Description
These Superfood Breakfast Cookies are a wholesome and delicious way to start your day. Packed with nutrient-dense ingredients like rolled oats, almond flour, chia seeds, and natural sweeteners, these cookies offer a perfect balance of fiber, protein, and healthy fats. Enhanced with banana for natural sweetness, and optional chocolate chips and dried fruit for extra flavor, they’re quick to make and ideal for a nutritious on-the-go breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- ½ cup almond flour
- ¼ cup chia seeds
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- ½ cup peanut butter (or any nut butter)
- ¼ cup honey or maple syrup
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
Add-ins
- ¼ cup dark chocolate chips (optional)
- ¼ cup dried cranberries or raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine rolled oats, almond flour, chia seeds, baking soda, cinnamon, and salt. Stir them together until evenly mixed.
- Combine Wet Ingredients: In a separate bowl, whisk together peanut butter, honey or maple syrup, mashed banana, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring continuously until fully combined into a thick, slightly sticky dough.
- Add Extras: Fold in dark chocolate chips and dried cranberries or raisins for added texture and flavor, if using.
- Scoop Dough: Use a tablespoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Flatten Cookies: Gently press down each cookie dough ball with the back of a spoon or your fingers to form flat discs, helping them bake evenly.
- Bake: Place the baking sheet into the preheated oven and bake for 15-20 minutes, or until the cookie edges turn golden brown and the centers set.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 10 minutes, then transfer them to a wire rack to cool completely, ensuring they firm up properly before serving.
Notes
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- You can substitute peanut butter with almond butter or sunflower seed butter for different flavors or to accommodate allergies.
- If you prefer a sweeter cookie, increase the honey or maple syrup to ⅓ cup.
- For a vegan version, make sure to use maple syrup instead of honey and opt for vegan chocolate chips.
- Ensure bananas are ripe for natural sweetness and better binding of ingredients.
