These healthy breakfast cookies are packed with oats, fruits, and a hint of nut butter for a tasty start to your day. They’re chewy, sweet, and oh-so-satisfying!
Who needs a cereal bowl when you can grab a cookie? I love them with my morning coffee, and they make a perfect snack anytime. Plus, they’re guilt-free! 😄
Key Ingredients & Substitutions
Bananas: Ripe bananas add natural sweetness and moisture. If you don’t have bananas, unsweetened pumpkin puree or apples can work in a pinch.
Rolled Oats: These give the cookies structure. If you’re gluten-free, make sure to use certified gluten-free oats. Quick oats can also be used, but they may change the texture slightly.
Nut Butter: I love using peanut butter for its creamy texture, but almond butter or sun butter (great for nut allergies) can also be great options.
Dried Fruits: I prefer cranberries for a tart kick, but raisins or even chopped dates add a lovely sweetness. You can also use any dried fruits you like best!
Seeds & Nuts: Pumpkin seeds provide crunch and nutrients. Feel free to swap them with sunflower seeds or leave them out altogether. Chopped nuts can replace seeds if you prefer that texture.
How Do You Make the Cookies Chewy and Delicious?
Making chewy breakfast cookies is all about the right balance of moisture and ingredients. Here are some tips to get that perfect chewy texture:
- Use ripe bananas, as they provide natural sweetness and moisture that keeps the cookies chewy.
- Don’t overbake! Keep an eye on the cookies; they should be golden on the edges but still soft in the middle when you take them out.
- Let them cool on the baking sheet for a few minutes—this helps them set without becoming too dry.
With these tips and ingredient options, you’ll have delicious breakfast cookies ready to fuel your day! Enjoy!
Healthy Breakfast Cookies
Ingredients You’ll Need:
Base Ingredients:
- 2 ripe bananas, mashed
- 1 ½ cups rolled oats
- ½ cup unsweetened applesauce
- ¼ cup natural peanut butter or almond butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Mix-Ins:
- ½ cup dried cranberries or raisins
- ¼ cup pumpkin seeds
- ¼ cup unsweetened coconut flakes
Optional Sweetener and Nuts:
- 2 tablespoons honey or maple syrup (for added sweetness)
- ¼ cup chopped nuts (e.g., walnuts or almonds)
Time Needed:
You’ll need about 10 minutes for preparation and another 15–18 minutes for baking. Altogether, you’re looking at approximately 30 minutes from start to finish, with 5 minutes of cooling time before you can enjoy your delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating the oven to 350°F (175°C). While the oven warms up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mash the Bananas:
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until they’re nice and smooth. This will be the base of your cookies!
3. Mix in the Wet Ingredients:
Next, add the unsweetened applesauce, natural peanut or almond butter, vanilla extract, and honey or maple syrup (if you’re using it) to the mashed bananas. Stir well until everything is thoroughly combined.
4. Add the Dry Ingredients:
Now it’s time to sprinkle in the rolled oats, cinnamon, and salt. Mix everything together until the dry ingredients are fully incorporated into the wet mixture.
5. Fold in the Goodies:
Gently fold in the dried cranberries or raisins, pumpkin seeds, coconut flakes, and chopped nuts if you want to add some crunch. Make sure they are evenly distributed!
6. Scoop the Cookies onto the Baking Sheet:
Using a spoon or a cookie scoop, drop dollops of the batter onto the lined baking sheet. Flatten each cookie slightly with the back of the spoon for even baking.
7. Top with Extras:
For a nice presentation, place a few extra pumpkin seeds, coconut flakes, and cranberries on top of each cookie before baking.
8. Bake:
Pop the baking sheet into the preheated oven and bake for 15–18 minutes, or until the cookies are set and golden brown around the edges. Keep an eye on them so they don’t overbake!
9. Cool down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Store:
Enjoy your cookies fresh, or store them in an airtight container for up to 5 days. You can also freeze them for longer storage—just thaw before eating!
These breakfast cookies are chewy, flavorful, and super healthy, making them the perfect start to your day or a convenient snack anytime! Enjoy every bite!
Can I Use Other Sweeteners Instead of Honey or Maple Syrup?
Absolutely! You can use agave syrup, coconut sugar, or even stevia for a lower-calorie option. Just adjust the quantity to your taste, keeping in mind that some sweeteners may be sweeter than others.
How Do I Make These Cookies Gluten-Free?
To make gluten-free breakfast cookies, simply use certified gluten-free rolled oats. This ensures that the oats haven’t been cross-contaminated with gluten-containing grains.
Can I Freeze These Cookies?
Yes, these cookies freeze beautifully! Just let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature when you’re ready to eat!
How Do I Get My Cookies to Be Chewy Instead of Crumbly?
For chewy cookies, make sure to use ripe bananas for added moisture. Avoid overbaking them; they should be set but still soft in the middle when you remove them from the oven. Cooling them on the baking sheet helps them stay chewy too!