Oatmeal Breakfast Cookies
These Oatmeal Breakfast Cookies are a healthy, nutritious way to start your day! Made with wholesome ingredients like oats, almonds, seeds, and dried fruit, they have a chewy texture with crispy edges. Naturally sweetened with banana and maple syrup, they are gluten-free, dairy-free, and refined sugar-free. Perfect for meal prep, grab-and-go snacks, or a healthy treat!
Ingredients
- Wet Ingredients
- 1 large ripe banana mashed
- ½ cup creamy almond butter or peanut butter
- 3 tbsp maple syrup
- 1 tsp ground cinnamon
- ¼ tsp baking soda
- ⅛ tsp salt
- Dry Ingredients
- 1 ½ cups rolled oats
- ¼ cup sliced almonds
- ¼ cup pumpkin seeds or flax seeds, sunflower seeds
- ¼ cup dried cranberries or raisins
- ¼ cup shredded coconut sweetened or unsweetened
- ¼ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mash banana in a large bowl until smooth.
- Mix wet ingredients: Add almond butter, maple syrup, cinnamon, baking soda, and salt. Whisk until well combined.
- Add dry ingredients: Stir in oats, almonds, seeds, dried cranberries, shredded coconut, and chocolate chips. Mix until evenly distributed.
- Shape cookies: Use a ¼ cup measuring cup or ice cream scoop to place dough mounds on the prepared baking sheet, spacing them evenly.
- Flatten slightly: Use a spoon or your fingertips to gently press cookies to about ½-inch thickness.
- Bake for 15-21 minutes, rotating the pan halfway through, until edges are deep golden brown.
- Cool: Place the baking sheet on a wire rack and allow cookies to cool completely before serving.
Notes
- For nut-free cookies, replace almond butter with sunflower seed butter.
- Customize the mix-ins: Try adding chia seeds, hemp seeds, or chopped walnuts.
- Make-ahead tip: Store cookies in an airtight container for up to 5 days, or freeze for up to 3 months.