Breakfast Cookies
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
16 cookies
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Calories
139 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Breakfast Cookies
Description
Breakfast Cookies combine mashed bananas and nut butter as a moist base, sweetened with pure maple syrup and flavored with vanilla and cinnamon. Oat flour and rolled oats create both structure and texture, offering chewiness and body. Baking soda ensures lightness, while salt balances the sweetness. Adding raisins provides natural sweetness and chew, and chocolate chips add optional richness.
The cookies are baked at 350°F until just set but remain soft, then sprinkled with flaky sea salt to enhance the flavors. They develop a tender texture that holds well for breakfast on the go or a wholesome snack.
Make oat flour easily by blending rolled oats. These cookies store up to 4 days at room temperature in an airtight container and freeze well for up to 3 months, making them convenient to prepare ahead. Allowing the dough to rest before baking helps oats absorb moisture for better texture.
Ingredients
- 1 cup bananas 2 large bananas, mashed
- 1/3 cup almond butter can use peanut butter, creamy
- 1/4 cup pure maple syrup can use honey
- 1 egg can use a flax egg, large
- 2 teaspoons vanilla extract
- 1 cup oat flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt sea salt
- 1 1/4 cups old fashioned oats
- 1/4 cup raisins can use dried cranberries
- 1/4 cup chocolate chips optional
- sea salt for sprinkling on top, optional, flaky
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
- In a large bowl, combine the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Stir until smooth.
- Add the oat flour, cinnamon, baking soda, and salt. Stir until just combined. Stir in the oats, dried fruit, and chocolate chips, if using.
- Let the dough sit for about 5 to 10 minutes so the oats can soak into the mixture a little.
- Scoop the dough onto prepared baking sheets, about 2 tablespoons per cookie.
- Bake the cookies for 10 to 14 minutes or until they’re set, but still soft.
- Remove the cookies from the oven and sprinkle with flaky sea salt, if desired. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Notes
- Make oat flour by blending rolled oats for about 30 seconds until fine.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Freeze cookies in containers for up to 3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 116mg | 5% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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