These incredible tasting nut butter breakfast cookies are gluten free, oil free, vegan, low in sugar and wonderfully nutritious. Slightly crispy on the outside and chewy on the inside. Who say’s you can’t have cookies for breakfast? Quick and easy to mix and bake for 18 minutes, you’ll fall in love with breakfast again.
We basically took our breakfast oatmeal and put it into this nut butter breakfast cookie. Whole food ingredients like oats, almond flour, flax, almond butter, maple syrup and nuts and seeds. We love cooked oatmeal in the morning but sometimes you just don’t have the time to make a bowl of slow cooked oats. These cookies can be made in advance and you can grab and go in the morning. So, you won’t feel guilty eating this nut butter cookie for breakfast. You’re welcome 😊
We made a few attempts at making these cookies but the first few tries didn’t hold together. The nut butter is the key to ensuring a moist cookie that sticks together after it’s baked. We used unsweetened almond butter but you can use whatever kind of nut butter that you like such as cashew or peanut butter. Indeed, almond butter has many nutritional benefits including being rich in calcium, magnesium and vitamin E.
The mashed bananas provide sweetness and fibre to the cookie. By using banana we only had to use a little good quality maple syrup to top up that slightly sweet taste.
You can use any combination of nuts, seeds and dried fruit in these breakfast cookies. We used a combination of cashews, pumpkin seeds, sunflower seeds, cranberries and raisons. If you want a cookie that’s more decadent, you could add in some vegan chocolate chips. Also, you can also use any flavourings that you like. Nutmeg, ginger, orange or lemon peel would also be nice.
This is a one bowl recipe which makes clean up super easy. We used an ice cream scoop which holds about a 1/4 cup of batter which made 12 cookies. Of course you could make them smaller but remember to adjust the cooking time if you do.
Hopefully these Nut Butter Breakfast Cookies will become your go-to healthy snack. If you’re into cookies, try out these delicious Almond Chocolate Chip Cookies . . . they are the best! If these sound good, you may also want to try these No-Bake Granola Bars or these Seedy Almond Butter Energy Bites. You can make healthy taste amazing and you can make amazing things healthy!
We’re always grateful for your comments and your recipe rating below. Snap a pic and share it with us on Instagram by tagging us @plantedandpicked and hash tagging #plantedandpicked. Remember, life is short, eat cookies for breakfast!
- 1½ cups slow cooking rolled oats 160g
- ½ cup almond flour 60g
- ¾ cup unsweetened almond butter 200g
- 1 cup mashed bananas (2 large bananas) 225g
- 2 tbsp flax meal
- ¼ cup shredded coconut
- ¼ cup maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ¼ cup chopped raw cashews
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup dried cranberries
- ¼ cup raisins
- ¼ tsp sea salt
- Preheat oven to 350°
- In a large bowl, mash bananas. Add all the remaining ingredients and mix well.
- Measure out about ¼ cup for each cookie and place on a large baking tray. Press down slightly. These cookies won't rise or spread out in the pan.
- Bake for about 18 minutes. Place cookies on a cooling rack.