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Cookies for breakfast? Yes, please! These healthy breakfast cookies are simple to make with coconut oil, an egg, mashed banana, rolled oats and delicious add-ins. With the addition of chocolate, coconut and almonds, this is twist on my 3-ingredient banana breakfast cookies that has the flavor of almond joy.
Like a bowl of oatmeal, but in cookie form, these simple Breakfast Cookies are jam packed with lots of healthy fats and good quality carbohydrates to help give you delicious, long-lasting energy all morning long. We LOVE them in the afternoon with a cup of coffee or tea.
Want to make something similar for the fall season? Try these cozy pumpkin breakfast cookies!
[youtube width=”820″ height=”461″]https://www.youtube.com/watch?v=WH21B6H-haM[/youtube]
Healthy Breakfast Cookies | Almond Joy!
Ingredients
- 1/2 cup coconut oil
- 15 drops stevia
- 1 egg beaten
- 1 ripe banana mashed (5.5oz)
- 2 1/4 cup rolled oats
- 1 tsp. baking powder
- 1/3 cup chocolate chips
- 1/4 cup shredded coconut
- 1/4 cup almonds chopped
- 1/4 tsp kosher salt
Instructions
- Pre heat oven to 350.
- Line a rimmed baking sheet with a silat mat and set aside.
- Mash banana in a large bowl using the back of your fork. Add in one beaten egg, stevia, coconut oil, rolled oats, baking powder and salt. Stir until everything is well combined.
- Add in the coconut, almond, and chocolate chips and gently stir until all of the mix-ins are well incorporated.
- Scoop one tablespoon of batter and shape into a cookie. Place on baking sheet and continue until you have worked through all the dough (you will need to work in batches).
- Bake for 15 minutes or until golden brown and cooked through. Cool and enjoy!
Comments
Candyce Anne Hackley says
May I use Pyure stevia crystals instead of the liquid?
Dani says
I’m pretty sure that would work:)
Jennie says
I found that stevia gives a chemical-like, bitter aftertaste. If I want to use maple syrup instead, how much?
Dani says
A couple of tablespoons should get the job done!
Shirley Bernal says
Is there any sub for the banana? I don’t like the taste of it but I know in many recipes it is used as sweetener and texture.
Dani says
Applesauce may work!!
Ruth Stagnitta says
I mad again for 5th time came out better for some reason in a different way I used coconut butter instead o.butter I usually chop a real dark chocolate bar German chocolate this time I used semi sweet chips also mixing the egg well think made a difference all I know is texture seems more smooth color is lovely on bottom go figure
I wish I could figure out how to post a picture here any way I made them large gone 6 of them already
Used 2tabs. Honey
randy says
So I went to make these and I didn’t have any shredded coconut. I made them anyway and they are tasty but seem very delicate. Does the shredded coconut work as a binder? Mine are fine but they are just barely holding together on their way to my mouth ; )
Very tasty.
Ri says
these are soo delicious hearty and they just remind me of banana bread! I also added ground flax, almond butter, chopped walnuts, coconut plus butter, for the sweetener I did a packet of stevia plus maple syrup and if the batter is too thick you can add egg white
Terri says
YUM ! Whole family loved these !
Dani says
Yay! Happy to hear it.
LUCY Q says
Ho Dani,
Thank you for the recipe… I just made my 1st batch, they are delicious…used maple syrup instead of stevia…
My only concern is that my cookies are barely holding together, I’m a novice Baker so not sure what I did wrong?
Dani says
hmmmm, I wonder why? How much maple syrup did you use?
Rory Kahn says
First time making these, they came out great. I used sugar-free mini chips because it was all I had but I think regular sized chips will probably help keep the shape better. Mixture was difficult to handle while shaping the cookies so I switched to my cookie scoop to get them on the pan then just flattened them out.
Dani says
So glad you enjoyed them. Sometimes the batter for the ‘healthier’ cookies can be tricky to work with, but it all comes together in the end.
reader says
Um… recipe lacks an important step: HOW LONG IN THE OVEN??
Dani says
They cook at 350F for 15 minutes 🙂
Audra says
Hey Dani! Quick question. I made these cookies today and I’m wondering if the 1/2 cup of coconut oil shouldn’t be completely melted when measured? Mine was, and the dough was SO greasy. The cookies turned out ok, despite the fact that I forgot the baking powder and I think I made them too big because I only got 12. They taste good and seem very hearty with all those oats! (I also subbed maple syrup for the stevia)
I’m so glad I found you on YouTube and can now see all your great recipes here!
Dani says
Hi Audra, I don’t melt the coconut oil. I use it a room temperature, so it’s soft but not liquid. It should be the consistency of softened butter. Hope that helps!
Kirsty says
Taste delicious was a hit with my 7 year old making them the boys 6, 3, 2 loved them too. Made using cacao nibs (rather than chocolate chips) and 1/2g stevia, 1:4 cup and 1 tbsp chia seeds though I think I will add more next time as you couldn’t tell and makes even more nutritious. I used all jumbo oats I soaked for a few hours the oats in the banana and egg not sure if this makes any difference? (But didn’t want to soak in milk and lemon cause this would affect the recipe) I’m new to all this. If anyone can advise. I’m Gonna try 1/4 cup flax seeds next time.
My only issue direct to maker, is storing in fridge. Why? Doesn’t taste nice outta fridge needs warmed in oven again before eating. Want to make it as a quick breakfast or snack, ready made. Can I leave in airtight container on workbench? For 2 days? How will I know if it’s bad? Thanks
P.s I think the coconut does help keep it together as I didn’t have enough the second time making and they didn’t hold eat as granola just instead which was yummy.
Thank you for a lovely ‘keeper’ recipe and hopefully you can help me with some of my questions.
Kind regards
Dani says
Hi Kirtsy! You can definitely store these outside of the fridge in an airtight container. That would be fine and they should last up to a week this way. I always tend to recommend the fridge since it does extend shelf life, but for these cookies the counter would be fine. You would know they were bad if they had mold on them, or if they smelled really funky. Hope that helps!
Jennifer says
Hi,
These look great! Do you have a nutritional count on them?
Thanks so much
Jen
Dani says
yes – >
Serving: 1cookie | Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 32mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Nicole Howard says
Hello,
Should I use quick cooking rolled oats or regular?
Dani says
Good old fashioned rolled oats 😉
Sandy says
Hi Dani, thanks for this recipe, I am huge fan of your recipes and life philosophy! I just made this with 3/4 oat pulp and 1/4 whole oats, as I have been making oat milk (from your recipe) in quarantine. The taste is great, but the texture is kind of cakey and crumbly instead of crunchy. Are they supposed to be this way, or is it because of the oat pulp? Any suggestions if I still wanted to incorporate the oat pulp?
Dani says
It’s definitely the pulp. Perhaps try adding extra banana or coconut oil to balance it out.
Edword cullen says
Very thankful for this, because eating cookies may also lead to increase fat but these nutritional cookies help us in satisfying our cookies craving but also provides many essential nutrients & vitamins .
Pamela Cohen says
Is there a sub for the almighty banana? It’s the one food that I cringed on from infancy.
Applesauce?… but not as dense. Maybe a bit of nut butter with applesauce?
Dani says
I think the combo of applesauce and nut butter could work but it would take some trial and error!! If you decide to try – please let me know how it goes.