Description
These hearty oatmeal breakfast cookies are naturally sweetened and packed with wholesome ingredients like oats, seeds, dried fruit, and nut butter. Made in just one bowl, they bake up soft and chewy with golden, crisp edges—perfect for a nutritious on-the-go breakfast or snack.
Ingredients
Wet Ingredients:
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1 large ripe banana
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½ cup creamy almond butter (or peanut butter)
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3 tablespoons maple syrup
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1 teaspoon ground cinnamon
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¼ teaspoon baking soda
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⅛ teaspoon salt
Dry Ingredients:
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1½ cups rolled oats
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¼ cup sliced almonds
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¼ cup pumpkin seeds (or substitute with flax seeds or sunflower seeds)
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¼ cup dried cranberries (or raisins)
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¼ cup shredded coconut (sweetened or unsweetened)
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¼ cup semi-sweet chocolate chips
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment paper.
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In a large bowl, mash the banana until smooth. Add almond butter, maple syrup, cinnamon, baking soda, and salt. Whisk until completely combined and smooth.
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Stir in the oats, almonds, seeds, dried fruit, coconut, and chocolate chips using a spatula.
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Use a ¼ cup measuring cup or cookie scoop to portion dough onto the prepared baking sheet. Space evenly.
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Flatten each cookie to about ½ inch thick using the back of a spoon or your fingers.
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Bake for 15 to 21 minutes, rotating the pan halfway through, until the edges are deep golden brown.
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Allow the cookies to cool completely on a wire rack before serving or storing.
- Prep Time: 8 minutes
- Cook Time: 30 minutes
- Category: Breakfast
Nutrition
- Serving Size: 10 cookies
- Calories: 221 kcal