Description
These Healthy Flourless Breakfast Cookies are wonderfully soft, chewy, and packed with wholesome ingredients to start your morning on a delicious note. Made with naturally sweet ripe bananas, creamy almond butter, old-fashioned rolled oats, and a touch of honey or maple syrup, these easy homemade cookies are completely flourless and full of comforting cinnamon flavor. Loaded with customizable mix-ins like chewy dried fruit, rich dark chocolate chips, crunchy pumpkin seeds, and nutritious flax or chia seeds, they’re perfect for busy mornings, meal prep, lunchboxes, or a satisfying grab-and-go snack!
Ingredients
Scale
- For the Flourless Breakfast Cookie Base:
- 1/2 cup (120 g) mashed ripe bananas (about 1 large banana with brown spots)
- 3/4 cup (190 g) smooth almond butter (or natural peanut butter)
- 1/3 cup (115 g) raw honey or pure maple syrup
- 1 tsp pure vanilla extract
- 2 1/2 cups (225 g) old-fashioned rolled oats
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- For the Nourishing Mix-Ins (Choose Up to 1 to 1 1/2 Cups Total):
- 1/2 cup (75 g) golden raisins or dried cranberries
- 1/2 cup (85 g) dark chocolate chips or cacao nibs
- 1/4 cup (35 g) raw pepitas (pumpkin seeds) or sunflower seeds
- 2 tbsp (15 g) flax seeds or chia seeds
Instructions
- Preheat Oven and Prep Pans: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Combine Wet Binding Ingredients: In a large mixing bowl, combine the mashed ripe banana, smooth almond butter, raw honey or pure maple syrup, and pure vanilla extract. Whisk vigorously until the wet mixture is completely smooth, creamy, and well combined.
- Add Rolled Oats and Spices: Stir in the old-fashioned rolled oats, ground cinnamon, baking powder, and salt. Mix thoroughly until all the dry oats are evenly coated by the creamy almond butter and banana mixture.
- Fold in Mix-Ins: Gently fold in your chosen mix-ins, such as golden raisins or dried cranberries, dark chocolate chips or cacao nibs, raw pepitas or sunflower seeds, and flax or chia seeds. Choose up to 1 to 1 1/2 cups total and distribute them evenly throughout the thick oat dough.
- Portion and Flatten Dough Discs: Scoop large, evenly sized portions of the cookie dough onto the prepared baking sheet. Since these flourless breakfast cookies do not spread during baking, use the back of a spoon or your fingers to gently flatten and shape each portion into a thick, uniform cookie disc.
- Bake Until Edges Are Set: Bake at 350°F (175°C) for 12–14 minutes, or until the cookie edges are set and lightly golden brown while the centers remain soft and chewy.
- Cool and Store: Allow the cookies to rest on the baking sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely. Store the cooled breakfast cookies in an airtight container for convenient meal prep and easy grab-and-go breakfasts!
Notes
- Use Very Ripe Bananas: The riper your banana, the sweeter and more fragrant your cookies will be! Look for bananas with peels covered in plenty of brown spots for the best natural sweetness and banana flavor.
- Meal Prep and Freeze: These cookies keep beautifully in an airtight container in the refrigerator for up to 1 week. You can also freeze them individually wrapped for up to 3 months, making them perfect for busy morning grab-and-go routines.
- Customizable Nuts and Seeds: Feel free to swap almond butter for natural peanut butter or sunflower seed butter for a nut-free version. Customize your mix-ins with chia seeds, hemp hearts, chopped walnuts, dried cranberries, or your favorite dark chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 13g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg