Healthy 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
Scale
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
