Banana Breakfast Cookies
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Banana Breakfast Cookies
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These monster-sized banana breakfast cookies are deliciously chewy and made with wholesome ingredients for a healthy start to your day.
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Ingredients
- ½ cup banana approx 1 large, mashed
- ½ cup peanut butter smooth
- ½ cup honey or maple syrup
- 2 teaspoons vanilla extract
- 1 cup old fashioned oats
- ¼ cup flour
- ¼ cup Flaxseed ground
- ¼ cup vanilla protein powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ cup raisins optional
Instructions
- Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
- In a large bowl, stir together banana, peanut butter, honey, and vanilla.
- In a small bowl, combine oats, flour, ground flax, protein powder, cinnamon, and baking soda.
- Stir the oat mixture into the banana mixture until combined. Stir in raisins.
- Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 ¾-inch round, about ½ inch thick.
- Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
- Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
Notes
- Make sure to use old-fashioned oats (not quick or instant) for this recipe. Using quick/instant oats will make the cookies lose their shape
- Make sure to use old-fashioned oats (not quick or instant) for this recipe. Using quick/instant oats will make the cookies lose their shape
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- Make this recipe gluten-free by using a 1:1 gluten-free all-purpose baking flour.
- Make this recipe gluten-free by using a 1:1 gluten-free all-purpose baking flour.
- You may substitute the ground flaxseed (flax meal) for the same amount of flour.
- You may substitute the ground flaxseed (flax meal) for the same amount of flour.
- If your mixture is too thick, add a tablespoon or two of water to the mixture. Some protein powders are thicker than others and they will yield slightly different textures to the dough.
- If your mixture is too thick, add a tablespoon or two of water to the mixture. Some protein powders are thicker than others and they will yield slightly different textures to the dough.
- Make sure to use old-fashioned oats (not quick or instant) for this recipe. Using quick/instant oats will make the cookies lose their shape.
- Make this recipe gluten-free by using a 1:1 gluten-free all-purpose baking flour.
- You may substitute the ground flaxseed (flax meal) for the same amount of flour.
- If your mixture is too thick, add a tablespoon or two of water to the mixture. Some protein powders are thicker than others and they will yield slightly different textures to the dough.
Nutrition Information
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Serving
1 cookie
Calories
260kcal
(13%)
Carbohydrates
33g
(11%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
5g
(25%)
Cholesterol
7mg
(2%)
Sodium
151mg
(6%)
Potassium
286mg
(6%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Vitamin A
11IU
(0%)
Vitamin C
1mg
(1%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8large cookies
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 260kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 7mg | 2% |
| Sodium | 151mg | 6% |
| Potassium | 286mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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