Healthy Breakfast {or Snack} Cookies
User Reviews
4.6
Healthy Breakfast {or Snack} Cookies
Description
The Healthy Breakfast {or Snack} Cookies blend oats with creamy peanut butter, mashed banana, unsweetened applesauce, flaxseed meal, honey, salt, and cinnamon. The mixture forms a thick dough that retains shape during baking. Add-ins like raisins, chocolate chips, or nuts can be mixed in for variety and texture.
Baking at 350°F for 15 to 18 minutes yields cookies that are golden and soft, with an option to bake longer for a crunchier result. The mashed banana imparts a cakey consistency similar to banana bread, while the blend of oats contributes chewiness and heartiness.
These cookies are convenient for breakfast or snacking, providing a blend of wholesome ingredients in a grab-and-go form. Mixing different oats (old-fashioned and quick) affects texture, and the peanut butter type can be adjusted for preference.
The recipe is adaptable with ingredient substitutions like pumpkin or eggs for banana and varying peanut butter amounts to suit consistency and taste.
Ingredients
- 2 ½ cups oats
- ¾ cup peanut butter creamy, see note
- ½ cup banana mashed, about 1 medium
- ¼ cup applesauce unsweetened
- ¼ cup flaxseed meal
- ¼ cup honey
- ¾ teaspoon salt I use coarse, kosher salt
- ½ teaspoon ground cinnamon
- 1 cup raisins chocolate chips, craisins, chopped nuts or other add-ins
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and lightly grease with cooking spray. Set aside.
- In a large bowl, combine the oats, peanut butter, mashed bananas or pumpkin, applesauce, flaxseed meal, honey or syrup, salt, and cinnamon. Mix until mostly combined.
- Stir in any add-ins and mix until evenly combined.
- Drop by large spoonfuls onto prepared baking sheets (I use a #20 cookie scoop which is about 3 heaping tablespoons). The cookies won't spread while baking so they can be spaced about 1-inch apart. Flatten each cookie dough mound into an even disc about 1/4-inch thick.
- Bake for 15-18 minutes until golden but still soft. {You can bake longer for crunchier cookies.}
Notes
- Use a combination of old-fashioned and quick oats for improved texture, or try all one type.
- Creamy or crunchy traditional peanut butter works; thick natural nut butters may require adjusting oat quantity.
- Mashed banana gives a slightly cakey texture; pumpkin or egg can substitute but will affect sweetness and softness.
- Nutrition information accounts for base recipe, so add-ins like chocolate chips or nuts alter values.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 168kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 178mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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