Breakfast Cookies

Serving 20 people

45 min


  • baking powder 1/2 teaspoon baking powder
  • baking soda 1/2 teaspoon baking soda
  • bananas 2 very ripe bananas, mashed
  • chocolate chunks 1/4 cup dark chocolate chunks or chips
  • coconut oil 2 tablespoons coconut oil, melted
  • dried figs 1 cup chopped dried figs (or other dried fruit)
  • egg 1 large egg, lightly beaten
  • ground cinnamon 1/2 teaspoon ground cinnamon
  • ground flaxseed 1/3 cup ground flaxseed
  • light brown sugar 2 tablespoons light brown sugar
  • old fashioned rolled oats 1 1/2 cups old-fashioned rolled oats
  • peanut butter 2 tablespoons peanut butter (or any nut butter), melted
  • salt 1/4 teaspoon salt
  • vanilla extract 2 teaspoons vanilla extract
  • whole wheat pastry flour 2/3 cup whole wheat pastry flour
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How to make it

  1. Preheat the oven to 350 degrees F.In a large bowl, whisk together the oats, flour, flaxseed, brown sugar, baking powder, baking soda, cinnamon and salt. In a smaller bowl, mix together the mashed bananas, egg, coconut oil, peanut butter and vanilla extract.
  2. Add the wet ingredients to the dry and mix them until just combined. Stir in the dried figs and the chocolate until evenly dispersed.Scoop out the dough 2 tablespoons* at a time and place on nonstick baking sheets, keeping the cookies 2 inches apart from each other.
  3. Bake until cookies are set and slightly golden, for 12 minutes, then remove the sheet from the oven and let the cookies cool on the baking sheet. These cookies are best when eaten the first or second day but can be stored in a sealed bag or container for up to 5 days.*I used a large cookie scoop, which was about 1/4 cup each, which required 14 minutes to bake and yielded about 14 cookies.