Sunde morgenmadskager (4 ingredienser, uden tilsat sukker)

Disse Sunde morgenmadskager are simple and wholesome cookies made with just 4 ingredients and ready in under 25 minutter.

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I have a passion for simple and healthy breakfast cookies, like my Græskar-morgenmadskager or Vegan Breakfast Cookies but today I wanted to make even simpler and healthier breakfast cookies, loaded with fiber, protein, and vitamins.

These healthy breakfast cookies are super simple to whip up and everyone will love them!

Selvom hele opskriften er lige nedenfor, så gå ikke glip af alle mine tips længere nede, inklusive ingrediensbytter, mine madlavningstips og trinvise billeder!

Sunde morgenmadskager

These Healthy Breakfast Cookies are simple and wholesome cookies made with just 4 ingredients and ready in under 25 minutes.

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Prep Time: 10 minutter mins

Tilberedningstid: 15 minutter mins

Samlet tid: 25 minutter mins

Rute: Morgenmad

Køkken: amerikansk

portioner: 8 cookies

Kalorier: 135.4 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ ¾ kop Banan - (note 1)
• ▢ 1 ¼ kopper Havregryn - (note 2)
• ▢ ¼ kop Hørfrø
• ▢ ¼ kop Jordnøddesmør (usaltet) - (note 4)

Valgfri

• ▢ ¼ kop Kokosnød sukker
• ▢ 1 teske Vanille ekstrakt
• ▢ 2 teskefulde Kanel
• ▢ ⅓ kop Hakkede nødder - (note 6)
• ▢ ¼ kop Chokoladechips - (note 7)

Instruktioner

• Forvarm ovnen til 180 °C.
• Beklæd en stor bageplade med bagepapir. Smør papiret let med madoliespray. Sæt til side.
• Mash the bananas and pack it in a 3/4 cup measuring cup to measure precisely.
• In a large mixing bowl, combine all the ingredients: mashed banana, peanut butter, oats, and flaxmeal. Stir in the optional vanilla extract, salt, cinnamon, or coconut sugar now. Stir until fully combined and a sticky cookie dough forms.
• Stir in optional chopped nuts or chocolate chips. Combine until it is well incorporated.
• Use a cookie dough scoop to form 8 cookie dough balls. The dough is sticky and that's normal. Lightly oil the back of a fork and press down the cookie dough balls slightly to form a round cookie shape.
• Place each ball onto the prepared baking tray, leaving a 1-thumb space between each of them. They won't extend in the oven, the shape you give now, is the shape you get after baking.
• Bake the cookies for 16-18 minutes at 350 °F (180 °C) until golden brown.
• Lad kagerne køle af på bagepladen i 15 minutter, og flyt dem derefter over på en bagerist i 30 minutter.

Noter

Noter 1Sørg for at mose og pakke den nødvendige mængde mosede banan i målebægeret, og fej overskydende banan af for at måle præcist.

Note 2: Quick oats also work. Use gluten-free certified oats if needed or swap for quinoa flakes – you will need a little more as it absorb moisture a bit less.

Noter 3: Try finely chopped walnuts, almonds, or pecans. For a nut-free option,  use shredded coconut, sunflower seeds, or pumpkin seeds.

Noter 4: You can swap peanut butter for cashew butter, almond butter, or sunflower seed butter as a nut free option

OpbevaringDu kan opbevare dem i et kagedåse i op til 1 uge i køleskabet. Du kan fryse dem i silikoneposer og tø dem op dagen før ved stuetemperatur.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

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Ernæring

Betjener: 1cookie | Kalorier: 135.4kcal | Kulhydrater: 15g | Protein: 4.6g | Fed: 7.1g | Mættet fedt: 1.2g | Flerumættet fedt: 2.7g | Enumættet fedt: 2.7g | Natrium: 37mg | Kalium: 182.3mg | Fiber: 3.4g | Sukker: 2.8g | Vitamin A: 9IU | Vitamin C: 1.3mg | Calcium: 24mg | Jern: 1mg | Magnesium: 54.5mg | Fosfor: 114.5mg | Zink: 0.9mg

Ingredienser og erstatninger

You need only 4 base ingredients for these delicious cookies, but I’ve included before add-ins that make them even more delicious!

• Banan – Use overripe bananas with brown spots for optimal sweetness. If bananas aren’t available, you can use pumpkin puree or applesauce, though the texture will vary slightly.
• Havregryn – Choose gluten-free oats if needed. Quick oats can also work for a finer texture, though rolled oats provide more chew.
• Hørfrø – This adds fiber and helps bind the dough. If unavailable, try chia seed meal in a 1:1 ratio.
• Jordnøddesmør – Ensure it’s smooth and runny. For allergies, swap with almond butter, sunflower seed butter, or tahini.

You can also add optional ingredients to change the taste and texture of your cookies.

• Kokosnød sukker – If your bananas are not ripe enough, it provides a natural sweetness. You can replace it with maple syrup or date sugar for a slightly different flavor.
• Vanille ekstrakt – You can add vanilla to add depth to the flavor.
• Kanel – A warming spice that complements the sweetness. Pumpkin pie spice or cardamom work well as alternatives.
• Hakkede nødder – You can add nut to give more crunch to the cookies. Use walnuts, almonds, pecans, or opt for seeds like pumpkin or sunflower seeds for a nut-free option.
• Chokoladechips – Choose dairy-free dark chocolate chips or use chopped vegan chocolate bars for a chunkier bite.

How to Make Healthy Breakfast Cookies

These cookies are easy to make, here are photos of key steps.

Mash the ripe bananas and add the drippy peanut butter.

Pour the quick oats and flaxmeal and combine the batter until thick.

Incorporate your optional add-ins and use a cookie scoop to make evenly-sized cookie dough balls.

Place the cookie dough balls on a baking sheet, flatten them, and cook them for 16-18 minutes at 350 °F (180 °C).

Carines bagetips

I’ve included below a few more tips that couldn’t fit in the recipe card.

1. Konsistenskontrol – If the dough is too sticky, add 1-2 tablespoons of extra oats. If it’s too dry, mix in a bit more mashed banana or plant-based milk.
2. Portioning Made Easy – Wet your hands slightly or spray your cookie scoop with oil to prevent the dough from sticking.
3. Make-Ahead mulighed – Prepare the dough ahead of time and refrigerate it for up to 24 hours. This allows the oats to absorb more moisture and results in softer cookies.
4. Double Batch for Freezing – Make a double batch, bake, and freeze the cookies individually. This way, you always have healthy snacks on hand. You can also freeze cookie dough balls and cook them frosted.
5. Tekstur variationer – For crunchier cookies, flatten the dough thinner before baking. For chewier cookies, shape them thicker and bake for a slightly shorter time.
6. Tilføj mere smag – Stir in dried fruits like raisins or cranberries for an extra touch of sweetness.
7. Juster sødme – If your bananas aren’t sweet enough, increase the coconut sugar or add a tablespoon of maple syrup.
8. Undgå overbagning – The cookies might look soft when they come out of the oven, but they will firm up as they cool.
9. Selv bagning – Rotate the baking tray halfway through the baking time for more consistent results.
10. Brugerdefinerede figurer – Use cookie cutters to shape the dough into fun designs—especially great for kids.

Flere sunde småkageopskrifter

Græskar-morgenmadskager

Vegan Breakfast Cookies

Jordnøddesmør-banan-havregrynskager

Havregrødskager med kokosmel