Healthy Breakfast Cookies
Healthy Breakfast Cookies make for one nutrient-dense breakfast or snack. These cookies are rich in fiber, protein, and healthy fats. Made with banana, rolled oats, nuts, seeds, dried cranberries, maple syrup and flax egg. These breakfast cookies are gluten-free, dairy-free, refined sugar-free, and vegan friendly.
Ingredients
- 1/4 cup flax meal
- 2/3 cups water
- 1 ripe banana
- 1/4 cup maple syrup
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla extract
- 2 tbsp hemp hearts
- 2 tbsp chia seeds
- 1/4 cup dried cranberries
- 1/3 cup raw pumpkin seeds
- 1/3 cup raw sliced almonds
- 2 cups rolled oats (gluten-free)
- 1 tsp pink sea salt
- 1 tsp baking powder
Instructions
-
Preheat oven at 350 degrees F. Line large baking sheet pan with parchment paper and set to the side. In a small bowl stir together flax meal and water. Let it sit for 15 minutes to create flax eggs.
-
Meanwhile, in a large mixing bowl, mix together dry ingredients; hemp hearts, chia seeds, dried cranberries, pumpkin seeds, rolled oats, pink salt and baking powder.
-
In a separate large mixing bowl, mash banana. Then add in maple syrup, melted coconut oil, and vanilla extract. Whisk until batter like consistency starts to form. You want it more on the thick side and not too much on the liquid side.
-
Pour wet ingredients into dry ones making sure all ingredients are well incorporated. Fold in flax eggs and combine making sure all dry ingredients are well coated with wet ones.
-
Using a trigger release ice cream scooper, start scooping mixture onto prepped baking sheet pan. Scoop some of the mixture and once placed on the sheet pan, use the back of the ice cream scooper or your hand to flatten mixture and shape into a cookie. repeat until all mixture is gone and shaped into cookies.
-
Bake for 25 minutes.
-
Remove cookies from oven and allow to cool-down and set for 10 minutes. Use a spatula to carefully place cookies on cooling rack. Allow cookies to completely cool-off.
-
Enjoy instantly or place cookies in an airtight container and keep refrigerated for up to 5-7 days.
Recipe Notes
Tips and Substitutions:
-
- Preheat oven and use an oven safe thermometer– this will ensure your oven is the correct temperature.
- Line baking sheet pan with parchment paper- It will prevent cookies from sticking to the pan.
- Leave enough space between each cookie on baking sheet pan- Cookies may spread a bit while baking in the oven. If you leave them too close to each other, they may end up sticking together.
- After cookies come out of the oven they will be a bit soft- They will get firm as they cool-down.
- Allow cookies to cool-off on cooling rack- They will get more firm this way as they cool down evenly on cooling rack.
- Substitute for coconut oil- Use unsalted butter if you don’t need cookies to be dairy-free and/or vegan. Avocado oil is a great substitute as well.
- Use really ripe banana- It will make your healthy breakfast cookies naturally sweet.
- Substitute for maple syrup- Use honey if you don't need them to be vegan or you can omit all together as the ripe banana will make them pretty sweet too.