A good, healthy morning breakfast can make all the difference in your day, but sometimes you’re rushing out the door and you need something quick to grab. For me and my family, these Breakfast Cookies are the answer, because what’s more portable than a cookie?
These are the morning cookies I made on Zoë Bakes Season 3, episode 5, an episode all about small portions. These breakfast cookies are made from a nutritious (and delicious) mixture of bananas, honey, oats, whole wheat, nuts, and dried fruit — ingredients similar to a bowl of muesli, which I grew up eating on the commune in Vermont. Don’t miss my mini tiramisu recipe from the episode as well!
Season 3, episode 5: Small Portions
Zoë shares some of her favorite strategies for healthy baking (and eating) by making Morning Cookies, a guilt-free, grab and go nutritious breakfast or snack, and tiramisu in single-serve jars — because sometimes it’s all about portion control.
Equipment
Ingredients
- 3/4 cup mashed ripe banana (about 1 large banana)
- 2/3 cup coconut oil, melted you can substitute with the same amount of melted butter if you prefer.
- 1/3 cup (126 grams) honey
- 2 cups (180 grams) rolled oats
- 1/2 cup (70 grams) whole-wheat flour
- 1/2 cup (40 grams) finely shredded unsweetened coconut
- 1/2 tsp baking soda
- 1/2 cup bittersweet chocolate chips
- 1/2 cup chopped walnuts
- 1/4 cup pepitas
- 1/4 cup dried cranberries
- 2 tbsp dried currants
- 2 tsp pure vanilla extract
- Pinch kosher salt
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the mashed banana, coconut oil, and honey. Stir together with a rubber spatula until well incorporated.
- In a separate medium bowl, whisk together the oats, whole-wheat flour, shredded coconut, and baking soda.
- Pour your dry ingredients into your wet ingredients. Add the chocolate chips, walnuts, pepitas, dried cranberries, currants, vanilla, and salt and stir until well combined. Allow to sit at room temperature for 15 minutes.
- Scoop cookie dough onto the lined baking sheet using a 2-tablespoon/1-ounce portion scoop. Press down to flatten them slightly (this will encourage the cookies to spread out while they bake). Bake for about 15 minutes or until they are golden brown.
- Allow the cookies to cool slightly on the baking sheet and then move them to a cooling rack.
Notes
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Is there a nutritional content for this cookie? It sounds so good!
Hi Kaki, we do not have a nutrition calculator on ZoeBakes.com. I hope you give them a try!
I did my own because I am counting calories. Had to calculate for each ingredient. Whew! Calories per cookie using the coconut oil (which was 1240 cal for the 2/3 cup and butter was 1060) is 184. The whole cookie is cholesterol free if you use the coconut oil. If you use the butter, there is some cholesterol but I didn’t calculate that. My brain was tired LOL Was surprised protein was so low. Only 3 grams per cookie. I am planning on eating 1 cookie with my yogurt for lunch each day which has 18 grams of protein so I’ll be ok. I also did fat, cholesterol, protein, carbs along with the calories if you are interested. I haven’t made them yet because I don’t have all the ingredients. Maybe mid week.
Would love to know how many carbs.
I also used almond flour.
Great info, thanks Debbie!
Would it work to subsitute olive oil for the melted coconut oil? I’d like to use an unsaturated fat to make them even healthier.
Hi Sarah, Zoe hasn’t tried it, so she doesn’t know for sure. She suggests testing a half batch that way to make sure they don’t spread too much. Happy baking!
I tried this recipe using olive oil instead of coconut oil. i added a bit more flour and a second banana. They baked perfectly and are beautiful!
I made them with olive oil and 2 extra T flour, and it worked great. I’ve made them multiple times.
Very delicious!
I am trying this for the first time, it’s delicious raw – even! Can one freeze half of this dough for later?
Hi Irma! Absolutely. Just be sure to portion out the dough before freezing. Happy baking!
I made these cookies on vacation with my kindergarten granddaughter. The recipe is perfect for a little one to help make. WOW are they yummy! Everyone loved them-no leftovers.
I use vegan chocolate chips to make this completely vegan for my daughter
Easy to make and very tasty. I really enjoyed them, fourth time making this cookie.
HI,
These cookies look so yummy!! I would like to try them. Can I skip the coconut oil or do you need to have it in the cookies? If so what kind do I buy from the store?
Thank you.
Hugs,
Teresa
Hi Teresa! With the amount called for in the recipe, you wouldn’t want to leave it out. If you have butter, you can substitute the same amount of melted butter. If you’d like to try coconut oil, you can choose from refined or unrefined. Refined coconut oil has a milder flavor while unrefined has a distinct coconut flavor. I hope this helps!
Thank you so much Sweetheart!
It helped! Thank you.
Have a wonderful weekend!
Hugs,
Teresa
Thank you so much, same to you!
Delicious and filling! My tummy and the aroma in my house thank you!
These were great! Baked a batch to take on a trip so I’d have healthier options on the go.
I made these according to directions and the bottoms burnt on all of them and they did not turn golden brown. Should I lower the tmperature?
Hi Van, Zoë suggests doubling up your baking sheet to insulate the bottom and prevent the bottoms from getting too dark. You could also try using the convection setting on your oven to help give the tops some color. I hope this helps for next time!
Could I use all purpose flour, if so do I need to change the ratio?
Hi Natalie, you can use all purpose flour, but you may need to add a few more teaspoons or a tablespoon of additional flour. Cheers!
I absolutely love these cookies! I’ve added different nuts and fruit based on what I have but kept the proportions the same and they are delish!