Posted in Recipes on 23.04.2019
prep: 15 mins / cook: 15 mins / inactive: 0 mins / total: 30 mins / quantity: 16-18 cookies Print recipe?
With much less sugar than the average cookie and packed with nutrients these healthy cookies are a delicious and a convenient breakfast to grab and go or a healthful treat to stave off the afternoon hungries!
Welcome to team breakfast cookies! Breakfast might seem an odd time for cookies, but since these Pumpkin Pie Breakfast Cookies, warm, fresh from the oven cookies for breakfast have become a firm favourite. And like these healthy cookies, the dough can be make in advance then baked in just a few minutes for a breakfast treat that really shouldn’t be as healthy as it is!
Now don’t gasp – it IS a bit of a shopping list of ingredients. For two reasons. One for flavour and two because I wanted to cram in as many good things as I possibly could! We’ve got:
Oats – rich in carbs and fibre as well as higher in protein than most grains. The soluble fibre promotes healthy gut bacteria and increases feelings of fullness.
Goji Berries – a good source of vitamins and minerals as well as all 8 essential amino acids.
Sesame Seeds – these are especially rich in nutrients vital to bone health, including calcium.
Flax seeds – a great vegan source of omega 3 fatty acids (normally found in fish) which is important for heart health.
Cinnamon – loaded with antioxidants and anti-inflammatory properties.
This is a fairly sticky dough – so your hands are going to get a little messy when rolling and shaping. I find ‘wetting’ my hands between scooping and shaping these healthy cookies helps to stop most of the dough sticking to my fingers!
I’ve also made these 2 ways. All in the name of healthy cookies research of course.
The sacrifices I make 😉
One version was with sultanas, the other with vegan chocolate chips. Both tasted fantastic. Oaty cookies have always been one of my very favourite cookies and I love the burst of a plump little sultana in every bite. Phil’s a chocoholic and sultana averse. So two versions it is. You could maybe try both sultanas AND vegan chocolate chips. They might be something to behold.
I’d definitely have cookie reverence and envy.
These healthy cookies are definitely moreish cookies too. They’re a bit like a cross between a granola bar, an energy bite and a Hobnob. They’re light but chewy. Firm but soft. And a guaranteed breakfast recipe keeper 😉
If you make these Healthy Cookies or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture! )
prep: 15 mins / cook: 15 mins / inactive: 0 mins / total: 30 mins / quantity: 16-18 cookies
- 2 large ripe bananas – the spottier the better!
- 1/4 cup (70g) peanut butter – or swap for any nut or seed butter, or even tahini!
- 1/4 cup (60ml) maple syrup
- 1/2 tsp vanilla extract
- 2 tblsp oat milk
- 1 cup (110g) rolled oats
- 1 cup (110g) oat flour – simply whizz some oats in a food processor or blender to a fine(ish) powder
- 1 + 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup (100g) sultanas or vegan chocolate chips (see note)
- Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and line a couple of large baking trays with parchment or silicon mats
- Peel the banana and break into chunks into a large bowl. Mash with a fork
- Add the nut butter, syrup, milk and vanilla and whisk together
- Stir in the remaining ingredients, mixing very well
- Scoop out a spoon of mixture, about the size of a golf ball and flatten and shape into a cookie - I find using wet hands helps with this!
- Lay them onto your trays - you can put them fairly close together as they don't really spread
- Bake for 12-15 minutes until set and lightly golden
- Eat while still warm or leave to cool completely before storing in an airtight container
- You could try chocolate chips AND sultanas or swap them both for nuts. Or even try all three together!
- These cookies are best when eaten warm but they still taste great even after a few days
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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