Cookies for breakfast? Yep, kids of all ages are gonna love ‘em. With just a few simple ingredients and fifteen minutes of prep time you can have these cookies ready for the oven, to bake up a yummy good morning treat or snazzy snack!
ABOUT THE RECIPE:
These yummy Oatmeal-Banana Breakfast Cookies taste good and are good for you too. With just a few simple ingredients and 15 minutes of prep time, you can have these tasty vegan, oil-free, and gluten-free treats ready for the oven!
MAKES 12 TO 16 COOKIES
INGREDIENTS:
3 tablespoons golden flaxseeds
1¼ cups old fashioned or quick cooking rolled oats (use gluten-free if needed)
1 1/3 cups peeled and sliced ripe bananas
1/3 cup maple syrup or date syrup
1 rounded tablespoon sesame tahini (SEE NOTE for substitutions)
½ teaspoon ground cinnamon
1/3 cup raisins, dried cherries, or sweetened dried cranberries
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Put the flaxseeds in a high-performance blending appliance and process into fine flour. Put the flaxseed flour into a large bowl. Add the oats and stir to combine.
Put the sliced bananas, maple syrup, tahini and cinnamon in a medium-sized bowl. Using a potato masher or fork, mash until almost smooth, leaving some chunky bits of banana. Add the banana mixture to the oat mixture and stir to combine. Fold in the raisins. (If it seems a bit dry add a bit more sweetener or mashed bananas.)
Drop a heaping tablespoonful of cookie dough onto the prepared sheet and flatten slightly with a rubber spatula. Continue in this manner with the remaining dough. Bake for 15 to 20 minutes, or until the edges are golden brown and cookies are almost set.
Transfer the cookies to a wire rack and cool for 8 to 10 minutes. Stored in an airtight container in the refrigerator, the cookies will keep for about 3 days.
NOTE: If preferred, you may use sunflower butter, peanut butter, almond butter, or cashew butter in place of the tahini.
Ingredients
Directions
ABOUT THE RECIPE:
These yummy Oatmeal-Banana Breakfast Cookies taste good and are good for you too. With just a few simple ingredients and 15 minutes of prep time, you can have these tasty vegan, oil-free, and gluten-free treats ready for the oven!
MAKES 12 TO 16 COOKIES
INGREDIENTS:
3 tablespoons golden flaxseeds
1¼ cups old fashioned or quick cooking rolled oats (use gluten-free if needed)
1 1/3 cups peeled and sliced ripe bananas
1/3 cup maple syrup or date syrup
1 rounded tablespoon sesame tahini (SEE NOTE for substitutions)
½ teaspoon ground cinnamon
1/3 cup raisins, dried cherries, or sweetened dried cranberries
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Put the flaxseeds in a high-performance blending appliance and process into fine flour. Put the flaxseed flour into a large bowl. Add the oats and stir to combine.
Put the sliced bananas, maple syrup, tahini and cinnamon in a medium-sized bowl. Using a potato masher or fork, mash until almost smooth, leaving some chunky bits of banana. Add the banana mixture to the oat mixture and stir to combine. Fold in the raisins. (If it seems a bit dry add a bit more sweetener or mashed bananas.)
Drop a heaping tablespoonful of cookie dough onto the prepared sheet and flatten slightly with a rubber spatula. Continue in this manner with the remaining dough. Bake for 15 to 20 minutes, or until the edges are golden brown and cookies are almost set.
Transfer the cookies to a wire rack and cool for 8 to 10 minutes. Stored in an airtight container in the refrigerator, the cookies will keep for about 3 days.
NOTE: If preferred, you may use sunflower butter, peanut butter, almond butter, or cashew butter in place of the tahini.
