Milk and cookies anyone? These healthy breakfast cookies are a great way to start the day. They are full of yummy, wholesome ingredients so you can feel good about eating one or two. Banana and peanut butter make up the basis of these cookies, so in just one bite you get protein and fruit! On top of that goodness, these cookies are sweetened with honey, or maple sugar, which is what I used, and only 2 Tablespoons of it! You can put more in if you want, but I found that they came out just sweet enough. I almost added chocolate chips, but I decided on raisins as a healthier alternative.
Another bonus of this recipe is that my younger sister, who is gluten free, was able to try them, and she loved them! A lot of the recipes that I make have flour in them, and I forget or chose not to substitute it with gluten free flour, so she usually misses out on the fun. This time, she was included in the joy of morning cookies. She did have one criticism, that she didn't like the raisins, but I'll take the win anyways!
Make sure to flatten out the cookies before you put them in the oven, because whatever shape they go into the oven as is how they will come out.
Yields: 12 cookies Prep Time: 10 mins Total Time: 25 mins
Ingredients ~
2 cups quick oats
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana, from approximately 2 large or 3 medium overripe bananas
1/2 cup peanut butter, or your favorite nut or non-nut butter, like almond butter or sunflower seed butter
2 tablespoons honey
1 teaspoon vanilla
1/2 cup chopped pecans, or your favorite nut
1/4 cup chocolate chips or raisins, optional
Instructions ~
Position rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper and set aside.
Measure oats, cinnamon, baking powder, baking soda, and salt into a large bowl; whisk to combine. Stir in mashed banana, peanut butter, honey, vanilla, pecans, and chocolate chips. Scoop dough using a scant 1/4-cup measuring cup for form 12 cookies. Flatten the top of each cookie on the baking sheet and bake for 14 to 16 minutes. Allow cookies to cool completely on baking sheet before storing in an airtight container.
Recipe From: Five Heart Home
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