Cookies for breakfast? Yes, you heard me right—healthy cookies that is. These healthy breakfast cookies are packed with ingredients to keep your energy up until lunch time. Oats, almonds, banana, dried cranberries and more make these cookies a satisfying treat in the morning and are perfect for those of you who are on the go.
Living in New York City, things rarely go at a normal pace, let alone a slow one. It’s “up and at em at 0-yawn-hundred” as my dad puts it. My morning routine starts with my barre class, showering at the studio and then heading straight to work, which means I am all for on-the-go breakfasts. Usually I make a blueberry yogurt smoothie, but I’m not one of those people who can eat the same thing every day. These breakfast cookies are exactly what my morning needed.
The cookie’s energy boosting ingredients meet not only my taste standards, but also my nutrition standards. So often at the grocery store I’m given the choice of a breakfast bar that tastes like cardboard or one that has so many added sugars that I’m crashing at 11 a.m. Of course to solve this problem I made my own breakfast cookies with the ingredients I knew would taste good and make me feel good.
Rolled oats, mashed banana, unsweetened coconut, slivered almonds and dried cranberries all find their way into these cookies. The “batter” is more like a wet, crunchy oatmeal (stay with me here), but once baked they become dryer with a wonderful slightly chewy, slightly crunchy texture. Each ingredient plays its part making sure no bite is left without flavor. I must admit the coconut is my favorite ingredient—it toasts so nicely!
Put one (or two) of the cookies in a ziplock and you are good to go in the morning. Not only will the health factor make you feel good, but so will the fact that you made these yourself—no packaged food here! And at under 200 calories, what more could you ask for?
- 1 1/2 cup rolled oats
- 1 cup unsweetened coconut flakes
- 1 egg
- 1/2 tsp salt
- 3/4 cup slivered almonds
- 1/2 cup dried cranberries
- 2 1/2 very ripe bananas mashed (makes about a cup)
- 1/4 cup coconut oil warmed enough to be in liquid state
- 1 tablespoon honey
- 1 tsp almond extract
- Preheat oven to 350° F. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the egg, mashed bananas, coconut oil, honey and almond extract. Set aside.
- In a large bowl, combine oats, coconut, salt, almonds and cranberries. Pour in the banana mixture and mix thoroughly.
- Place 2 tablespoons of the mixture onto prepared baking sheet and press flat to desired shape (cookies will not spread). Repeat until no batter remains. Bake for 22-25 minutes or until golden in color. Store at room temperature.
Recipe inspired by Confections from the Cody Kitchen