These Healthy Oatmeal Breakfast Cookies are soft, chewy, and packed with goodness! Made with oats, bananas, and a touch of honey, they’re a perfect way to start your day.
Who knew cookies could be so good for breakfast? I love grabbing one as I rush out the door—delicious and guilt-free! Plus, they’re a great way to use up ripe bananas!
Key Ingredients & Substitutions
Rolled Oats: Essential for texture and fiber, rolled oats give these cookies a hearty feel. Quick oats can be a substitute if you’re in a pinch, but they may alter the cookie’s texture slightly.
Whole Wheat Flour: This adds nutrition and a nutty flavor. If you prefer, you can use all-purpose flour, almond flour, or oat flour for a gluten-free version.
Bananas: They provide natural sweetness and moisture. If you’re not a fan of bananas, you can use unsweetened pumpkin puree or applesauce as a substitute.
Honey or Maple Syrup: These keep the cookies moist and sweet. Agave syrup or brown sugar can be used in their place, but adjust the quantity to taste.
Mix-ins: I love using mini dark chocolate chips and cranberries, but feel free to experiment! Nuts, different dried fruits, or chocolate chunks open up many possibilities.
How Do I Achieve the Perfect Cookie Texture?
Getting the right texture in cookies can be tricky, but it all starts with your mixing technique. Follow these steps to help ensure perfect cookies:
- Don’t overmix the batter once you’ve combined wet and dry ingredients. This keeps the cookies soft.
- Make sure your bananas are ripe. The sweeter they are, the less sweetener you’ll need.
- Keep an eye on the baking time. Remove them when the edges are lightly golden. They will firm up as they cool.
- If you like a crispier cookie, flatten the mounds a bit more before baking.
Give these tips a try, and you’ll enjoy delicious, chewy cookies that are perfect for breakfast or a snack!
Healthy Oatmeal Breakfast Cookies
Ingredients
- 2 cups rolled oats
- 1/2 cup whole wheat flour (or all-purpose flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/3 cup mini dark chocolate chips
- 1/3 cup dried cranberries (or raisins)
- Optional: 1/4 cup chopped nuts (e.g., walnuts or pecans)
Time Needed
This delightful recipe will take you about 15 minutes to prepare and 10-12 minutes to bake, giving you freshly baked cookies in under 30 minutes! Allow a bit more time for cooling before you dive in.
Instructions
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, you can prepare your baking sheet by lining it with parchment paper or a silicone baking mat. This helps prevent sticking and makes cleanup easier!
2. Mix Dry Ingredients:
In a large bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Give it a good stir with a spoon to mix everything well.
3. Combine Wet Ingredients:
In a separate bowl, mash the ripe bananas until they’re nice and smooth. Then, add in the honey (or maple syrup), applesauce, and vanilla extract. Mix everything together until it’s fully combined and looking lovely!
4. Combine Wet and Dry Ingredients:
Now, pour your wet mixture into the bowl with the dry ingredients. Stir gently until they’re just combined—don’t overmix; you want the cookies to be soft and chewy!
5. Add the Goodies:
Gently fold in the mini chocolate chips, dried cranberries (or raisins), and nuts if you’re using them. These add a fun crunch and flavor!
6. Form and Bake:
Using a tablespoon or cookie scoop, drop mounds of dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie. Flatten each mound just a little with the back of a spoon.
7. Bake to Perfection:
Put your baking sheet in the oven and bake for 10-12 minutes or until the edges start turning golden brown. You’ll know they’re ready when they’re just set but still soft in the middle.
8. Cool Down:
Once baked, take the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Patience pays off!
9. Store & Enjoy:
Your cookies can be stored in an airtight container at room temperature for up to 4 days. If you want to keep them longer, you can freeze them for later munching!
These Healthy Oatmeal Breakfast Cookies make for a nutritious breakfast or delightful snack. Naturally sweetened with bananas and honey, they’re packed with fiber and bursting with flavor. Enjoy every bite!
Can I Substitute the Bananas?
Absolutely! If you’re not a fan of bananas, you can substitute them with unsweetened applesauce or pumpkin puree. Just keep the quantity the same for moisture and sweetness.
How Do I Make These Cookies Gluten-Free?
To make these cookies gluten-free, simply use gluten-free oats and substitute the whole wheat flour with almond flour or a gluten-free flour blend. This will still give you a tasty cookie!
Can I Add More Mix-Ins?
Definitely! Feel free to customize your cookies with additional mix-ins like chopped nuts, seeds, or different dried fruits. Just be mindful not to overload the dough, as it might affect the baking time.
What’s the Best Way to Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze them. Just make sure to place parchment paper between layers if stacking to avoid sticking!
