ABOUT THE RECIPE:
These yummy Oatmeal-Banana Breakfast Cookies taste good and are good for you too. With just a few simple ingredients and 10 minutes of prep time you can have these tasty treats ready for the oven!
MAKES 12 TO 16 COOKIES
3 tablespoons golden flaxseeds (optional, you can leave these out)
1¼ cups old fashioned rolled oats (quick cooking or regular)
1 1/3 cups peeled and sliced bananas
1/3 cup maple syrup, agave syrup or date syrup
1 rounded tablespoon sesame tahini (peanut butter, almond butter or any nut or seed butter you prefer)
½ teaspoon ground cinnamon
1/3 cup raisins, dried cherries, pitted chopped dates, or sweetened dried cranberries
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Put the optional 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, 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 the 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.