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Oat-Banana Breakfast Cookies

Contributors: Gretchen F. Brown, RD

Published: February 2, 2015

oat banana breakfast cookies
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.


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


Before you begin: Wash your hands.

  1. Preheat oven to 350°F (176°C).
  2. Place bananas in a medium bowl and mash well. Add remaining ingredients to mashed banana; stir well.
  3. 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.
  4. 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.

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