Breakfast Maple Oat Cookies

Chris Gan
Chris Gan @ChrissyAlpha

Cookies for breakfast? Yes, please! 🍪 🌅. These are a nice change of pace from other typical breakfast items, and they’re a great “grab and go” option if you’re in a hurry. I made these with my four year old daughter. It’s a kid-friendly recipe that’s quick to make. She really enjoyed them, and I’m already thinking of how I could customize them further next time.
Adapted from a recipe in “High Five” magazine.
#Healthy #Teatime #Snack #Oatmeal #Vegan

Breakfast Maple Oat Cookies

Cookies for breakfast? Yes, please! 🍪 🌅. These are a nice change of pace from other typical breakfast items, and they’re a great “grab and go” option if you’re in a hurry. I made these with my four year old daughter. It’s a kid-friendly recipe that’s quick to make. She really enjoyed them, and I’m already thinking of how I could customize them further next time.
Adapted from a recipe in “High Five” magazine.
#Healthy #Teatime #Snack #Oatmeal #Vegan

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Ingredients

14 minutes
Makes 9 large cookies
  1. 1very ripe banana
  2. 1large egg
  3. 1/4 cupmaple syrup
  4. 2 Tablespoonsbrown sugar
  5. 1and 1/2 cups quick oats
  6. 1 teaspoonbaking powder
  7. 1/2 teaspoonbaking soda
  8. 1/2 teaspoonground cinnamon
  9. 1/4 teaspoonground nutmeg
  10. 1/4 teaspoonground allspice
  11. 1/4 teaspoonground ginger
  12. 1/8 teaspoonsalt
  13. 1 Tablespoonchia seeds (Optional)
  14. 1/2 cupdried fruit (I used raisins and dried Turkish apricots)
  15. 1/2 cupchopped nuts (I used pecans)

Cooking Instructions

14 minutes
  1. 1

    Preheat the oven to 350°F

    In a large bowl, mash the banana.
    If you have a little kitchen helper like I do (i.e. my four year old daughter), this is a good task for them.

  2. 2

    Add the egg and maple syrup and mix until smooth.

  3. 3

    Add all of the dry ingredients except the fruit and nuts.

    Stir, and once everything is well moistened, gently stir in the dried fruit and nuts until they’re evenly distributed.

  4. 4

    Line a baking sheet with parchment paper.

    Measure 1/4 cup portions and place them about 2 inches apart into the prepared sheet. You should have 9 cookies.

  5. 5

    Use the back of a spoon to gently press on the cookies to flatten them just slightly. This will help them cook more evenly.

    If they crumble a little at the edges, use your fingers to gently push them together.

  6. 6

    Bake them in the preheated oven for about 15 minutes or until lightly browned.
    Mine were ready in 14 minutes, and I might have been able to get away with 13 minutes, so keep an eye on them.

  7. 7

    Store the cookies in a sealed container in the refrigerator.

    These are great for breakfast or as an afternoon snack. I like to warm them in the microwave for 10 seconds or less to take the chill off.

  8. 8

    Notes:
    🍪 You can substitute 1/2 cup applesauce for the banana, if you prefer.
    🍪 The amount of sugar can easily be reduced, or you can replace the brown sugar entirely with Splenda (sucralose) or another alternative sweetener. I’ve made these by using 3 packets of Splenda instead of the brown sugar and they turned out great.

  9. 9

    Notes:
    🍪. Don’t like dried fruit? Try chocolate chips!
    🍪. Don’t have maple syrup? Honey will work (but the cookies will no longer be vegan).
    🍪. No nuts? Try sunflower seeds. Or, mix in some ground flaxseed
    🍪. These cookies can be frozen for up to 3 months.

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Chris Gan
Chris Gan @ChrissyAlpha
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I love to cook stuff and eat it. ^__^
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