Banana Oatmeal Breakfast Cookies
December 19, 2024Looking for a breakfast that’s easy, healthy, and kid-approved? These Banana Oatmeal Breakfast Cookies might just become your new go-to!They’re soft, naturally sweetened, and packed with wholesome ingredients to keep little tummies happy and full.
Equipment
- 2 Cookie Sheets
Ingredients
- ⅓ cup mashed ripe banana (100 g)
- ⅓ cup avocado oil (66 g)
- ½ cup honey (165 g)
- 1 tsp vanilla
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ tsp cinnamon
- 1 cup whole wheat (140 g)
- 2 cups old fashioned oats (200 g)
- ½ cup chopped walnuts (60 g)
- ½ cup dried cranberries (80 g)
Instructions
- Place one oven rack in the center position and another in the bottom third of the oven. Heat the oven to 350º F (177º C). Line 2 cookie sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, mash the banana until smooth. Add the oil, honey, vanilla, baking soda, salt, and cinnamon. Whisk until well combined.⅓ cup mashed ripe banana, ⅓ cup avocado oil, ½ cup honey, 1 tsp vanilla, ½ tsp baking soda, ½ tsp kosher salt, ½ tsp cinnamon
- Add the flour. Mix until no more dry flour remains.1 cup whole wheat
- Fold in the oats, chopped walnuts, and dried cranberries.2 cups old fashioned oats, ½ cup chopped walnuts, ½ cup dried cranberries
- Form the dough into 24 balls that are about a scant 2 TBS each. The dough will be sticky. Wet your hands to prevent sticking. Place the cookie dough balls about 2" apart on the lined cookie sheets.
- Bake for 12 minutes, rotating the cookie sheets and switching from top rack to bottom rack and bottom rack to top rack halfway through baking.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm, or store them for a grab-and-go breakfast or snack during the week!