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Banana Oatmeal Breakfast Cookies

Whether you’re looking for a make-ahead breakfast or a healthy snack option, these fit the bill. They are easy to make and take about 30 minutes.

– Very ripe bananas – Rolled oats – Almond flour – Shredded unsweetened coconut – Raisins – Nut butter – Cinnamon – Baking powder

Ingredients Needed:

Add the oats and coconut to a food processor or blender and pulse to make into a coarse flour. This is optional but makes for a more uniform batter.

Step 1.

Add the bananas to a medium bowl and mash very well with a fork or potato masher. Add the rest of the ingredients, stirring well to combine.

Step 2.

Put batter into the fridge or freezer for 10-15 minutes while you preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Step 3.

Use a tablespoon-size measuring spoon to portion out mounds and flatten slightly until about ½ inch thick. Bake for 20-24 minutes.

Step 4.

Remove from oven and let cool on the rack.  Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.

Step 5.

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Try chocolate chips in place of the raisins or do half and half. If you don’t have (or like) coconut, use additional oats instead.