Fruit and Nut Breakfast Cookies
- 1½ Tablespoons chia seeds
- ¼ cup unsweetened almond milk
- 2 ripe bananas
- ¾ cup old fashioned oats
- ¼ cup chopped walnuts
- ¼ cup chopped dates
- ¼ cup chopped prunes
- 1 Tbsp. peanut butter
- 1 Tbsp. olive oil
- 1 tsp cinnamon
- Preheat oven to 350°.
- Grease or line a large baking sheet with parchment paper
- In a small bowl, stir together the chia seeds and almond milk and let the mixture sit for at least 10 minutes.
- Mash the bananas in a medium sized mixing bowl.
- To the same bowl, add the chia seed mixture, oats, walnuts, dates, and prunes. Mix until combined.
- Scoop out the dough in heaping tablespoons onto prepared baking sheet. Using your hands or a fork, shape the heaps into round cookies (they won't spread in the oven).
- Bake for about 20 minutes. The cookies should be browning around the edges.
Sometimes you just need a cookie. Like on an autumn morning, when you’re curled up on the couch with a blanket and that first steaming cup of coffee. But this is breakfast. You wouldn’t want to set the tone for your day with empty sugars and sad white flour. What can be done?
Don’t worry. Fruit and Nut Breakfast Cookies are everything you need. Packed with rich dates and prunes, the nutty crunch of walnuts, and wholesomely satisfying rolled oats, these little dears are seriously good. They have that lovely thickness of banana bread, with the comforting flavors of oatmeal cookies.
All this with no added sugars whatsoever. In fact, every last ingredient is particularly good for you. Walnuts and olive oil are the healthiest of fats. Prunes are a cancer-fighting superfood. Dates are a great plant source of iron, the most common mineral deficiency. Chia seeds … well, of course. And then there are oats. The original ancient grain, before ancient grains were cool. It’s a nutritional powerhouse wrapped up in a sweet little cookie.
These are as easy as can be to make, by the way. Seriously, you just mash up some bananas, throw in an armload of nuts, fruits and grains, and toss them in the oven for 20 minutes. My toddler loves them. I can’t tell you how nice it is to see her little face light up as she’s handed one of these. She always asks for more. And with all that fiber, protein, and whole grains, why wouldn’t I say yes?
I find myself grabbing these as I run out the door, or throwing them at my children while I scramble to put dinner together. They’re a brilliant solution to eating well on the run. But they’re even better enjoyed in a state of relaxation. I strongly suggest you whip up a batch, and then kick back and reward yourself with a whole dang plate of cookies.
Recipe adapted from Brittany Mullins’ Chia Oatmeal Breakfast Cookies.