Oatmeal Breakfast Cookies
Make these cookies for a breakfast treat or a dessert!
Servings 17 cookies
Calories 62kcal
Ingredients
- 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 the oven to 350F and line a baking sheet with parchment paper.
- Mash the banana in a mixing bowl and pour the egg, peanut butter and honey into the bowl. Whisk to combine.
- Add the quick oats, ground flax, cinnamon, baking powder and salt to the mixing bowl and use a flat spatula to fold the dry ingredients into wet.
- Pour raisins into the bowl and fold them in. Let the batter rest for 10 minutes for the oats to absorb some of the liquid.
- Scoop out about 2 tbsp of batter per cookie onto a baking sheet and flatten each scoop a bit. Top with a few more raisins
- Bake at 350F for 15 minutes. Allow to cool completely before enjoying!
Notes
- Store leftover cookies on the counter for 2-3 days, in the fridge for a week, or in the freezer for up to 3 months.
- You can substitute the peanut butter for a nut butter of your choice.
- Allow the mixture to sit for at least ten minutes before scooping onto your cookie sheet.
- You can add in or change the mix ins. The recipe calls for raisins, but chocolate chips or nuts are also delicious.
Nutrition
Calories: 62kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 68mg | Potassium: 84mg | Fiber: 1g | Sugar: 5g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.3mg
