Healthy Breakfast Cookies
Healthy breakfast cookies made with real food ingredients. These are great as a breakfast or as a snack!
Servings 12 cookies
Ingredients
- 1 ½ cups rolled oats certified gluten-free if needed
- 1 cup almond flour
- ½ cup flaxseed meal or ground flaxseed
- 2 ripe bananas, mashed
- ¼ cup coconut oil melted
- 2 eggs
- 1 tsp vanilla
- ¼ cup chocolate chips
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper.
- In a large bowl, mix together the oats, almond flour, and flaxseed meal. Push these ingredients off to the side to make room for the wet ingredients.
- In the same bowl, add the mashed banana, oil, eggs, and vanilla to the open side of the bowl. Gently whisk the wet ingredients and then fully mix in with the dry ingredients. Batter should be thick so it holds its shape, but not too thick like cookie dough.
- Fold in the chocolate chips.
- Scoop mixture onto prepared cookie sheet in 2" mounds. You should get 12 cookies from the mix.
- Bake for 18-20 minutes, or until lightly golden brown.
- Enjoy!
Notes
- Cookies will stay good in an air tight container for 3 days. They are perfect for freezing so throw in the freezer if you won't eat them all right away.
- I prefer these warm, so I always warm them up quickly before eating.
- The cookie mix/dough should hold it's shape when you scoop onto the cookie sheet. Bananas provide different levels of liquid, so if you're bananas are from the freezer, you may have to add some additional oats to ensure a thicker consistency of the cookie mix/dough. If bananas are from the counter, the recipe as written should be perfect.