Oatmeal Breakfast Cookie

Name: Oatmeal Breakfast Cookie
Prep time: 10 min
Cook time: 15 min
Yield: 12 serving
Ingredients: ½ cup mashed banana; ½ cup smooth peanut butter; ½ cup honey or maple syrup; 2 teaspoons vanilla extract; 1 cup old fashioned oats; ¼ cup flour; ¼ cup ground flaxseed*; ¼ cup vanilla protein powder*; 2 teaspoons ground cinnamon; ½ teaspoon baking soda; ½ cup raisins

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Prep Time
10 mins
Cook Time
10 mins
Servings
12
Calories
159 kcal
Course
Breakfast
Cuisine
American

Oatmeal Breakfast Cookie

Iris Warren

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Healthy cookies loaded with oats, peanut butter, and raisins- these Oatmeal Breakfast Cookies a dream come true for a quick morning meal!

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Ingredients

Servings

½ cup mashed banana approx 1 large
½ cup smooth peanut butter
½ cup honey or maple syrup
2 teaspoons vanilla extract
1 cup old fashioned oats
¼ cup flour
¼ cup ground flaxseed*
¼ cup vanilla protein powder*
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ cup raisins optional

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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 1cookie Calories 159kcal (8%) Carbohydrates 22.2g (7%) Protein 4.2g (8%) Fat 5.6g (9%) Saturated Fat 1.2g (6%) Sodium 55.1mg (2%) Fiber 2.6g (10%) Sugar 13.6g (27%)