Are you tired of boring breakfasts that leave you hungry and unsatisfied? Get ready to revolutionize your morning routine with these irresistible Healthy Oatmeal Breakfast Cookies! Imagine biting into a deliciously soft, naturally sweet cookie that's not just a treat, but a nutritious powerhouse packed with wholesome ingredients. These magical cookies are about to become your new breakfast obsession - offering the perfect blend of convenience, flavor, and nutrition that will make you jump out of bed with excitement!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup almond butter
- 1/4 cup honey
- 1/2 cup mashed banana
- 1/2 tsp cinnamon
- 1/4 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, mash the ripe banana thoroughly until it becomes a smooth, creamy consistency. The banana serves as a natural sweetener and binding agent for the cookies.
- Add the almond butter and honey to the mashed banana. Mix well using a wooden spoon or spatula until all ingredients are completely incorporated and create a smooth mixture.
- Sprinkle the ground cinnamon into the wet ingredients and stir to distribute evenly, which will add warmth and depth of flavor to the cookies.
- Gradually fold in the rolled oats, ensuring they are fully coated by the wet ingredients. The oats will provide texture and nutritional value to the cookies.
- Gently fold in the dark chocolate chips, distributing them evenly throughout the cookie dough. Use a light touch to prevent breaking the chips.
- Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon to create a uniform shape.
- Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the edges of the cookies are golden brown and the tops look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, which allows them to firm up slightly.
- Transfer the cookies to a wire cooling rack and allow them to cool completely. The cookies will continue to set and develop a firmer texture as they cool.
- Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use very ripe bananas for maximum natural sweetness and better binding
- Make sure your almond butter is at room temperature for easier mixing
- For extra nutrition, consider adding chopped nuts or seeds to the dough
- Don't overmix the dough - gently fold ingredients to keep the cookies tender
- For consistent sizing, use a cookie scoop or tablespoon to portion the dough
- Allow cookies to cool completely to achieve the perfect texture
- For a dairy-free version, use dairy-free dark chocolate chips
- These cookies freeze beautifully - make a double batch and store for quick breakfasts
- Experiment with different spices like nutmeg or cardamom for variety
- Store in an airtight container to maintain freshness and soft texture
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 4g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 0mg
