🍪 Mediterranean Breakfast Cookies (No-Guilt, All Yum!)
Ingredients
Wet Ingredients
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½ cup mashed bananas (1 large ripe banana)
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¾ cup almond butter (or tahini for a Mediterranean twist)
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⅓ cup honey or pure date syrup
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1 teaspoon vanilla extract
Dry Ingredients
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2½ cups old-fashioned rolled oats
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1 teaspoon cinnamon
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½ teaspoon baking powder
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½ teaspoon salt
Mediterranean Add-Ins (use all or mix-and-match)
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½ cup golden raisins (or chopped dates)
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½ cup dark chocolate chips (optional)
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¼ cup pepitas (pumpkin seeds)
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2 tablespoons flax seeds
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Optional extras:
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2 tbsp chia seeds
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Zest of 1 orange
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¼ cup chopped pistachios or walnuts
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🍪 Instructions
1. Prep
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment.
2. Combine Wet Ingredients
In a large bowl, mix together:
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mashed bananas
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almond butter (or tahini)
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honey
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vanilla
Stir until smooth and creamy.
3. Add Dry Ingredients
Add:
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oats
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cinnamon
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baking powder
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salt
Mix until fully combined. Dough will be thick.
4. Fold in Add-Ins
Stir in:
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raisins
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chocolate chips
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pepitas
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flax seeds
(And any extras you like.)
5. Shape Cookies
Scoop about 2 tablespoons of dough and flatten slightly.
These cookies do not spread much.
6. Bake
Bake 12–14 minutes, until golden on the edges.
7. Cool
Let cool on the tray for 10 minutes — they firm up perfectly.
🌿 Storage
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Fridge: 1 week
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Freezer: 2–3 months
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Kid-friendly • Meal-prep friendly • Perfect with tea or coffee
