Description
These healthy Breakfast Cookies are made with wholesome ingredients like ripe banana, rolled oats, seeds, and natural peanut butter. Sweetened with honey and lightly spiced with cinnamon, they make a nutritious and delicious start to your day or a wholesome snack anytime.
Ingredients
Scale
Main Ingredients
- 1 medium ripe banana
- 2 cups traditional rolled oats
- ½ cup seeds (mix of sunflower seeds, pumpkin seeds, flax seeds)
- 1 tablespoon chia seeds
- ¼ cup natural smooth peanut butter (preferably runny)
- 3 tablespoons honey or agave
- Good pinch of sea salt
- Good pinch of cinnamon
- 1-2 tablespoons mini dark chocolate chips (optional)
Instructions
- Mash Banana: In a large bowl, mash the ripe banana with a fork until smooth.
- Mix Wet Ingredients: Add the natural smooth peanut butter and honey to the mashed banana and stir together until well combined. If honey is hard, gently heat it in the microwave for 5-10 seconds before mixing.
- Add Dry Ingredients: Add the rolled oats, mixed seeds, chia seeds, a good pinch of sea salt, and cinnamon to the wet mixture. Stir everything together until all ingredients are evenly combined.
- Preheat Oven: Preheat your oven to 375℉ (190℃) and line a baking sheet with parchment paper.
- Shape Cookies: Using a cookie scoop or tablespoon, scoop the dough onto the lined baking sheet, forming about 10 cookies of the same size. Use the back of a spoon to gently flatten each cookie into a circular shape.
- Add Toppings: Sprinkle mini dark chocolate chips on top of each cookie and gently press them in.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes or until they turn lightly golden brown.
- Cool and Serve: Let the cookies cool on the baking sheet for 5-10 minutes before enjoying them as a healthy breakfast or snack.
Notes
- Use a ripe banana for better sweetness and easier mashing.
- If honey is too solid, warming it slightly helps with mixing.
- Optional mini dark chocolate chips add a hint of indulgence but can be omitted for a fully healthy version.
- Feel free to substitute peanut butter with almond or cashew butter for variation.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend shelf life.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
