Daily Archives: March 24, 2017

Oatmeal Breakfast Cookies

My kids no longer like oatmeal.  I totally don’t push it on them, but knowing how nutritious and filling it is for breakfast, would love if they would get back into eating it!  I’m sure they will eventually but until then, I wanted to create oatmeal in cookie form and without added refined sugar, which also doubles as a quick and easy breakfast food for myself too!  My husband says “there is no such thing as a breakfast cookie”, but I  disagree.  These are amazing even eaten straight from the freezer.  These cookies are a good source of fiber and other protein!  Packed with potassium-rich bananas,  heart-healthy oats, ground flaxseed, semi-sweet chocolate chips and naturally sweetened with a bit of agave.  The best part about this recipe is that you can customize it and swap out chocolate chips for dried cranberries or other healthy mix-ins.  My little ones (and husband) loved them 🙂


2 cups quick or rolled oats

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 cup finely ground flaxseed

1/3 cup creamy almond butter

2 tablespoons agave (or honey)

2 bananas, mashed well

1/4 cup unsweetened applesauce

1 1/2 teaspoons vanilla extract

1/3 cup semi-sweet or dark chocolate chips

1/3 cup chopped walnuts (optional, but I find they really enhance the flavor and texture!)


  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. Mix in the rolled oats, ground flaxseed, baking soda and baking powder until thoroughly combined.
  3. Mash bananas well and add almond butter, applesauce, agave or honey, and vanilla extract and whisk well.
  4. Mix the almond butter mixture with the oat mixture.
  5. Fold in the chocolate chips
  6. Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets and flatten with your hand, space them about 2 inches apart.
  7. Bake in the preheated oven until lightly browned, about 12 minutes. Allow to cool before eating.