Our new thing is cookies for breakfast. My friend Ashley passed along this recipe to me a few months back, and now I can’t stop making, eating, and sharing these.
The recipe is originally from Sally’s Baking Addiction, a website I love to visit. Sally makes the most amazing-looking desserts accompanies by awesome pictures that pretty much leave you drooling and also craving the likes of cookie dough, Oreos, cake batter, or better yet, all three combined into one tasty cookie recipe.
But these breakfast cookies are really quite healthy. Sally calls them Banana Chocolate Chip Breakfast Cookies on her site, but I like to think of them as Almond Butter Breakfast Cookies since the recipe calls for a whole cup of almond butter. It feels like a luxury to use that much almond butter in something, considering its cost these days. I’ve actually considered trying to make my own almond butter from raw almonds, but I haven’t taken things that far yet. At the moment, I continue to enjoy how easy these cookies are to make with store-bought ingredients.
On top of being healthy and easy to make, the cookies are gluten-free, if you care; filling, which is good for the hungry boys before school; and tasty. The kids like having almond milk to drink with their cookies (we love almonds!), but my preference is to enjoy a cup of steaming hot green tea with my cookies. They are a great bedtime snack too!
The one change I made from the original recipe is adding 1/4 cup ground flaxseed to the batter. You can’t taste it in there, and it adds omega-3 fatty acids, which are good fats; lignans, which have antioxidant power; and fiber.
Other notes: I use honey, not maple syrup; Enjoy Life vegan chocolate chips; and no sliced almonds. Also, I used to measure the dough into the 3T mounds as the recipe instructs, but soon realized I didn’t have time for that when I’m trying to whip these up real quick right after dinner for the next morning’s breakfast. Now I just mound small scoops of dough onto the parchment paper and we end up getting more (smaller) cookies that way.
- 2 and 1/3 cups quick oats (not whole oats)
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup homemade or store-bought almond butter
- 1/4 cup pure maple syrup or honey
- 2 large ripe bananas, mashed (about 1 cup)
- 1/3 cup dark or semi-sweet chocolate chips
- 1/3 cup sliced almonds (optional)
- 1/4 cup ground flaxseed (optional)
- Preheat oven to 325F degrees. Line large cookie sheet with parchment paper or a silicone baking mat. 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.
- Each cookie will be 3 Tablespoons of dough. Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.
- Bake for 15 minutes until edges are very slightly brown. Don’t bake any longer or the cookies will taste dry. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week. Cookies can be frozen up to 3 months.