Fact: I will never get bored of breakfast cookies. Not a chance. Zero. Null. (Disclaimer: at one point in my life; I wasn’t eating breakfast cookies, I was just eating cookies for breakfast). Thankfully, I’ve come a long way! Here’s a healthy cookie recipe everyone will enjoy! It’s vegan, dairy-free, gluten-free, and refined-sugar free. Oh… and delicious!
Also; these cookies make me look like the coolest mom, EVER! The munchkins can have cookies, fresh fruit and a glass of grass-fed milk in the morning while in utter disbelief mom served up cookies first thing in the morning. But they are good cookies. And they’re also so good for them; because the cookies are basically oatmeal to go- sans any preservatives or funky ingredients you can’t pronounce.
ALL you need:
- Old-fashioned, rolled oats. The large flake variety, I get the certified gluten-free ones. Don’t use instant oats for these cookies, texture-wise, they won’t work.
- Good ol’ peanut butter, or almond butter or sunflower seed butter. Oh ya: options galore! Even cashew butter is welcome to the party.
- 3 mashed VERY ripe bananas. Also: the spottier the bananas, the better. AKA = naturally sweeter cookies.
- 3/4 cups of dried blueberries (you can also sub with dried cranberries, raisins or mulberries)
- 2 tsp of organic chia seeds
- a dash of cinnamon (optional)
- a pinch of pure vanilla extract (optional)
And just like that, we have our “cookie dough”… there’s a lot of optional ingredients you can add to superfood your cookie dough. I chose to add 2 tsp of organic chia seeds. You can do 1 tbsp hemp hearts, vanilla protein powder or collagen powder. Whatever you like or consume on the daily. Bonus: these cookies don’t require eggs, baking powder, or baking soda. They’re a different kind of cookie. They’re chewy and have all your favorite breakfast flavors packed into one bite; hello peanut butter, bananas and blueberries.
Another bonus: the dough doesn’t need to be chilled to harden or set. Yes, they feel a lot mushier than your average cookie “dough” (made with flour, butter and sugar) but you must remember- you’re using not so average ingredients.
Blueberry Banana Muffin Top Breakfast Cookies
- 3 large very ripe bananas, mashed (the riper the banana, the sweeter the cookies!)
- 2 tsp of organic chia seeds
- 1.5 cups + 1 tbsp of old-fashioned rolled oats (certified gluten-free)
- 3/4 cups of dried blueberries (you can also use cranberries, mulberries or raisins)
- 1 tsp of pure vanilla extract
- 4-5 tbsp of peanut butter, almond butter or sunflower butter
- 1/4 tsp of sea salt
- For sweeter cookies: 1-2 tbsp of raw agave, raw honey or pure maple syrup. *optional
Instructions
- Preheat your oven to 350F and line a cookie sheet with parchment paper
- Using a large fork, mash bananas in a bowl. Add bananas to a bowl with the rest of the ingredients. Mix well.
- I used an ice-cream scooper to scoop batter into balls which I later flattened a bit by hand. They feel like mushy oatmeal dollops, but they settle beautifully once they bake.
- Bake for about 13-15 mins. Enjoy! x
How To Enjoy Them
- breakfast to-go with a side of coffee
- breakfast mason jar parfait: crumbled over dairy-free vanilla coconut yogurt with fresh fruit & hemp hearts. Love these cookies with mango, bananas, strawberries & yogurt.
- the best mid-morning or afternoon snack with a cold glass of creamy almond or cashew milk
- post-dinner dessert crumbled over dairy-free coconut ice cream with raw cacao nibs or dairy free chocolate chips, an almond butter drizzle & fresh berries
Notes: no baking soda or baking powder is required for these cookies; meaning they wonât rise or grow post-bake. Always store in an airtight container. Best to enjoy within the first 3 days. I store them in the fridge or in a cookie jar at room temperature.
By: Aleyda| The Dish On Healthy
