Description
These wholesome Breakfast Cookies are a nutritious and delicious way to start your day. Made with rolled oats, almond flour, dried cranberries, pecans, and natural sweeteners like banana and maple syrup, they provide a perfect combination of fiber, protein, and healthy fats. Quick to prepare and gently baked to golden perfection, they offer a convenient grab-and-go breakfast or snack option that suits a variety of dietary needs.
Ingredients
Dry Ingredients
- 1 cup old fashioned rolled oats
- 1/2 cup almond flour
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup ground flaxseed
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon pink Himalayan salt
Wet Ingredients
- 1 large mashed banana (about 1 cup)
- 3 tablespoons melted butter flavor coconut oil
- 3 tablespoons maple syrup or honey
- 2 tablespoons unsweetened almond milk (plus 1-2 tablespoons more if needed)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it's ready for baking the cookies.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, almond flour, dried cranberries, chopped pecans, chia seeds, ground flaxseed, cinnamon, baking powder, and pink Himalayan salt. Stir until all dry ingredients are evenly incorporated.
- Add Wet Ingredients: Stir in the mashed banana, melted coconut oil, maple syrup (or honey), and almond milk into the dry mixture. Mix thoroughly, adding an additional 1 to 2 tablespoons of almond milk if needed to achieve a thick dough consistency.
- Form Cookies: Divide the dough into 10 evenly sized balls. Place them spaced out on a baking sheet lined with parchment paper. Gently press each ball to flatten slightly, shaping them into cookie forms.
- Bake: Bake the cookies in the preheated oven for 15 to 18 minutes, or until the edges turn lightly golden brown.
- Cool & Store: Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container. Store at room temperature for up to 3 days to maintain freshness.
Notes
- You can substitute honey with maple syrup to keep the recipe vegan.
- If the dough is too dry, add almond milk 1 tablespoon at a time until it holds together well.
- Add-ins like chocolate chips or shredded coconut can be included for variation.
- These cookies are best eaten within 3 days but can be frozen for longer storage.
- Make sure to press the cookie dough balls gently; overly thick cookies may not bake evenly.
