These healthy breakfast cookies are wholesome and chewy. So wouldn’t it be fantastic if you could eat these cookies for breakfast? Well, with this wonderful recipe, you can. Full of ingredients like pumpkin, flaxseeds and oatmeal, you can feel good about popping one of these cookies in your mouth every morning.
Breakfast Cookies
Contents
Healthy Breakfast Choices
Enjoying a healthy breakfast is one of the best ways to start your day off on the right foot. These breakfast cookies are here to help. Making a nutritious breakfast choice will nourish your body.
These cookies will give you energy to get through your morning. They will make you feel mentally good knowing that you made a healthy choice. Using this recipe, you can guarantee that you begin your day in a beneficial way. And you get to eat cookies in the morning!
Banana Oatmeal Breakfast Cookies
You may be wondering how exactly a cookie could be considered healthy and, at the same time, qualify as a cookie. Well, these healthy cookies are definitely real! One look at the ingredients and you’ll know why.
- Banana– Mashed bananas help make these cookies moist, act as a binder and offer great nutritional value. Bananas have lots of vitamin C, potassium and can help with digestion. Bananas can also give you energy which makes it a great food to eat in the morning.
- Pumpkin Puree– Pumpkin is loaded with antioxidants and can help reduce your risk of chronic disease. Pumpkin also has lots of vitamins, especially vitamin A. Pumpkin puree helps bind these healthy cookies and helps make them nice and filling.
- Oatmeal – Oatmeal is full of antioxidants and also contains a good deal of soluble fiber. Eating oatmeal on a daily basis may help lower your cholesterol levels and control your blood sugar. Oatmeal is the primary dry ingredient in these breakfast cookies and the oats add a nice chewy texture.
- Flaxseeds– Ground flaxseed acts as a thickener and binder when baked into cookies. Since this breakfast cookie recipe has flax, there is no need for egg which also means these cookies can easily be made vegan (just replace the honey with sugar or maple syrup!). Flaxseeds are also full of antioxidants and essential fatty acids. The little seeds are also rich in protein.
- Cranberries– Dried cranberries are tasty and chewy while also adding a sweet surprise in these breakfast cookies. Cranberries are considered to be a superfood due to their high nutrient and antioxidant content. Be sure to choose unsweetened cranberries as they have the most nutritional benefits.
- Dark Chocolate Chips– While you may think of chocolate as a dessert, it is also quite healthy! Choose dark chocolate for this recipe and you will be adding an ingredient that has many benefits. It is nutritious and fiber rich. In addition, it may even help lower blood pressure and reduce your risk of heart disease. Plus, dark chocolate makes these breakfast cookies truly taste like a cookie!
There are even more healthy ingredients packed into this breakfast cookie recipe such as: honey, coconut oil and shredded coconut. However, I am sure these primary ingredients have already sold you on how nutritious these cookies are!
So, if you were wondering if cookies are good for breakfast, the answer is yes- as long as you use this recipe.
How to Make Breakfast Cookies
Making breakfast cookies is quite simple. This recipe is essentially the same as most cookie recipes.
- Start by preheating your oven to 350 degrees
- Use a handmixer or stand mixer to blend the wet ingredients well, mashing the banana completely.
- Add the dry ingredients to the bowl with the wet ingredients and blend.
- Scoop the batter onto a lined sheet tray then bake for 15 minutes!
- Let these healthy cookies cool on the sheet tray before serving or wrapping
Not only does this recipe come together quickly, requires little prep time, but it also makes 10 perfectly sized breakfast cookies that stay fresh for days. You can make a batch of cookies on the weekend, keep them in kitchen storage containers and grab one every morning.
If you are into meal prepping (making your meals for the whole week in advance), you can pack some breakfast cookies to put in your meal prep lunch bag for a convenient breakfast or snack every day.
Freezing Breakfast Cookies
These cookies also freeze quite well. Double the recipe and then wrap half of the cookies individually in plastic wrap and freeze. Take the cookies out whenever you need a quick breakfast.
You can place the frozen cookie on the counter and let it thaw at room temperature or you can place it in the microwave for about 15-30 seconds to defrost quickly. It is always nice to have a freezer full of cookies!
Recipe Variations
While you can definitely make changes to this recipe, you should always make sure that any alterations are healthy. Here are a few great ideas that I have tried and found to work quite well.
- Add about a tbsp or two of sunflower seeds to the recipe for an extra crunch
- Use hazelnut flour instead of almond flour for a new, nutty taste
- Try unsweetened, dried blueberries instead of cranberries (or any unsweetened dried fruit that you love)
- Skip the chocolate chips and use your favorite chopped nuts instead- walnuts, pecans and peanuts all work well
- Replace the pumpkin with 1/4 cup creamy peanut butter, almond butter or your favorite nut butter
- Replace the pumpkin with an equal amount of applesauce. Use a brand that already has cinnamon for extra spice
If you have any additions or changes to this recipe that you love, let us know! Share it below in the comments- we always like to see how you make our recipes even better.
Breakfast Cookies
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 10 1x
- Category: Breakfast
Description
These healthy and nutritious cookies are a great breakfast on the go!
Ingredients
- 1 banana, mashed
- 1/2 cup pumpkin puree
- 1/3 cup honey
- 2 tsp vanilla
- 2 tablespoons coconut oil (melted)
- 1 cup oatmeal
- 1/4 cup ground flax seed
- 1/4 cup almond flour
- pinch of salt
- 1 tsp cinnamon
- 1/2 cup shredded unsweetened coconut
- 1/2 cup dried cranberries
- 1/2 cup dark chocolate chips
Instructions
- 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.
Notes
Here are a few tips and tricks to make sure that your cookies are fantastic and set your morning off to a great start.
- Make sure that your oats are gluten free and then this entire recipe is perfect for anyone following a gluten free diet.
- Always opt for rolled oats or quick oats when making these cookies (or almost any of our cookie recipes). Irish oats act very differently when baked in cookie recipes and will not give you the same delicious, healthy oats cookies that you are looking for.
- These cookies are good for any time of year and a few tweeks can make them seasonally appropriate. Add a little more cinnamon and nutmeg in the fall, try using peppermint extract in the winter for a chocolate mint treat and add some lemon zest in the spring. Breakfast cookies can be enjoyed year round!
- These are great cookies to give to kids anytime of day. They can help your child enjoy a healthy breakfast without a fight (what kid can turn down a cookie?!) and you can feel good offering them at dessert time. The chocolate and natural sweetness is sure to win them over!
Your recipe is delicious. I tried making yesterday and I admit I was a little skeptical at first, thinking they didn’t taste good, but oh boy, was I wrong. They’re heavenly! Even my husband loved it. Thank you so much!
★★★★★
Can you use more pumpkin or sweet potatoes instead of banana?
I haven’t tried that yet. But some of my favorite recipes came from small substitutions I made on the fly. Give it a try and let us know!