The Breakfast Cookie that is ACTUALLY Healthy

by Dr. Erica Volk, ND, 1/18/18
​If you’re asking yourself, WHY DOES ALL BREAKFAST FOOD HAVE TO BE SO HIGH IN SUGAR? you are at the right place! While I don’t generally recommend cookies for breakfast as part of a healthy diet, some mornings we just need something quick we can grab and take with us that is nutrient-rich and high in protein and healthy fats and NOT loaded with the things we don’t want like refined flour and sugar! ​
photo of 4 healthy cookies on a tray
If you’re on a quest for just such a breakfast cookie, you’re in luck, as I’ve come up with a super basic no-guilt breakfast cookie recipe that you can easily whip together in under an hour and that will provide a good dose of steady energy to get you through your morning! You can even freeze them and have them “in stock” for those rare mornings of need. These would also be awesome as a mid-day snack or an energy bite while hiking! ​
**These cookies are not like ordinary cookies, meaning they are NOT sweet. They have a natural sweetness from the raisins, banana, and applesauce, but they won’t hurt your teeth or feel like dessert. You could add some honey or maple syrup, but the whole point here is that they are a HEALTHIER alternative. Unfortunately, sweeteners are sugar no matter what they are called. ​

Here's the awesome recipe:

Wet ingredients:
1 ripe banana, mashed
1/2 cup unsweetened applesauce
2 eggs
1 tsp vanilla extract
1/3 cup nut butter (I used "Nut and Seed" butter)

Dry ingredients:
2 cups rolled oats
1/3 cup pumpkin seeds
2/3 cup sunflower seeds
1/3 cup raisins
1 tsp cinnamon
1/4 cup chopped walnuts
1/4 cup ground flax seed
Instructions:
  • Preheat oven to 350 degrees Farenheit.
  • Grease baking sheet or place silicon baking mat on baking sheet.
  • In medium bowl, whisk together wet ingredients.
  • In a separate small bowl, combine dry ingredients.
  • Add dry ingredients to wet ingredients and stir until combined.
  • Spoon mix onto baking sheet using 1/4 cup measuring cup as a mold and space cookie shapes about 2 inches apart. Cookies will not spread during baking.
  • Bake for 10-15 minutes. Remove from oven when slightly golden on top.
  • Allow cookies to cool on the pan. Once cool, store in air-tight container at room temperature for a few days or freeze if not eating right away.