1. A “Cookie” That Can Be Eaten for Breakfast
The key to this chocolate oatmeal breakfast cookie isn’t its “appearance,” but its “comfort.” It doesn’t have the high sugar and large amounts of butter of traditional cookies. Instead, it combines bananas, oatmeal, nut butter, and a small amount of protein powder into a small cookie, allowing both children and adults to legitimately enjoy a “cookie” in the morning.
The original author even said that her daughter would never refuse a bowl of regular oatmeal porridge, but she would never refuse this breakfast cookie—the same grains, just in a more interesting form.
2. Ingredients and Nutritional Structure
The ingredients for this cookie are extremely simple, yet they create a fairly complete nutritional framework. The recipe is for one person, and the required ingredients are roughly as follows:
- Quick-cooking rolled oats: about 1/3 cup, providing complex carbohydrates and dietary fiber, forming the “skeleton” of this cookie.
- Banana: Half a medium to large banana provides natural sweetness and a moist texture, while also offering trace elements like potassium.
- Baking Powder: About 1 teaspoon of baking powder to make the cookies slightly fluffy when heated, preventing them from becoming too dense.
- Protein Powder: 1 tablespoon of unflavored protein powder (the author often uses collagen powder) to supplement extra protein and make breakfast more filling.
- Nut Butter: 1 tablespoon of runny peanut butter or other nut butter to add healthy fats and aroma.
- Cinnamon: Gently shake a couple of times to add a mild, warm aroma to the overall flavor.
- Mini Chocolate Chips: A small sprinkle on top is both a finishing touch and a clever way to attract children’s attention.
According to the nutritional estimates given in the original text, one cookie contains approximately 288 calories, 33 grams of carbohydrates, 13 grams of protein, 11 grams of fat, 6 grams of fiber, and about 10 grams of sugar (mainly from the banana). For breakfast, this proportion is enough to sustain your energy and stamina throughout the morning.
3. Simple Steps: From a Bowl to a Cookie
This recipe can be completed almost half-asleep.
- Mash the bananas into a smooth puree in a bowl using a fork.
- Add the oats, baking powder, egg white powder, nut butter, and cinnamon. Stir with a fork until well combined, forming a slightly thick cookie dough.
- Preheat the air fryer to approximately 360°F (about 182°C) for 2 minutes.
- On a small sheet of baking paper, gather the dough into a ball and gently press it into a round cookie shape, of moderate thickness.
- Sprinkle mini chocolate chips on top and gently press them into the dough.
- Place the baking paper along with the raw cookies in the air fryer and bake for 7–9 minutes. Check around the 4-minute mark; if they are browning too quickly, lower the temperature to 350°F and bake for the remaining time.
Different air fryer brands have slightly different heat settings, so pay close attention to the color changes the first time you make them: ideally, the edges should be golden brown and slightly crisp, while the center remains soft, not burnt.
4. Frequently Asked Questions and Substitution Suggestions
1. Is peanut butter a must? Nut butter can be substituted according to family preference: almond butter, hazelnut butter, cashew butter, or even sunflower seed butter are all acceptable, as long as they are free-flowing and natural. The original author’s principle is to prioritize ingredients containing only “nuts + a small amount of salt” to avoid added sugar; however, she also emphasizes that a child’s willingness to eat is a significant advantage rather than “perfect” ingredients.
2. Can I omit the nut butter? **Structurally, nut butter serves two roles: binding and providing fat. Omitting it entirely will make the cookies drier and less filling. If you don’t like any nut flavor at home, try substituting it with a milder seed butter, or partially replace it with a small amount of melted butter or coconut oil, adjusting as you go.
3. Is this cookie enough for breakfast? The original recipe is designed as a breakfast staple; for a more complete meal, pair it with a glass of milk or soy milk and some fruit for added protein and fiber. This combination retains the classic “cookie + milk” pairing while also bringing the overall breakfast closer to the balanced proportions recommended by nutritionists.
5. Some “Easter Eggs” for Picky Eaters
If “cookies for breakfast” alone isn’t appealing enough to your child, the original author offers a very practical suggestion: sprinkle some colored sprinkles into the batter. For some children, those few brightly colored sprinkles are enough to get them to take their first bite, and that first bite is often the key.
** This cookie doesn’t have to be limited to mornings:
- It can be a snack after school;
- Occasionally, it can be a “dessert corner” in the lunchbox;
- Or on weekend mornings, let your child participate in pressing the cookie and arranging the chocolate chips, turning a cookie into a small “kitchen participation” exercise.
As your child gradually gets used to this combination of oatmeal and banana, you can even subtly add a little grated carrot or pumpkin puree to the recipe, continuing to hide the “nutrition” within the flavor they’ve already accepted.
