Description
These Oatmeal Breakfast Cookies are a wholesome and delicious start to your day, combining creamy almond butter, sweet banana, and a mix of nutritious seeds and dried fruits for a quick and satisfying treat.
Ingredients
Units
Scale
Ingredients
- 1 large ripe banana
- 1/2 cup creamy almond butter (or peanut butter (don’t use natural style nut butters))
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 cups rolled oats
- 1/4 cup sliced almonds
- 1/4 cup pumpkin seeds (or use sunflower seeds)
- 1/4 cup dried cranberries (or use raisins )
- 1/4 cup shredded coconut (sweetened or unsweetened)
- 1/4 cup semi sweet chocolate chips ((use vegan chocolate chips to make it vegan))
Instructions
- Prep. Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper.
- Mix the wet ingredients. Add the peeled banana to a large bowl and mash it well until completely smooth and free of lumps. Add the almond or peanut butter, maple syrup, cinnamon, baking soda, and salt, then whisk until the mixture is smooth, well combined, and lump-free.
- Stir in the dry. Add all the dry ingredients and mix using a spatula.
- Scoop. Using a 1/4 cup measuring cup or an ice cream scoop, portion mounds of cookie dough onto the parchment-lined baking sheet, spacing evenly.
- Shape. Using the back of a spoon or your fingertips, gently flatten the cookies to about 1/2-inch thickness. I also like to smooth the edges to get a round shape.
- Bake. Bake for 15 to 20 minutes or until the edges are deep golden brown in color, rotating the pan halfway through baking. Place the pan on a wire rack to cool completely.
Notes
- Use vegan chocolate chips to make the recipe vegan.
- You can substitute pumpkin seeds with sunflower seeds.
- You can substitute dried cranberries with raisins.
- Do not use natural style nut butters for best texture.
