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Superfood Breakfast Cookie

These cookies are for all the times you wish you could eat cookies for breakfast and not feel bad about it. They are the most delicious, healthy cookies. Tender, not-too-sweet and jam-packed full of nutritious ingredients. Perfect for breakfast on the go, a post-workout or any time of the day snack and delicious enough for dessert.
Even better, they are infinitely customizable so you can modify them to your heart’s content! Never skip breakfast again with a batch of these grab and go breakfast cookies in your freezer. Naturally sweetened and seriously good for you to keep you full and energized.
Course Breakfast, Dessert, Snack

Ingredients

  • 1 cup rolled oats
  • 1 banana, large, mashed
  • 1 1/2 cups add ins (see note below)
  • 1/2 cup flour, (oat, coconut, almond)
  • 3/4 cup peanut (or any nut or seed) butter
  • 1/4 cup coconut oil, melted (or butter)
  • 2-3 tablespoons honey, maple syrup or other sweetener
  • 2-3 tablespoons milk of choice
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/3 teaspoon salt

Flax Egg

  • 1/4 cup flaxseeds, ground
  • 1 tablespoon chia seeds
  • 1/4 cup water

Add Ins

  • 1 1/2 cups of your favorite “extras.” i.e. dried fruit (cranberries, raisins, apples, pineapple), seeds (pumpkin, hemp, sesame, sunflower) chopped nuts (almonds, cashews, pecans, walnuts) shredded coconut or chocolate chips.  

Instructions

Prepare Flax Eggs

  • Combine the ground flaxseed meal and chia seeds with water. Stir and let sit for 10-15 minutes to gel together.

Cookie Dough

  • Preheat the oven to 325ºF. Line a baking tray with parchment paper or lightly grease.
    In a large bowl, mix together the dry ingredients: oats, flour, baking powder, cinnamon and salt.
    In a medium bowl, mix together the wet ingredients: banana, nut butter, honey, milk, vanilla, and prepared flax eggs. Whisk until smooth and thick.
    Pour the wet mixture into the dry ingredients, using a spatula to mix everything until the mixture resembles a cookie dough.
    Fold in your desired mix-ins (dried fruit, chopped nuts/seeds) using the spatula.
    If the dough is too sticky to handle, refrigerate for 10-15 minutes to firm up slightly. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet.
     
  • Use an ice cream scoop or large spoon scoop heaping 2 tablespoons or scant 1/4 cupful’s on to the baking tray spacing them about 1/2 inch apart.  They don’t really spread while baking.
    Alternatively, measure the dough out with a spoon and shape into a round using your hands. Lightly flatten the top of each cookie with a fork or your hands.
    Bake. These cookies take about 15-18 minutes. But don’t use a timer, use your eyes. When the edges are lightly browned, they are done.
    Use a spatula to carefully transfer them to a cooling rack.
    Store leftover cookies in an airtight container on the counter for 5 to 7 days, or in the freezer for up to 3 months.
    Makes 8–9 cookies or more if you make them smaller.
     
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