These Breakfast Cookies are a nutritional powerhouse, perfect to jump-start your day! Packed with fiber and protein, and any dried fruits, nuts, or seeds that you want.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:8 large cookies 1x
1 ripe banana, mashed
1/4 cup pure maple syrup
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 cup peanut butter or other nut butter (or allergy-friendly substitute)
1/4 cup whole wheat flour (or all-purpose, or oat flour, or gluten-free flour)
1 cup rolled oats
3/4 cup nuts and/or seeds (I used pumpkin and sunflower seeds)
3/4 cup dried fruit (I used chopped figs, apricots, and cranberries)
Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
In a large bowl, mix together the banana, egg, maple syrup, salt, cinnamon, and peanut butter until very well blended, using an electric mixer or by vigorously whisking.
Add the flour and stir to combine.
Add the oats, nuts/seeds, and dried fruit. Stir together.
Using a large cookie scoop (or 1/4 cup measuring cup), scoop out the mixture onto the prepared baking sheet. Press down on the top of the scoops to flatten them out, as they will not spread out during baking. I pressed the sides in as well, almost like I was forming a burger patty.
Bake for 20 minutes at 350 degrees, or until slightly golden brown on the edges.
You can make smaller cookies as well using a small cookie scoop or tablespoon measure- make sure you bake them for a shorter amount of time.
For a nut-free version, make sure you use a nut-free butter like sunflower seed butter, and only add seeds rather than nuts.
For a gluten-free version, make sure you use certified gluten-free oats and a gluten-free flour mix or oat flour.
To make these vegan, substitute a flax or chia egg for the fresh egg.
These can be stored in an airtight container or bag for up to 5 days at room temperature, or frozen for up to 6 months.I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.