EASY OATMEAL-BANANA BREAKFAST COOKIES
These oatmeal-banana breakfast cookies are quick, simple, and delicious! Perfect for those hurried mornings on the way to school.
Provided by Steph T.
Categories Breakfast and Brunch
Time 25m
Yield 15
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mash bananas in a medium bowl. Stir in oats, chocolate chips, and walnuts.
- Drop dough by rounded teaspoonfuls onto the prepared baking sheet.
- Bake in the preheated oven for 15 to 20 minutes.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 11.9 g, Fat 2.7 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 24.6 mg, Sugar 3.6 g
BANANA BREAKFAST COOKIES
This is a variation of the Healthy Banana Cookies recipe from this site. They are a great alternative to store-bought granola bars!
Provided by Anne
Categories 100+ Breakfast and Brunch Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Mash bananas in a large bowl. Add oats, raisins, yogurt, and cinnamon. Mix well and allow to sit for 15 minutes.
- Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
- Bake in the preheated oven until lightly browned, about 20 minutes.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 27.4 g, Cholesterol 0.4 mg, Fat 1.1 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 7.4 mg, Sugar 12.4 g
OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES
What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.
Provided by Amanda Rettke
Time 20m
Yield about 12 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
- Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.
BANANA-OATMEAL BREAKFAST COOKIES
These banana-oatmeal breakfast cookies are an even more wholesome version of Banana Oatmeal Cookies II by JEMIMA. I eat 4 of these for breakfast - yum!
Provided by ActuarialChef
Categories 100+ Breakfast and Brunch Recipes
Time 20m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Cream brown sugar and 3/4 cup banana together in a large bowl using an electric mixer. Beat in remaining banana. Stir in vanilla extract.
- Combine flour, protein powder, salt, cinnamon, baking soda, and cloves in another bowl; stir into banana mixture. Mix in rolled oats.
- Drop by rounded tablespoonfuls onto the prepared cookie sheets; leave room for spreading.
- Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Let cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 67 calories, Carbohydrate 14.1 g, Fat 0.5 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 84.4 mg, Sugar 6.8 g
OATMEAL BREAKFAST COOKIES
A low-sugar cookie for breakfast on the go. I like to make several portions of the dry ingredients all at one time and store in plastic bags for easy assembly when needed. Store in the refrigerator.
Provided by DYEH
Categories 100+ Breakfast and Brunch Recipes
Time 29m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Grind 2 1/4 cups oats in a food processor to yield 2 cups ground oats. Add walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Stir in remaining 1 cup oats. Stir thoroughly with a spoon, but do not grind further.
- Make a well in the center of the oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash together and stir in oat mixture. Drop tablespoonfuls of the cookie dough on the baking sheets.
- Bake in the preheated oven until edges are set, about 14 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 13.3 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 36.5 mg, Sugar 3.9 g
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BANANA OATMEAL BREAKFAST COOKIES - KATIEBIRD BAKES
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5/5 (17)Category Breakfast, SnackServings 8Total Time 30 mins
- Preheat oven to 350 degrees F. In a large bowl, mash the bananas with a fork until relatively smooth. Add the oil, maple syrup, cinnamon, baking soda, and salt, and whisk together with the fork until completely combined and smooth.
- Place 1 cup of the rolled oats in a food processor or high-speed blender and blend on high until the oats become a flour-like consistency (you now have oat flour). Pour into the bowl with the banana mixture. Take the other 1 cup of rolled oats and place in the same food processor or blender, and pulse or blend on low speed until the oats are in small pieces - about 30 seconds. Do not grind them into a flour. Place in the same bowl with the banana mixture and oat flour.
- Stir the oat flour and oat pieces into the banana mixture until everything is well-blended. Fold in the chopped chocolate or other add-ins gently with a spatula, if using.
- Scoop batter using a tablespoon cookie scoop (for regular size cookies) or a 1/4 cup measure (for larger size cookies) onto a baking sheet lined with parchment. Bake for 14-15 minutes for regular size cookies, 20 minutes for larger size cookies, or until edges are golden.
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