Description
These healthy breakfast cookies are packed with wholesome ingredients like oats, nuts, and natural sweeteners, making them the perfect grab-and-go morning treat. Soft, chewy, and loaded with fiber and protein, they’re a delicious way to start your day!
Ingredients
Units
Scale
- 1 1/2 cups (135g) rolled oats
- 3/4 cup (95g) whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup (125g) almond butter (or peanut butter)
- 1/4 cup (60ml) honey or maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (75g) mashed banana (or unsweetened applesauce)
- 1/4 cup (50g) dark chocolate chips or raisins (optional)
- 1/4 cup (40g) chopped nuts (walnuts, almonds, or pecans)
- 1/4 cup (40g) unsweetened shredded coconut (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together oats, whole wheat flour, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: In another bowl, mix almond butter, honey (or maple syrup), mashed banana, egg, and vanilla extract until smooth.
- Combine Everything: Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips, nuts, and shredded coconut if using.
- Scoop & Shape: Drop dough by heaping tablespoons onto the prepared baking sheet. Flatten slightly.
- Bake: Bake for 10-12 minutes or until edges are lightly golden.
- Cool & Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to 5 days.
- Swap almond butter for peanut butter or sunflower butter for a nut-free option.
- Add flaxseeds or chia seeds for an extra nutritional boost.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 6g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg