Recipe: Healthy Breakfast Cookies
Mornings can be hard. Whether you’re getting kids out the door or just getting yourself into work, eating a healthy breakfast can sometimes be a challenge. These healthy breakfast cookies made from a base of bananas and oats and are the perfect solution for those busy mornings. Just make a big batch on Sunday and have them ready to pack in baggies for the kids to bring on the bus or to take in your car. Easy, healthy, filling, the whole family will love them!
*White whole wheat flour is milled from whole white wheat rather than “red” wheat, which makes it lighter in color and less dense/bitter in flavor. Yet it’s got the same nutritional value of regular whole wheat flour, which we love!
Total Time: 30 minutes
Yield: 16 serving(s)
- 3 bananas
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla
- 3 tablespoons maple syrup
- 2 cups rolled oats
- 2/3 cup white whole wheat flour*
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/4 cup shredded coconut
- 1/2 cup chopped walnuts
- Preheat oven to 350.
- Mash bananas in a large bowl. Mix in coconut oil, vanilla, maple syrup and rolled oats.
- In a separate medium bowl, combine whole wheat flour, cinnamon, salt and baking powder.
- Add dry ingredients to wet ingredients and stir until just combined.
- Sprinkle in shredded coconut and walnuts and fold in.
- Using an ice cream scoop, roll into balls and place on baking sheet pressing down slightly.
- Bake for about 15 minutes.
Nutrition Information Per Serving
Serving Size: 1 cookie
Protein: 3 gram(s)
Fat: 8 gram(s)
Carbohydrates: 13 gram(s)
Fiber: 3 gram(s)
Sugar: 6 gram(s)
From the kitchen of: Get Healthy U