Made with cacao nibs, oats, chia seeds, almonds, and cashew butter, these Healthy Breakfast Cookies are delicious! They are naturally sweetened with bananas, chopped Medjool dates, and a few tablespoons of pure maple syrup. Packed with raw plant-based ingredients, they are also gluten-free, dairy-free, refined sugar-free, and high in fiber, antioxidants, and healthy fats.
Healthy Breakfast Cookies [Vegan]
- 1 cup small-size rolled oats, no sugar or additives added
- 1/2 cup oat flour *
- 1/4 cup cacao nibs (grué de cacao)
- 1/4 cup almond slivers
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 to 1 cup mashed banana (2 big very ripe & spotted bananas)
- 2 tablespoons pure maple syrup
- 1/4 cup + 2 tablespoons almond milk, unsweetened & unflavored
- 2 tablespoons chia seeds
- 1/4 cup 100% cashew butter, unsweetened
- 1/4 cup fresh pitted Medjool dates, chopped small (taken from 4 big dates)
- Preheat the oven to 350°F.
- In a medium-size bowl, add all of the dry ingredients and mix with a fork. Set aside.
- In a smaller bowl, mash the bananas with a hand masher or fork. Add the maple syrup and almond milk. Mix with a fork until incorporated. Add the chia seeds and mix well. Let stand for 10-15 minutes to thicken.
- Add the cashew butter to the mashed banana mixture and whisk together. Add the chopped dates and hand whisk until blended.
- Pour the wet into the dry and hand mix and turn until well incorporated.
- Use an ice cream scoop or a tablespoon to drop the dough in balls on the lined cookie sheet. If using an ice cream scoop, make sure to level off the dough with the back of a spoon or knife.
- Press down each dough ball with fingers to flatten and make them 1 cm thick (just under 1/2 inch). Leave a bit of space in between them, although they will barely spread out with baking.
- Bake in preheated oven on the middle rack for 15-20 minutes, or a bit longer until bottoms are golden. Start checking them at 15 minutes.
- Place on a rack to cool completely.
Store in a covered container at room temp or in the fridge. They will keep for several days, and you can also freeze them.