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One Bowl Breakfast Cookies

These cookies are quick and easy to make, store awesome in the freezer, and are great to grab and go! Recipe can be altered to accommodate gluten free/dairy free diets (see notes).

One Bowl Breakfast Cookies

Makes 24


· 6 very ripe bananas

· 3 C Rolled Oats (GF if needed)

· ¾ C Shredded coconut (unsweeted & unsulphured)

· ¾ C Pumpkin seeds

· ¼ C maple syrup

· ¼ C Ground Flax

· ¾ C Dark Choc Chips (or raisins)

· ¼ C Almond Butter (or nut butter)

· 2 tsp Cinnamon

· Pinch of salt

* 1/4 C Protein powder (optional)


- Preheat oven to 350 F ON CONVECTION, and line cookie sheets with parchment paper.

- In a large bowl mash the bananas with a potato masher until smooth.

- Measure in the rest of the ingredients listed with the banana mixture, and mix until well combined.

- Let batter sit for 10 mins!!! (This helps the wet ingredients adhere to the dry ingredients so your cookies stick together).

- Scoop mixture onto cookie sheets in large 3” size balls. Flatten gently with your hands so they are about 1” thick.

- Bake for 20-25 mins or until golden brown and crispy on the outside (They will be soft in the middle).

- Note: If you add the protein powder, I suggest adding another 2 TBSP of almond butter)

- Enjoy!

Copyrighted by Amplified Health & Beauty

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