Best Ever Breakfast Cookies in the Pressure Cooker Recipe
These Best Ever Breakfast Cookies are a delicious and nutritious option made with wholesome ingredients like oats, nuts, seeds, dried fruit, banana, and maple syrup. Baked to golden perfection, they are perfect for a hearty, on-the-go breakfast that satisfies your sweet tooth while keeping things healthy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 large cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 ripe banana, mashed
- 1 egg
- ¼ cup pure maple syrup
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ cup peanut butter or other nut or seed butter
- ¼ cup flour (whole wheat, all-purpose, oat, or gluten-free)
- 1 cup old fashioned oats
- ¾ cup nuts and/or seeds (e.g., pumpkin and sunflower seeds)
- ¾ cup dried fruit (e.g., chopped figs, apricots, cranberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mash Banana: In a large bowl, mash the ripe banana with a fork until it becomes very smooth, which will help naturally sweeten and bind the dough.
- Mix Wet Ingredients: Add the egg, pure maple syrup, kosher salt, ground cinnamon, and peanut butter to the mashed banana. Mix everything well until fully combined and smooth.
- Add Flour and Oats: Stir in the flour of your choice until incorporated, then add the old fashioned oats and mix until the dough thickens and holds together.
- Fold in Nuts, Seeds, and Dried Fruit: Gently fold in the nuts, seeds, and dried fruit ensuring they are evenly distributed throughout the cookie dough.
- Shape Cookies: Using heaping tablespoons, scoop dollops of dough onto the prepared baking sheet. Flatten each slightly with the back of the spoon or your fingers for even baking.
- Bake: Bake the cookies in the preheated oven for 25 to 30 minutes, or until they turn golden brown and feel set to the touch.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute the peanut butter with any other nut or seed butter to suit your taste or dietary preferences.
- Feel free to use different dried fruits or nuts based on availability or personal preference.
- For gluten-free versions, ensure the oats and flour used are certified gluten-free.
- These cookies store well in an airtight container at room temperature for up to 4 days or can be frozen for longer storage.
- Adjust baking time slightly if making smaller or larger cookies to avoid undercooking or burning.
Keywords: breakfast cookies, healthy breakfast, baked oats cookies, wholesome snacks, easy breakfast, on-the-go breakfast, hearty breakfast cookies, banana cookies, vegan option with egg substitute
