I enjoy a grab and go breakfast once in a while, especially when it is homemade, healthy and it keeps me full for the morning. This recipe does not disappoint. It is a dense cereal cookie that not only fuels your body, but it tastes great and it’s the perfect quick breakfast or an in-between-meal snack. You can also add dried fruit and omit the chips or add any goodies you’d like. These cookies are also made in one bowl, so minimal utensils are used and clean up is quick!
One bowl, wholesome ingredients and less than an hour, you’ll have yourself 8 great breakfast cookies!
These are probably the easiest cookies to make – no fuss and easy clean up! Yes, please!
- 2 cups quick oats OR regular oats, coarsely ground
- ⅓ oats whole
- ⅓ cup shredded coconut (preferably unsweetened)
- ¾ teaspoon salt
- 1 cup sunbutter, almondbutter, or peanutbutter
- ¼ cup maple syrup
- 2 very ripe bananas, mashed (about 1 cup)
- ½ cup chips
- ¼ cup almonds, sliced or dried fruit (optional)
- ¼ cup seeds, pumpkin, sunflower, flax, etc. (optional)
- Preheat oven to 325F degrees. Line large cookie sheet with parchment paper. Set aside.
- Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.
- Form 3 tablespoons of dough into a ball onto the cookie sheet and press the tops into desired thickness (I like my cookies to be about ½" thick). You need ¼ of an inch of space between the cookies as they will not spread while baking.
- Bake for 15-20 minutes until edges are golden brown. Don't bake any longer or the cookies will taste dry. Allow to cool on the cookie sheets completely. Store cookies in an airtight container and they will maintain their freshness at room temperature for 1 week. Cookies may be frozen as well, up to 3 months.