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Healthy Breakfast (or Snack) Cookies

  • Yield: 18 cookies 1x


For a nutritious breakfast on the go
Can be vegan if substitute maple syrup for honey


  • 2 cups oats (we prefer old-fashioned but quick will also work)
  • 3/4 cup almond butter (smooth is usual but we prefer chunky. Can substitute peanut butter, sunflower seed butter, or cashew butter)
  • 3/4 cup ripe banana (mashed (about 1 large) Can substitute pumpkin)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup flaxseed meal
  • 1/4 cup honey (or substitute maple syrup for vegan)
  • 3/4 tsp salt (I use pink himalyan but whatever you have will work)
  • 1/2 tsp ground cinnamon
  • 1/3 cup dried cranberries (or dried fruit of choice)
  • 1/3 cup pecans (chopped or nut of choice)
  • 1/3 cup coconut (shredded or can substitute chocolate chips)


  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and lightly grease with cooking spray or use a silicone baking sheet on the baking pan.
  3. In a large bowl, combine the oats, almond butter, banana, applesauce, flax meal, honey, salt, and cinnamon.
  4. Mix until mostly combined.
  5. Stir in the add-ins and mix until evenly combined.
  6. Drop by large spoonfuls onto prepared baking sheets ( about 3 heaping tablespoons per cookie).
  7. The cookies will not spread, so you can put them pretty close together on the baking sheet.
  8. Flatten each cookie mound into an even disc about 1/4 inch thick.
  9. Bake for 15-18 minutes until golden but still soft. (If you bak longer, they will be crunchier).
  10. Remove from the oven and allow to cool on the baking sheet for about 2 minutes, then transfer to a cooling rack to finish cooling.






  • Serving Size: 1 cookie
  • Calories: 251
  • Sugar: 6
  • Sodium: 97
  • Fat: 12
  • Saturated Fat: 1
  • Carbohydrates: 31
  • Fiber: 6
  • Protein: 8
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