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Healthy Breakfast Cookies
(Published: )
Prep Time Cooking Time Servings
8 people
  • Dry Ingredients:
  • 1 cup garbanzo flour*
  • 1 cup rolled oats
  • ½ cup shredded coconut
  • ¼ cup ground flax
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ¾ tsp salt
  • -
  • Wet Ingredients:
  • ¾ cup nut butter (we like almond or cashew)
  • ½ cup cup grated zucchini
  • 1 extra ripe mashed banana (about ½ cup)**
  • ¼ cup maple syrup
  • ½ cup dried cranberries
  • 1 tsp vanilla extract

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Ingredient Notes
*We used Bob’s Red Mill Garbanzo and Fava Flour. Other legume flours would likely work, but we haven’t tested them.
**You want your banana to be extra ripe so that starch content is reduced and the sugars are more developed, providing a natural sweetness! (A perfect place to use imperfect bananas!)

1. Preheat the oven to 350F.
2. In a large bowl, mix the dry ingredients. In a smaller bowl, mix the wet ingredients.
3. Start pouring the wet ingredients into the dry ingredients to combine.
4. Let the mixture sit for a couple minutes. The texture of your batter should be sticky, but still able to hold a shape.
5. On a baking sheet lined with parchment paper or a silicone baking mat, shape 8 cookies into disks (about ½ - ¾ inch thickness). Use wet hands, as the batter is sticky. Cookies will maintain a pretty consistent shape when baking, so make sure they are in the shape you desire before baking. (Optional: add a few nuts or seeds onto the tops of the cookies before baking for extra crunch)
6. Bake for 15-17 minutes on the top rack of your oven.
7. Remove cookies and let them cool.

Store in an airtight container, or keep for longer in the freezer!

Suitable for these diets:

Vegetarian Gluten Free Vegan Wheat Free Yeast Free

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