I occasionally stumble across recipes on Pinterest, Facebook, or Instagram that I would like to recreate. This morning, a recipe for breakfast cookies came across and I knew I had all the ingredients. You likely will too! This are truly pretty “healthy”, aside from the chocolate chips. The title says “breakfast” cookies, but could be eaten any hour of any day. They are really delicious and easy to make. Here’s my take on how to make healthy breakfast cookies.
Healthy Breakfast Cookies
I did tweak the original recipe a little bit. The beauty of this recipe is that you can add or substitute so many ingredients. This are perfect for a sweet treat in the morning, an afternoon bite, to throw in lunchboxes, or to have after dinner.
How to Make Healthy Breakfast Cookies
Ingredients
- 2 ripe mashed bananas
- 3/4 cup peanut butter of choice
- 1/3 cup honey
- 1 tsp vanilla
- 2.5 cups old fashioned rolled oats
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips I used a mix of semi-sweet and dark chocolate
- 1 tbsp flax seeds
- 1 tbsp chia seeds
- sea salt to taste I use Maldon brand
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, the bananas and combine with honey, vanilla, and peanut butter until combined.
- Add oats, cinnamon, baking powder, and salt to the bowl and stir to combine.
- Fold in flax, chia seeds, and chocolate chips.
- Scoop approximately 1/4 cup of cookie mix and shape into cookies on the parchment paper. These do not spread, so how you place them on the baking sheet is how they will look. I placed 8 cookies on a large baking sheet. Pat down the top of the cookies so they lay more flat for baking.
- Top with flaky sea salt if you like. Bake for 15 minutes at 350 degrees or until the cookies are set and a little golden brown on top.
These breakfast cookies set up well in the oven and are easy to remove from the parchment paper. They are chewy, salty, sweet, and pretty darn healthy! I like the add ins of the flax and chia seeds. Anything I can make in one bowl is right up my alley too!
Be sure to flatten out the cookies and make them round shaped. These do not make up or out, so how you place them on the parchment paper is how they will look when you pull them out of the oven!
Adding sea salt before baking is a must in my book, but totally optional. I think sweet and salty is always a great combo. These cookies taste like a combination of a cookie and a muffin rolled into one.
I am actually impressed with how well these cookies held up and didn’t crumble. I baked mine for exactly 15 minutes and they turned out perfectly. My recipe yielded 16 cookies. The hint of banana is so good. Will you try these healthy breakfast cookies? XO
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