Description
These Superfood Breakfast Cookies are a nutritious and delicious way to start your day. Packed with oats, peanut butter, banana, flaxseed, and optional protein powder, they offer a wholesome boost of energy and fiber. Sweetened naturally with honey and applesauce, and optionally studded with chocolate chips or craisins, these cookies are easy to make and perfect for a grab-and-go breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups quick oats
- 1 ¼ cups old fashioned oats
- 2 tablespoons flaxseed meal
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ scoop vanilla protein powder (optional)
Wet Ingredients
- ¾ cup creamy peanut butter
- 1 medium banana, mashed (about ½ cup)
- ¼ cup unsweetened applesauce
- ¼ cup honey
Mix-ins
- ½ cup chocolate chips (any kind, white chocolate recommended)
- ½ cup craisins (optional)
Instructions
- Preheat and Prepare Baking Sheet: Heat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and make clean-up easier.
- Mix Ingredients: In a large mixing bowl, combine the quick oats, old fashioned oats, flaxseed meal, ground cinnamon, salt, and vanilla protein powder if using. Add the creamy peanut butter, mashed banana, unsweetened applesauce, and honey. Stir everything thoroughly until well incorporated. Fold in the chocolate chips and craisins if you are including them.
- Form Cookies: Using a large cookie scoop (#20 size), drop scoops of dough onto the prepared baking sheet. You should get about 10 large cookies. Shape and flatten each cookie to your liking, noting they will not spread much during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 15 minutes, or until they are set and slightly golden on the edges.
- Cool and Serve: Remove the baking sheet from the oven and let the cookies cool completely before serving. This helps them firm up for the perfect texture.
Notes
- You can substitute peanut butter with any other nut or seed butter for different flavor options.
- For a vegan version, replace honey with maple syrup or agave nectar.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freezing the baked cookies is possible for up to 2 months; thaw before serving.
- The protein powder is optional but adds an extra protein boost, ideal for a breakfast on the go.
