Soft Nutritious Breakfast Cookies

Soft Nutritious Breakfast Cookies | Mama Papa Bubba

Mmmm… cookies.  And for breakfast no less!

These nutritious breakfast cookies have been on regular rotation in our house lately.  I’ve been making a big batch on the weekend and pulling them out for easy breakfasts, snacks, and school lunches which has been such a treat.  Both of the kids absolutely love them and gobble them up 3 at a time, which is absolutely fine by me!  They’re jam-packed with good stuff – whole grains, fruit, veggies, and protein – and include absolutely no added sugar, which means I actually feel good about feeding my munchkins cookies – win!

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And just because they’re nutrient-packed doesn’t mean they’re not delicious – they truly are!  They’re soft {with just a little bit of crunch courtesy of the pumpkin seeds}, flavourful {mmm… cinnamon!}, and plenty sweet {thanks to the banana, apple, and dates}.

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I find the key to making them is under baking them just a smidgen so that they stay moist and just a teensy bit cakey in the  centre, so keep that in mind during the baking process.  Here’s our recipe…

Soft Nutritious Breakfast Cookies {adapted from Super Healthy Kids’ Healthy Carrot & Apple Breakfast Oat Cookies}

  • 2 cups of wholewheat flour
  • 1 cup of old-fashioned oats
  • 1 tablespoon of ground flax
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 2 very ripe bananas, mashed well
  • 1 egg
  • 1/3 cup of softened coconut oil
  • 1 teaspoon of vanilla
  • 1 apple, grated
  • 2 medium carrots, grated
  • 8 medjool dates, chopped
  • 1/2 cup of pumpkin seeds

Preheat the oven to 350 degrees.

Measure out the dry ingredients and whisk well.  In a separate bowl, mix together the mashed banana, egg, coconut oil, and vanilla.  Add in the grated apple and carrots and mix again.  Fold the wet mixture into the dry mixture.  Lastly, add the dates and pumpkin seeds and mix them in until evenly distributed.

Roll the dough into generous 1-inch balls and place on a parchment-lined baking sheet.  Using a flour-coated fork, gently press the dough balls down.

Bake for approximately 13 – 15 minutes or until the outside edges are just barely golden.  Remove from the oven and allow to cool.


13 thoughts on “Soft Nutritious Breakfast Cookies

  1. We made ours gluten free by substituting the 2 cups whole wheat flour with 1 cup sorghum flour, 1/2 cup rice flour, and 1/2 cup tapioca starch. Also added 1 teaspoon xanthum gum to help bind them together. They turned out perfectly!

      1. Jen, I thought it was a waste of time but it now seems it wasn’t! My daughter has started school this year and each morning, she says she doesn’t want breakfast (hopefully this will pass) but as soon as we leave, she then asks for something … I now can happily give her something as we run out the door. AND she’s been having one for a snack in the afternoon and at school. :) Thank you.

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