Nutrient dense Breakfast cookies are packed with wholesome ingredients like rolled oats, pumpkin seeds, almonds, banana, cranberries, almond butter (or peanut butter), coconut and dark chocolate. With crispy edges and chewy centre, these vegan breakfast cookies are absolutely delicious made easily in one bowl and have a hearty texture.
Fall Baking kick starts the holiday season. 'Tis the season for all things pies, cakes, breads, cookies, tarts and chocolatey.
It can be extremely easy to get carried away with all the sweet treats. So, I tend to stock up on healthy baked goodies that will satisfy my sweet tooth yet are good for my family. My children have been enjoying these cookies in the morning along with a glass of milk before heading off to their rooms for online school or after school.
These Breakfast cookies are -
- Made with wholesome ingredients
- No butter or oil
- Easy one bowl recipe
- No refined sugar
- Ingredient customization
- Nutrient dense
- Crispy and chewy
- Tastes incredible
Oats - Rolled / old fashioned oats. Other varieties like quick cooking or steel cut oats are not recommended for this breakfast cookies recipe
Banana - One large very ripe banana (about ½ cup + 2 tablespoons mashed)
Almond butter - Creamy almond or peanut or sun flower seed butter
Almonds - Sliced almonds or chopped roasted almonds
Pumpkin Seeds - Raw pumpin seeds
Cranberries - Dried cranberries or raisins
Coconut - Sweetened or unsweetened shredded coconut
Semi sweet chocolate chips
How to make breakfast cookies?
It is the certainly one of the easiest cookie recipes.
Mix mashed banana, almond or peanut butter, maple syrup, baking soda, ground cinnamon and salt together, until smooth. Stir in oats, almonds, pumpkin seeds, cranberries, coconut and chocolate chips together, until well combined.
Scoop onto a baking sheet into 10 mounds, flatten them into cookie shapes and bake for about 30 minutes at 350 degrees, until the edges have crisped and cookies are golden brown in color.
If you feel the dough is not as thick (may be the nut butter wasn't as thick enough), then simply stir in few more tablespoons oats to bring it to the right consistency.
Use a ripe banana - This breakfast cookies healthy recipe depends on the sweetness of the banana as one of main source of sugar. So select a very ripe banana (yellow with lots of brown spots).
Creamy almond butter or peanut butter or sun flower seed butter are all good options. If you are opening a new jar, please make sure to stir in really well and use the thicker part for the recipe.
Maple syrup or honey (keeping in mind that it makes it not vegan) may be used. If using honey, then use only about 2 tablespoons.
Use only old fashioned oats or rolled oats.
Sliced almonds or toasted, chopped almonds (chopped into smallish pieces).
If you do not have raw pumpkin seeds, then use a substitute with chopped toasted peanuts, sesame seeds, sunflower seeds,
Dried cranberries can be replaced with raisins, chopped dates or chopped dried apricots
Sweetened or unsweetened shredded coconut can be used.
Make it gluten free - Use gluten free oats
Storage instructions for oatmeal breakfast cookies:
These cookies have a crisp edges on the first day of baking and gets softer the next day. Nevertheless, the taste is just as delicious. Store cooled cookies in an air tight container for 3 to 4 days.
To freeze - Place cooled cookies in a ziplock bag, seal and freeze for up to 3 months. Simply leave one or two cookies at room temperature for a couple of hours (alternatively, they can be microwaved).
As the name suggests, these cookies are excellent for breakfast with a cup of coffee or milk for the kiddos or a great guilt-free snack anytime.
Group - 2
- 1 and ½ cups Old fashioned oats rolled oats
- ¼ cup sliced almonds or toasted almonds, chopped into small pieces
- ¼ cup pumpkin seeds or chopped toasted peanuts and sesame seeds
- ¼ cup dried cranberries or use raisins / chopped dates
- ¼ cup shredded coconut sweetened or unsweetened
- ¼ cup semi sweet chocolate chips
- Pre heat oven to 350°F and line a baking sheet with parchment paper.
- Add all group-1 ingredients into a large bowl and whisk until very smooth.
- Using a rubber spatula, stir in all group-2 ingredients, until well combined.
- Using a ¼ cup measuring cup (or an ice cream scoop) portion mounds of cookie dough onto the parchment lined baking sheet, spacing evenly.
- Using the back of a spoon (greased with non stick cooking spray) or the bottom a measuring cup (greased with non stick cooking spray) or your fingers, flatten the cookies (to 2 ½ - 3 inch circle). The cookies will not spread in the oven.
- Bake for 25 to 30 minutes, until the edges are deep golden (rotating pan halfway through baking).
- Place pan on a wire rack to cool completely.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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