Healthy Breakfast Cookies

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www.theconsciousplantkitchen.com

These Healthy Breakfast Cookies are simple and wholesome cookies made with just 4 ingredients and ready in under 25 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-breakfast-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 135.4kcal

Author: Carine Claudepierre

Ingredients

¾ cup Banana (note 1)
1 ¼ cups Rolled Oats (note 2)
¼ cup Flaxmeal
¼ cup Peanut Butter (Unsalted) (note 4)

Optional

¼ cup Coconut Sugar
1 teaspoon Vanilla Extract
2 teaspoons Cinnamon
⅓ cup Chopped Nuts (note 6)
¼ cup Chocolate Chips (note 7)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C).
Line a large cookie sheet with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
Mash the bananas and pack it in a 3/4 cup measuring cup to measure precisely.
In a large mixing bowl, combine all the ingredients: mashed banana, peanut butter, oats, and flaxmeal. Stir in the optional vanilla extract, salt, cinnamon, or coconut sugar now. Stir until fully combined and a sticky cookie dough forms.
Stir in optional chopped nuts or chocolate chips. Combine until it is well incorporated.
Use a cookie dough scoop to form 8 cookie dough balls. The dough is sticky and that's normal. Lightly oil the back of a fork and press down the cookie dough balls slightly to form a round cookie shape.
Place each ball onto the prepared baking tray, leaving a 1-thumb space between each of them. They won't extend in the oven, the shape you give now, is the shape you get after baking.
Bake the cookies for 16-18 minutes at 350 °F (180 °C) until golden brown.
Let the cookies cool on the cookie sheet for 15 minutes, then transfer them to a cooling rack for 30 minutes.

Notes

Note 1: Make sure you mash and pack the amount of mashed banana in the measuring cup, and sweep off excess to measure with precision.

Note 2: Quick oats also work.

Note 3: Try finely chopped walnuts, almonds, or pecans. For a nut-free option, use shredded coconut, sunflower seeds, or pumpkin seeds.

Storage: You can store them in a cookie jar for up to 1 week in the fridge. You can freeze them in silicone bags and thaw them the day before at room temperature.

Nutrition