Oat Banana Breakfast Cookies
Submitted by: Edie Shaw-Ewald, RD
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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
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Ingredients:
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3/4 c mashed ripe bananas
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1/2 c smooth nut or seed butter
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1/4 c warm water
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1/4 c whole wheat or all-purpose flour
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1/4 c brown sugar or coconut sugar
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2 tbsp ground flax seeds
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2 tsp cinnamon
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pinch salt
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2 1/2 c rolled oats
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1/2 c raisins
Instructions:
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Preheat oven to 350 F and lightly oil or put parchment paper on a sheet pan.
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In a large bowl, add banana, nut/seed butter and water. Stir to combine.
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Add flour, sugar, ground flax, cinnamon and salt. Stir to combine.
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Add oats and raisins and mix thoroughly.
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Scoop thick batter in 1/4 cup portions onto sheet pan. Flatten slightly with your hand.
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Bake for 14 minutes until lightly browned.
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Inspired by: Fast, Easy, Cheap Vegan
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