Healthy-ish breakfast cookies!
So, yes, they are like a cookie-version of banana bread and energy bites and granola bars, and YES, they are as oaty and wholesome and delicious as they look.
Also, those are blueberries AND chocolate chips! TOGETHER. In a cookie. I don’t even know myself right now. Reader aka Cookie Maker Extraordinaire Lindsay worked her magic on us this month and convinced us to get healthy-ish with these little nuggets, and it totally worked. I put blueberries in my cookies with chocolate chips. Consider me charmed.
This month’s recipe came from Lindsay (not, like, ME Lindsay…. THIS Lindsay):
As we went through all the submissions this month (THANK YOU!!!), we were not really looking for something healthy or healthy-ish. We were just looking for desserts. But I think we were all so intrigued by these healthy-ish cookies, and amidst a pile of beautiful, decadent, full-on cakes and pies and bars and beyond, we just couldn’t stop thinking about them.
Would they actually taste good? Would we actually like the combination? Would they give us permission to eat cookies for breakfast?
So we saved all the cakes and pies for another rainy day, and we just went ahead and made these little bombshell healthy cookies. Team approval rating? High.
The thing I like about these is that you can really add almost anything to them.
Not sure about the blueberries and chocolate? That’s fine – I wasn’t either at first. Go with blueberries and white chocolate. Or nuts and dried fruit. Or chocolate and flaked coconut (MY PERSONAL FAVORITE). You can kind of do whatever you want with these little golden treasures! You’re the boss. You make it happen.
Also – absolutely fair game to eat for breakfast. Or second breakfast. Or third team breakfast.
I wish you many happy mornings to come, with a breakfast cookie in one hand and a coffee in the other.
Thanks for the awesome recipe, Lindsay!
These healthy-ish breakfast cookies are made with an oat, banana, and peanut butter base and can be packed with any mix-ins that you like! Personal favorites: flaked coconut and chocolate chip.
- 1 large banana, mashed
- 1/2 cup peanut butter
- 1/2 cup honey or maple syrup (you can get away with less, too)
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/4 teaspoon baking soda
- 1/2 cup chocolate chunks
- any other mix-ins that you like, including blueberries, white chocolate, dried fruit, or flaked coconut
- Make the dough: Use a hand mixer to combine the banana, peanut butter, honey, coconut oil, and vanilla. Mix in the dry ingredients. Fold in the chocolate, blueberries, or other mix-ins.
- Get ready for baking: Chill the dough for about 20 minutes. Preheat your oven to 350 degrees and line a baking sheet with parchment.
- Bake: With wet hands to prevent sticking, roll the dough into 16-18 balls. Bake for 12-15 minutes (depending on your oven and the size of your cookies). They should stay nice and round, but you can flatten gently with a spatula when you take them out of the oven if you want. YUMMM!
Lindsay’s original recipe was lovely and one of the things we loved about it was its flexibility! I made a few small changes based on my cookie preferences:
- I used creamy instead of crunchy peanut butter.
- I left out the pinch of cinnamon.
- I used maple syrup when I didn’t have honey.
If you are using a very ripe banana, you can probably get away with less sweetener!
I like storing these in the freezer, and, like, actually EATING them out of the freezer. I just have a thing about frozen cookies. Anyone?
Okay, onto May! More recipes! More you!
May’s Reader Recipe category is: Recipes That Are Special To You.
We want to feature a recipe next month that is near and dear to your heart. When you submit your recipe, be sure to tell us why this recipe is so special to you. We are looking for food stories and experiences, so give us the all deets!
I can’t even explain to you how much I LOVE, LOVE, LOVE going through your submissions. I look at all your pictures because I’m a creep and I like to see who you are. It’s so fun. Thank you, as always for being a part of this little corner of the internet!
Click HERE to submit your recipe. Submission form will be open for 24 hours. Submissions are now closed.
One more thing!
This recipe is part of our collection of easy brunch recipes. Check it out!