Oatmeal Breakfast Cookies

4.67 from 3 votes

These easy oatmeal cookies are healthy enough for breakfast, yet delicious enough for dessert. They make great energy snacks and lunchbox treats, too! Loaded with fiber and healthy fats, not to mention oil-free, gluten-free and refined sugar-free, you can feel good about reaching for more than one!

Prep Time15

Cook Time12

Total Time27

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegan

Servings: cookies

Calories: 183kcal

Author: Jenn Sebestyen

Ingredients

2 medium very ripe bananas smashed well
½ cup almond butter I like Trader Joe's Creamy Raw Almond Butter
¼ cup pure maple syrup
¼ cup unsweetened original almond milk or milk of choice - nothing too thick like canned coconut milk
1 teaspoon pure vanilla extract
1 ½ cups old fashioned rolled oats
½ cup almond flour
¼ cup flax meal
¼ cup shelled hemp seeds also called hemp hearts
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup dried fruit, liked cranberries or raisins I used a mix of dried cranberries, blueberries, and golden raisins

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Add the mashed bananas, almond butter, maple syrup, almond milk, and vanilla, to a medium mixing bowl and whisk well until smooth.
Add all of the dry ingredients, except for the dried fruit, to a small mixing bowl and stir to combine.
Add the dry to the wet and stir until well incorporated.
Add the dried fruit and stir to distribute evenly.
Scoop up the mixture, about ¼ cup at a time, and form into a round cookie shape. Flatten the cookies out as you place them on the prepared baking sheet as they won't spread while baking.
Bake for 11 to 13 minutes until lightly browned on the bottoms and firm on the tops. Cookies will continue to firm up as they cool, but will stay soft in texture.

Nutrition