- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix mashed bananas, almond butter, honey, and vanilla extract until smooth.
- Add oats, cinnamon, baking powder, and salt. Stir until combined.
- Fold in raisins, chocolate chips, pepitas, and flax seeds.
- Use a spoon or cookie scoop to drop 2-tablespoon portions onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, until cookies are golden brown and set.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serving and Storage:
Enjoy these cookies for breakfast, as a snack, or post-workout treat. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Tips:
- Use ripe bananas for the sweetest flavor and better texture.
- Add a pinch of nutmeg or ginger for extra warmth and depth of flavor.
- Swap almond butter with peanut or cashew butter if desired.
- Press the tops of the cookies slightly before baking for a flatter shape.
- For a vegan version, use maple syrup instead of honey.
Conclusion:
Healthy Breakfast Cookies are a convenient, tasty, and nourishing way to start your day. With simple pantry ingredients, these cookies combine natural sweetness, fiber, and protein into a portable and satisfying morning treat.
FAQ:
Can I make these cookies gluten-free?
Yes, ensure you use certified gluten-free rolled oats.
Can I add more seeds or nuts?
Absolutely! Chia seeds, sunflower seeds, or chopped walnuts can be added for extra nutrition and crunch.
Can I make these ahead of time?
Yes, you can store baked cookies in an airtight container or freeze them for later.
Can I reduce the sugar?
The natural sweetness from bananas and honey is enough, but you can slightly reduce honey or replace chocolate chips with more dried fruit.
Can I make them softer or chewier?
Use slightly less baking time for softer cookies, or mash the bananas extra well for more moisture.