Healthy Breakfast Cookies

Reasons why I love these ‘cookies’:

  • They are quick and easy to make (Think breakfast to-go)
  • My kids love them every time I make them (They haven’t refused one yet… knock on wood!)
  • They are easy to pack in Ava’s preschool breakfast box (Mornings are not so rushed!)
  • My hubby and I love them too!
  • I don’t need any more reasons. Enjoy!!!
Healthy Breakfast Cookies

I’m still trying to get to that photography class so please excuse my poor photo!

Healthy Breakfast Cookies

Ingredients:

  • 2 mashed bananas – the darker the better! (Another option – 1 cup canned pureed pumpkin)
  • 1/4 cup unsweetened applesauce
  • 1-2 Tbsp almond butter or sunflower butter for nut-free
  • 1/4 rounded teaspoon each of cinnamon, cloves and nutmeg
  • pinch of ground ginger (optional but I like it!)
  • zest of 1 medium to large orange (I use a large one)
  • 2 cups rolled oats
  • 2 -3 Tbsp ground flax meal or ground chia seeds
  • 1/3 cup dried fruit (cranberries, regular or golden raisins, currants)
  • 1/3 cup walnuts or seeds of your choice
  • 1 teaspoon vanilla
  • Option: if you use pumpkin add in some pumpkin or apple pie spice! 1tsp will do!

Instructions:

  1. Preheat oven to 350 degrees.
  2. Combine ingredients and scoop onto baking sheet lined with parchment paper or a silpat mat. If you don’t have an ice cream scooper, use your hands to make about a 1/3 cup sized cookie.
  3. Bake for 15-20 minutes.  Remove cookies to cooling rack.
Mix ingredients together

Mix ingredients together

I used ground chia seeds this time

I used ground chia seeds this time

I use my ice cream scooper

I use my ice cream scooper

Makes a nice size

Makes a nice size

Flatten them a little

Flatten them a little

Ready to bake

Done! Straight to the cooling rack!

Almost time to eat!

Almost time to eat!

Cash loves them!

Cash loves them!

Ava loves them too!

Ava loves them too!

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  1. Making this recipe right now for Santa tonight, love teaching my toddlers to be vegan! Thanks for helping make it a little easier :)

  2. Heather Dee Reply

    My husband, my boys and I enjoyed this super healthy recipe. Thank you!

  3. Mimi Reply

    I loved how quick and easy these were! I altered them to leave out all the nut products but man did my daughter love them! When my daughter sees me eating it, she lunges to try and take mine away. Nowadays, when I decide to eat them I have to give my daughter half. Thanks for posting this!

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  5. Kim Hawkins Reply

    My ever-travelin’ hubby loves these. I double the batch and use both flax & chia ground up in my NutriBullet. I also add (a few!) mini chocolate chips. I bake them in a jelly roll pan & cut them into bars.

    • I’m going to add an Almond Pulp Breakfast Cookie here soon too! I make homemade almond milk and never know what to do with the leftover pulp… until now! Stay tuned! ;-) Bars, now that’s an AWESOME idea!!!

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  7. brandy Reply

    Do you think cashews would be a good substitute for the walnuts? If not what do you think would be good instead? Hubby hates walnuts and I wanted to make these for him to take to work.

  8. The kids and I LOVE these ! Dh won’t eat oatmeal. His loss ;-) Now all I need to do is find a non nut butter so I can make these for school lunches too! Sunflower butter is surprisingly difficult to get in my town without paying an arm and a leg :s

    • You could use whole sunflower seeds or just omit? I omit the nut butter from half the batch for preschool breakfasts! :-)