Breakfast Cookies
Enjoy Breakfast cookies for a grab and go snack or breakfast during busy weekday mornings. This is filling and delicious and super easy.
Servings: 24
Ingredients
- 3 medium rip Bananas mashed
- 2 ¼ cup Quick Oats
- ¼ cup Honey
- ½ cup Creamy Peanut Butter
- ½ tsp Salt
- ½ cup Dried Cranberries or Raisins
Instructions
- Preheat the oven to 350 degrees F.
- Mix together the bananas, honey, peanut butter and salt.
- Stir in the oats and the dried cranberries. Stir to combine.
- Roll the dough into balls using a 2 Tbsp cookie scoop.
- Place the dough on lined baking sheets, press them down slightly and bake for 12-15 minutes.
- Serve immediately and enjoy!
Notes
Substitution Ideas
- Peanut Butter - Try using natural peanut butter or crunch peanut butter instead of the creamy in the recipe. You can even use nut butters instead of peanut butter.
- Dried Fruits - Cranberries and raisins both work great so just use what you have. Any type of dried fruits work great in this recipe too.
- Chopped Nuts - Chopped pecans and walnuts are a great addition and add extra crunch to the cookie.
- Chocolate Chips - If you are feeling decadent, add chocolate chips. Dark chocolate and white chocolate are delicious and some of our favorites.
- Other Additions - Flax seeds or chia seeds are a great healthy addition for additional fiber.
Recipe Tips
- Scooping Cookies - I highly recommend using a cookie scoop. You will thank me later because it saves so much time on spooning out each of the cookies.
- Storing - Store at room temperature in an airtight container for up to 3-4 days.
- Freezing - Place the room temperature cookies in a freezer safe container for up to 3 months. Thaw in the fridge overnight when ready to serve.
Nutrition
Calories: 91kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 116mg | Fiber: 2g | Sugar: 7g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
