Today, I ate cookies for breakfast! I never thought that I would ever say those words in the same sentence, but I just did! It’s funny how life turns out, right? I mean if you could have breakfast for dinner, why can’t you have dessert for breakfast?
When I say dessert for breakfast, I don’t mean a three layer double chocolate cake – I save that for my birthday breakfast haha.
Oatmeal cookies can be very nutritious when they’re not jam-packed with loads of sugar. In fact, using a banana in replacement of some of the sugar is a great way to mainly stick to natural sugar in these breakfast cookies. The oats provide great fiber and energy to start the day, but they’re also great any time of day! Will you eat cookies for breakfast?
Oatmeal Breakfast Cookies (makes 8 cookies)
- 1/2 cup oats
- 1/2 cup oat flour (or gluten-free all-purpose flour)
- 2 bananas
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1/4 cup mixings of choice (chocolate chips, dried cranberries, shredded coconut, almonds, raisins, etc.)
- In a large bowl, mash the bananas using a fork. Add the melted coconut oil and maple syrup and whisk to combine. This step could also be done in the blender with ease.
- Add the oats and oat flour to the wet mixture, along with your mixings of choice.
- Use a tablespoon to measure your batter into cookies. Place them on a baking sheet lined with parchment paper.
- Bake at 350F degrees for 12 minutes. Enjoy!
These cookies are very versatile since you can change up the mixings to create so many flavours. From chocolate chips, to almonds, to pumpkin seeds; the world is your oyster!