Banana Oat Breakfast Cookies
No, you did not read the title wrong. ‘Cookie’ and ‘breakfast’ in the same title. Yup, these cookies are for breakfast my friends. Who doesn’t want a cookie for breakfast?!
You might be thinking that cookies are not an acceptable breakfast, but don’t be fooled, these cookies are nutritious, and contain no butter or oil, or added sugar! And for all you lactose sensitive peeps, these cookies are also dairy-free! They will fill you up without all the guilt of a regular cookie!
I’m loving these cookies this time of year as the kids head back to school. You can easily grab these when you are in the morning rush and eat them on-the-go, but they also are great for snacks! Not only will the kids love them, but they are adult friendly too. I like to take them in the car to eat when I don’t have time to eat breakfast at home.
One tip – since there isn’t a lot of fat in these, I like to keep them stored in the freezer so they stay nice and fresh. They defrost quickly on the counter or you can stick them in the microwave for a few seconds if needed.
I added sliced almonds to these and topped them with a small handful of chocolate chips. The recipe below is the base recipe so feel free to leave them plain or you can also add in nuts, chocolate chips, or raisins if desired!
- 1 large banana (1/2 cup), mashed
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- pinch of salt
- Optional mix-ins: sliced almonds, chocolate chips, raisins, etc.
- Preheat oven to 350 degrees. In a large bowl, combine the banana, peanut butter, honey, applesauce, and the vanilla extract.
- In a separate bowl, combine the flour, oats, cinnamon, salt, and baking soda. Stir the dry mixture into the wet mixture until well-combined. Stir in the raisins or dried cranberries.
- Prepare a large baking sheet with parchment paper (or spray with non-stick spray) or a baking mat. Drop the dough onto the pan using a 1/4 cup measure. Leave approximately 3 inches in between each cookie. Wet a spatula and flatten down the mounds of dough so they are about 1/2 inch thick.
- Bake for 15 minutes or until browned.
If you want your cookies to be sweeter, add another 1/4 cup of honey to the recipe. Due to the low fat content in these cookies, they are best eaten within 3 days, however they can be frozen to keep them longer.
Serving Size:1 cookie
Amount Per Serving: Calories: 150 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 116mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 3g Sugar: 9g Sugar Alcohols: 0g Protein: 4g