Cookies for breakfast?! I can easily get behind that. Consider these your cure for the Sunday blues. Am I the only one who feels slightly depressed when Sunday night rolls around? Especially as the weather gets warmer and my weekends involve exploring Central Park, beach days and hiking trips, it gets harder and harder to leave the weekend behind and start the work week. As a way to continue the fun come Sunday night, I’ve started prepping various breakfasts to make me excited about getting out of bed Monday morning. I’m a huge fan of overnight oats and chocolate chip waffles, but lately I’ve been making large batches of breakfast cookies.
Packed with healthy ingredients and filling oats, these cookies are totally guilt-free and an awesome way to eat breakfast on the go. They also make a perfect snack or healthy after dinner “treat.” I love mixing it up and adding different ingredients too. As long as you start with the basic “dough” in the recipe, you can add whatever nuts, chocolate or dried fruit combination you feel like, though I have to admit, white chocolate and cranberries are my favorite. Given that this recipe only takes ten minutes to put together, you can easily be enjoying cookies for breakfast every morning this week!
- 3/4 cup almond butter
- 2 overripe bananas
- 1/4 cup pure maple syrup
- 1 Tbsp. molasses
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
- 2 1/4 cups old-fashioned oats
- 3/4 cup white chocolate chips
- 1/2 cup dried cranberries
- Preheat oven to 350 degrees F.
- Mash bananas in a large bowl and add almond butter, maple syrup, molasses and spices. Stir to combine. Fold in oats, chocolate chips and dried cranberries.
- Scoop the dough into balls and place on cookie sheet. Flatten slightly with your hand, as they will not spread much. Bake for 10 minutes. Allow to cool and store in an airtight container for up to a week, or freeze for longer.
- *makes 16-20