Favorite Breakfast Cookie Recipe
With similar nutrition to a bowl of oatmeal but the most fun format, these Breakfast Cookies are a family favorite. Plus: They are easy to make, rich in fiber, whole grains, and protein, and they store so well.
Servings: 12
Calories: 157kcal
Ingredients
- 1½ cups sliced very ripe bananas (about 2 medium)
- 2 cups rolled oats
- ¾ cup shredded unsweetened coconut
- ¼ cup ground flaxseed (also called "flaxseed meal")
- 1 teaspoon baking powder
- ¼ cup peanut butter (or almond butter, cashew butter, or sunflower seed butter)
- ¼ cup honey (or use additional mashed banana or maple syrup)
- 1 teaspoon vanilla extract
- ⅓ cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Mash the bananas until smooth.
- Add the bananas to a medium bowl and stir in the rest of the ingredients. Mix well to form a thick, but uniform batter.
- Scoop out 1/4-cup portions onto the prepared baking sheet and flatten to about ½-inch thick.
- Bake 18-20 minutes or until set and golden brown around the edges. Let cool on the pan.
Notes
- Store in an airtight container in the fridge for up to 5 days or up to 3 months in the freezer.
- To make them smaller: Portion into 1-tablespoon balls, flatten, and bake for 16-18 minutes.
- To make them without flaxseed, substitute an equal amount of whole-wheat flour.
- Warm the peanut butter and honey to make them easier to stir into the other ingredients.
- Swap in dried fruit for the chocolate chips if desired.
- To make these without coconut, use additional oats instead.
- Gluten-free: Use certified gluten-free oats.
- Let the cookies cool completely on the baking sheet so they hold together well.
Nutrition
Serving: 1 cookie | Calories: 157kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 63mg | Potassium: 206mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg