This Saturday night got a little crazy and wild with these breakfast cookies. I’m talking, mashed bananas off the hizzle, chia seeds like WOAH, and raspberry jam’ming all night to the sound of the raging party happening next door. I know, I know. Christine, you need to calm down a little.
These are the latest creation to come out of my college kitchen and are born from a situation I find myself in pretty often. Imagine this scenario: you wake up after a long exhausting night of sleeping, stumble to the kitchen in a hunger-induced stupor, and start the coffee pot. Then, you’re hit by a wave of NEED-TO-EAT-NOW emotions. What should you do?! Well, if you were smart, you would have baked up a batch of these super easy and nutritious raspberry thumbprint breakfast cookies and VOILA! The perfect “treat” to help satisfy that morning sweet tooth.
These babies are made healthy with the use of a combination of whole wheat flour and oats as the base, a super ripe banana and egg to hold everything together, a pat of tart raspberry jam, and
river drizzle of peanut butter. I add in just a teeny tiny but of light brown sugar to up the sweetness a bit, but other than that, all the sugar in these cookies are natural!
One thing to keep in mind (as with all healthified recipes) is that this recipe is by no means your standard bakery-style chocolate chip. It’s not loaded with butter and fat and sugar and subsequently will not taste like one of those decadent desserts, but rather is a filling, slightly sweet, and packed with lots of healthy goodness. If you’re someone who likes to eat a cookie-a-day (like me), these cookies are a great substitute to have your cookies and eat em too!
*Recipe inspired from Oh She Glows
- 1 large ripe banana
- 1 tsp vanilla extract
- ¾ cup oats
- ½ cup whole wheat flour
- 1 pinch salt
- ½ tsp cinnamon
- 1 tbsp chia seed
- 2 tbsp light brown sugar
- 6 tsp raspberry jam
- nut butter for drizzling
- Preheat oven to 350 degrees.
- In a mixer or by hand, cream the banana until mashed and no big lumps remain. Mix in the vanilla extract.
- Add in the oats, whole wheat flour, cinnamon, chia seeds, and brown sugar. Stir till combined.
- On a parchment paper-lined baking sheet, add tablespoon-sized balls of dough a few inches apart. Using your thumb, make a small imprint in the middle of each one and fill with ½ tsp of jam.
- Bake for 10 minutes or until cookies are set. Let cool, then drizzle with your nut butter of choice.