Banana Cranberry Breakfast Cookies Recipe
There’s nothing quite like the smell of freshly baked cookies wafting through your kitchen in the morning, especially when they are as wholesome and delicious as these Banana Cranberry Breakfast Cookies! Whether you’re looking for a quick breakfast option, a healthy snack, or a delightful treat to enjoy with your coffee, these cookies have you covered. Packed with nutritious ingredients, they make for a perfect start to any day!
What makes these cookies truly special is the combination of ripe bananas and tart cranberries, which creates a delightful balance of sweetness and tang. The addition of oats and flax seeds not only gives these cookies a hearty texture but also boosts their nutritional profile. And they are so easy to make! Let’s dive into this simple yet satisfying recipe.
Ingredients
| Ingredient | Measurement |
|---|---|
| Old fashioned rolled oats | 1 cup |
| Ground flax seeds | ½ cup |
| Dried cranberries (unsweetened) | ½ cup |
| Pumpkin seeds (raw or roasted) | ¼ cup |
| Cinnamon | 1 Tbsp |
| Ripe bananas (mashed) | 2 |
| Melted coconut oil (or other cooking oil) | ¼ cup |
| Maple syrup (or honey, or lakanto monkfruit sweetener) | ¼ cup |
| Milk or water (dairy or non-dairy) | ¼ cup |
| Vanilla extract | 1 tsp |
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the old fashioned rolled oats, ground flax seeds, dried cranberries, pumpkin seeds, and cinnamon. Set aside.
- In a small bowl, mash the two ripe bananas with a fork until they are nice and mushy.
- Add the melted coconut oil, maple syrup, milk (or water), and vanilla extract to the mashed bananas. Mix everything together until well combined.
- Pour the wet ingredients into the dry oat mixture and stir until everything is nicely mixed. Let this batter sit for about 10 minutes so that the oats can soak up the liquid.
- Using a ¼ cup measuring cup, scoop the oat batter onto the prepared baking sheet, forming mounds. Repeat until all the batter is used up.
- Bake in the preheated oven for 20 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Nut options: Feel free to substitute pumpkin seeds with your favorite nuts like walnuts or almonds.
- Sweetener swaps: You can use honey or Lakanto monkfruit sweetener if you prefer a lower sugar option.
- Flavor variations: Add a pinch of nutmeg or some chocolate chips for an extra flavor boost!
- Storage: These cookies can be stored in an airtight container in the fridge for up to 1 week or frozen for up to 3 months.
Serving Suggestions
These Banana Cranberry Breakfast Cookies are incredibly versatile! Enjoy them warm with a cup of coffee or tea, or grab one on the go for a quick breakfast. They also pair wonderfully with a dollop of yogurt or a smear of almond butter for an extra protein punch. You could even crumble them over a smoothie bowl for some added crunch!
Conclusion
With their delightful flavor and wholesome ingredients, these Banana Cranberry Breakfast Cookies are sure to become a favorite in your home. They are not just tasty, but also a nutritious way to start your day or satisfy your sweet tooth. So gather your ingredients, and let’s bake some happiness!
FAQ
Can I make these cookies vegan?
Yes! Simply use maple syrup as the sweetener and a non-dairy milk option, and you’re good to go!
How do I store these cookies?
Store them in an airtight container in the fridge for up to 1 week or freeze them for up to 3 months.
Can I substitute the oats with something else?
You could try using gluten-free oats if you need a gluten-free option, or you could experiment with almond flour for a different texture.
How many cookies does this recipe make?
This recipe yields about 12 cookies, depending on the size you make them.
Delicious Banana Cranberry Breakfast Cookies Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings10
minutes20
minutes247
kcalEnjoy these nutritious and delicious Banana Cranberry Breakfast Cookies, perfect for a quick breakfast or snack any time of the day!
Ingredients
1 cup old fashioned rolled oats1 cup old fashioned rolled oats
½ cup ground flax seeds½ cup ground flax seeds
½ cup dried cranberries (unsweetened)½ cup dried cranberries (unsweetened)
¼ cup pumpkin seeds (raw or roasted)¼ cup pumpkin seeds (raw or roasted)
1 Tbsp cinnamon1 Tbsp cinnamon
2 ripe bananas (mashed with a fork)2 ripe bananas (mashed with a fork)
¼ cup melted coconut oil (or other cooking oil)¼ cup melted coconut oil (or other cooking oil)
¼ cup maple syrup (or honey, or lakanto monkfruit sweetener)¼ cup maple syrup (or honey, or lakanto monkfruit sweetener)
¼ cup milk or water (milk can be dairy or non-dairy, or use water)¼ cup milk or water (milk can be dairy or non-dairy, or use water)
1 tsp vanilla extract1 tsp vanilla extract
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together old fashioned rolled oats, ground flax seeds, dried cranberries, pumpkin seeds, and cinnamon. Set aside.
- In a small bowl, mash the two bananas with a fork until they’re nice and mushy.
- Add in the melted coconut oil, maple syrup, milk (or water) and vanilla extract. Mix together.
- Add the wet ingredients into the dry oat ingredients and mix together. Let this batter sit for 10 minutes so that oats can soak up the liquid.
- Add ¼ cup of oat batter to the baking sheet and form into a mound. Repeat until all the batter is used up.
- Bake for 20 minutes. Let cool 5 minutes on the baking sheet, then move to a rack to cool completely.
