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Yup, these cookies are healthy enough to eat for breakfast.
No, I am not trying to mess with you. Promise.
Asher and I made these over the weekend.
Oh, and real quickly here, we have got to clarify something. I am pretty sure there are a lot of you out there who think Asher is my daughter. Nope. I mean come on guys I am nineteen. Although, my mom did have her first kid at eighteen.
Asher is however my favorite little girl. She is also completely addicted to chocolate. I think she’s even proud of it.
Like it is insane.
She is a pretty good eater. She’ll eat most fruits and vegetables and she actually enjoys them. This is great, but seriously the girl can not get enough chocolate in her diet. She wants it breakfast, lunch and dinner. Literally there are some mornings when she will have a fit because she just does not understand why cookies are not a good breakfast. She’ll say “I don’t understand. Cookies are so good and I am sooo hungry for them.”
So over the weekend she asked me if we could make cookies that she could actually be able to eat for breakfast. She said “Tieg, let’s make healthy cookies. Cookies that I can eat for breakfast!”
Did I mention that this girl is insanely smart. Sometimes the things that come out of her mouth amaze me. I think she picks up on a lot of stuff around the house, which also make me wonder what on earth she say’s at school. That thought is a little scary (read house full of teenage boys).
So we made cookies and we made um healthy. Really I can honestly say you can feel good about eating these cookies.
When Asher and I make cookies though, or really anything, I am pretty sure that a fourth of the dough ends up in her mouth and another fourth ends up on one of her princess gowns (she’s got like 6, all from Target). Yeah, she wears ball gown around the house with no tights, no leggings and no sweater when it is blowing snow and 20 degrees outside (which has been the last five days). I get cold just looking at her.
She. Is. Crazy.
I was pretty fearful that these cookies would not turn out, but they did. I have made them three times in two day’s.
Don’t judge.
These cookies are definitely not very sweet, but their flavor is awesome. They take maybe twenty-five minutes to make. Which I would say is a dangerous thing, but I mean they are seriously good for you!
Definitely good enough to justify eating cookies for breakfast.
Super Healthy Breakfast (or anytime) Cookies.
Ingredients
- 1 1/2 cups whole wheat pastry flour or white whole wheat flour
- 1 1/2 cups old-fashioned oats
- 2 tablespoons ground flaxseed
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup canola oil
- 2 tablespoons peanut butter, you can substitute almond butter
- 2 medium ripe bananas, mashed
- 1 large egg
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 1/2 cup dark chocolate chips or chunks
- 1/4 cup dried pomegranates, or dried fruit of your choice
- 2 tablespoons chopped walnuts, optional
Instructions
- Preheat the oven to 350 degrees F. In a medium mixing bowl combine the flour, oats, ground flaxseeds, baking soda and salt. Whisk to combine and set aside.
- In a microwave safe bowl or glass measuring cup microwave the canola oil and peanut butter together for 30 seconds, stir to combine. Add the mashed bananas, egg, honey and vanilla. Whisk until combined. Add the wet ingredients to the dry and stir with a mixing spoon until the dough comes together. Fold in the dark chocolate, dried pomegranates and walnuts until evenly distributed. Drop about 2 tablespoons of rounded dough onto a parchment lined baking sheet, placing them about 2 inches apart. Bake for 10-12 minutes, or until set and lightly golden around the edges.
- These cookies will not flatten or spread. They pretty much just hold their form.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Guy’s come on. It is cookies for breakfast. Make them now!
I love this recipe but I was wondering if you could go without the oats. Thank you so so much.
Hey Kyra, think the oat are kind of important because they make up a bulk of the cookie. So sorry I could not help!
hi, these look so delicious! however, I’m anti-banana (not allergic just have an extreme aversion). Was the banana flavor very noticeable? I often wonder if avocado could be a decent replacement for banana in recipes.
Hi! The banana flavor is not huge, but swapping avocado is a great idea!! Let me know how it goes!
These look amazing but can I omit peanut butter for nut sensitive son? Love love your blog!
Thanks Dori!
I would not omit the peanut butter because it helps to shape the cookies. Can he eat sunflower seed butter? If he can, I would use that or you can also try using room temperature cream cheese. I have never tried that so I am not positive it would work. Let me know!
I made these this morning for a mom’s club breakfast. They were a big hit. Thanks for the recipe. Great blog. I found you on Pinterest.
THANK YOU! So happy you loved these!
hi! i would like to know how to store the cookies and if i can freeze them after baking them, thanks
Hi! Store them in an airtight container and yes, you can freeze them after baking!
Thank you!
I can’t wait to try this. My kids like small meals. One problem. My son is allergic to nuts and tree nuts. What can I substitute for peanut butter and almond butter? Thanks!
Have you ever given sunbutter a try?? It is ground sunflower seeds that has the same texture as peanut butter. Here is the link: http://www.amazon.com/SunButter-Natural-Sunflower-16-Ounce-Plastic/dp/B001HTIUDC/ref=sr_1_1?ie=UTF8&qid=1375936376&sr=8-1&keywords=sunbutter
Also pumpkin seed butter would work well too!
Hope this helps and I hope you love these cookies!
Hi there! I could have sworn I’ve been to this web site before but after going through many of the posts I realized it’s
new to me. Anyhow, I’m definitely happy I stumbled upon it and I’ll
be book-marking it and checking back regularly!
Great recipe! My kids loved these, and we made variations on each batch that went in the oven.
YEAH!! So happy you guys loved these! Thank you, Karin!
Oh yum!! I’m pinning this one too! I love creating healthier versions of the foods I love. I’m sure this recipe will be a new favorite. 🙂
Thank you and thanks for pinning!
Cookies from Breakfast, yes please! Love that you used dried pomegranates, yum! I’m featuring these on my Facebook page tonight. Thanks from sharing at Thursday’s Treasures.
Thanks so much for sharing on Facebook!
I’m always looking for something healthy for my kids to scarf down before school. These definitely fit the bill. Thanks for sharing!
Your kids will love cookies for breakfast! Nothing is better!
Will regular whole wheat flour work, or does it need to be pastry flour?
Thanks!
Whyyy must you torture me so?! Ahhhhhh these are AMAZING!
Thank you!
You had me at “healthy cookie”! Anytime you can make a cookie better for you, I am a fan! Thanks for sharing at Time To Sparkle!
Healthy cookies are the best!
These look great! Thank you for sharing on Thursday’s Treasures! I’ve featured them on Week 79. Please stop by and grab my “featured on” button. <3 and hugs!
Thanks so much for featuring these!!