A great way to start off your day or throw in your kid’s lunch box for a nutritious snack, these “cookies” are filled with good for you ingredients and no bad stuff what-so-ever.
I’ve been wanting to attempt a good breakfast cookie for a while now. After several attempts, and some not so great reviews, I’ve finally got a recipe I’m excited to share. I wanted these to taste amazing (obviously) but most importantly wanted them to be full of healthy ingredients that would keep me and my kids going all morning. The base of these cookies are oats, ground flax seed, and almond flour. So they are a great options for gluten free diets. I didn’t want to use peanut butter in these (although that would have been delicious) because my kiddos can’t have peanut butter at school. Instead, I used mashed banana and pumpkin puree (a great source of vitamins A, C, and E, not to mention high in the B-complex group of vitamins). I should mention that these do not taste at all like pumpkin…it acts as a binder for the cookies and doesn’t interfere with the flavor at all. Pumpkin is not something I typically have kicking around in my pantry, but I had a little puree left over from some scones I made and decided to stick it in the freezer. Well, I remembered it was it there today and it worked perfect in these cookies.
The kids were my taste testers this afternoon, and as far as they could tell, I had just made a normal batch of chocolate chip cookies. Which is a bit surprising considering I only used about 1/3 cup of honey to sweetened them, so they are not super sweet. But hey, if the kids think they are good (and I know they are super good for them) I think we both win 🙂
I used unsweetened coconut flakes, dried cranberries, and dark chocolate chips in these cookies, but you could throw in whatever sounds good to you. A bunch of dried fruit and nuts would be delicious! This recipe made 10 large cookies, and I think I’ll be making them again sooner than later. I hope you enjoy!!
- 1 banana, mashed
- ½ cup pumpkin puree
- ⅓ cup honey
- 2 tsp vanilla
- 2 tablespoons coconut oil (melted)
- 1 cup oatmeal
- ¼ cup ground flax seed
- ¼ cup almond flour
- pinch of salt
- 1 tsp cinnamon
- ½ cup shredded unsweetened coconut
- ½ cup dried cranberries
- ½ cup dark chocolate chips
- Combine the mashed banana, pumpkin, vanilla, coconut oil, and honey in a large bowl.
- In another bowl, mix the rest of the ingredients.
- Add the dry ingredients to the banana mixture and stir until well combined.
- Spoon dough onto a baking sheet lined with parchment paper and bake at 350 for 12-15 minutes until cookies are lightly browned.
- Allow to cool before serving.