Oatmeal Breakfast Cookies
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Total Time
22 mins
-
Servings
18 cookies
-
Calories
106 kcal
-
Course
Breakfast, Condiments
-
Cuisine
American
Oatmeal Breakfast Cookies
Description
These cookies blend mashed banana, maple syrup, avocado oil, egg, and vanilla as the wet base, combined with a dry mix of all-purpose flour, baking powder, cinnamon, nutmeg, salt, rolled oats, raisins, and flax seeds. The dough is scooped and baked at 350°F until lightly browned at the edges and firm on top.
They have a soft crumb with chewy raisins and a gentle spice note from cinnamon and nutmeg. The oats add texture while the banana and maple syrup provide natural sweetness. The flax seeds add a subtle nuttiness and nutritional element.
Storing in an airtight container preserves freshness, and warming slightly before eating helps restore some texture. These cookies can be frozen individually before bagging for longer storage. Substitutions like sunflower seeds or pecans can replace flax if desired, but following the recipe yields the best texture and flavor balance.
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup banana about 1, mashed
- ⅓ cup maple syrup
- ¼ cup avocado oil
- 1 egg large
- 1 teaspoon vanilla extract
- 1 ¼ cups rolled oats
- ½ cup raisins
- 2 tablespoons flax seeds
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt. Set aside.
- In a large bowl, combine banana, maple syrup, oil, egg, and vanilla. Whisk until smooth.
- Stir the flour mixture into the wet ingredients until barely combined. Fold in the oats, raisins, and flaxseeds until evenly distributed. The mixture will seem a little wet.
- Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart.
- Bake for 10-12 minutes, or until lightly brown on the edges and firm on the top.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature; warm slightly before eating to restore texture.
- Freeze cookies on a baking sheet before transferring to a freezer bag; keep frozen up to 3 months.
- Flax seeds can be substituted with sunflower seeds, chopped pecans, or omitted entirely if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 106kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 10mg | 3% |
| Sodium | 62mg | 3% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
