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!
- 1/4 cup unsweetened applesauce
- 1-2 Tbsp almond butter
- 1/4 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
- 1 teaspoon vanilla
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
I used ground chia seeds this time
I use my ice cream scooper
Makes a nice size
Flatten them a little
Done! Straight to the cooling rack!
Almost time to eat!
Cash loves them!
Ava loves them too!
Kid Tested Firefighter Approved 
Making this recipe right now for Santa tonight, love teaching my toddlers to be vegan! Thanks for helping make it a little easier 🙂
My husband, my boys and I enjoyed this super healthy recipe. Thank you!
I’m so glad!!
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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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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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.
Cashews will work! 🙂
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! 🙂
Glad they’re a hit!!
I’ve taken your recipe and changed a few things to make a pumpkin cookie will let you know how they turn out.
Cool! I make one too using pumpkin instead of applesauce and pumpkin pie spice! Yummy!