Description
These Healthy Breakfast Cookies are a nutritious and delicious option for a quick morning meal or snack. Made with wholesome ingredients like banana, natural peanut butter, oats, and a variety of wholesome fillings such as raisins, pumpkin seeds, shredded coconut, hemp hearts, and chocolate chips, these cookies are naturally sweetened with maple syrup and bound together with a flaxseed meal egg substitute. They bake into soft, satisfying cookies that hold their shape and are perfect for on-the-go breakfasts.
Ingredients
Scale
Flaxseed Egg
- 1 tablespoon flaxseed meal
- 3 tablespoons cold water
Wet Ingredients
- 1 banana
- 1/2 cup natural peanut butter
- 1/4 cup maple syrup
- 1/2 teaspoon kosher or sea salt
Dry Ingredients
- 2 cups old fashioned oats
Fillings
- 1/2 cup raisins
- 1/4 cup pumpkin seeds
- 1/4 cup shredded coconut
- 1/4 cup hemp hearts
- 1/4 cup chocolate chips
Instructions
- Prepare flaxseed egg: In a small bowl, combine 1 tablespoon flaxseed meal with 3 tablespoons cold water. Stir well and let the mixture sit for 5 minutes to thicken.
- Preheat oven and prepare baking sheet: Preheat your oven to 325º F (165º C) and line a sheet tray with parchment paper to prevent sticking.
- Mash the banana: In a large mixing bowl, add the banana and mash it thoroughly using the back of a fork until smooth and creamy.
- Combine wet ingredients: Add the natural peanut butter, maple syrup, prepared flaxseed egg mixture, and salt to the mashed banana. Mix well until fully incorporated.
- Add oats and fillings: Stir in the old fashioned oats until the mixture is combined. Then fold in the selected fillings — raisins, pumpkin seeds, shredded coconut, hemp hearts, and chocolate chips — ensuring even distribution.
- Shape the cookies: Using a 1/4 cup measuring cup, scoop the batter onto the parchment-lined sheet pan. Shape each portion into cookie shapes on the parchment paper; these cookies will maintain their shape when baked.
- Bake: Place the tray in the preheated oven and bake for 15 minutes. Once done, remove from the oven and allow the cookies to cool completely on the sheet pan.
- Store: After cooling, store the cookies in an airtight container to keep them fresh for several days.
Notes
- You can customize the fillings with your favorite nuts, dried fruits, or other seeds.
- These cookies are naturally gluten-free if you use certified gluten-free oats.
- The flaxseed meal acts as an egg substitute, making this recipe vegan-friendly.
- Use ripe bananas for the best natural sweetness and texture.
- Store cookies at room temperature in an airtight container for up to 5 days or freeze for longer storage.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
