Description
These Superfood Breakfast Cookies are a wholesome and delicious way to start your day. Packed with nutritious ingredients like oats, bananas, nuts, seeds, and dried fruit, they offer a perfect balance of fiber, protein, and natural sweetness. Ideal for meal prepping, these cookies are quick to make, require no refined sugar, and deliver sustained energy for busy mornings.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 medium)
- 1/2 cup natural peanut butter or almond butter
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 2 tablespoons chia seeds
- 2 tablespoons ground flaxseed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Add-ins
- 1/3 cup chopped walnuts or pecans
- 1/3 cup dried cranberries or raisins
- 1/4 cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the peanut butter, honey (or maple syrup), unsweetened applesauce, and vanilla extract. Stir well until all these ingredients are fully combined into a smooth mixture.
- Combine Dry Ingredients: To the wet mixture, add the rolled oats, chia seeds, ground flaxseed, ground cinnamon, salt, and baking powder. Mix thoroughly until the ingredients are evenly distributed throughout the dough.
- Fold in Add-Ins: Gently fold in the chopped nuts, dried cranberries or raisins, and dark chocolate chips, ensuring they are evenly scattered but the dough is not overmixed.
- Form Cookies: Using a spoon, scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet. Flatten each cookie slightly using the back of the spoon to help them bake evenly.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn lightly golden and the cookies feel set to the touch.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This prevents overcooking from residual heat and helps them firm up.
Notes
- For a nut-free version, substitute sunflower seed butter for the peanut or almond butter.
- Make it vegan by using maple syrup instead of honey and opting for dairy-free chocolate chips.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
- These cookies can be frozen for longer storage; thaw before eating.
