Oil-Free Banana Strawberry Breakfast Cookies Recipe

Start your day with these delicious and healthy Oil-Free Banana Strawberry Breakfast Cookies! Perfectly sweet and packed with fruity flavors, these cookies are a wonderful breakfast option or snack. They are vegan, gluten-free, and made with wholesome ingredients to keep you fueled throughout the day.

Why You’ll Love These Breakfast Cookies

1. Healthy and Nutritious: These cookies are made with natural ingredients like oats, bananas, and strawberries, providing fiber, vitamins, and minerals.

2. Oil-Free: Enjoy the benefits of a low-fat treat without compromising on taste. Unsweetened applesauce and mashed bananas keep these cookies moist and delicious without the need for oil.

3. Perfect for On-the-Go: These cookies are portable and easy to grab when you’re in a rush. Whether it’s breakfast on-the-go or a mid-day snack, they are convenient and satisfying.

4. Allergy-Friendly: Made with gluten-free rolled oats, these cookies are suitable for those with gluten sensitivities. Plus, they’re vegan, making them a great choice for a variety of dietary preferences.

Ingredients for Oil-Free Banana Strawberry Breakfast Cookies

Here’s what you’ll need to make these tasty breakfast cookies:

  • 2 tablespoons (24 g) flax meal: Acts as a binder and adds a boost of omega-3 fatty acids.
  • 1/4 cup (59 ml) water: Combines with flax meal to create a flax egg, perfect for binding the ingredients.
  • 2 1/2 cups (225 g) gluten-free rolled oats: Forms the base of the cookies and provides hearty texture.
  • 1 teaspoon ground cinnamon: Adds warmth and depth of flavor.
  • 1/2 teaspoon baking soda: Helps the cookies rise slightly and achieve a light texture.
  • 1/2 teaspoon cream of tartar: Aids in leavening and gives the cookies a tender crumb.
  • 1/4 teaspoon sea salt: Enhances overall flavor.
  • 2 tablespoons (30 mL) maple syrup: Naturally sweetens the cookies.
  • 2 teaspoons (10 mL) vanilla extract: Adds a hint of vanilla flavor.
  • 1/2 cup (122 g) unsweetened applesauce: Keeps the cookies moist and oil-free.
  • 1 cup (225 g) mashed banana: Adds natural sweetness and moisture.
  • 1 cup (110 g) small diced strawberries: Infuses the cookies with fruity goodness.

How to Make Oil-Free Banana Strawberry Breakfast Cookies

Follow these simple steps to create delicious breakfast cookies:

Step 1: Prepare the Ingredients

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Make Flax Egg: In a small bowl, combine the flax meal and water. Let sit for 5 minutes to thicken, forming a flax egg.
  3. Process Oats: Add the gluten-free rolled oats to a blender or food processor and pulse until they resemble coarse sand. You don’t want a fine flour, just a coarse texture.

Step 2: Mix the Dough

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the processed oats, ground cinnamon, baking soda, cream of tartar, and sea salt until well combined.
  2. Add Wet Ingredients: Add the maple syrup, vanilla extract, applesauce, mashed banana, and the flax mixture to the bowl. Stir until all the ingredients are well combined and form a wet dough.
  3. Fold in Strawberries: Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the dough.

Step 3: Shape and Bake the Cookies

  1. Portion the Dough: Use two tablespoons of dough for each cookie. Place them on the prepared baking sheet, leaving about 1 inch of space between each cookie.
  2. Flatten Cookies: Flatten each cookie slightly with the back of a spatula. Wet the spatula with water if the dough sticks.
  3. Bake: Bake the cookies in the preheated oven for 16-18 minutes, or until the bottoms are starting to brown.
  4. Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Breakfast Cookies

  • Consistency of Oats: Don’t process the oats too finely. A coarse texture helps maintain the hearty structure of the cookies.
  • Sweetness Level: Adjust the sweetness by adding more or less maple syrup based on your preference.
  • Fruit Variations: Feel free to swap strawberries with other fruits like blueberries or raspberries for a different flavor profile.

Storage and Serving Suggestions

  • Storage: Store these breakfast cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks.
  • Freezing: You can freeze these cookies in a freezer-safe bag for up to 3 months. Thaw in the refrigerator or microwave briefly before eating.

FAQs about Oil-Free Banana Strawberry Breakfast Cookies

Can I use regular oats instead of gluten-free oats?

Yes, you can use regular rolled oats if you’re not avoiding gluten. Just ensure they have a similar texture after processing.

How can I make the cookies more filling?

To make the cookies more filling, consider adding nuts, seeds, or a scoop of protein powder to the dough.

Can I substitute the banana for another fruit?

While banana helps bind and sweeten the cookies, you can experiment with other pureed fruits like apples or pears. However, it may alter the texture slightly.

What if my dough is too wet?

If the dough feels too wet, add a little more processed oats until it reaches a manageable consistency.

How can I make these cookies even healthier?

Consider adding a tablespoon of chia seeds or ground flaxseeds for added fiber and omega-3s. You can also reduce the maple syrup for less sugar.

Oil-Free Banana Strawberry Breakfast Cookies

Start your day with these delicious and healthy Oil-Free Banana Strawberry Breakfast Cookies! Perfectly sweet and packed with fruity flavors, these cookies are a wonderful breakfast option or snack. They are vegan, gluten-free, and made with wholesome ingredients to keep you fueled throughout the day.

Ingredients
  

  • 2 tablespoons 24 g flax meal
  • 1/4 cup 59 ml water
  • 2 1/2 cups 225 g gluten free rolled oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon sea salt
  • 2 tablespoons 30 mL maple syrup
  • 2 teaspoon 10 mL vanilla extract
  • 1/2 cup 122 g unsweetened apple sauce
  • 1 cup 225 g mashed banana
  • 1 cup 110 g small diced strawberries

Instructions
 

  • Preheat the oven to 350 and line a baking sheet with parchment paper.
  • Combine the flax and water in a small bowl and let sit for 5 minutes to thicken.
  • Add the oats to a blender or food processor and blend into a flour. Don’t process it into a fine flour, it should be the texture of sand, a little course.
  • Add the processed oats, cinnamon, baking soda, cream of tartar, and salt to the bowl, whisk to combine. Add the maple syrup, vanilla extract, apple sauce, banana and flax mixture to the bowl and stir to combine. Fold in the strawberries. Be sure to mix well to get the strawberries evenly dispersed, it is a wet dough.
  • Use two tablespoons of dough to make one cookie. Lay the cookies out on the prepared baking sheet 1 inch apart from each other as you make them. Flatten them down slightly with the back of a spatula. Wet the back of the spatula with water when flattening the dough if it helps the dough not stick to the spatula.
  • Bake for 16-18 minutes until cookies are starting to brown on the bottom. Let cool on baking sheet for 10 minutes.
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