Description
These healthy breakfast cookies are packed with wholesome ingredients like oats, nuts, and dried fruit. They’re perfect for a quick, nutritious breakfast or snack on the go. Free from refined sugar and full of fiber, they’ll keep you energized all morning.
Ingredients
Scale
For the Crust:
- For dry ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- For wet ingredients:
- 1/4 cup honey
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 1 mashed banana
- 1 tbsp coconut oil (melted)
- For mix-ins:
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tbsp chia seeds
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, mix all dry ingredients (oats, almond flour, cinnamon, salt, and baking powder).
- 3. In another bowl, whisk together all wet ingredients (honey, almond butter, vanilla, banana, and coconut oil).
- 4. Pour wet ingredients into dry ingredients and stir until well combined.
- 5. Fold in walnuts, cranberries, and chia seeds.
- 6. Scoop 2-tablespoon portions of dough onto prepared baking sheet, flattening slightly.
- 7. Bake for 12-15 minutes until edges are golden brown.
- 8. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 5 days. For a vegan version, substitute honey with maple syrup. Cookies can be frozen for up to 3 months.