Chocolate cookies for breakfast? Yes please! These healthy cookies are packed full of slow releasing carbs, fibre and nutrients, helping to keep you and your family full until lunchtime!
I came across these Superfood Breakfast Cookies and thought that they looked and sounded absolutely delicious.
However I decided to change up the recipe and add some favourite ingredients of mine, along with baking them (the original recipe is for a no-cook cookie).
The results were incredible so I knew I had to share the recipe with you guys!
Made predominately with oats, these cookies are packed full of slow releasing carbs which will help keep you and your little ones full until lunch time. They also contain a bunch of super nutritious ingredients including flaxseed, goji berries, pumpkin, sunflower and chia seeds making these probably one of the healthiest cookies I’ve ever had!
Served with some yogurt and fruit, these cookies make a fantastic and well balanced breakfast and your kids won’t believe their luck when they see all that chocolate!
They’re also great for packing into lunchboxes or as an afternoon snack. I can pretty much eat these cookies at any time of the day!
For the full recipe check out the video or written instructions below (and don’t forget to subscribe to my YouTube Channel to stay up to date on all my videos!). And if you try this recipe please do let me know what you think. Or tag me in a picture on Facebook or Instagram using the hashtag #myfussyeater. I’d love to see your pictures!
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Healthy Chocolate Breakfast Cookies
Prep Time: 5 mins- Cook Time: 12 mins
- Total Time: 17 minutes
Yield: 6 1x
Category: Breakfast
Method: Baked
Cuisine: European
Print Recipe
Pin RecipeDescription
Chocolate cookies for breakfast? Yes please! These cookies are packed full of slow releasing carbs, fibre and nutrients, helping to keep you and your family full until lunchtime!
Ingredients
- 2 ripe bananas
- 2 tbsp honey or maple syrup
- 100g / 2 cup rolled oats
- 2 tbsp plain or all purpose flour (can be gluten free)
- 2 tbsp cocoa powder
- 2 tbsp seed and goji berry mix (sunflower seeds, pumpkin seeds and goji berries)
- 1 tbsp ground flaxseed
- 1 tbsp chia seeds
- optional toppings: dark chocolate and goji berries
Instructions
- Mash the bananas on a board (this is the easiest way to mash them!) and then transfer into a large bowl. Add the honey and mix well.
- In a separate bowl add the oats, flour, cocoa powder, seeds, goji berries, flaxseed and chia seeds and mix together before adding to the large bowl with the bananas and honey. Stir all the ingredients together until well combined.
- From the mixture roll six equal sized balls. Place them on a lined baking tray or cookie tray and flatten with a spoon to make a cookie shape.
- Bake in the oven at 160c / 320f for 12 minutes.
- Allow the cookies to cool completely before drizzling on the melted chocolate and sprinkling with extra goji berries. Place in the fridge or freezer until the chocolate is solid.
- The cookies will keep in the fridge for up to 3 days.
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Wendy S says
My kids love the fact they can have cookies for breakfast …. really tasty and filling.
★★★★★
Vicky says
Cookie breakfasts are the best! glad they enjoyed them.
Emma says
We really enjoy these and I enjoy playing around with it a bit – adding different seeds/nuts/fruit (dessicated coconut is good!). I omit the honey as had made them for a baby <1 and now just because I try to put as little added sugar in baking as possible.
★★★★★
Samantha Perry says
When both my 14yr old and 11yr like the same thing then you know it’s good! I haven’t told my 14yr old there is banana in it 🙈 as then there will be an instant dislike…but until then these are a huge winner!
Also a huge success for us from your recipes is the Potato and chickpea curry and tonight I made the chicken Katsu… Although I used medium curry powder x 2 tbs and it was a tad too spicy but still yummy for us adults. Will def make again and use mild curry powder.
★★★★★
Claire says
Such an easy recipe and the whole family loved these 🙂
★★★★★
Katie says
Can I substitute the cocoa powder for cacao powder? How much would I use? I have some cacao powder in the cupboard (from an ill-fated attempt to be healthier) and it would be good to use it up!
Ciara Attwell says
Yes you can switch it but bear in mind its a stronger taste than cocoa powder. Also I’m not sure of the quantities as I haven’t tried it myself
Kim says
These are brilliant, the kids couldn’t believe they were allowed cookies for breakfast and they really are tasty as well as being healthy. Thanks so much for this recipe!
★★★★★
Penny says
Made these with gluten free flour and they were so good. Added some chocolate chips to the top too!
★★★★★
Maree says
with the flaxseed is this oil? flour? meal?
Ciara Attwell says
Ground flaxseed or flaxmeal.
Sarah says
Just made these for my son’s breakfast and we all love them! I substituted with coconut flour. Thanks for this recipe, I am always stuck for breakfast ideas for my toddler x
★★★★★
Ciara Attwell says
Yay! I’m really chuffed you like them. I will have to try them with coconut flour. Bet they taste even better!!
Kendra says
Wonderful recipe! I made these today and they are super quick, easy, and my kids love them! They remind me a little in texture of a cereal bar, and are wonderfully filling. Thanks for the recipe!
★★★★★
Ciara Attwell says
Thank so you so much Kendra! I’m so chuffed that you all enjoyed them!
Justina Elumeze says
These look amazing!
Will try substituting the all purpose flour with either almond or coconut flour this week and see how it goes.
Thanks, Ciara…x
★★★★★
Ciara Attwell says
Let me know how it turns out!
Michelle @ Modern Acupuncture says
These look absolutely divine! Cannot wait to try them!
Ciara Attwell says
Thank you Michelle