Description
These wholesome breakfast cookies are a quick and nutritious option to start your day. Made with rolled oats, mashed banana, almond butter, and a hint of cinnamon, they are naturally sweetened with honey and studded with raisins and optional dark chocolate chips for a wholesome treat that’s easy to make and perfect for on-the-go mornings.
Ingredients
Scale
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 line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Wet and Dry Ingredients: In a large bowl, combine the rolled oats, mashed banana, almond butter, honey, and cinnamon. Stir thoroughly to create an even batter.
- Add Mix-ins: Gently fold in the raisins and dark chocolate chips if you are using them, distributing them evenly throughout the dough.
- Form Cookies: Using a tablespoon, scoop portions of the dough and place them spaced out on the prepared baking sheet, shaping them slightly if desired.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until they turn golden brown on the edges, indicating they are done.
- Cool: Remove the cookies from the oven and let them cool completely on the baking sheet or a wire rack before serving to allow them to set properly.
Notes
- For a vegan version, substitute honey with maple syrup or agave nectar.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Feel free to add nuts or seeds for extra texture and nutrition.
- If you prefer softer cookies, bake closer to 10 minutes; for crunchier cookies, bake nearer to 12 minutes.
- Ensure bananas are ripe for natural sweetness and better binding.
