Oatmeal–Banana Breakfast Cookies

Want a healthy recipe that’s quick and easy? Relish the goodness of this tasty recipe that’s filled with healthylicious ingredients that will definitely spice up your day! This oatmeal-banana breakfast cookies are loaded with healthy fats and are refined-sugar free so you can enjoy this breakfast on the go with no worries. Start your day the healthy way with these delectable recipe.




1 medium banana
1 egg
¼ cup coconut oil, melted
2 tablespoons maple syrup
½ cup Pumpkin Seed–Almond Butter
½ teaspoon sea salt
1 teaspoon ground cinnamon
¼ teaspoon baking soda
½ cup oat flour
1 cup old-fashioned rolled oats
⅓ cup raw walnuts, coarsely chopped
⅓ cup raw pumpkin seeds
¼ cup shredded, unsweetened coconut
⅓ cup dried fruit (e.g., currants or goji berries)
⅛ cup cacao nibs (optional)
  1. Let the oven be foreheated to 350°F. Place a parchment paper on the baking sheet.
  2. Using a fork, squish the banana in a large mixing bowl.
  3. Combine the maple syrup, coconut oil, nut butter and egg. Whip until all ingredients are mixed well.
  4. Mix in the baking soda, oat flour, sea salt, rolled oats and cinnamon using a wooden spoon until they are mixed well.
  5. Gently mix the coconut, dried fruit, cacao nibs, walnuts and pumpkin seeds.
  6. Drip the cookie mixture on the baking sheet with a 2-tablespoon scoop.
  7. For 8 to 9 minutes, bake the cookies until their tops have totally set. Take off from the oven. Let them cool.
  8. You may freeze the cookies for 6 months or store cookies at room temperature for one week.


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