Start your day with a nutritious and energy-filled breakfast by trying Beverly's Get-Up-Go Breakfast Cookies. Packed with wholesome ingredients like oats, seeds, and dried fruits, these cookies are a perfect grab-and-go option for busy mornings. This recipe is easy to make, customizable to your taste, and a great way to ensure you start your day with a boost of nutrients. Enjoy these delicious cookies as a healthy alternative to typical sugary breakfast options.
Ingredients
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup almond flour
- 1/4 cup chia seeds
- 1/4 cup flaxseeds
- 1/4 cup hemp seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup chopped nuts (walnuts or almonds)
- 1/4 cup mini chocolate chips (optional)
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, whole wheat flour, almond flour, chia seeds, flaxseeds, hemp seeds, baking powder, cinnamon, and salt.
- In a separate bowl, mash the bananas until smooth. Add honey or maple syrup, melted coconut oil, and vanilla extract. Mix well.
- Pour the wet mixture into the dry ingredients and stir until well combined.
- Fold in the dried cranberries, chopped nuts, and mini chocolate chips (if using).
- Using a spoon or cookie scoop, drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your fingers.
- Bake for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, the breakfast cookies are ready to be enjoyed or stored in an airtight container for up to a week.
