Description

These Superfood Breakfast Cookies are a delicious and nutritious way to start your day. Packed with wholesome ingredients like bananas, oats, nuts, seeds, and dried fruit, they offer a perfect balance of flavors and textures. Sweetened naturally with honey or maple syrup and flavored with cinnamon and vanilla, these cookies are ideal for a quick, on-the-go breakfast or a healthy snack.

Ingredients

Main Ingredients

2 ripe bananas, mashed
1 cup old-fashioned rolled oats
1/4 cup natural peanut butter or almond butter
2 tablespoons honey or maple syrup
1/4 cup chopped walnuts
2 tablespoons chia seeds
2 tablespoons ground flaxseed
1/4 cup dried cranberries or raisins
2 tablespoons dark chocolate chips (optional)
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mash Bananas: In a large mixing bowl, mash the ripe bananas until smooth, creating a natural base and sweetener for the cookies.
Combine Wet Ingredients: Stir in the natural peanut or almond butter, honey or maple syrup, and vanilla extract until the mixture is well combined.
Add Dry Ingredients: Mix in the rolled oats, chia seeds, ground flaxseed, ground cinnamon, and salt thoroughly to distribute the flavors evenly.
Fold in Add-ins: Gently fold in chopped walnuts, dried cranberries or raisins, and dark chocolate chips if using, to add texture and bursts of flavor.
Shape Cookies: Using a spoon, scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet. Gently flatten each cookie with the back of the spoon for even baking.
Bake: Bake the cookies for 12 to 15 minutes, or until they are set and lightly golden around the edges, indicating they are cooked through but still soft inside.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

For a nut-free option, substitute sunflower seed butter in place of peanut or almond butter.
Add shredded coconut or pumpkin seeds to enhance texture and boost nutritional content.
Store the cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the cookies in an airtight container for up to 3 months.