Whole Grain Breakfast Cookies
These Whole Grain Breakfast Cookies are a wholesome, naturally sweetened treat packed with oats, banana, and your favorite mix-ins. Perfect for busy mornings or a healthy snack on the go!
🥣 Whole Grain Breakfast Cookies
Makes: about 12 large cookies
Time: 10 min prep | 15 min bake
🌾 Ingredients:
- 1 cup rolled oats
- ¾ cup whole wheat flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ⅓ cup coconut oil (or butter), melted
- ⅓ cup honey or maple syrup
- 1 egg
- 1 tsp vanilla extract
- ½ cup mashed ripe banana (about 1 medium banana)
- ⅓ cup chopped nuts (e.g., walnuts or almonds)
- ⅓ cup dried fruit (e.g., cranberries, raisins, or chopped dates)
- Optional: 2–3 tbsp mini dark chocolate chips or shredded coconut
🥄 Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the oats, flour, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the melted coconut oil, honey/maple syrup, egg, vanilla, and mashed banana until smooth.
- Combine wet and dry ingredients. Fold in nuts, dried fruit, and any optional add ins.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheet. Slightly flatten them they won’t spread much.
- Bake for 13–15 minutes, or until golden brown on the edges.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
☀️ Tips:
Great with a morning coffee, smoothie, or yogurt!
Store in an airtight container for up to 5 days, or freeze for longer shelf life.
