BANANA BREAKFAST COOKIES
Up-level your morning oatmeal by making these banana breakfast cookies! They are a cross between cookies and oatmeal with the delicious flavors of banana bread.
Servings: 18 servings
Ingredients
- 2 medium ripe bananas
- 1 ¾ cups quick oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 pinch of nutmeg
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 egg
- 2 tablespoons mini chocolate chips optional
- chopped walnuts optional
Instructions
- Add the ripe bananas to a large bowl and mash them with a fork or potato masher.
- Add the quick oats, baking powder, cinnamon, nutmeg, salt, vanilla extract, maple syrup, and egg to the bowl with the mashed bananas. Then, thoroughly mix all of the ingredients.
- Use a one-tablespoon cookie scoop to form the cookies. This recipe makes 18-22 cookies. Form the cookies on a baking sheet with parchment paper. Slightly flatten them and make sure to shape them as they will not rise in the oven. Optional: Add chopped walnuts or 2 tablespoons total of mini chocolate chips on top or mixed in. Bake the breakfast cookies at 350℉ for 11-12 minutes and enjoy! These cookies are still 1 WW point each with 2 tablespoons of mini chocolate chips.
- Store any leftover breakfast cookies in an airtight container in the refrigerator. When you are ready to enjoy them again, reheat them in the oven for a minute or until they are warmed through. These cookies are best enjoyed warm.
Video
Notes
- Bananas: Make sure to use ripe bananas in this recipe as they are sweeter and add more flavor to these breakfast cookies.
- Shape The Cookies: The cookies will not spread so the shape will be the same as it was before they were baked.
- Storage: These breakfast cookies will last 3-4 days in the refrigerator when stored in an airtight container.
Nutrition
Calories: 52kcal | Carbohydrates: 10.1g | Protein: 1.5g | Fat: 0.8g | Saturated Fat: 0.2g | Cholesterol: 9mg | Sodium: 20mg | Fiber: 1.2g | Sugar: 3.1g