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Healthy breakfast Cookies on a plate made with dried fruit and rolled oats.
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Active Time: 15 minutes
Total Time: 45 minutes

Breakfast Cookies

Breakfast Cookies are the answer when you need a healthy breakfast but you're running out the door! Make these ahead of time and you won't need to skip the most important meal of the day.
Course: Breakfast, Desserts
Servings: 20 cookies
Author: Zoë François

Equipment

Ingredients

  • 2 cups / 200g rolled oats
  • 1/2 cup / 70g whole-wheat flour
  • 1/3 cup / 40 grams loosely packed unsweetened shredded coconut
  • 1/2 tsp baking soda
  • Pinch kosher salt
  • 1/2 cup / 90g mini bittersweet chocolate chips or carob
  • 1/2 cup / 60g chopped walnuts, pecans, or cashews lightly toasted
  • 1/4 cup / 35g pepitas (shelled pumpkin seeds) lightly toasted
  • 1/4 cup dried cranberries raisins or craisins can be substituted
  • 2 tbsp dried currants
  • 3/4 cup / 180g mashed ripe banana about 1 large banana
  • 2 tsp pure vanilla extract
  • 1/3 cup / 126g honey or pure maple syrup for a vegan option
  • 2/3 cup / 150g coconut oil, melted you can substitute with the same amount of melted butter if you prefer

Instructions

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • In a large bowl, combine the mashed banana, coconut oil, and honey. Stir together with a rubber spatula until well incorporated.
  • In a separate medium bowl, whisk together the oats, whole-wheat flour, shredded coconut, and baking soda.
  • Pour your dry ingredients into your wet ingredients. Add the chocolate chips, walnuts, pepitas, dried cranberries, currants, vanilla, and salt and stir until well combined. Allow to sit at room temperature for 15 minutes.
  • Scoop cookie dough onto the lined baking sheet using a 2-tablespoon/1-ounce portion scoop. Press down to flatten them slightly (this will encourage the cookies to spread out while they bake). Bake for about 15 minutes or until they are golden brown.
  • Allow the cookies to cool slightly on the baking sheet and then move them to a cooling rack.

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Notes

Adapted from “Zoë Bakes Cookies” by Zoë François © Ten Speed Press 2023. Provided courtesy of Zoë François. All rights reserved.