Oat Banana Breakfast Cookies

Submitted by:  Edie Shaw-Ewald, RD

Getting tired of muffins? Give these fibre-full breakfast cookies a try! Enjoy a couple of these for breakfast with a piece of fruit. You can store these in the fridge for 1 week or the freezer for up to 3 months.

Yield: 2 servings

Ingredients:

  • 3/4 c mashed ripe bananas

  • 1/2 c smooth nut or seed butter

  • 1/4 c warm water

  • 1/4 c whole wheat or all-purpose flour

  • 1/4 c brown sugar or coconut sugar

  • 2 tbsp ground flax seeds

  • 2 tsp cinnamon

  • pinch salt

  • 2 1/2 c rolled oats

  • 1/2 c raisins

 

Instructions:

  1. Preheat oven to 350 F and lightly oil or put parchment paper on a sheet pan. 

  2. In a large bowl, add banana, nut/seed butter and water. Stir to combine.

  3. Add flour, sugar, ground flax, cinnamon and salt. Stir to combine.

  4. Add oats and raisins and mix thoroughly.

  5. Scoop thick batter in 1/4 cup portions onto sheet pan. Flatten slightly with your hand.

  6. Bake for 14 minutes until lightly browned.

Inspired by: Fast, Easy, Cheap Vegan

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