Indulge in this Healthy One-Bowl Breakfast Cookies recipe, blending nutrients, convenience, and flavor for a wholesome start to your day!
- 2 cups (6 oz/170 g) Old fashioned rolled oats
- ½ cup (2½ oz/71 g) dried fruit, finely diced
- ½ cup (1½ oz/43 g) dried coconut flakes (unsweetened)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup (8 oz/225 g) peanut butter
- ½ cup (4 oz/115 g) mashed banana (about 1 medium banana)
- ¼ cup (2½ oz/71 g) honey
- 2 large eggs, room temperature
-
Preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper. Set aside.
-
In a large bowl, toss together the oats, dried fruit, coconut, cinnamon, and salt.
-
Add in the peanut butter, mashed banana, honey, and eggs, then stir into the oat mixture until your dough is well combined
-
Divide the dough into 12 equal portions (about ¼ cup (2½ oz/71 g) and place six mounds evenly spaced apart on each of the prepared baking sheets.
-
Flatten the dough slightly to 2 ½ inches diameter and bake for 15-20 minutes, until the edges are lightly browned. Take care not to over bake or they can become dry.
-
Let cool completely on the baking sheets. (just a note, these cookies don’t become crispy once baked, they are soft. Store in an airtight container at room temperature for 2 days or in the fridge for up to 4 days.
To replace banana, you can add one of these alternatives gradually until you get the same consistency as the recipe’s in the video: applesauce, pumpkin puree, prune puree, date puree, mashed sweet potatoes, avocado, Greek yogurt or strained yogurt, sour cream, silken tofu, or nut butter or syrup of your choice.