If you’re anything like me, you have a major sweet tooth. If you’re also anything like me, you are trying your best to make healthier choices. I’ve been trying to get away from consuming added and processed sugars first thing in the morning (and in general), so I’ve been on the hunt for recipes that will still satisfy my sweet tooth without having to fill my body with unnecessary sugar.
My favorite meal of the day is breakfast. I could eat breakfast food for all three meals of the day. When I eat breakfast at home, my recent go-to is bacon, eggs, and avocado. I also love making pancakes and french toast when that sweet tooth kicks in first thing in the AM.
Majority of the time, however, I am eating breakfast at my office. So, unless I want to bring cold, pre-made eggs and bacon with me, I’ve needed to get more creative with my breakfast options. Don’t get me wrong, I definitely still bring pre-made food to the office, but that also means I need to be on top of my meal prep, which definitely isn’t always the case.
SO… all that to say… I have found the perfect on-the-go, sweet, filling, healthy, and EASY breakfast recipe that I want to share with you! To be completely honest, I can’t take any credit for this one. I got this recipe from my sister and my mom, but the best part about this recipe is that you can tweak it however you’d like!
breakfast cookie recipe
Prep Time: 10 minutes
Bake Time: 15-20 minutes
Servings: 40 small cookies
- 2-3 bananas (mashed)
- 1 cup nut butter
- 1/4 cup maple syrup
- 2 cups oats
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup cranberries
- 1/2 cup pumpkin seeds
- 1/4 cup ground flaxseed
optional add-ins:
- chia seeds
- protein powder
- coconut flakes
- quinoa
- chocolate chips
directions:
step 1: Preheat oven to 325 degrees.
step 2: Add 2-3 mashed bananas to a bowl (the more bananas, the stickier the cookies will be). Add your nut butter (I always use natural peanut butter) and maple syrup (you can also use honey) and mix together.
step 3: Add the oats, salt, and cinnamon to the bowl and combine.
step 4: Add the cranberries, pumpkin seeds, and ground flaxseed. Mix altogether.
step 5: Add anything else to the bowl that you wish to add to the cookies. At this point, I just eyeball everything. I always add chia seeds, a little bit of protein power (you don’t want the protein powder to be the overwhelming flavor of the cookie), coconut flakes, and OBVIOUSLY chocolate chips.
step 6: Scoop batter onto a cookie sheet and flatten slightly with a fork (these cookies don’t rise, so you can squeeze as many as you’d like on your sheet).
step 7: Place cookies in the oven for 15-18 minutes.
step 8: Let cookies cool and then ENJOY!
NOTE: Like I said above, you can tweak this recipe however you’d like. For example, I have never added quinoa to my recipe and I don’t always add ground flaxseed. If you don’t like any of the above ingredients, just omit them from the recipe! And if you think something else might taste better in the cookies, add that instead!
I always keep these cookies in my freezer. If you leave them out for more than a few days, they will get moldy due to the bananas. I also think they taste the best when they are frozen. I usually have two frozen cookies for breakfast with a delicious cup of coffee.
I hope you try this recipe. If you do, I’d love to hear your reviews!
Thanks for reading.
SS