Everything (and Anything) Breakfast Cookies

Post by Paula Jahn, Co-owner and Registered Dietitian at Nourish Northwest

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It is easy to get stuck in a rut with breakfast. Not only is it the meal that most frequently lacks variety, but it is also eaten early, so the mindlessness that comes with monotony is often welcome.

I, Paula Jahn, registered dietitian, give you permission to break away from the same ol’ breakfast and eat cookies!

Breakfast cookies. With persimmons. And prisms.
Breakfast cookies. With persimmons. And prisms.

Not that anyone needs permission to eat cookies ever, but the act seems to need a good reason when it’s first thing in the morning. Well, look no further than this recipe for justification. These are healthy, balanced cookies full of plant-based protein and healthy fats to keep you satisfied and energetic throughout the morning.

They are also a great way to use up odd bits of nuts, seeds and dried fruit lurking in the cupboard. I cleaned out my pantry and discovered some obscure, but perfectly good, bags of dried fruit and seeds. Dried persimmons are not a common snack. But, chopped up, they are perfect add-ins.

Pantry finds!
Pantry finds!

Use creative freedom with the recipe below. The amounts of wet and dry ingredients help to form a dough but feel free to use any and all mix-ins. It is like a choose your own adventure cookie.

Everything (and Anything) Breakfast Cookies

Makes about 18 cookies


2 ripe bananas, mashed

1/3 cup unsweetened applesauce

½ cup nut or seed butter (almond, peanut, sunflower)

2 Tbs pure maple syrup

1 tsp vanilla extract

1 Tbs chia seeds

2 Tbs hemp seeds

½ cup all-purpose flour (whole wheat, gluten free blend)

1 ½ cups rolled oats

1/2 tsp baking powder

1/2 tsp baking soda

2 Tbs fat (melted grassfed butter, coconut oil, avocado oil)

¼ cup chopped dried fruit (unsweetened, unsulfured) I used chopped persimmons and prunes

Mix-ins…Cacao nibs, chopped nuts, pumpkin seeds, chocolate chips……Go crazy!


  1. Preheat oven to 350 degrees.
  2. In a large bowl mash the bananas, then add almond butter, applesauce, baking powder, baking soda, fat of choice, maple syrup, salt, and vanilla. Stir.
  3. Add oats, flour, chia seeds and hemp seeds. Mix well.
  4. Add dried fruit and optional mix-ins.
  5. Drop cookies by spoonfuls on a baking sheet and press down slightly to flatten. Make them as uniform in size as possible (generously rounded tablespoons).
  6. Bake for 15-17 minutes or until the cookies are slightly golden brown.
  7. Rest on baking sheet for a few minutes before transferring to a cooling rack. Store in an air-tight container to keep fresh for up to 5 days.

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