I’m really lazy when it comes to breakfast. We generally have cereal or smoothies for breakfast. As I’ve been trying to cut out cereal because most of it is so bad for you, I’ve been looking for healthy, yet yummy alternatives.

I’ve found my go-to breakfast: Banana Bread Breakfast Cookies! Reinman ate one and said, “Wow! These are great! They just like banana bread.” Win, win, win!

I was going to just call them “Breakfast Cookies” but adding in the banana bread part seemed perfect.

These are super filling, super healthy, and very, very tasty. I added raisins and a handful of chocolate chips which gives these cookies their sweetness. This recipe is also very versatile, which means you can add in whatever you want. Different nuts, coconut flakes, chocolate chips, seeds, whatever you want!

Banana Bread Breakfast Cookies

recipe slightly adapted from The Pulp Kitchen

Ingredients:

• 1 cup quick oats
• 1/4 cup flaxseed meal
• 1/2 cup nuts, chopped (I used walnuts)
• 1 cup mixed fruit, seeds, or other add-ins (I did 1/2 cup chocolate chips, 1/2 cup raisins)
• 1/4 tsp salt
• 1 & 1/2 tsp cinnamon
• 1/2 tsp all spice
• 2 ripe bananas
• 1/2 cup applesauce
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Mix all the ingredients except the bananas, applesauce, and vanilla in a large bowl. Set aside.
3. In a small bowl, mash up your bananas. Then add applesauce and vanilla.
4. Mix your wet ingredients into your dry ingredients. If the mixture seems to dry, you could add in a little bit of milk or water to bring it together. I didn’t have to do that this time.
5. Place heaping tablespoon-fulls of dough onto the lined cookie sheet. Mold into circles and press down a bit. Bake 18-20 minutes or until lightly browned on top.
6. Enjoy!

– Jill

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Yep, another cookie recipe. And it has dark chocolate in it. I think if I could, I would stick dark chocolate in everything. I’m thinking a dark chocolate panini with some sort of fruit should be happening in this house soon. And cheese. Dark chocolate, cheese, and fruit. Perfect.

If you eat these cookies straight out of the oven, it’s like eating a chocolate-covered strawberry. Oh, my.

Yep, they’re that good.

And if you wait awhile for them to cool you get all the other flavors of the cookie: banana, a hint of coconut oil, the crunchiness of the almonds.

Melted chocolate for breakfast? Yes, please!

So, do yourself a favor and make these. Eat them with coffee, or tea (if that’s your thing). And, hey, if you stumble across some dark chocolate, please send it my way.

Dark Chocolate Strawberry Oatmeal Breakfast Cookies

recipe adapted from Tea with Me

Ingredients:

• 2 cups old-fashioned oats
• 1/4 cup whole wheat pastry flour
• 2 T ground flax
• 1/4 cup slivered almonds
• 1/4 tsp sea salt
• 2 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 2 T honey
• 1 tsp vanilla extract
• 1/4 cup dark chocolate chunks or chips
• 1 cup strawberries, diced

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
2. In a large bowl, mix the oats, flour, flax, almonds, and salt.
3. In another bowl, combine the bananas, coconut oil, honey, and vanilla extract. Pour banana mixture over oat mixture and mix well, until all is combined. Stir in chocolate. Then gently fold in strawberries.
4. Using a tablespoon, place dough on the lined baking sheet. Bake 10-15 minutes or until lightly browned and fragrant. Cool on a wire rack.
5. Enjoy!

– the Jilb

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To finish off our cookie week I figured I’d give you all something extra healthy: Carrot Oatmeal Cookies. Let me tell just because they’re healthy, doesn’t mean they lack flavor. These cookies are packed with really healthy things like carrots, oats, and walnuts. That mixed with the coconut oil and maple syrup and you really have yourself something. Something tasty, that is.

These Carrot Oatmeal Cookies are like carrot cake in cookie form. They’re soft. They’re nutty. And they’re really, really yummy.

These cookies are also very versatile. You could add in some unsweetened coconut. Lemon zest. Pecans instead of walnuts.

Out of all the sugar-free cookies I’ve tried, these have been my favorite. (And trust me when I say I’ve tried a lot!). Also, I got this recipe from 101 Cookbooks, where there are ton of healthy recipes that I cannot wait to try. Next, I want to try these cookies that are filled with chopped chocolate, bananas (sorry, Mom!), oats, and coconut.

Carrot Oatmeal Cookies

recipe from 101 Cookbooks

Ingredients:

• 1 cup whole wheat pastry flour
• 1 tsp baking powder
• scant 1/2 tsp fine grain sea salt
• 1 cup oats
• 2/3 cup walnuts, chopped
• 1 cup shredded carrots
• 1/2 cup real maple syrup, at room temp
• 1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
• 1 tsp fresh ginger (I used 1/2 tsp ground ginger)

Directions:

1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper, and set aside.
2. In a large bowl, whisk your flour, baking powder, salt, and oats together. Mix in your shredded carrots and walnuts.
3. In a separate smaller bowl, whisk your maple syrup, melted coconut oil, and ginger together. Mix this into your flour mixture and stir until just combined.
4. Using a tablespoon as a scoop, drop your dough onto the prepared baking sheet, leaving about 2 inches between cookies.
5. Bake 10-12 minutes or until cookies are golden on top and bottom.
6. Let cool a minute or two on baking sheet and then move to a wire rack.
7. I got about 2 dozen cookies.
8. Enjoy!

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