Who says you can’t have cookies for breakfast?!? These soft and hearty breakfast cookies are brimming with bananas, loaded with whole grains and nuts, and lightly sweetened to give you a great start to your day. They are easy to make, nutritious, and great for anytime!
Print Recipe
BANANA OATMEAL BREAKFAST COOKIES
Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes30
minutesThese hearty and tender breakfast cookies are brimming with bananas, loaded with whole grains and nuts, and lightly sweetened to start your day right. It’s perfect for those grab and go mornings!
Ingredients
2/3 cup well-mashed ripe banana (about two small bananas)
2 tablespoons ground flax seeds
1/4 cup nondairy milk
1/2 cup canola oil
1/4 cup molasses
1/4 cup raw honey
1/4 agave nectar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup white whole wheat flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups quick-cooking or rolled oats
1 cup walnut halves, toasted and coarsely chopped
1 cup dried cranberries
Directions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a large mixing bowl, combine banana, flax seeds, and nondairy milk and mix until smooth. Then mix in the oil, molasses, raw honey, agave nectar, and vanilla.
- Sift in flours, cinnamon, nutmeg, baking soda, and salt and mixt to form a moist batter. Fold in the oats, walnuts, and dried cranberries. The dough will be moist yet thick and sticky.
- Use a large cookie scooper or spray the inside of 1/4 measuring cup with nonstick cooking spray to help release the dough from the cup. Drop scant 1/4 cups of dough about 2 inches apart onto the baking sheets. There should be six cookies per sheet. Use the back of a large measuring cup to press down cookies to about a 1-inch thickness.
- Bake the cookies for 14 to 16 minutes or until edges begin to turn golden brown. Once the cookies are baked, let the them cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely.
Notes
- Store loosely covered as these cookies get rather soft if stored tightly covered. These cookies can stay fresh for up to 2 months in the freezer by wrapping them individually in plastic wrap and store them in freezer bags or containers. To thaw, just let sit at room temperature for 15 minutes or pop them in the microwave for 10-15 seconds for a warm breakfast cookie.
- To make this recipe vegan, remove the raw honey and add an additional 1/4 cup of agave nectar or brown rice syrup.
