Healthy Breakfast Cookies (Wholesome Ingredients)
Healthy Breakfast Cookies pack in so many wholesome ingredients like oats, banana, nuts, and seeds! They're truly so easy to make! There's no chill time for the dough and everything comes together quickly and bakes in just 15 minutes. A great grab-and-go option for busy mornings or mid-day treat. 😊 I hope you enjoy them as much as I do!
Equipment
- 2 baking sheets (half sheet)
Ingredients
Dry Ingredients
- 1½ cups rolled oats
- ¼ cup oat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 tablespoon each: chopped walnuts, chopped pecans (or 2 tablespoon or either one)
- 2 tablespoon pepitas (pumpkin seeds)
- ¼ cup dried cranberries (or other dried fruit)
Wet Ingredients
- ½ cup mashed banana (~1 large banana)
- 2 eggs
- ½ cup creamy natural peanut butter
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Prep and mix the dry ingredients. Preheat the oven to 350℉ (177°C). Line 2 baking sheets with parchment paper sprayed with cooking spray for easy clean up. In a medium bowl, combine the oats, oat flour, baking powder, cinnamon, and kosher salt. Whisk everything to combine. Wait to add the nuts, seeds, and dried fruit.
- Mix the wet ingredients. In a separate large bowl, combine the wet ingredients by mashing the banana in the bowl with a fork, then adding in the eggs, peanut butter, maple syrup, and vanilla. Whisk everything together. You can add the wet ingredients directly to the dry to make this recipe even easier.
- Add the dry ingredients to the wet. Carefully mix until just combined. Careful not to over-mix because it will impact the shape and texture of the cookies! I do this part with a rubber spatula.
- Fold in the nuts, seeds & dried fruit.
- Add the cookies to the baking sheets. Use a 2 tablespoon cookie scoop to form the cookies and spread them a couple inches apart on the baking sheets. Gently flatten the cookies with a rubber spatula or the back of a spoon. These cookies will not spread much in the oven so mash them to the height you prefer.
- Bake the cookies! Bake in the preheated oven for 14-16 minutes until they are starting to turn golden brown at the edges.
- Hint: be sure to flatten the cookies to the shape you want them to be before baking them since they won't spread in the oven!
Video
Notes
Expert Tips
- Feel free to use your own favorite nuts and seeds! If you change it up, I suggest using a total of ¼ cup nuts and seeds (4 tablespoon total) and ¼ cup dried fruits.
- I use store-bought oat flour for this recipe. But you can easily make your own oat flour by blending up some rolled oats in a high speed blender until they become a flour.
- Be sure to use a ripe banana! It makes a difference in how sweet the cookies will be. Bananas with lots of brown spots are ideal. And mash the banana really well so it adds some moisture to the cookie dough.
- Take the cookies out of the oven right when they start to brown on the edges. They'll still be soft, but they'll continue to cook as they cool!
- Refrigerator - let the cookies cool and store in an airtight container in the fridge for up to 4-5 days.
- Freezer - let the cookies completely cool. Then store in a freezer safe ziplock bag or container for up to 3 months. When your'e ready to eat one, let it thaw or pop it in the microwave for 30 seconds. You can absolutely eat them straight from the freezer too (I have!!)
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1cookieCalories: 105kcalCarbohydrates: 12gProtein: 4gFat: 5gFiber: 1.5gSugar: 5g
Tried this recipe?Let us know how it was!