Cereal is Overrated: Healthy Breakfast Cookies Recipe

Guest post by Ashley

I like to give my family healthy, whole foods as often as I can, but I also like sleep. Catching a few more z’s in the mornings when I’ve been up with the baby during the night is what’s on my mind when my older kids wonder in my room at the crack of dawn, saying the familiar child mantra, “Mommy, I’m hungry.”

Usually cereal is my kids’ go-to. I used to be a Nazi about healthy eating in the morning and cereal was on the “Do Not Eat” List, but since Mommy Brain has been in full swing with the arrival of baby #3, I’m choosing to let some things go. And letting my kids get their own food with the crack of daylight is just one of those things.

Making breakfast cookies ahead of time is an easy, quick, and {mostly} healthy option for our mornings or on-the-go snacks.

The other great thing about this recipe is the kids can do it with you! And you can easily adapt it to add your family’s favorite add-on ingredients.

Enjoy and happy baking!

An easy, healthy, and yummy breakfast cookie recipe! Perfect for a grab and go breakfast or snack. intentionalbygrace.com

Healthy Breakfast Cookies

INGREDIENTS

1 large banana, mashed
½ cup peanut butter (creamy, crunch, or almond butter)
1/3 cup of your favorite sweetener (sugar, coconut sugar, honey, maple syrup)
1 tsp. vanilla
1 cup quick oats
1 tsp. cinnamon
½ cup whole wheat flour
¼ cup milk (whole, 2%, skim, almond, or coconut)
¼ tsp. baking soda
½ cup add-ins (Raisins, chocolate chips, shredded carrot, apple chunks, dried berries, etc.)

DIRECTIONS

Preheat oven to 350º F. Spray a cookie sheet with cooking spray (or cover with parchment paper) and set aside.
In a mixing bowl, smash banana with a fork. Add in peanut butter and mix together. Continue adding the sweetener, vanilla, oats, cinnamon, flour, milk, and baking soda. Lightly mix until blended.
Pick your favorite add-in, drop it in to the batter, and mix it up!
Drop by tablespoon or cookie scoop onto cookie sheet. Get the bottom of a cup wet with water and smash each cookie down into a flat circle.
Bake for 14-16 minutes or until golden brown. Hang out with your kids in the kitchen and do a little dance while you wait. Transfer to rack to cool. Store all leftovers in an airtight container. Enjoy!

Adapted from yummyhealthyeasy.com

Have you ever eaten cookies for breakfast?

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Comments

Mischelle
May 11, 2016 at 11:12 am

Is there another flour you can use instead of the Whole Wheat Flour.

- Sarah
  May 20, 2016 at 8:48 am
  
  I have made breakfast cookies with a different recipe & had success with almond flour instead of WW. Since only 1/2 cup is needed, you could probably safely try whatever GF blend is your favorite.
  
- Ashley Weaver
  October 25, 2016 at 3:16 pm
  
  Yes! You can use whatever flour you like to use. White is fine if you’re not a WW fan, and like Sarah said you can substitute any GF mix as well. I also recommend blending a half cup of oats to get some oat flour!
  
Megan
May 23, 2016 at 4:10 pm

About how many cookies does it make?

- Ashley Weaver
  October 25, 2016 at 3:14 pm
  
  Hi, Megan! This recipe made about a dozen. If you’d like more to freeze to last a while, I would double your batch 🙂
  
Tiffany @ Dilesia
October 24, 2016 at 4:55 am

This is an excellent idea for the quick breakfast! Easy to prepare and tasty of course. Thank you for sharing this recipe. I really enjoyed the taste!
Tiffany @ Dilesia recently posted…Delicious Butternut Squash Cheesecake Recipe

Cereal is Overrated: Healthy Breakfast Cookies Recipe