Breakfast Cookies Recipe
These Breakfast Cookies are a wholesome and delicious way to start your day, packed with nutritious ingredients like mashed bananas, almond butter, rolled oats, and a mix of tasty add-ins including golden raisins, dark chocolate chips, pepitas, and flax seeds. Soft, chewy, and naturally sweetened with honey, they make for a perfect on-the-go breakfast or healthy snack option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 14-16 large cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- ½ cup mashed bananas (from 2 ripe bananas)
- ¾ cup almond butter
- ⅓ cup honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 2½ cups old-fashioned rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
Add-ins
- ½ cup golden raisins
- ½ cup dark chocolate chips
- ¼ cup pepitas (shelled pumpkin seeds)
- 2 tablespoons flax seeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and set them aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, almond butter, honey, and vanilla extract. Stir well until the mixture is smooth and fully combined.
- Add Dry Ingredients: Gradually add the rolled oats, cinnamon, baking powder, and salt to the wet mixture. Stir everything together until a uniform dough forms.
- Incorporate Add-ins: Gently fold in the golden raisins, dark chocolate chips, pepitas, and flax seeds to distribute them evenly throughout the cookie mixture.
- Portion Cookies: Using a ¼-cup cookie scoop, scoop level portions of the dough and place them on the prepared baking sheets. Leave enough space as these are large cookies, fitting about 7-8 per sheet.
- Shape Cookies: With your hands, gently flatten the domed tops of each cookie so they’ll bake up with flatter surfaces, aiming for about 2 inches wide and ¾ inch tall. The cookies will not spread much during baking.
- Bake: Bake the cookies in the preheated oven for 14-16 minutes or until the edges are lightly golden and the centers are set.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, serve or store in an airtight container.
Notes
- Ensure bananas are ripe for natural sweetness and moisture.
- You can substitute almond butter with peanut butter or other nut butters if preferred.
- To make these cookies nut-free, consider sunflower seed butter instead of almond butter, but be aware of texture differences.
- For a vegan version, replace honey with maple syrup or agave nectar.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; thaw at room temperature before serving.
Keywords: breakfast cookies, healthy breakfast, almond butter cookies, banana cookies, oat cookies, easy breakfast, homemade cookies, nutritious snacks
Find it online: https://topreci.com/breakfast-cookies-recipe/
