Healthy Breakfast Cookies
These Breakfast Cookies are a delicious start to the day. Bananas, dates, chia seeds and oats make these a healthy and balanced way to enjoy cookies for breakfast.
Servings 10
Ingredients
- 6.3 oz (180g) ripe bananas, this was 2 medium for me in one batch and 3 small in another
- 3 tbsp applesauce
- 1/2 stick (56g) vegan or non vegan butter, melted and slightly cooled
- 3 tbsp Sweet Freedom light syrup/honey/maple syrup/agave nectar, totally up to you, I wanted low sugar, so used Sweet Freedom
- 1 tsp vanilla extract
- 2 1/2 cups (240g) rolled oats
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- Pinch of salt
- 1 tbsp chia seeds, optional
- 3/4 cup (112g) chopped dates
- 1/4 cup (around 50g) optional add ins: nuts, pumpkin seeds, sunflower seeds etc.
Instructions
- Preheat the oven to 180C/350F and line a baking tray with grease proof paper or a silicone mat.
- Place the bananas into a medium sized bowl and mash with a fork until smooth. Add in the applesauce, melted butter, syrup and vanilla extract and mix with a spatula or wooden spoon until well combined.
- Add in the oats, cinnamon, baking powder, salt, chia seeds (if using) and dates. Also any additions you might be including.
- Mix everything together until the dried ingredients are coated in the wet and the mixture just holds together.
- You can make either 2tbsp or 3tbsp sized cookies. I made 3tbsp, so used my 1.5tbsp cookie scoop to place 2 scoops on top of each other onto my baking tray. Then I pressed them into one larger cookie. Place each cookie 1 inch apart. I got ten 3tbsp sized cookies from this recipe; I guesstimate that you would get around fourteen 2tbsp cookies.
- For 2tbsp sized cookies, bake in the oven for 8-10 minutes. For 3tbsp sized cookies, bake for 10-12 minutes. Cookies will be very lightly golden and feel a little firm when you touch the top.
- Leave to cool completely on the baking tray before storing, at room temperature, in an airtight container, for 1 week.