Healthy Breakfast Cookies

These hearty lightly sweetened healthy breakfast cookies are easy to make and the perfect portable healthy breakfast option! Naturally gluten-free, vegan, and low sugar.

Course Breakfast, Snacks

Cuisine American

Keyword healthy breakfast, Healthy Breakfast Cookies

Prep Time 5

Cook Time 15

Servings cookies

Calories 365kcal

Author Kelli Shallal MPH RD

Equipment

cookie sheet

Ingredients

¼ cup ground flax
1 banana very ripe, mashed
½ tsp salt
2.5 cups rolled oats or quick oats
¾ cup cashew butter or almond butter or peanut butter
½ cup applesauce
¼ cup maple syrup may sub an additional ¼ cup apple sauce
1 tsp vanilla extract
1.5 tsp cinnamon
1 tbsp chia seeds
½ cup dried cherries
¼ cup pecans chopped

Instructions

Preheat oven to 325F. In a large bowl, combine flax, banana, salt, oats, cashew butter, apple sauce, maple syrup, vanilla, cinnamon, and chia seeds. Add in dried cherries and pecans and mix well.
Using an ice cream scooper, make 8-9 cookie balls and flatten them with the back of a spoon. (I used my silicone baking mat and did not grease it.)*
Bake for 15-18 minutes or until cookies are set and slightly golden brown around the edges. Let cool completely on the pan or a cooling rack.

Notes

Cookies are okay 3-5 days at room temperature but will keep a week or more in the fridge.

*Can make 16-18 smaller cookies instead if you prefer.

Nutrition