Description
Irresistible breakfast cookies pack powerful nutrition into a morning treat that feels like pure indulgence. Packed with wholesome ingredients, these nutrient-dense delights will energize you and satisfy morning cravings with zero guilt.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (135g) rolled oats
- 3/4 cup (95g) whole wheat flour
- 1/2 cup (125g) almond butter
- 1 large egg
- 1/2 cup (75g) mashed banana
Sweeteners and Binding Agents:
- 1/4 cup (60ml) honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Optional Add-ins and Spices:
- 1/4 cup (50g) dark chocolate chips
- 1/4 cup (40g) chopped walnuts
- 1/4 cup (40g) unsweetened shredded coconut
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Assemble all kitchen tools: prepare a baking sheet lined with parchment paper and set the oven to 350°F (175°C) for optimal preheating.
- Create a dry mixture by thoroughly whisking oats, whole wheat flour, baking soda, ground cinnamon, and salt in a medium mixing bowl until evenly distributed.
- In a separate large bowl, whisk almond butter, honey, mashed banana, egg, and vanilla extract until the mixture becomes creamy and well-integrated.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to prevent overmixing and maintain a consistent texture.
- Incorporate chocolate chips, chopped nuts, and shredded coconut into the dough, distributing ingredients evenly throughout the mixture.
- Using a tablespoon, scoop rounded portions of dough onto the prepared baking sheet, leaving sufficient space between each cookie.
- Delicately flatten each cookie mound with the back of a spoon or clean fingers to create uniform thickness.
- Transfer the baking sheet to the preheated oven and bake for 10-12 minutes, watching for light golden edges as a sign of perfect doneness.
- Remove cookies from the oven and allow them to rest on the baking sheet for 5 minutes to firm up and stabilize.
- Carefully transfer cookies to a wire cooling rack, letting them cool completely before serving or storing.
Notes
- Choose extra-ripe bananas for maximum natural sweetness and better binding in the cookies.
- Swap almond butter with sunflower seed butter for nut-free diets, ensuring allergy-friendly options.
- Experiment with mix-ins like dried cranberries or pumpkin seeds to customize flavor profiles and nutritional value.
- Store cookies in an airtight container at room temperature for up to 5 days, maintaining their soft texture and freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 160
- Sugar: 7g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg