Fruit and Nut Breakfast Cookies

Delicious and nutritious trail mix style cookies

My new fitness program has me pulling all the stops on my diet. I enjoy indulgence, snacking and treats, but now is the time to tone it down a notch and focus on natural, healthier options. It’s time to nourish this beautiful temple I’ve been given. To show it some respect and unconditional love.

Since cookies and all baked goods are basically essentials in this household, I wanted to research and improvise with some delicious snacking options that I can make with little or no added sugars. And this recipe 💥. It’s oh so filling, has a great texture and the flavour has a hint of sweetness to it from the dried fruit.

We will get started by mashing the bananas into a glass bowl, then adding your eggs and natural peanut butter. Whisk until fully mixed up and smooth.

Everything gets added into the same bowl here, so the mess is minimal. Anytime I can do less dishes is a great day! Go ahead and add in the flour, flax and baking soda. I measure and sprinkle the soda over top to ensure it gets mixed in evenly.

Mix together well and then begin to add all the fun stuff! I’m a big fan of “the more, the merrier” mentality, so I always add plenty of optional ingredients. You can really make this your own by adding in your favourites.
**One recommendation is to stay clear of nuts with added salt. It does mess with the consistency of the batter during baking and I was NOT a fan of the results.
My add in staples are always, chia seeds, pumpkin and sesame seeds, dried cranberries, raisins and mini dark chocolate chips. The recipe below will show you exactly what went into these babies.

Make sure to set your oven for 350. Scoop out a big spoonful of the batter and drop onto a greased (or silicone covered) baking sheet. I make these cookies the size of my palm for a hearty breakfast, but would be great at a smaller size for kiddos or more of a snack as well. Pop into the oven for 12-14 minutes and enjoy!

Fruit and Nut Breakfast Cookies

2 ripe bananas mashed
2 free range eggs
1/3 cup natural peanut butter
1 cup almond flour
1 cup spelt flour
1/3 cup ground flax seed
1 tsp baking soda
1 tbsp chia seeds
1/2 cup chopped pecans
1/3 cup pumpkin seeds
1/3 cup sesame seeds
1/3 cup dried cranberries
1/4 cup pistachios
1 tbsp cinnamon
1/3 cup mini dark chocolate chips

Start oven at 350. Mash up banana in large glass bowl. Once mashed add in eggs and natural peanut butter. Whisk until mixture is smooth with few lumps. Add in flours, flash and baking soda. **Sprinkle baking soda evenly over top to ensure is mixes well.

Add all other ingredients in order and mix until combined. Use a large scoop to make large sized breakfast cookies. Drop scoops onto greased baking sheet.

Bake for 12-15 minutes at 350. Ensure you don not overtake as these will turn out dry…. believe me, I know! Let cool on the rack for 10 minutes and Enjoy ❤

Recipe makes 10-12 larger breakfast cookies depending on desired size.
**Approximately 260 calories per serving, 5.6g sugar, 8.7g protein**

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