Five Ingredient Breakfast Cookies

Every few weeks or so, Golan and I find new resolve and get back on the clean eating wagon. We cut out processed foods and sugars and stick to fresh healthy foods. While I love eating clean, it can be incredibly difficult to kick cravings.This recipe has come about as a result of my experiments for finding a breakfast muffin/pancake/bread alternative. It was adapted from this recipe by Oh She Glows.

The best part? This recipe has five ingredients and NO ADDED SUGAR. Clean eaters rejoice! Now, I won't say that this recipe is particularly groundbreaking. I'm almost certain I have had this breakfast cookie in some form or fashion in the past. But it is so simple and quick that I just had to share.

I kept my recipe very basic so that you can tailor it to your tastes. Like cranberries? You can add them. Feeling like adding some chocolate? Mix in mini chocolate chips. Like most recipes, the cookie itself won't really be affected if you want to add in a little something extra.

Above is a photo of me flattening the cookie dough with a fork prior to baking. Below is a photo of the cookies after sitting in the oven for roughly 20 minutes. The shape and color of these breakfast cookies barely changes. You might see some slight browning, but that is just about it. Despite the slightly crisped exterior, they are soft and chewy on the inside. Pretty much perfect. 

I have loved dipping them into my English Breakfast tea and G has been popping them like candy. The oats and golden flax help keep you full and provide lasting energy throughout the morning and the banana gives you that perfect subtle sweetness. These little guys are ideal for those mornings when you just can't be bothered to cook up breakfast or simply don't have the time. We will definitely have a small batch of these on hand most weeks!

Five Ingredient Breakfast Cookie Recipe
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Prep Time: 5-10 Minutes

Cook Time: 15-20 Minutes *

Yield: 10 Cookies

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Ingredients:

- 1 cup rolled oats, blended
- 1 very ripe banana
- 1.5 tablespoons golden flax
- 1 teaspoon cinnamon
- pinch of sea salt

Directions:

1. Preheat oven to 350 F
2. Put rolled oats into blender and pulse until roughly half of the oats reach a consistency of flour. ** Pour newly blended oats into a medium sized bowl.
3. Add banana into bowl and mash together with the oats. This might take a few minutes and a little bit of elbow grease. The dough will appear dry.
4. Add the golden flax and cinnamon to the dough and mix thoroughly.
5. Roll dough into 1 inch balls and lay on cookie sheet lined with parchment paper. There is no need to spread out the cookie dough as the cookie does not expand during baking.
6. Use fork to flatten each dough ball evenly to roughly 1/4 inch thick.
7. Sprinkle sea salt over each breakfast cookie.
8. Bake cookies for 15 minutes.
9. Place on cooling rack for 5 minutes and enjoy!

Notes:

* This is where preference comes in. I like my breakfast cookies after 15 minutes when they are more on the softer side. Golan prefers that I leave his in for another 5 minutes or so to crisp them up.

** What I mean by this is that there will be pieces of rolled oats that slip through and stay relatively whole and this is perfect for this recipe. It gives great texture while still replacing the need for flour.

And there we have it- a delicious andhealthy breakfast option that feels more like an indulgence. Be sure to post photos of your Five Ingredient Breakfast Cookies on social media and tag me! I'd love to see how you get on. Also, don't be afraid to share your thoughts in the comments.

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