I have bought way too many muffins and cookies on our weekend adventures. I was inspired to make a refined sugar-free, yummy, healthy breakfast cookie. I’ve been making these easy breakfast cookies on repeat since nailing the recipe. They’re a great road trip snack or simple breakfast with a coffee when you need to get out the door. Packed with oatmeal, walnuts, coconut and bananas, pretty much all my favourite things and also pantry staples. Sweetened with only a drop of maple syrup and two bananas. Recipe makes 24 small cookies. I will often keep half the batch on the counter and the other dozen in the freezer in bags to grab and go. I often make these with dark chocolate chips + walnuts, or raisins + hemp hearts/chia seeds. I will use regular flour or gluten free (GF) all purpose flour depending on what I have on hand, both work. If you like these cookies you might also enjoy my no sugar banana muffins that follow the same style with no added sugar, but also taste delicious.
no sugar breakfast cookies
2 ripe bananas mashed (can be previously frozen)
4 tbsp maple syrup
1/4 cup melted coconut oil
1 cup old fashioned oats
1/2 cup all purpose flour (or all purpose GF flour)
1/2 cup almond flour
1 tsp baking powder
1/2 tsp salt
1 heaping tsp cinnamon
3/4 cup unsweetened shredded coconut
1/3 cup dark chocolate chips (or raisins)
1/3 cup chopped walnuts (or hemp hearts or chia seeds or chopped pecans)
Preheat your oven to 350 degrees. Line a baking sheer with parchment paper. Combine all wet ingredients in one bowl. Mix all dry ingredients in another bowl. Combine and stir until just mixed. Scoop teaspoon size balls onto a baking sheet. Bake 13-15 minutes until cookies set and bottoms are lightly brown. My oven takes exactly 13 minutes, and runs hot. Enjoy!