Breakfast Cookies
These breakfast cookies are chewy, peanut-buttery, and packed with oats and chocolate chips. They’re the perfect grab-and-go snack for busy mornings!
Servings: 16
Calories: 205kcal
Ingredients
- ½ cup mashed bananas from 2 ripe bananas
- ¾ cup almond butter
- ⅓ cup honey
- 1 teaspoon vanilla extract
- 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 to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large mixing bowl, stir the mashed bananas, almond butter, honey, and vanilla extract until smooth and all the ingredients are fully combined.
- Add the old-fashioned rolled oats, cinnamon, baking powder, and salt to the bowl. Stir to fully combine the breakfast cookie mixture.
- Gently fold in the golden raisins, dark chocolate chips, pepitas, and flax seeds until all the add-ins are evenly distributed throughout the breakfast cookie mixture.
- Using a ¼-cup cookie scoop, scoop out level portions of the breakfast cookie mixture and place them onto the prepared baking sheets. These are large cookies, so you will need to place 7-8 cookies per baking sheet evenly spaced apart.
- Using your hand, gently flatten the domed top of each cookie so that they bake up with a flatter top. You want your breakfast cookies to be about 2 inches wide by approximately ¾ inch tall. These cookies will not spread as they are baked, so the shape of the raw cookie will be the same as the baked one.
- Bake the breakfast cookies for 14-16 minutes or until lightly golden and the center is set.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack. Once fully cooled, transfer them to a serving platter or storage container.
Notes
- To make sure your cookies are moist, use large bananas that are fully ripe. Mash them very well to remove lumps, and be cautious you don’t overbake the cookies.
- Make sure your cookie dough is mixed together really well. Dry spots in the dough can cause the baked cookies to break apart.
- Make sure you use parchment paper or a silicone mat on your baking sheet. It’s important to make sure your cookies don’t burn on the bottom.
- Your ingredients should all be at room temperature when you make your dough, which will help your cookies bake more evenly.
- Wait until your oven is fully preheated before you put your batch of cookies inside. Otherwise, they won’t bake evenly.
- For even baking, try to make all the cookies the same size. Using a cookie scoop or a measuring cup helps with this.
- If you’re unsure whether the cookies are done, look for a light golden color and a set center. They should feel slightly firm to the touch.
Nutrition
Calories: 205kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 82mg | Potassium: 264mg | Fiber: 4g | Sugar: 12g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg