Oatmeal Banana Brookies with Chocolate and Cranberries
You may be asking what a “Brookie” is. It’s a breakfast cookie! Never underestimate the power of a brookie. Everybody wakes up excited. Really, who wouldn’t want a cookie for breakfast? We all know kids do, and we adults, practical as we are, would never stoop so low as to eat that badly for breakfast. Would we? 😉 We can do it now, because these Oatmeal Banana Brookies with Chocolate and Cranberries, are loaded with many things you would normally eat for breakfast. They’re packed with whole wheat flour, oats, bananas, wheat germ, finely shredded coconut, maple syrup, and dried fruit. Just about every cookie — or brookie — needs some flavor of chip, so I added mini chocolate chips. All of this makes for one wholesome, smart breakfast that’s exciting and great to take on the go. Did I mention that they’re great for snacks, too? They most certainly are! 🙂
Ever since I made my Oatmeal Coconut Chocolate Chip “Brookie” Bars, I’ve been thinking I need to make more breakfast cookies! I’ve come across countless recipes, and finally found some Breakfast Cookies on the blog How Sweet It Is that really appealed to me. Not only did the photos make my mouth water, but the recipe wasn’t loaded down with sugar and fat. These really are nothing like regular cookies in that they’re legitimately healthy. That’s a good thing! 😀 I made some changes to the original recipe, but I made sure not to add any extra butter or sugar. I wanted to see how I liked them, and I really did. So did everyone else!
You can tailor this recipe to include your favorites as well. Add your favorite dried fruit, add nuts, or your favorite indulgences like peanut butter chips, white chocolate, or Raisinettes. Every time you make this recipe you can make these brookies different, which is the best part. They’ll never get boring! Not that cookies for breakfast ever would. 🙂
- 1 cup whole wheat flour
- ½ cup all purpose flour
- 1 cup old fashioned oats
- ⅓ cup finely shredded unsweetened coconut
- 2 tablespoons toasted wheat germ
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¼ cup loosely packed brown sugar
- 1 egg
- 1 medium banana, mashed
- ¼ cup unsalted butter, melted and slightly cooled
- 1½ tablespoons pure maple syrup or honey (I used maple syrup)
- 1 teaspoon pure vanilla extract
- 2 tablespoons peanut butter or Biscoff spread, microwaved 20 seconds and cooled (I used Biscoff)
- ¼ cup dried cranberries
- ¼ cup mini chocolate chips
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flours, oats, coconut, wheat germ, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk the brown sugar and egg until well combined. Add the banana, butter, maple syrup, and vanilla, and whisk until incorporated. Add the dry ingredients to the wet ingredients, stirring gently until just combined. Add the Biscoff or peanut butter, and stir gently into the dough until fully incorporated. Fold in the dried cranberries and mini chips. Using an ice cream scoop, scoop out the dough onto the parchment lined baking sheet, spacing 2" apart. Bake for 10-12 minutes, or until the edges are golden brown. Cool on a wire rack. Store in an air tight container at room temperature.
Recipe adapted from Breakfast Cookies from How Sweet It Is.