Oatmeal Breakfast Cookies

Looking for a nutritious and tasty breakfast or snack option? These Oatmeal Breakfast Cookies are packed with wholesome ingredients like rolled oats, mashed banana, maple syrup, and flax seeds, making them the perfect choice for a healthy and satisfying bite. This easy-to-make recipe combines classic oatmeal flavors with a touch of cinnamon and nutmeg, making it a flavorful treat you can enjoy any time of day. Whether you’re looking for a quick breakfast, a mid-morning snack, or a grab-and-go lunchbox treat, these cookies are the ultimate solution for busy mornings.

Ingredients:

• ½ cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup mashed banana (about 1 medium banana)
• ⅓ cup maple syrup
• ¼ cup avocado oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¼ cups rolled oats
• ½ cup raisins
• 2 tablespoons flax seeds

Instructions:

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. In a small bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set the dry mixture aside.
3. In a large bowl, combine the mashed banana, maple syrup, avocado oil, egg, and vanilla extract. Whisk until smooth and well-combined.
4. Gradually stir the dry flour mixture into the wet ingredients until just combined.
5. Fold in the rolled oats, raisins, and flax seeds, ensuring everything is evenly distributed. The dough will be slightly wet.
6. Use a medium spring-loaded cookie scoop to portion the dough into about 1.5-tablespoon-sized mounds. Place them on the prepared baking sheets, spacing each cookie at least two inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly browned, and the tops are firm.
8. Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely.

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Why You’ll Love This Recipe:

These Oatmeal Breakfast Cookies are a perfect healthy snack or breakfast option! Packed with whole grains, fiber, and healthy fats, they provide a nutritious and satisfying start to your day. The natural sweetness from mashed bananas and maple syrup makes them a great option for anyone looking to satisfy their sweet tooth without refined sugars. Plus, they’re incredibly easy to make and can be customized with your favorite add-ins!

Tips:

• Make them dairy-free: Use a dairy-free egg substitute (like a flax egg) to make these cookies completely dairy-free.
• Customize the mix-ins: Feel free to swap raisins with chocolate chips, dried cranberries, or any other dried fruit you prefer.
• Make ahead: These cookies store well in an airtight container at room temperature for up to a week, or freeze for longer storage.

Variations and Substitutions:

• Flaxseed: If you don’t have flax seeds, you can replace them with chia seeds or sunflower seeds.
• Oats: You can use quick oats if you don’t have rolled oats, but the texture may change slightly.
• Sweeteners: Substitute maple syrup with honey or agave syrup for a different flavor profile.

FAQs:

• Can I make these gluten-free? Yes! Use gluten-free flour and ensure that the oats are certified gluten-free to make these cookies suitable for those with gluten intolerance.
• Can I freeze the cookie dough? Absolutely! You can freeze the cookie dough balls on a baking sheet, then transfer them to an airtight container once frozen. Bake straight from the freezer when you’re ready!

Serving:

Serve these cookies as a quick breakfast, snack, or after-school treat. They also pair wonderfully with a cup of coffee or tea for an energizing boost. They are great for on-the-go, making them perfect for busy mornings or lunchboxes.

Suggestions:

• Add a pinch of sea salt on top before baking to enhance the flavors.
• If you’re feeling creative, sprinkle some coconut flakes or chopped nuts like walnuts or almonds into the dough for an extra crunch.