Banana Oat Date Breakfast Cookies

Breakfast cookies aren’t just cookies for breakfast.

These are robust, get-your-day-started-with-a-blast-of-all-kinds-of-goodness cookies.

Peanut butter (or tahini, or nut butter – your call!), bananas, some honey, oatmeal, a bit of flour and your choice of add-ins. (And vegan if you swap out the honey for some maple syrup.)

No, these aren’t cookies in the all-butter, Christmas shortbread sense, but they still make breakfast feel like a bit of a holiday.

Even if you have to pack them up to eat during your daily commute.

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Banana Oatmeal Date Breakfast Cookies

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

These cookies are filling and appealing for people who aren't big breakfast eaters. They also make a good snack.

Servings: 18 4-inch / [i]10 cm[/i] cookies

Author: Mary Gillespie

Ingredients

• 1 tablespoon / 15 ml ground flax
• 3 tablespoons / 45 ml water
• 1/2 cup / 125 ml peanut butter
• 1/4 cup / 60 ml honey
• 2 medium bananas mashed (about 1 cup / 250 ml)
• 2-1/2 cups / 625 ml oatmeal
• 1/2 cup / 125 ml whole wheat flour
• 1 teaspoon / 5 ml baking powder
• 1/2 teaspoon / 2.5 ml salt
• 1/2 cup / 125 ml chopped dates*
• 1/2 cup / 125 ml shredded coconut*
• 1/2 cup / 125 ml sunflower seeds*
• 1/2 cup / 125 ml chocolate chips*

Instructions

1. Preheat oven to 350 degrees F / 176 degrees C. Prepare baking sheet by lining with parchment paper or greasing lightly.
2. In small bowl, stir together ground flax and water. Let the mixture sit for 5 minutes.
3. While the flax is soaking, beat peanut butter and honey together in a separate bowl until very smooth. Add the mashed bananas and blend thoroughly. Stir in the soaked flax (it should have become slightly thicker).
4. Add oatmeal, flour, baking soda, salt, dates, coconut, sunflower seeds and chocolate chips.
5. Stir until the ingredients are mixed and the dates and chocolate chips are evenly distributed in the dough.
6. Scoop up about 1/3 cup of dough and form into a ball. Flatten between your hands and place on prepared baking sheet. The cookies should be about 1 inch / 2.5 cm thick. Complete with remaining dough. You can fit about 8 -10 cookies on a sheet.
7. Bake for 25-30 minutes, or until lightly browned. (If your oven tends to be a bit hot and cooks things quickly, you can reduce the heat slightly.)
8. Remove baked cookies from baking tray and let cool at least 15 minutes before serving. They taste best when completely cooled.

Recipe Notes

*You can use any combination of add-in ingredients to make a total of 2 cups.

You can substitute tahini, sunflower butter or another nut butter for the peanut butter.

You can use 1 egg in place of the ground flax and water.