Description
These Oatmeal Breakfast Cookies get their irresistible flavor from ripe bananas and creamy peanut butter. They’re easy to make, healthy, and perfect for breakfast or a snack, featuring wholesome ingredients like quick oats, flax seed, and raisins.
Ingredients
Scale
- 1 medium ripe banana
- 1 egg
- ¼ cup creamy peanut butter
- ¼ cup honey
- 1 ½ quick oats
- 2 tbsp ground flax seed
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp kosher salt
- ⅓ cup raisins
Instructions
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- In a mixing bowl, mash the banana and then add the egg, peanut butter, and honey. Whisk together until well combined.
- Stir in the quick oats, ground flax seed, cinnamon, baking powder, and salt using a flat spatula to fold the ingredients together.
- Fold in the raisins and let the batter rest for 10 minutes to allow the oats to absorb some liquid.
- Scoop about 2 tablespoons of batter per cookie onto the prepared baking sheet, flattening each scoop slightly and topping with a few extra raisins if desired.
- Bake in the preheated oven for 15 minutes and then allow the cookies to cool completely before enjoying.
Notes
For a nut-free version, substitute peanut butter with sunflower seed butter.
Store cookies in an airtight container for up to one week for maximum freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 4g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg