Banana Oat Breakfast Cookies

These banana oat breakfast cookies are made without any flour, or processed sugar and make for an incredibly tasty snack! They are easily customizable, make a great grab and go breakfast and are just as good as a bowl of oatmeal but MUCH more satisfying.

Course Snacks

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings cookies

Calories 127kcal

Author Christy Gurin

Ingredients

1 cup mashed ripe banana (about 3 bananas)
2 cups rolled oats
1/4 cup unsweetened almond milk
1/3 cup applesauce
1 tsp. vanilla extract
1/4 cup dried cranberries
1/4 cup toasted pecans, roughly chopped
1 tsp. ground cinnamon
1/4 tsp. salt

US Customary - Metric

Instructions

Preheat oven to 350° F.
Combine all ingredients in a medium bowl and stir to mix.
Drop batter onto greased or lined baking sheet in scant 1/2 cup scoops.
Bake for 18 minutes until cookies are firm and set.
Remove from oven and allow to cool for 10 minutes on baking sheet before removing and allowing to cool fully on a wire cooling rack. Store cookies in an airtight container for up to four days.

Notes

* You can toast nuts three ways: 1) In the oven by placing on a baking sheet and toasting for about 10 minutes in a preheated oven at 350°. 2) Stovetop by placing in a pan over low heat for about 10 minutes, stirring frequently. 3) In the microwave by placing in a small dish and microwaving for about a minute.

However you roast them, watch carefully because nuts burn easily!

** You can swap the cranberries and pecans with other nuts, dried fruit or even chocolate. Coconut and chocolate pairs really well with the banana flavor.

Nutrition