Breakfast Cookies
Breakfast Cookies are the answer when you need a healthy breakfast but you're running out the door! Make these ahead of time and you won't need to skip the most important meal of the day.
Servings: 20 cookies
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.
Rate and Review!
- If you've made this recipe, please leave a rating and review! I love to hear how you've adapted my recipes to your own tastes, so please share how it went for you. It helps other people find my recipes. Thank you!
Notes
Adapted from “Zoë Bakes Cookies” by Zoë François © Ten Speed Press 2023. Provided courtesy of Zoë François. All rights reserved.