Breakfast Cookies
Thick and chewy Breakfast Cookies with wholesome ingredients and a handful of chocolate for a little morning joy. One bowl, 10 minutes prep!
Servings: 12 cookies
Calories: 271kcal
Ingredients
- 2 small bananas 1 cup mashed
- 2 large eggs
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup ground flaxseed
- 1/2 cup coconut flakes unsweetened
- 2 cups quick or rolled oats
- 1/2 cup pecans coarsely chopped
- 1/4 cup mini chocolate chips
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 F and line large baking sheet with parchment paper. Set aside.
- In a large bowl, mash bananas with a fork. Then add eggs, almond butter and maple syrup, whisk well.
- Add ground flaxseed, coconut flakes, oats, pecans, chocolate chips and salt. Stir with spatula until well mixed.
- Scoop mixture onto previously prepared baking sheet and flatten into a cookie shape, cookies do not spread. I usually add 1 scoop and then divide leftover mixture evenly, then press. Add whole pecan on top if you wish, from reserved for chopping or add extra.
- Bake for 25 minutes or until edges are a bit golden brown. Remove from the oven, let cool for 10 minutes and enjoy.
Notes
Store: Store cookies first 3 days in a container or dish covered with a towel. Then store in an airtight container for another 3 days. After I would freeze them. Just watch so bars do not get soggy or dry out too much and move them around accordingly.
Freeze: Freeze in a Ziploc bag or airtight container for up to 3 months. Thaw on a counter for a few hours.
Nutrition
Serving: 1 cookie | Calories: 271kcal | Carbohydrates: 25g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 70mg | Fiber: 6g | Sugar: 9g