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Healthy Breakfast Cookies
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These easy (and healthy) breakfast cookies are perfect when you're too busy to cook but don't want to skip the most important meal of the day!
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Prep Time
10
minutes
mins
Cook Time
18
minutes
mins
Course
Breakfast & Bowls
Cuisine
Vegan
Servings
18
Ingredients
1x
2x
3x
2
mashed ripe bananas
1
cup
Bob's Red Mill Almond Flour
1
cup
Bob's Red Mill Rolled Oats
2
tbsp.
Bob's Red Mill Chia Seeds
2
tbsp.
Bob's Red Mill Flax Seeds
1/4
cup
peanut butter
1/4
cup
maple syrup or honey
1/4
cup
Bob's Red Mill Pumpkin Seeds
1
tsp
baking powder
1
tsp
cinnamon or as desired
optional
1
tsp
vanilla
pinch
of salt
1
cup
chocolate chips or chocolate chunks
Instructions
Preheat oven to 350F and line two baking sheets with parchment, lightly grease them with coconut oil spray.
Into a medium-sized bowl combine all your ingredients and mix well using a wooden spoon.
Using a small ice screen scoop measure out the batter and roll into balls, then flatten to create a cookie-like shape.
Place a maximum of 12 cookies per tray and bake for 18 minutes or until they are tooth-pick test approved.
Eat immediately or cooled. Both ways are fabulous.
Notes
The cookies will last up to 1 week in a tight-sealed container on the counter.
Use gluten-free oats to make this recipe entirely gluten-free.
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