Best Ever Breakfast Cookies
User Reviews
5
Best Ever Breakfast Cookies
Description
Best Ever Breakfast Cookies feature mashed banana and egg to bind together a mixture of maple syrup, peanut butter, whole wheat flour, oats, nuts, seeds, and dried fruit. The dough is thick and shaped into flattened scoops on a parchment-lined baking sheet before baking at 350°F. The cookies develop slightly golden edges while remaining chewy inside.
The inclusion of nuts and seeds adds crunch, while dried fruit contributes bursts of sweetness and chewiness. The use of natural sweeteners like banana and maple syrup reduces refined sugar content. These cookies hold their shape well due to the dense mix, avoiding excessive spreading or flattening.
They can be eaten as a convenient breakfast substitute or a snack any time of day. Cookie size can be adjusted, with smaller cookies requiring shorter baking times. Variations can accommodate dietary needs by swapping nut butters or flour types.
The recipe suggests cost-saving tips such as choosing less expensive dried fruits and nuts, and preparation convenience from pre-chopped ingredients. Cookies store well at room temperature for a few days and freeze readily for longer storage.
Ingredients
- 1 banana mashed, ripe
- 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 nut I used pumpkin and sunflower seeds, and/or
- 3/4 cup seed I used pumpkin and sunflower seeds, and/or
- 3/4 cup dried fruit I used chopped figs, apricots, and cranberries
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
- Choose cost-effective dried fruits and nuts like raisins and walnuts to save money without sacrificing taste.
- Using pre-chopped dried fruit and nuts can speed up preparation time.
- Smaller cookies can be made by using a tablespoon-sized scoop and require shorter baking times.
- For a nut-free version, substitute nut butter with sunflower seed butter and use seeds only instead of nuts.
- To make the recipe gluten-free, select certified gluten-free oats and use gluten-free flour or oat flour.
- Vegans can substitute the egg with flax or chia egg alternatives.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 6 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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