Breakfast Cookies
Ingredients:
- 2 ripe bananas (the riper the better — lots of brown spots)
- 135 g (1½ cups) rolled oats
- 64.5 g (¼ cup) almond butter or peanut butter
- 45 ml (3 tbsp) maple syrup
- 2 tbsp ground flaxseed
- 4.3 g (1 tsp) vanilla extract
- 2.7 g (1 tsp) ground cinnamon
- 1.5 g (¼ tsp) salt
- 1.2 g (¼ tsp) baking powder
- 42.5 g (¼ cup) dark chocolate chips
- 25 g (¼ cup) dried cranberries or raisins
- 2 tbsp pumpkin seeds or sunflower seeds
- 2 tbsp shredded coconut (optional)
Equipments:
Features:
Soy-Free
Gluten-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Mash the bananas until almost completely smooth, and use the ripest ones you have — the riper and smoother the mash, the sweeter and more evenly textured the finished cookies turn out.
Instructions:
- Preheat the oven: Preheat oven to 180°C (350°F). Line a large baking sheet with parchment paper.
- Mash the bananas: In a large bowl, mash the bananas thoroughly with a fork until almost completely smooth — a few small lumps are fine. The riper the bananas, the sweeter and more flavourful the cookies will be.
- Add the wet ingredients: Stir in the almond butter, maple syrup, and vanilla extract into the mashed banana. Mix until smooth and combined.
- Add the dry ingredients: Add the rolled oats, ground flaxseed, cinnamon, salt, and baking powder. Stir until everything is evenly combined and a thick, sticky dough forms. Let the mixture sit for 3–5 minutes — the oats and flaxseed will absorb the moisture and the dough will firm up slightly.
- Fold in the mix-ins: Gently fold in the chocolate chips, dried cranberries, seeds, and coconut if using. Make sure the mix-ins are evenly distributed throughout the dough.
- Scoop and shape: Using a spoon or cookie scoop, portion the dough into 12 equal mounds on the prepared baking sheet. Flatten each one gently with the back of a spoon or damp fingers into a round, about 1.5 cm thick — these cookies won’t spread in the oven, so shape them how you want them to look.
- Bake: Bake for 12–14 minutes until the edges are set and lightly golden. The centres may still look slightly soft — they will firm up as they cool. Do not overbake or they will dry out.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They are delicious warm, but firm up to a perfect chewy texture once fully cooled.
Notes: Ripe bananas with lots of brown spots are essential — they're sweeter, softer, and make the cookies more flavourful. Underripe bananas will make the dough stiff and the cookies bland. Letting the dough rest for a few minutes before scooping makes a real difference to the texture; it gives the oats and flaxseed time to absorb the moisture and bind everything together.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. These freeze beautifully — freeze in a single layer then transfer to a bag for up to 2 months. Thaw at room temperature or microwave for 30 seconds.
Prep in Advance: The dough can be made the night before, covered, and refrigerated. Scoop and bake straight from cold — add 1-2 minutes to the bake time.
Variations: Replace nut butter with sunflower seed butter (tahini also works well) for a nut-free version. Add 2 tbsp of your favourite vanilla plant-based protein powder with the dry ingredients for a protein boost. Swap cranberries for finely diced dried apple and add ¼ tsp ground nutmeg for an apple pie version. Use shredded coconut, dried mango, macadamia nuts, and white chocolate chips for a tropical version. Add 1 tbsp cacao powder to the dough and use extra chocolate chips for a double chocolate version.
Serving Suggestions: Great on the go, packed in lunchboxes, or served warm with a drizzle of almond butter and a cup of coffee. Also excellent crumbled over plant-based yoghurt as a quick parfait.
A few ingredients do most of the work in this recipe. The rolled oats adds hearty texture and a subtle nuttiness. The almond butter or peanut butter adds richness and a deep, nutty backbone. The maple syrup brings natural sweetness with a hint of caramel depth. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Breakfast Cookies
Ingredients:
- 2 ripe bananas (the riper the better — lots of brown spots)
- 135 g (1½ cups) rolled oats
- 64.5 g (¼ cup) almond butter or peanut butter
- 45 ml (3 tbsp) maple syrup
- 2 tbsp ground flaxseed
- 4.3 g (1 tsp) vanilla extract
- 2.7 g (1 tsp) ground cinnamon
- 1.5 g (¼ tsp) salt
- 1.2 g (¼ tsp) baking powder
- 42.5 g (¼ cup) dark chocolate chips
- 25 g (¼ cup) dried cranberries or raisins
- 2 tbsp pumpkin seeds or sunflower seeds
- 2 tbsp shredded coconut (optional)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The rolled oats adds hearty texture and a subtle nuttiness. The almond butter or peanut butter adds richness and a deep, nutty backbone. The maple syrup brings natural sweetness with a hint of caramel depth. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Prep:
Mash the bananas until almost completely smooth, and use the ripest ones you have — the riper and smoother the mash, the sweeter and more evenly textured the finished cookies turn out.
Instructions:
- Preheat the oven: Preheat oven to 180°C (350°F). Line a large baking sheet with parchment paper.
- Mash the bananas: In a large bowl, mash the bananas thoroughly with a fork until almost completely smooth — a few small lumps are fine. The riper the bananas, the sweeter and more flavourful the cookies will be.
- Add the wet ingredients: Stir in the almond butter, maple syrup, and vanilla extract into the mashed banana. Mix until smooth and combined.
- Add the dry ingredients: Add the rolled oats, ground flaxseed, cinnamon, salt, and baking powder. Stir until everything is evenly combined and a thick, sticky dough forms. Let the mixture sit for 3–5 minutes — the oats and flaxseed will absorb the moisture and the dough will firm up slightly.
- Fold in the mix-ins: Gently fold in the chocolate chips, dried cranberries, seeds, and coconut if using. Make sure the mix-ins are evenly distributed throughout the dough.
- Scoop and shape: Using a spoon or cookie scoop, portion the dough into 12 equal mounds on the prepared baking sheet. Flatten each one gently with the back of a spoon or damp fingers into a round, about 1.5 cm thick — these cookies won’t spread in the oven, so shape them how you want them to look.
- Bake: Bake for 12–14 minutes until the edges are set and lightly golden. The centres may still look slightly soft — they will firm up as they cool. Do not overbake or they will dry out.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They are delicious warm, but firm up to a perfect chewy texture once fully cooled.
