Description
These Breakfast Cookies are a wholesome and delicious way to start your day, combining rolled oats, mashed banana, almond butter, and a touch of honey for natural sweetness. Perfect as a grab-and-go breakfast or a healthy snack, they are easy to make and customizable with raisins and optional dark chocolate chips.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1/2 teaspoon cinnamon
- 1/4 cup raisins
- 1/4 cup dark chocolate chips (optional)
Wet Ingredients
- 1/2 cup mashed banana
- 1/4 cup almond butter
- 1 tablespoon honey
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Ingredients: In a large bowl, combine the rolled oats, mashed banana, almond butter, honey, and cinnamon. Stir thoroughly to create a uniform dough.
- Add Mix-Ins: Fold in the raisins and dark chocolate chips if you are using them, ensuring they are evenly distributed throughout the dough.
- Form Cookies: Using a tablespoon, scoop portions of dough and place them spaced out on the prepared baking sheet to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes or until the cookies turn golden brown around the edges.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the baking sheet before serving to ensure they firm up properly.
Notes
- You can substitute almond butter with peanut butter or any other nut butter of your choice.
- For a vegan option, replace honey with maple syrup or agave nectar.
- Make sure bananas are very ripe for natural sweetness and better texture.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week.
- Omitting chocolate chips makes the cookies lower in sugar and more diabetic-friendly.
