Trust me, these healthy breakfast cookies will change the way your family starts their day.
Packed with fruit and healthy grains that will give you energy without crashing later. I felt like I could tackle anything after having these for breakfast! Okay, slight exaggeration. But seriously, they are oh-so-good!!
It all started when my blueberries were going bad and I was having some serious cookie cravings. After experimenting a few times, I was able to develop the best breakfast cookie recipe that I’ve tried to date (visit my blog later as I try to out-do myself again).
Don’t have time to read the full post or if you want to save this for later, pin this recipe.
Blueberry Banana Breakfast Cookie Recipe
2 cups old-fashioned rolled oats
1 cup all-purpose flour (also can use almond flour or coconut flour)
1/2 cup flaxseed
1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
2 ripe bananas, mashed
1 tsp vanilla extract
2 tbsp butter
3 tbsp melted coconut oil or almond oil
4 tbsp buttermilk
3 tbsp raw honey
Opt: 1/2 cup chocolate chips
Opt: 1/2 cup sliced almonds or other nut
NOTE: I highly suggest you double this batch and freeze half of it to make future breakfast cookies easy to make.
Step 1: Preheat oven to 350 degrees F. Then in a mixing bowl, combone the oats, flour, flaxseed, baking soda, baking powder, and cinnamon. In a separate bowl, mash the bananas and then mix in the oil, egg, butter, vanilla and buttermilk.
Step 2: Stir the wet ingredients into the dry mix. Wash the blueberries if you haven’t already and then add to the mix. At this time, you can also add the nuts and chocolate chips if you so desire.
Step 3: Scoop the dough out like you would regular cookies and place about 2 inches apart on a baking sheet. Bake for 12 minutes.
Personally, I think these breakfast cookies taste best the day after…and the day after that…and the day after that!