Description
These Superfood Breakfast Cookies are a nutritious and delicious way to start your day. Packed with wholesome ingredients like ripe bananas, oats, nuts, seeds, and dried fruits, they provide a perfect balance of fiber, protein, and healthy fats. Sweetened naturally with honey or maple syrup and lightly spiced with cinnamon and vanilla, these cookies are easy to make and ideal for meal prep or a grab-and-go breakfast.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1/4 cup almond butter or peanut butter
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon ground flaxseed
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Add-ins
- 1/4 cup dried cranberries or raisins
- 1/4 cup dark chocolate chips (optional)
- 2 tablespoons pumpkin seeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, almond or peanut butter, honey or maple syrup, and vanilla extract. Stir until the mixture is smooth and homogenous.
- Add Dry Ingredients: Stir in the oats, chia seeds, ground flaxseed, cinnamon, and salt until all ingredients are well combined, forming a thick batter.
- Fold in Add-ins: Gently fold in the dried cranberries or raisins, pumpkin seeds, and dark chocolate chips if you choose to include them, distributing evenly throughout the mixture.
- Shape Cookies: Scoop about 2 tablespoons of the cookie mixture onto the prepared baking sheet for each cookie. Gently flatten each cookie with the back of a spoon as they won’t spread much while baking.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the cookies are set and lightly golden on the edges.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures they firm up perfectly.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week to extend freshness.
- Cookies freeze well for up to 3 months – thaw before eating.
- For a nut-free version, substitute almond or peanut butter with sunflower seed butter.
- Add shredded coconut to the batter for extra texture and flavor.
