Description
These Superfood Breakfast Cookies are a wholesome and delicious way to start your day. Packed with nutrient-dense ingredients like bananas, rolled oats, almond butter, chia seeds, and flaxseed, they offer a natural energy boost and sustained fullness. Sweetened lightly with honey or maple syrup and studded with dark chocolate chips and dried cranberries, these cookies are perfect for a quick breakfast or a healthy snack on the go. Easy to make and full of fiber and protein, they suit vegetarian diets and can be adapted for vegan preferences.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1/4 cup natural almond butter
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 cup rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon ground flaxseed
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add-Ins
- 1/4 cup dark chocolate chips
- 1/4 cup dried cranberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas thoroughly until smooth, creating a natural base for the cookies.
- Combine Wet Ingredients: Stir in the almond butter, honey or maple syrup, and vanilla extract with the mashed bananas until the mixture is smooth and well combined.
- Add Dry Ingredients: Add rolled oats, chia seeds, ground flaxseed, shredded coconut, ground cinnamon, and salt to the wet ingredients. Mix thoroughly to ensure all components are evenly distributed throughout the dough.
- Fold in Add-Ins: Gently fold in the dark chocolate chips and dried cranberries carefully so they are spread out but not crushed.
- Shape Cookies: Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet. Use the back of a spoon to gently flatten each cookie to encourage even baking.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes until they are set and lightly golden around the edges, which indicates they are fully cooked.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes for firming up before transferring them onto a wire rack to cool completely, preserving their texture and flavor.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
- You can substitute peanut butter for almond butter if preferred for a different flavor profile.
- For a vegan option, use maple syrup in place of honey to keep it plant-based.
- Add chopped nuts like walnuts or pumpkin seeds to boost crunch and additional nutrition.
