Oat-Banana Breakfast Cookies
Published February 02, 2015
What kid doesn't want cookies for breakfast? But these cookies combine high fiber and fruit to result in a great portable kick start for the day.
Ingredients
3 bananas
¼ cup melted coconut oil
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 ½ cups rolled oats (gluten-free, if needed)
1 tablespoon golden flaxmeal
½ teaspoon salt
¼ cup mini chocolate chips
Directions
- Preheat oven to 350°F.
- Place bananas in a medium bowl and mash well. Add remaining ingredients to mashed banana; stir well.
- Line a baking sheet with parchment paper. Press 2 tablespoons mixture into a 2 ½-inch cookie cutter. Remove cutter to create a round shape. Repeat with remaining mixture.
- Bake at 350° for 22-25 minutes or until cookies are golden and set. Allow to cool before serving.
Nutrition Information
Serving size: 1 cookie
Serves 14
Calories: 112, Total Fat: 6g; Saturated Fat: 4g; Cholesterol: 0g; Sodium: 84mg; Total Carbohydrate: 15g; Dietary Fiber: 2g; Protein: 2g; Potassium 147mg; Phosphorus 59mg.
Gretchen F. Brown, RD, is a registered dietitian in Watertown, N.Y.
