I learned to make this type of healthy breakfast cookies when I was in Bright Line Eating and not eating any flour or sweeteners. Even though I don’t follow this way of eating anymore, I still make these cookies all the time because they are so darn delicious, easy, healthy, and filling. I like them so much that it hasn’t even occurred to me to add flour or sweetener back into them, even though I do eat those foods on occasion. Why mess with a good thing?
These decadent yet wholesome breakfast goodies work without flour or sweetener by using whole grains, fresh fruit, ripe bananas, and the healthy fats and oils in nut butter. Because of learning to bake this way, I no longer miss the “treats” I used to eat for breakfast that led to a blood sugar crash. I’ve come to adore these baked breakfast concoctions. I enjoy them so much that even though I have since reintroduced small amounts of healthful flours and sweeteners into my diet, I still return to these recipes often.
I never use a recipe when I make these cookies, because they are very forgiving and great for using up odds and ends. While exact measurements and careful chemistry are usually very important for baking, this isn’t real baking. There’s nothing finicky going on here. This is just mashing oatmeal ingredients together and then baking it so it holds together and gets warm and yummy. The baking powder is optional. I find it makes them a little lighter and fluffier, but these healthy breakfast cookies are meant to be quite hearty and dense.
Here is an unrecipe with lots of options and vague amounts, so you can develop your own intuition and tinker with them. I like to make a big batch and portion them into single serving baggies or containers for several days of grab-and-go breakfasts.
- About 3/4 cup dry rolled oats
- 1 cup cooked grain such as quinoa, millet, etc. optional
- 3 ripe bananas mashed
- 3-4 large spoonfuls of nut butter any kind, the exact amount isn’t critical
Nuts & Seeds
- Handful or two of nuts or seeds
- A heaping spoonful of super seeds flax, chia, hemp, etc
Yummy Extras (Optional)
- Spoonful of coconut oil
- Spoonful of unsweetened coconut flakes
- Spoonful of cacao nibs or chocolate chips
Fruit or Veggies (Choose One)
- A small handful of berries or fruit dried, frozen, or fresh
- Handful or two of raw grated carrot or zucchini
- 1/2 cup pumpkin purée
- 1/2 cup applesauce
Flavor Ideas (Choose One)
- 2 tsp pumpkin pie spice + 1/2 tsp vanilla
- 2 tsp cinnamon + 1/8 tsp almond extract + 1/2 tsp vanilla
- 1/2 tsp vanilla + 1/2 tsp almond extract + zest of 1 lemon + 1/8 tsp cardamom
- 1 tsp vanilla + 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/8 tsp cloves + zest of 1 orange
- 2 tsp baking powder optional
- Tiny pinch of salt
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- Mash the banana and nut butter together in a bowl with a fork.
- Stir in the remaining ingredients except delicate fruit. The batter should be fairly sticky. If the batter is too wet, add oats or a little bit of your preferred type of flour. If the batter is too dry, add a splash of milk or water.
- Scoop batter onto parchment paper and shape into about 9 rounds with your hands or a spoon. I like to press frozen blueberries, fresh fruit, or nuts into the cookies after forming them.
- Bake for 18 to 20 minutes, until lightly browned and holding together. If using pumpkin or grated veggies they will probably take closer to 30 minutes to be fully cooked.
- Let cool for a few minutes before eating and let cool completely before storing in an airtight baggie or container.
- These can be stored in the fridge or at room temperature for a few days, or in the freezer for a few weeks.
- Eat cold, at room temperature, or warm in the microwave for 30 seconds.
- To make these cookies gluten-free, be sure to use certified gluten-free oats, quinoa, or whatever grains you choose. Many naturally gluten-free grains are processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease.