Preview: Heart-shaped healthy breakfast cookies for kids of all ages! Perfect cookie recipe for Valentine’s Day!
Chewy, soft, cinnamon banana deliciousness! These easy, healthy breakfast cookies are the perfect way to celebrate Valentine’s Day with your kids! Soft enough to be a yummy and healthy breakfast cookie for toddlers too! These 4 ingredient snacks are egg-free, dairy-free, flourless, paleo, refined sugar-free and can easily be made vegan by omitting/replacing the honey!
Heart-shaped breakfast cookies are also a great way to use up overripe bananas before they go bad!
Is there a healthy alternative to sugar cookies for Valentine’s Day?
Love takes on a whole new meaning when you become a Mom.
While you may celebrate with your romantic love, you also want to show those little sweeties that stole your heart how much you love them. <3
My daughter always says “Mom, are you going to surprise us and decorate while we’re sleeping?” because I always do. Heart table cloths, cups, and plates with a little trinket on each are waiting for them in the morning.
I’d rather skip the pink donuts or sugar cookies filled with sprinkles on their plates so this year I decided to make heart-shaped cookies that were healthy enough to eat for breakfast!
These cookies are based in oatmeal and bananas and have no refined sugar (you could even leave out the honey altogether if you use overripe bananas). The icing is optional so these cookies are a low-sugar, flourless alternative to sugar cookies filled with bleached flour and sugar. They are also egg-allergy friendly!
A Valentine’s Day cookie you can feel good about your kids asking for more! This recipe makes an on-the-go breakfast cookie, healthy after-school snack, snack idea for toddlers or even a healthy treat for a preschool Valentine party! ￼
(Moms love them too!) 😉
How to make chewy, soft heart shaped healthy breakfast cookies
3 medium ripe bananas, mashed
2 1/4 cup quick oats
1/4 c honey
1 teaspoon cinnamon
1 teaspoon chia seeds (optional)
For the icing/glaze:
1/4 cup powdered sugar
1 teaspoon almond extract (you can use vanilla if you prefer)
1 T milk
a few drops of food coloring (optional)
Preheat oven to 350 degrees
Add all ingredients to a large bowl and stir until combined
Line a baking sheet with parchment paper.
Place a heart-shaped cookie cutter onto the parchment, then spoon a small amount of “batter” into the shape and press the “batter” down for an even cookie.
Try not to make the thickness more than about 1/4 inch because the cookies may not bake evenly
Gently lift and remove the cookie cutter.
Repeat until all batter is gone. Cookies will not rise or change shape so you can get as many of them on the baking sheet as you want!
Bake about 12 minutes. Cookies will begin to harden and darken a bit. Keep an eye on the edges and remove them before the edges brown (cooking times may vary).
While the cookies are baking, mix the glaze by adding powder sugar, milk, and extract to a small bowl and mixing with a whisk or fork until smooth. You can also add a few drops of plant-based food coloring (optional)
Allow to cool before icing. You can drizzle or spread the glaze and add a few sprinkles! I also make a few with sprinkles and no icing.
You can grab the printable version below!
A batch typical makes about 20 small cookies but will vary based on cookie cutter size. Keep refrigerated up to 4 days. I have not had good success with freezing these but we don't usually have leftovers anyway!
Nutrition Information: Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 71 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 1g Sugar: 7g Sugar Alcohols: 0g Protein: 1g
A batch typical makes about 20 small cookies but will vary based on cookie cutter size.
Keep refrigerated up to 4 days. I have not had good success with freezing these but we don't usually have leftovers anyway!