Breakfast is one of those meals that has to happen every morning or I get really grumpy. The problem is that I often struggle with time in the mornings. While breakfast is important, sleep is even more important so the longer I can sleep, the better. Then after my alarm goes off, I pick up my phone and start going through emails and such and then oops, it’s 30 minutes later, I haven’t showered and I am then officially running late. I usually have time to eat a quick bowl of cereal, but it really sucks on the mornings where I don’t have time. I like to keep some things on hand that I can just grab and go and that will fill me up until lunch. These breakfast cookies do just that.
Who says you can’t have a cookie for breakfast?
Cookies for breakfast is one of the best ideas ever. Although nothing ever really beats a chocolate chip cookie, they aren’t really the best breakfast. I need something a little heartier and these cookies are it! Granted they aren’t pretty, but oh man, are they good!
These cookies contain no added sugar which makes them perfect for breakfast or even a snack. And at only 160 calories per cookie, you can even eat two! You can easily make them vegan or gluten-free as well.
- 2 medium ripe bananas, mashed
- 1/4 cup melted coconut oil
- 3 tbs. honey (or agave nectar to make vegan)
- 1/2 cup oats
- 1 cup dried fruit (I used blueberries, cranberries, and mango)
- 1/2 cup sliced almonds
- 1 1/2 tbs. ground flax
- 1 tbs. chia seeds
- 1/2 tsp. baking soda
- pinch of salt
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or with a silicone mat.
- In a large bowl, stir together the mashed bananas, coconut oil, and the honey until well-combined.
- Stir in the oats, dried fruit, almonds, flax, chia seeds, baking soda, and the salt until everything is well-combined.
- Use a large cookie scoop or drop about 2 tbs. of the batter onto the cookie sheet for each cookie. Gently press down on the top of each one to flatten just slightly. Bake for about 11-13 minutes or until the cookies are slightly golden.
Please note that these cookies have a different texture than a regular cookie since there is no flour. The cookies will be soft with almost a muffin-like texture.
The final calories will depend on which dried fruits you decide to use. I used a mix from Trader Joe's that had blueberries, cranberries, and diced mango.