Healthy breakfast cookies made with persimmons, oats, and seeds for a nutrient-dense on the go breakfast. Feel free to customize them and make them your own!
Good morning friends!! Happy Friday <3
I’ve really been loving prepping a breakfast baked good to have on hand throughout the week to make morning’s easy. I found this breakfast cookie recipe from the amazing Ambitious Kitchen, and it’s absolutely fabulous! They’re soft baked, easily customizable, and are perfect for on-the-go.
To make them seasonal, I decided to make a few changes, such as switching out persimmons for bananas and adding a few spices. My version is listed below as well as the original recipe.
If you like this recipe, make sure to check out my persimmon gingerbread loaf and cranberry orange muffins for other seasonal breakfast baked goods. Enjoy!
Seasonal Breakfast Cookies (my version listed below, original recipe linked here)
Wet ingredients:
2-3 hachiya persimmons, skin removed and mashed
½ cup almond or pecan butter
3 tbsp honey
2 tbsp molasses
1 egg
2 tsp vanilla
Dry Ingredients:
1 cup oat flour
1 cup old-fashioned rolled oats
3 tbsp flaxseed meal
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp nutmeg
½ tsp salt
2 tbsp chia seeds
Optional: 1-2 scoops collagen, I use truvani
Optional: 1/3 cup chopped pecans or walnuts
Combine wet ingredients in a bowl. Mix well to combine.
In a separate bowl, combine dry ingredients and whisk.
Fold dry ingredients into wet ingredients. Add nuts if using.
Scoop into about 14-16 cookies, then bake at 350F for 12-15 minutes, or until edges are set. Allow to cool 5 mins, transfer to a wire rack to cool completely, then transfer to a plate/container. Enjoy!
I hope you love this recipe! These are quick, easy, good for on the go, and a great way to use seasonal produce.
Check out my Instagram @abigailsapron to see me make these! Enjoy <3
With love,
Abigail