Breakfast Cookies (Print Version)
# Ingredients:
→ Wet ingredients
01 -
1 large ripe banana
02 -
½ cup creamy almond butter or use peanut butter
03 -
3 tablespoons maple syrup
04 -
1 teaspoon ground cinnamon
05 -
¼ teaspoon baking soda
06 -
⅛ teaspoon salt
→ Dry ingredients
07 -
1 ½ cups rolled oats
08 -
¼ cup sliced almonds
09 -
¼ cup pumpkin seeds or use flax seeds, sunflower seeds
10 -
¼ cup dried cranberries or use raisins
11 -
¼ cup shredded coconut sweetened or unsweetened
12 -
¼ cup semi-sweet chocolate chips
# Instructions:
01 -
Preheat oven to 350°F and line a baking sheet with parchment paper.
02 -
Add the peeled banana into a large bowl and mash well. Add almond butter, maple syrup, cinnamon, baking soda, and salt. Whisk until very smooth and lump-free.
03 -
Add all the dry ingredients and mix using a spatula.
04 -
Using a ¼ cup measuring cup or an ice cream scoop, portion mounds of cookie dough onto the parchment-lined baking sheet, spacing evenly.
05 -
Using the back of a spoon or your fingertips, gently flatten the cookies to about ½-inch thickness.
06 -
Bake for 15 to 21 minutes, until the edges are deep golden brown in color, rotating the pan halfway through baking.
07 -
Place pan on a wire rack to cool completely.
# Notes:
01 -
Use creamy almond butter or peanut butter and not natural or crunchy variety.
02 -
Use a well-ripened banana. These cookies rely on the natural sweetness of ripe bananas, so opt for a banana with a vibrant yellow hue and plenty of brown spots.