix once you add the dry ingredients to the wet ones. Mix just until combined, which preserves some air and gives a softer cookie. Baking at a consistent temperature is also key—make sure your oven is fully preheated!
- Keep an eye on the cookies as they bake; adjust timing if they’re browning too quickly.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them firm up without getting too hard.
Healthy Breakfast Cookies
Ingredients:
- 2 ripe bananas, mashed
- 1 1/2 cups rolled oats
- 1/4 cup natural almond butter or peanut butter
- 1/4 cup honey or maple syrup
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup blueberries (fresh or frozen)
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- Pinch of salt
Time Needed:
This delightful recipe takes about 10 minutes to prepare and 15-18 minutes to bake. Allow an extra 5 minutes for cooling on the baking sheet. In total, you’ll be enjoying these nutritious cookies in roughly 30-35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. This makes cleanup a breeze!
2. Mash the Bananas:
In a large mixing bowl, take the ripe bananas and mash them until they’re nice and smooth. This will give your cookies a lovely sweetness and moisture.
3. Mix in the Wet Ingredients:
Add in the almond or peanut butter, honey (or maple syrup), and vanilla extract. Stir everything together until well blended. You want a nice, creamy mix!
4. Combine the Dry Ingredients:
In another bowl, whisk together the rolled oats, cinnamon, baking soda, and a pinch of salt. This step ensures that all the dry ingredients are evenly mixed.
5. Mix Dry and Wet Ingredients:
Slowly add the dry mixture to your wet ingredients. Stir gently until everything is just combined. Don’t overmix—this keeps the cookies soft and chewy!
6. Add the Good Stuff:
Gently fold in the dried cranberries, pumpkin seeds, and blueberries. Be careful not to smash the blueberries if they’re fresh!
7. Scoop and Shape the Cookies:
Using a spoon, scoop the cookie mixture onto your prepared baking sheet. Shape each scoop into a cookie about 2 inches in diameter and flatten them slightly with the back of the spoon.
8. Bake the Cookies:
Pop the baking sheet in the oven and bake for 15-18 minutes, or until the cookies are golden brown and set. Keep an eye on them—they’ll smell amazing!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Time to Enjoy!
These Healthy Breakfast Cookies are perfect for a quick breakfast on the run or a delightful snack anytime during the day. Enjoy the chewy texture and natural sweetness!
These cookies are a nutritious treat, filled with fiber and energy-boosting goodness from oats, seeds, and fruit. Happy baking! 🍪
Can I Use Other Sweeteners Instead of Honey or Maple Syrup?
Absolutely! You can substitute with agave nectar, coconut sugar, or even stevia if you’re looking for a lower-calorie option. Just keep in mind that the sweetness level may vary, so adjust to your taste!
What Can I Substitute for Rolled Oats?
If you don’t have rolled oats, quick oats can work, but they might create a softer texture. If you’re looking for a gluten-free option, make sure to use certified gluten-free oats!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them—just wrap each cookie in plastic wrap and place them in a zip-top freezer bag. They’ll be good for up to 3 months!
Can I Add Other Mix-ins to the Cookies?
Definitely! Feel free to get creative. Chopped nuts, other dried fruits like raisins or apricots, or even dark chocolate chips would be excellent additions. Just remember not to add too much, so the dough doesn’t become too wet!
