Jumbo Breakfast Cookies
A big, healthy banana breakfast cookie! With protein, healthy fats, and fiber these cookies are filling and the perfect on-the-go energizing cookie.
Servings: 9 giant cookies
Ingredients
Dry Ingredients
- 2 cups quick oats or rolled oats
- ½ cup whole wheat flour
- ⅓ cup sunflower seeds
- ⅓ cup chocolate chips
- ½ cup raisins
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- ¼ cup hemp hearts (optional)
Wet Ingredients
- 1 cup mashed banana about 2 medium bananas
- 2 eggs
- 2 tablespoon honey or cane sugar
- ¼ cup olive oil
Instructions
- Preheat the oven to 350 Fahrenheit (175 °C). In a medium bowl, place the oats, flour, sunflower seeds, chocolate chips, raisins, sea salt, baking soda, and hemp hearts. Mix together well.
- Place the mashed banana, eggs, honey (or cane sugar), and olive oil in a small bowl and mix together well. Add this mixture to the oat mixture. Mix well. Use a ⅓ cup ice cream scoop or measuring cup and place the batter on cookie sheets, slightly pressing them down on the cookie sheet.
- Bake giant cookies for 10-12 minutes at 350 Fahrenheit (175 °C) until they are almost golden looking on the edges. Let them cool, and enjoy!
Notes
Scroll up to the blog post for step-by-step photos!
If you want to make smaller, regular-sized cookies, you will get about 16. Only bake for 8-10 minutes.
Under the photo of all the ingredients, find the suggested swaps and alterations for these breakfast cookies.
Gluten-free breakfast cookies: To make these banana cookies gluten-free use a gluten-free flour blend and make sure to use gluten-free oats.
Nutrition
Calories: 313kcal | Carbohydrates: 39g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 205mg | Potassium: 312mg | Fiber: 4g | Sugar: 11g | Vitamin A: 101IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 3mg