For years I have tried to convince my kiddos that oatmeal is AMAZING. Two kids believe me…out of SEVEN. These Healthy DELICIOUS Breakfast Cookies are a smash hit in our house. EVERYONE gives them Five STARS. Even the littlest among us.
I can’t blame them, however. Oatmeal was not my favourite breakfast food as a kid either. To recall, “Slimy” was the only adjective that came to mind. Avocados and ripe bananas fall into that same gooey category for my children, so I decided to flip the switch on them and DISGUISE some healthy ingredients in a “cookie-shaped” breakfast!
Oats and Flour
I know. I am a 99% “Grain-free Gal” shovelling grains into my kiddos for breakfast. Well…we’re a work in progress.
If you are “Grain Free” here are some flour options you can replace those oats and all-purpose flour with:
- Almond Flour
- Coconut Flour
This is one of the simplest healthy recipes to throw together, so I will not over-complicate it for you!
Favourite Inexpensive Tools in the Kitchen:
These measuring spoons are something that EVERYONE comments on. I found them HERE for less than $10 and had to add them to my kitchen. The wood is so equally durable and charming, and even holds up in the dishwasher.
My bowls were a gift that my husband found me HERE. They are nesting bowls that fit neatly in my cupboard for easy storage. PLUS all four sizes are PERFECT for whipping up any recipe in (or TACO NIGHT when you have lots of toppings on the table!) .
Oatmeal (Gluten Free is Best!) and A Flour of Choice!
I used all purpose flour for these cookies but remember you can swap out your for your preference of healthy flour or exclude the oats if you are going GRAIN-FREE!
Don’t worry. My kids realize these cookies are made with oatmeal. But they were pleasantly surprised to discover they like oatmeal this way!
Add the rest of your dry ingredients.
Don’t you just love cinnamon? Can a house that does not smell like cinnamon from freshly baked cookies at some point during the week, really be a home? Blend and set aside.
Time to Mix up those Avocados!
Don’t shy away from avocados that are overly ripe. And DEFINITELY do not throw them out! There are SO many ways to use up ripe avocados! But Cookies are probably my favourite creative venue.
I don’t know about you, but the first thing I think of when an avocado appears is not “cookie”. But the texture is very similar to a mashed ripe banana (another ingredient here), so, WHY NOT?!
Did you know that Avocados are literally BRAIN FOOD for your kids (and YOU for that matter! The healthy fatty complex of avocados helps protect cells that carry messages to our brain. That is something I want my kiddos consuming before we dig into our daily homeschool studies! If you want to learn more about our Homeschool click HERE.
Ripe Bananas are the QUEEN of Egg-Replacement.
Don’t get me wrong. I am not against eggs inherently. I have some gorgeous ‘cluckers’ in my backyard. But I do find I have a bit of an allergy to store bought, and being as they can be a highly allergenic food I try to include some recipes in our diet that leave them out too.
If you can’t stand banana anything, try mixing 3 Tbs Ground Flaxseeds with 1-2 Tbls water as an egg-replacement.
Add’s a bit of extra healthy fat too!
Did anyone ever tell you that ‘low fat’ was the healthiest method? They lied. Good healthy fats are so rewarding to our body and deeply restore tissues. It isn’t actually healthy FATS that make us gain weight in and of themselves. While that is a book worth of discussion for another day, just hold onto the invaluable tip that GOOD fats are GOOD. You can dig a bit deeper Here.
Melted Coconut oil is an incredible, tasty replacement for butter, if you are avoiding dairy.
This is really up to you. But I personally do not mind a little sweetness for my kiddos, as long as we don’t ‘over-do’ it, it isn’t laden with heavy chemical ingredients and it’s homemade (with the exception of a few store bought treats that are few and far between).
HONEY is SO good. And by “good” I mean yummy. It is straight up sugar though, so don’t expect it to NOT spike blood sugar levels. It isn’t magic. But it IS tasty and an alternative to the “evil” refined sugar.
Maple syrup also give these cookies an incredible texture and aroma. Just be sure to use 100% PURE maple syrup and NOT “golden syrup”. As a Canadian growing up in the thicket of true blood Maple Production territory…anything but real Maple syrup is an insult to good food.
Time to Combine!
Blend your “Dry” ingredients with the “Wet” ingredients. Don’t forget to add some dried fruit, chocolate chips or unsweetened toasted coconut flakes for extra YUM.
Blend until well combined!
These flavours come together so nicely.
Bake at 335 degrees Fahrenheit for 8 minutes (or until golden brown around the edges, if your oven runs HOT).
Despite our kids HATING the ingredients, they LOVED every bite and kept coming back for more. These are FIVE STAR certified by my picky kids!
DELICIOUS Healthy Breakfast Cookies
- 2 1/2 Cups OATS (Gluten-Free is best)
- 1 Cup All-purpose flour, or a Gluten Free or Grain Free Option
- 1 tsp Baking Soda
- 1/2 tsp salt
- 1 tsp PURE Cinnamon
- 1 Ripe Avocado
- 1 Cup Extra Virgin Coconut Oil
- 1 Ripe Banana (Mashed)
- 3/4 Cup Honey
- 1/2 Cup Dried Fruit
- 1/2 Cup Chocolate Chips
- Pre-Heat Oven to 335 degrees Fahrenheit
- Line a Baking Sheet with Parchment Paper
- Blend together dry ingredients and set aside.
- Mash together the ripe avocado and ripe banana.
- Add coconut oil and honey to the "mash".
- Pour "wet ingredients" into "dry ingredients" and blend until smooth.
- Add in your favourite dried fruit, or chocolate chips!
- Bake for 8 minutes at 335 degrees fahrenheit. Allow to Cool between batches and ENJOY!