Description
Healthy vegan breakfast cookies made with wholesome ingredients, perfect for a nutritious start.
Ingredients
Scale
- 1 medium ripe banana (approximately 120g), mashed
- 2 cups traditional rolled oats (approximately 180g)
- 1/2 cup sunflower seeds, pumpkin seeds, and flax seeds mix (approximately 75g)
- 1 tablespoon chia seeds (approximately 14g)
- 1/4 cup natural smooth peanut butter (approximately 64g)
- 3 tablespoons honey or agave (approximately 45g)
- Pinch of sea salt
- Pinch of cinnamon
- Optional: 1-2 tablespoons mini dark chocolate chips (approximately 30g)
Instructions
- Scoop & Roll Dough: Start by scooping the dough into balls, about one tablespoon each. Feel the sticky texture as you roll them between your hands and place them on a lined baking sheet. This helps them maintain their shape, so do not skip the rolling step; it makes a difference in their look and feel.
- Flatten Cookies Slightly: Gently press each dough ball down to flatten it a bit. You will want to see them spread just enough in the oven without losing their structure. Be mindful not to press too hard; otherwise, they might flatten out completely and lose their cookie form!
- Bake to Golden Perfection: Slide the cookies into a preheated oven and bake for about 10 minutes. Keep an eye on them as they begin to turn golden brown. This is when you will notice that delightful scent wafting through your kitchen, signaling they are almost ready!
- Cool & Enjoy: Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. You will want to be patient here, as moving them too soon might make them fall apart. The cooling time helps them firm up and maintain the perfect texture!
Notes
- Storage Tips: Store cookies in an airtight container for up to 5 days at room temperature or up to a week in the fridge. They can be frozen for up to 3 months.
- Expert Tips: Use very ripe bananas for optimal sweetness and moisture. Smooth peanut butter yields softer cookies; avoid thicker nut butters. Allow cookies to cool for 5-10 minutes on the tray before transferring.
- Troubleshooting: If cookies come out too dry, make sure you use very ripe bananas and mash them thoroughly for added moisture. When cookies are falling apart, remember to let them cool on the baking sheet for 5-10 minutes before moving them. If your cookies did not spread during baking, ensure you flatten them slightly before placing them in the oven.
- Reheating Instructions: To reheat, place cookies in a preheated oven at 350 degrees F for about 5 minutes until warmed through.
- Serving Suggestions: Serve with a cup of coffee or tea. Pair with fresh fruit for a more balanced meal. Add a dollop of yogurt on top for creaminess.
- Recipe Variations: Add dried fruit like cranberries or apricots for extra sweetness. Incorporate spices like nutmeg or vanilla for depth of flavor. Swap chocolate chips for cacao nibs for a healthier twist.
- Ingredient Notes: For a nut-free version, substitute peanut butter with tahini. For a vegan option, simply replace honey with agave or maple syrup.
Nutrition
- Serving Size: 1 cookie
- Calories: 162
- Sugar: 8g
- Sodium: 7mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0.1mg