Healthy Breakfast Cookies. Yes they are a thing. A really good thing, especially with kids. Healthy Banana Oatmeal Breakfast Cookies topped with chocolate, make for a good start to the day.
We are coming off of a long few days. Started off last week with a rough time at school followed by 5 sick days! And course covid tests to be safe. Luckily tests were negative and we are all good and healthy but ya know, tired.
Once the kiddos kicked their colds, and basically a few days of crackers and Pedialyte, they got back to eating real food. So as a little treat, we whipped up a batch of these Healthy Banana Oatmeal Breakfast Cookies.
Let me just say both girls were BIG FANS of chocolate chip cookies for breakfast! And so much easier than trying to get them to eat oatmeal or bananas in the morning.
Essentially these cookies are just bananas, oats a bit of nut butter and some good old chocolate. They are gluten free, naturally sweetened and can be made vegan with vegan chocolate. Not too bad right!?
Lately I’ve been trying my best to include the kiddos in cooking and baking as much as possible. Here peel this carrot? Wanna smash a banana? Who wants to be my mixer and who wants to be my scooper? Taste test anyone?
Not only are they learning their way around cooking and food but they get way more excited about eating it.
So here they are. Simple and healthy banana oatmeal breakfast cookies to brighten the crumby cold pandemic mornings, lighten the long hard afternoons or cozy the dark nights. I also would like to add that on busy school mornings when my kids are eating excruciatingly slow, these cookies work wonders! And can be totally car portable too!
2
Yields 24 cookies
Ingredients
- 2 ripe bananas
- 2 tablespoons ground flaxseed mixed into 5 Tbsp of water (2 flax eggs)
- 1/2 cup natural nut butter (I’ve used peanut and sunflower)
- 2 tablespoons oil (coconut, olive oil or canola work fine)
- 1 teaspoon pure vanilla extract
- 2.5 tablespoon maple syrup or honey (if not vegan)
- 1 1/2 cup rolled oats (gluten-free if needed)
- 1/2 cup oat flour (store-bought or blended rolled oats)
- 1/2 cup almond meal
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon pinch sea salt
- 1/2 cup chocolate chips (vegan if needed)
- mini M&Ms to decorate tops of cookies optional
Instructions
- Combine ground flaxseed and water in a cup. Let the mixture rest for 5 minutes.
- Smash the bananas in a bowl. They add peanut butter, baking powder, baking soda, oil, maple syrup,salt, and vanilla. Mix well. Stir in oats, almond meal and oat flour.
- Last add chocolate chips. Place the dough in the fridge while you preheat the oven to 350F.
- Scoop roughly 2 tablespoons of the dough onto a prepared baking and lightly flatten. Decorate top of cookies with extra chocolate or M&Ms if desired.
- Bake for 15 minutes or until the cookies are slightly golden brown.
- Let them rest on the baking sheet for 5 minutes then move to a cooling rack.
- Store in the fridge for a week or freeze for a month.
Notes
We added ? cup chocolate chips decorated the tops of the cookies with mini M&Ms for extra fun!
For another delish breakfast cookie favorite check out: Pumpkin Oat and Breakfast Cookies.
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