Oat-Banana Breakfast Cookies
Published February 02, 2015
Reviewed February 2020
Rebecca Clyde, MS, RDN, CD
What kid doesn't want cookies for breakfast? These cookies combine fiber and fruit to result in a great portable kick start for the day.
Ingredients
3 bananas, peeled
¼ cup coconut oil, melted
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
Before you begin: Wash your hands.
- Preheat oven to 350°F (176°C).
- 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 for 22 to 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.
