Description
Delicious and nutritious Breakfast Cookies made with ripe bananas, almond butter, oats, and a mix of wholesome add-ins like raisins, dark chocolate chips, pepitas, and flax seeds. These soft, large cookies are perfect for a quick morning boost or a healthy snack, baked until lightly golden with a tender center.
Ingredients
Main Ingredients
- ½ cup mashed bananas (from 2 ripe bananas)
- ¾ cup almond butter
- ⅓ cup honey
- 1 teaspoon vanilla extract
- 2½ cups old-fashioned rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
Add-ins
- ½ cup golden raisins
- ½ cup dark chocolate chips
- ¼ cup pepitas (shelled pumpkin seeds)
- 2 tablespoons flax seeds
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Set aside to ensure even baking and prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, stir together the mashed bananas, almond butter, honey, and vanilla extract until the mixture is smooth and fully combined.
- Add Dry Ingredients: Add the old-fashioned rolled oats, cinnamon, baking powder, and salt to the wet ingredients. Stir thoroughly to combine all components into a cohesive dough.
- Fold in Add-ins: Gently fold in the golden raisins, dark chocolate chips, pepitas, and flax seeds until evenly distributed throughout the cookie mixture.
- Scoop and Shape Cookies: Using a ¼-cup cookie scoop, portion out level scoops of dough onto the prepared baking sheets, spacing 7-8 cookies per sheet. Use your hand to gently flatten each cookie to about 2 inches wide and ¾ inch tall, as they will not spread during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 14-16 minutes or until they turn lightly golden and the centers are set and slightly firm to the touch.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, serve immediately or store in an airtight container.
Notes
- Use large, fully ripe bananas mashed very well for moist cookies and avoid overbaking to prevent dryness.
- Ensure the cookie dough is thoroughly mixed to avoid dry spots that cause the cookies to break apart.
- Line baking sheets with parchment paper or silicone mats to prevent burning on the bottoms.
- Bring all ingredients to room temperature before mixing to help cookies bake evenly.
- Wait for the oven to be fully preheated before baking to ensure even cooking.
- Make cookies the same size for uniform baking, preferably using a cookie scoop or measuring cup.
- Cookies are done when lightly golden and have a set, slightly firm center.
