Best Ever Breakfast Cookies
User Reviews
5.0
84 reviews
Excellent
Best Ever Breakfast Cookies
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These Breakfast Cookies are a nutritional powerhouse, perfect to jump-start your day! Packed with fiber and protein, and any dried fruits, nuts, or seeds that you want.
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Ingredients
- 1 ripe banana mashed
- 1 egg
- 1/4 cup pure maple syrup
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup peanut butter or other nut butter or allergy-friendly substitute
- 1/4 cup whole wheat flour or all-purpose, or oat flour, or gluten-free flour
- 1 cup old fashioned oats
- 3/4 cup nuts and/or seeds I used pumpkin and sunflower seeds
- 3/4 cup dried fruit I used chopped figs, apricots, and cranberries
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Instructions
- Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
- In a large bowl, mix together the mashed banana, the egg, maple syrup (1/4 cup), salt (1/2 teaspoon), cinnamon (1/2 teaspoon), and peanut butter (1/4 cup) until very well blended, using an electric mixer or by vigorously whisking.
- Add the whole wheat flour (1/4 cup) and stir to combine.
- Add the oats (1 cup), nuts/seeds (3/4 cup), and dried fruit (3/4 cup). Stir together.
- Using a large cookie scoop (or 1/4 cup measuring cup), scoop out the mixture onto the prepared baking sheet. Press down on the top of the scoops to flatten them out, as they will not spread out during baking. I pressed the sides in as well, almost like I was forming a burger patty.
- Bake for 20 minutes at 350 degrees, or until slightly golden brown on the edges.
Notes
- Money Saving Tip: some dried fruit and nuts are more expensive than others. Raisins are pretty cheap, as are walnuts. Take a look to make sure you're getting the most bang for your buck!
- Time Saving Tip: buy dried fruit and nuts that have already been chopped up.
- You can make smaller cookies as well using a small cookie scoop or tablespoon measure- make sure you bake them for a shorter amount of time.
- For a nut-free version, make sure you use a nut-free butter like sunflower seed butter, and only add seeds rather than nuts.
- For a gluten-free version, make sure you use certified gluten-free oats and a gluten-free flour mix or oat flour.
- To make these vegan, substitute a flax or chia egg for the fresh egg.
- These can be stored in an airtight container or bag for up to 5 days at room temperature, or frozen for up to 6 months.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Serving
1cookie
Calories
262kcal
(13%)
Carbohydrates
34g
(11%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
20mg
(7%)
Sodium
193mg
(8%)
Potassium
270mg
(8%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Vitamin A
40IU
(1%)
Vitamin C
1.3mg
(1%)
Calcium
33mg
(3%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 8large cookies
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 262kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 193mg | 8% |
| Potassium | 270mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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