Healthy Oatmeal Breakfast Cookies Recipe
Healthy Oatmeal Breakfast Cookies are a great meal prep recipe for busy weekday mornings. These easy cookies can be made vegan and gluten-free, and customized with all your favorite flavors.
Servings: 20 cookies
Ingredients
- ½ cup pure maple syrup
- 2 eggs
- ¾ cup bananas mashed, about 2 medium
- 4 Tbsp. butter melted
- 1 tsp. vanilla extract
- 1 ¾ cup oats quick cooking
- ½ cup flour*
- ½ tsp. baking soda
- ½ tsp. cinnamon
- ¼ tsp. salt
- ½ cup pecans coarsely chopped
- ½ cup shredded coconut unsweetened
- ½ cup dried fruit raisins or cranberries
- ¼ cup pumpkin seeds raw
Instructions
- Preheat oven to 350 degrees.
- Combine maple syrup, eggs, bananas, and vanilla extract in a large bowl, whisk to combine. Wait until butter has cooled down some after melting to add it to the bowl and then whisk until combined.
- Add in oats, flour, soda, cinnamon, and salt. Toss until everything is well mixed.
- Pour in pecans, coconut, dried fruit, and seeds. Stir by hand until well incorporated.
- Line a large baking sheet with parchment paper. Scoop out 2 ½ - 3 tablespoons worth of cookie batter for each cookie and place at least 1 inch apart on the sheet.
- Bake in preheated oven for 14-15 minutes, or until the edges are golden and the middle is no longer soft.
- Let cool to room temperature before eating. Enjoy!
Video
Notes
- To Store: Keep in an airtight container on the counter for 2-3 days, or in the fridge for up to 5 days.
- To Freeze: These are perfect for freezing! Wrap them individually and freeze for up to 4-6 months.
Nutrition
Calories: 132kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 87mg | Potassium: 108mg | Fiber: 2g | Sugar: 6g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg