Healthy Breakfast Cookies with Chocolate, Raisins, and Seeds Recipe
Introduction
These Breakfast Cookies are a wholesome and delicious way to start your day. Packed with bananas, oats, nuts, and a touch of sweetness, they make a perfect grab-and-go option for busy mornings.
Ingredients
- ½ cup mashed bananas (from 2 ripe bananas)
- ¾ cup almond butter
- ⅓ cup honey
- 1 teaspoon vanilla extract
- 2½ cups old-fashioned rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup golden raisins
- ½ cup dark chocolate chips
- ¼ cup pepitas (shelled pumpkin seeds)
- 2 tablespoons flax seeds
Instructions
- Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set them aside.
- Step 2: In a large mixing bowl, stir together the mashed bananas, almond butter, honey, and vanilla extract until smooth and fully combined.
- Step 3: Add the rolled oats, cinnamon, baking powder, and salt to the bowl. Stir until everything is evenly mixed.
- Step 4: Gently fold in the golden raisins, dark chocolate chips, pepitas, and flax seeds until they are evenly distributed throughout the mixture.
- Step 5: Using a ¼-cup cookie scoop, portion the mixture onto the prepared baking sheets, spacing 7 to 8 cookies evenly per sheet.
- Step 6: Flatten the top of each cookie gently with your hand to create a flatter profile about 2 inches wide and ¾ inch thick. The cookies won’t spread while baking.
- Step 7: Bake the cookies for 14 to 16 minutes, until they are lightly golden and the centers are set.
- Step 8: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Tips & Variations
- Swap almond butter with peanut butter or sunflower seed butter for a different flavor.
- Add chopped nuts like walnuts or pecans for extra crunch.
- Use maple syrup instead of honey for a vegan option.
- Mix in dried cranberries or chopped dates if you prefer other dried fruits.
- Press extra pepitas or chocolate chips on top of each cookie before baking for a decorative touch.
Storage
Store the breakfast cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm the cookies in a 300°F oven for 5–7 minutes or microwave for 15–20 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Are these breakfast cookies healthy?
Yes, they are made with wholesome ingredients like oats, bananas, nuts, and seeds, which provide fiber, healthy fats, and natural sweetness without refined sugars.
Can I make these gluten-free?
Absolutely. Just be sure to use certified gluten-free rolled oats to keep the recipe safe for gluten-sensitive individuals.
PrintHealthy Breakfast Cookies with Chocolate, Raisins, and Seeds Recipe
These wholesome Breakfast Cookies are a delicious, nutrient-packed way to start your day. Made with mashed bananas, almond butter, oats, and natural sweeteners, they combine the perfect balance of sweetness and heartiness. Loaded with golden raisins, dark chocolate chips, pepitas, and flax seeds, these cookies offer a satisfying crunch and a boost of fiber and antioxidants, making them an ideal grab-and-go breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 14–16 large cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Wet Ingredients
- ½ cup mashed bananas (from 2 ripe bananas)
- ¾ cup almond butter
- ⅓ cup honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 2½ cups old-fashioned rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
Add-ins
- ½ cup golden raisins
- ½ cup dark chocolate chips
- ¼ cup pepitas (shelled pumpkin seeds)
- 2 tablespoons flax seeds
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and set them aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, almond butter, honey, and vanilla extract. Stir until smooth and fully incorporated, creating a uniform batter base.
- Add Dry Ingredients: Add the rolled oats, cinnamon, baking powder, and salt to the wet mixture. Stir thoroughly to fully combine all ingredients into a consistent cookie dough.
- Fold in Add-ins: Gently fold in the golden raisins, dark chocolate chips, pepitas, and flax seeds. Distribute these mix-ins evenly throughout the dough without overmixing.
- Portion the Cookies: Using a ¼-cup cookie scoop, portion level scoops of dough onto the prepared baking sheets. Space 7-8 cookies evenly per sheet, ensuring they don’t touch.
- Shape the Cookies: Using your hand, gently flatten the domed tops of each cookie so they become approximately 2 inches wide and ¾ inch tall. These cookies won’t spread much when baking, so this step defines their final shape.
- Bake the Cookies: Place the baking sheets in the oven and bake for 14-16 minutes. Bake until the cookies are lightly golden and the centers are fully set.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to fully cool. Once cooled, serve immediately or store in an airtight container for later.
Notes
- You can substitute honey with maple syrup for a vegan version, although this recipe uses honey so it is not strictly vegan.
- Ensure bananas are very ripe to maximize sweetness and moisture.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- For a nut-free version, substitute almond butter with sunflower seed butter.
- Adjust baking time slightly if making smaller or larger cookies.
Keywords: Breakfast cookies, healthy breakfast, banana cookies, almond butter cookies, oat cookies, wholesome snack, easy breakfast, homemade cookies
