Description
These Best Ever Breakfast Cookies are soft, chewy, naturally sweetened, and loaded with wholesome oats, nuts, seeds, and dried fruit. Perfect for meal prep, busy mornings, or healthy snacking!
Ingredients
- 1 ripe banana, mashed
- 1 egg
- ¼ cup pure maple syrup
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ cup peanut butter (or any nut/seed butter)
- ¼ cup whole wheat flour (or all-purpose, oat, or gluten-free flour)
- 1 cup old-fashioned oats
- ¾ cup nuts and/or seeds (pumpkin seeds, sunflower seeds, etc.)
- ¾ cup dried fruit (such as chopped figs, apricots, or cranberries)
Instructions
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a mixing bowl, mash the banana until smooth. Add the egg, maple syrup, cinnamon, and salt; whisk to combine.
- Stir in the peanut butter until fully incorporated.
- Add the flour and oats, mixing until the dough thickens.
- Fold in the nuts/seeds and dried fruit until evenly distributed.
- Scoop out 2-tablespoon portions of dough and shape into round, flattened cookies on the baking sheet.
- Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set.
- Cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy warm or store for later.
Notes
- If your banana is small, add an extra tablespoon of peanut butter for moisture.
- Use sunflower seed butter to make the cookies nut-free.
- Add mini chocolate chips for a fun twist.
- For extra chewiness, use diced dried apricots or figs.
- Freeze leftover cookies for up to 3 months—perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes