Description
Enjoy a healthy and delicious start to your day with these nutritious Banana Oatmeal Breakfast Cookies. Made with ripe bananas, rolled oats, and naturally sweetened with honey and raisins, these cookies are a wholesome breakfast option or a perfect on-the-go snack. They are easy to prepare, baked to golden perfection, and packed with fiber and natural sweetness.
Ingredients
Scale
Wet Ingredients
- 2 medium ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups rolled oats
- 2 tablespoons oat flour
- 2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Additional
- 1/3 cup raisins
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Blend Wet Ingredients: Using a blender or handheld mixer, combine the mashed bananas, unsweetened applesauce, honey, and vanilla extract. Blend until the mixture is smooth and well incorporated.
- Mix Dry Ingredients: In a medium-sized bowl, mix together the rolled oats, oat flour, cinnamon, baking powder, and salt to evenly distribute the dry components.
- Combine Mixtures: Pour the blended wet ingredients into the bowl with the dry ingredients. Stir thoroughly to combine, then gently fold in the raisins to evenly disperse throughout the dough.
- Shape Cookies: Using a small cookie scoop, drop 1-inch portions of cookie dough onto the prepared baking sheet, spacing them evenly. Flatten the tops slightly with the back of a spoon while ensuring the cookies hold their shape. You will get about 16 cookies.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 15 to 20 minutes until they are golden brown and set.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your healthy breakfast cookies fresh or store for later use.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- If oat flour is unavailable, you can grind rolled oats in a blender until fine.
- Honey can be substituted with maple syrup or agave nectar for a vegan option, but this recipe as is is not fully vegan due to honey.
- Make sure not to overflatten cookies to keep a chewy texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8g
- Sodium: 50mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
