Serves 12
35 min
Mix & Match Breakfast Cookies
Recipe GLPRc95ee2b010d118
Hearty breakfast cookies loaded with whole grains, mashed banana, honey, and your choice of dried fruit, chocolate, and nuts. These nutrient-dense treats are naturally sweetened and perfect for a filling breakfast or satisfying snack.
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Ingredients
¾ cup whole wheat flour
1¼ cup rolled oats
⅓ cup ground flax seed
¼ teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt or kosher salt
⅓ cup ripe banana, mashed
1 large egg, lightly beaten
½ cup honey
⅓ cup melted coconut oil
2 teaspoon vanilla extract
1 tablespoon chia seeds
½ cup dried fruit or dark chocolate, roughly chopped
½ cup nuts, roughly chopped
Directions
Preheat your oven to 350°F and line a large baking sheet with parchment paper. In a large mixing bowl, combine the whole wheat flour, rolled oats, ground flax seed, cinnamon, baking powder, baking soda, and salt. Mix these dry ingredients together until evenly distributed.
In a separate medium bowl, whisk together the mashed banana, beaten egg, honey, melted coconut oil, and vanilla extract until smooth and well combined.
Pour the wet ingredient mixture into the bowl with the dry ingredients and stir until just incorporated. Fold in the chia seeds, dried fruit or chocolate, and chopped nuts until evenly distributed throughout the dough. The batter will be thick and chunky.
Scoop approximately 1/4 cup of dough and place it on the prepared baking sheet. Gently press each portion flat with your fingers to form a cookie about 3 inches wide. These cookies do not spread significantly during baking, so the size you shape them to will be close to their final size.
Bake for 13 to 15 minutes, until the cookies are golden brown and set in the center when gently pressed with a finger.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 10 minutes before carefully transferring them to a wire cooling rack.
Cool the cookies completely on the rack. Store in an airtight container at room temperature for several days, or freeze in a zipper bag for longer storage.
