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Healthy Berry Banana Breakfast Cookies

by TheCookingCollective
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A while back I was looking for a portable breakfast cookie that I could eat on the go. Mainly to stop myself from skipping breakfast or making a not-so-healthy choice during busy mornings, as well as giving me energy for exercise. I wanted something clean and nutritious that was also quick and easy to make. During my search, I stumbled upon these delicious clean eating banana blueberry cookies from Tasting Page.  

 

The thing I love about the above recipe (aside from being delicious!) is that most of those ingredients are usually in my fridge/pantry. And they are also quick and very simple to make. You just mash the ingredients together and bake.

 

A quick and healthy baked good that can double as a breakfast is always a winner for me. My version is always a little different depending on what ingredients I have available at the time of baking.

 

My recipe for healthy berry banana breakfast cookies is adapted from the original recipe above. I needed to change the recipe for a number of reasons. Firstly, I didn’t have any blueberries – but I did have a tonne of frozen raspberries from our garden. I also needed to eliminate the nuts to make them allergy friendly for school.  I changed the quantities slightly and swapped out walnuts in favour of sultanas and added chia and quinoa flakes for nutrition. I also added coconut for a little extra texture and flavour.  My cookies also mash the berries throughout rather than keeping them whole. The bananas provide a lovely sweetness and along with the oats, also hold the cookies together!

 

These healthy berry banana breakfast cookies are easy to make and are perfect for a nutritious breakfast or snack. They are dairy free, nut free, egg free and refined sugar free, making a perfect healthy lunch box treat.

 

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Berry banana breakfast cookies are a fun and easy recipe to make with kids. Your little helpers can measure ingredients, mix and roll the cookies in their hands. Just make sure that, like my kids, they don’t eat all of the mixture before baking! Although, because these cookies only contain healthy ingredients, it’s perfectly fine if they do.

 

These healthy berry banana cookies don’t need any additional sugars- they get enough sweetness from the banana and berries.

 

When making these cookies, overripe, spotty bananas are best. They mash better and incorporate better into the mix. They also provide a stronger banana flavour if they are extra soft.

 

This recipe is so easy to make too! Simply mash the banana and berries together and then stir through the other ingredients. The cookies can be rolled into balls and slightly flattened with your fingertips or a fork before baking. Use whichever berries you prefer or have handy (I used raspberries, but blueberries or blackberries are also amazing). You could also substitute in any dried fruit of choice.

 

The best thing about these cookies is that they are freezer friendly, meaning they can be stored in an airtight container for easy lunch box packing. Bulk baking snacks like these saves so much time and money over the school term. 

 

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Healthy Berry Banana Cookies

A while back I was looking for a portable breakfast cookie that I could eat on the go. Mainly to stop myself from skipping breakfast or making a not-so-healthy choice… Print This
Serves: Makes 12 cookies Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 medium bananas (overripe and spotty), mashed
  • 1 cup frozen berries of choice (I used raspberries)
  • 1/4 tsp cinnamon, ground
  • 2 tbs chia seeds
  • 1/4 cup sultanas
  • 1/4 cup shredded or desiccated coconut
  • 1 cup oats
  • 1/2 cup quinoa flakes

Instructions

Pre-heat oven to 180C° (350F). Line a baking tray with baking paper.

 

Mash the banana and berries together until the berries are crushed and mostly incorporated. Add all of the other ingredients and stir together until combined.

 

Roll the mixture into 12 balls and gently press them onto the baking tray, flattening slightly with your fingertips or a fork.

 

Bake for 10-15 minutes, until slightly browned on the outside.

Transfer to a wire rack and allow to cool completely.

Store in an airtight container in the fridge for up to seven days, or store in the freezer for up to 3 months. Enjoy!

 

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Some other healthy snacks you may be interested in;

 

For more lunchbox inspiration, check out these recipes. For tips on time saving and bulk baking school lunches, see this post here.

 

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