Oatmeal breakfast cookies with banana, pecans, almond butter and dried cranberries

Name: Oatmeal breakfast cookies with banana, pecans, almond butter and dried cranberries
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 cookies
Ingredients: ½ cup gf oatmeal, old fashioned rolled oats; 1 banana; ½ cup pecan; 2 tbsp dried cranberries; 1 tbsp almond butter; celtic sea salt

User Reviews

4.0

3 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6 cookies
Calories
56 kcal
Course
Breakfast, Baked Goods
Cuisine
European

Oatmeal breakfast cookies with banana, pecans, almond butter and dried cranberries

Iris Warren

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Healthy cookies of oatmeal with banana, almond butter, pecan nuts and dried fruit. These can be cranberries but also raisins or goji berries. Full of fiber, vitamins and minerals. Glutenfree and vegan.

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Ingredients

Servings

½ cup gf oatmeal, old fashioned rolled oats uncut
1 banana
½ cup pecan
2 tbsp dried cranberries or other dried fruits
1 tbsp almond butter
celtic sea salt to taste

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Instructions

Preheat the oven to 360F. Prepare a baking tray with baking paper.
Mortar the pecan nuts into small chunks. This can also be done by chopping with a knife or crumbling them by hand.
Mash the banana in a bowl and mix in all the ingredients.
Divide into four. Place the baking ring on the baking paper and scoop a heap into the baking ring. Press firmly. I find it more convenient to do this by hand, but you can also use a fork.
Put in the oven for 15 minutes.
Turn the cookies over. Give 5 to 10 minutes more in the oven.
Preferably let them cool on a rack.