Healthy Breakfast Cookies with Blackberries, Sunflower Seeds and Fennel Seeds
These healthy breakfast cookies are low-calorie, low fat and quick and easy to make. Fresh blackberries, sunflower seeds and fennel seeds take them over the top. Always say yes to breakfast cookies.
Preheat oven to 350°F. Peel and mash bananas in a medium bowl with a potato masher or fork. Make sure they are well-mashed, with only small chunks remaining.
2 ripe bananas
Stir in rolled oats and cinnamon. Set aside for a few minutes to allow the oats to soak up the moisture. If the batter is very wet/thin still, add 1-2 tablespoons of oats.
1 cup rolled oats, 1 teaspoon ground cinnamon
Line a baking tray with parchment paper or a silicone baking mat. (Cookies will stick if you skip this step.)
Drop spoonfuls of batter onto baking tray and then shape with your fingers. Cookies do not spread out while baking, so shape them into the width and height you want them to be. This recipe will make about eight medium, 3-inch wide cookies.
Drop a small dollop of sunflower seed butter or blackberry preserves (or both!) on top of each cookie. Then, sprinkle blackberry halves, sunflower seeds and fennel seeds on each cookie.
½ cup fresh blackberries, 1 tablespoon sunflower seeds, 1 teaspoon fennel seeds, ¼ cup sunflower seed butter, ¼ cup blackberry preserves
Bake cookies for 17 minutes. *See notes for adjustments for smaller or larger cookies.
Remove from oven and allow to cool slightly before enjoying.
Notes
This recipe makes about 8 cookies.If making small 2-in wide cookies, reduce cooking time by 3-5 minutes. If making large 4-in wide cookies, increase cooking time by 2-3 minutes.If you prefer, you can use vanilla extract instead of the ground cinnamon.