Ces Biscuits sains pour le petit-déjeuner are simple and wholesome cookies made with just 4 ingredients and ready in sous 25 minutes.
I have a passion for simple and healthy breakfast cookies, like my Biscuits déjeuner à la citrouille or Biscuits végétaliens pour le petit-déjeuner 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!
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
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Biscuits sains pour le petit-déjeuner
Ingrédients
- ¾ tasse Banane - (remarque 1)
- 1 ¼ tasses Flocons d'avoine - (remarque 2)
- ¼ tasse farine de lin
- ¼ tasse Beurre de cacahuète (non salé) - (remarque 4)
Optionnel
- ¼ tasse Sucre de noix de coco
- 1 cuillère à café Extrait de vanille
- 2 Cuillères à café La cannelle
- ⅓ tasse Les Noix hachées - (remarque 6)
- ¼ tasse Les pépites de chocolat - (remarque 7)
Instructions de Pose et d'Entretien
- Préchauffer le four à 350 °F (180 °C).
- Tapissez une grande plaque à pâtisserie de papier sulfurisé. Huilez légèrement le papier avec un aérosol d'huile de cuisson. Réservez.
- 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.
- Laissez les biscuits refroidir sur la plaque pendant 15 minutes, puis transférez-les sur une grille de refroidissement pendant 30 minutes.
Remarques
Alimentation
Ingrédients et substitutions
You need only 4 base ingredients for these delicious cookies, but I’ve included before add-ins that make them even more delicious!
- Banane – 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.
- Flocons d'avoine – Choose gluten-free oats if needed. Quick oats can also work for a finer texture, though rolled oats provide more chew.
- farine de lin – This adds fiber and helps bind the dough. If unavailable, try chia seed meal in a 1:1 ratio.
- Beurre d'arachide – 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.
- Sucre de noix de coco – 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.
- Extrait de vanille – You can add vanilla to add depth to the flavor.
- La cannelle – A warming spice that complements the sweetness. Pumpkin pie spice or cardamom work well as alternatives.
- Les Noix hachées – 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.
- Les pépites de chocolat – 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).
Conseils de pâtisserie de Carine
I’ve included below a few more tips that couldn’t fit in the recipe card.
- Contrôle de cohérence – 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.
- Portioning Made Easy – Wet your hands slightly or spray your cookie scoop with oil to prevent the dough from sticking.
- Option de préparation à l'avance – 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.
- 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.
- Variations de textures – For crunchier cookies, flatten the dough thinner before baking. For chewier cookies, shape them thicker and bake for a slightly shorter time.
- Ajouter plus de saveur – Stir in dried fruits like raisins or cranberries for an extra touch of sweetness.
- Ajuster la douceur – If your bananas aren’t sweet enough, increase the coconut sugar or add a tablespoon of maple syrup.
- Évitez la surcuisson – The cookies might look soft when they come out of the oven, but they will firm up as they cool.
- Une cuisson homogène – Rotate the baking tray halfway through the baking time for more consistent results.
- Formes personnalisées – Use cookie cutters to shape the dough into fun designs—especially great for kids.
Could I use oat flour made from rolled oats? I find rolled oats make baked goods flat, for lack of a better word . . . I’m gonna make these with almond butter!
Oat flour, made from grinding oats, will absorb way more liquid it will work but the cookies might be dry, and crumbly if you don’t adjust the liquid ingredients.
Regarde grand
Thank you! I hope you try them and let me know how it goes.
Thank you so much for this delicious recipe.!! Those cookies are yummy
Where should I store them.. room temperature or refrigerator?
I like to refrigerate everything in an airtight container for up to 4 days. Thanks for baking my recipes!
These sound so good! I’m a diabetic on Weight Watchers (down 75 pounds), do you think PB2 powder could be substituted for the peanut butter for less points? Thanks so much!
I don’t think it will work, because the cookies are egg-free, the fat in peanut butter act like a binder. You can try my peanut butter protein cookies instead to use PB2. They are low-fat, low-sugar.
Looking for cookie recipes w/o sugar, so I am pleased to see your site. Thanks.
Thank you! I have a lots of no added sugar recipes indeed.
Coconut sugar is sugar.
Nobody said it’s not sugar, that’s why it’s listed as optional meaning not necessary for the recipe to work, but, an healthier swap to sugar if you really want to boost he cookie sweetness.
Thank you! Please post, or send more easy bake, sugar-free options when you can.
Sûr!
Can these cookies be made with gluten free oats?
Absolument!
Nous avons adoré!
What happened to the 4th note? can peanut butter be substituted?
Sorry about that, I updated my notes for you, thanks for spotting this missing information. You can absolutely swap peanut butter for cashew butter, almond butter, or sunflower seed butter as a nut free option
Can’t wait to taste some new cookies. my sister in law has been killing it on cookies like yours now it’s my turn Maybe.Shes good!