4.6 from 537 votes
Breakfast Cookies
These Breakfast Cookies blend mashed bananas, almond butter, maple syrup, and oats to form tender, soft cookies with a mild sweetness and hearty texture. They include oat flour and old-fashioned oats for chewiness, cinnamon for warmth, and optional additions like raisins and chocolate chips for bursts of flavor. The result is a filling cookie suitable for a quick breakfast or snack, with a moist interior and lightly crisp edges.
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
16
cookies
Calories:
139 kcal
Course:
Breakfast, Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 cookies
Amount Per Serving
Calories 139
% 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.