Description
These Oatmeal Breakfast Cookies are a wholesome and delicious way to start your day. Packed with oats, bananas, nuts, seeds, and dried fruits, they’re naturally sweetened with pure maple syrup and perfect for a quick, nutritious breakfast or snack any time.
Ingredients
Scale
Wet Ingredients
- ½ cup pure maple syrup
- 2 large eggs
- ¾ cup mashed bananas (about 2 medium)
- 4 tablespoons butter (melted)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¾ cups quick cooking oats
- ½ cup flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Add-ins
- ½ cup pecans (coarsely chopped)
- ½ cup shredded coconut (unsweetened)
- ½ cup dried fruit (raisins or cranberries)
- ¼ cup raw pumpkin seeds
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cookies.
- Make the Base: In a large bowl, combine the maple syrup, eggs, mashed bananas, and vanilla extract. Whisk these ingredients together thoroughly. Allow the melted butter to cool slightly before adding it to the mixture, then whisk again until fully incorporated.
- Stir in Dry Ingredients: Add the oats, flour, baking soda, cinnamon, and salt into the wet mixture. Toss gently until everything is well mixed. Next, fold in the pecans, shredded coconut, dried fruit, and pumpkin seeds by hand ensuring an even distribution.
- Scoop and Bake: Line a large baking sheet with parchment paper. Using a spoon or cookie scoop, portion out 2 ½ to 3 tablespoons of cookie batter for each cookie, placing them at least one inch apart on the baking sheet. Bake in the preheated oven for 14-15 minutes, or until the edges turn golden brown and the centers are no longer soft.
- Cool and Serve: Remove the cookies from the oven and allow them to cool to room temperature on the baking sheet or a cooling rack before enjoying your delicious oatmeal breakfast cookies.
Notes
- You can substitute the flour with whole wheat or gluten-free flour to suit dietary needs.
- Feel free to swap pecans for walnuts or almonds depending on preference.
- Use any dried fruit you like — raisins, cranberries, or chopped dried apricots all work well.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a vegan version, replace eggs with flax eggs and butter with coconut oil or vegan margarine.
