Healthy and cookies aren’t usually in the same sentence but today I wanted to share with you how in fact a cookie can be both delicious and filled with wholesome ingredients! So, if you are interested in healthier cookies but don’t want to compromise taste, than stick around!
These cookies are perfect for a quick breakfast on the go because they are filled with ingredients that will help keep your hunger at bay, at least for a couple of hours. 😉 I usually pair this with a smoothie on a busy morning and I am good to go until lunch and that’s saying something because I usually get hungry every hour! haha
- 1 cup old fashioned rolled oats
- ½ cup oat flour (You can use oats and grind up in a food processor if needed)
- ½ cup dried cranberries
- ½ cup unsalted pumpkin seeds
- ¼ cup ground flaxseed
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large mashed banana
- 3 tablespoons melted coconut oil
- 3 tablespoons maple syrup
- 2 tablespoons almond milk or other milk of choice
Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
Stir in mashed banana, coconut oil, maple syrup, and almond milk until well blended. Let mixture rest for 4–5 minutes giving time for chia and flax to bind everything together. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet.
Place ¼ cup of dough on a baking sheet lined with parchment paper or a lightly greased cookie sheet. These cookies don’t spread much while baking, so I like to gently press the dough with the palm of my hand to flatten a bit.
Bake for 15–18 minutes, or until cookies are lightly golden around the edges.
Store leftovers in an airtight container for 2–3 days. Makes 8–9 cookies
Below is a picture of the cookies after I baked them! I ate three of them right after I took this picture. Let me know in the comments below if you give them a try! 🙂
*This recipe is slightly adapted from the blog “Wife Mama Foodie.”