On those crazy mornings when my family is running behind schedule, I’m always looking for quick, healthy breakfast ideas. As this describes pretty much every morning, we make this particular recipe on a weekly basis!
In our house, these are known as ‘pecial’ cookies, since our toddlers have limited access to sugar and this is the only cookie they eat regularly. The recipe varies a little each week based on what seeds or dried berries we have in the kitchen. They can easily be made gluten-free by using coconut flour instead of wheat flour, and nut-free by using sunflower seed or pepita (pumpkin seed) butter instead of a nut butter. The flax and chia help keep us all “regular” as an added bonus.
Since it’s a pour-and-stir recipe, our young people make these cookies themselves, and since they contain no eggs or dairy, it’s fine for them to enjoy the raw dough in the process!
Healthy Breakfast Cookies
INGREDIENTS
- 1 banana, mashed
- 2 cups rolled oats
- 1/3 cup flour
- 2 Tbsp ground flax
- 2 Tbsp chia seeds
- 2 Tbsp pepitas and/or sunflower seeds
- 3 Tbsp olive oil
- ½ cup peanut, cashew or seed butter
- 1.5 Tbsp honey or maple syrup
- 1/3 cup canned coconut milk (stir can before measuring out)
- 1/3 cup cranberries and/or raisins
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
TO MAKE
Mix all ingredients together, roll dough into apricot sized balls and smoosh with palm of hand. Bake at 350F for 10 minutes. Unbaked dough will keep for one week in a food storage container.
