If you've promised yourself you will try to make healthier choices this year, I have some good news for you. These cookies are a great choice for breakfast or snack time. Not only do they taste good, they're also a winner in the nutrition department.
Banana Oatmeal Breakfast Cookies are hearty, with a chewy, tender, cake-like texture. Their sweetness does not come from any refined sugar, but from fruit and a little honey or maple syrup.
Whole wheat pastry flour keeps the cookies healthy and tender (not heavy or hard). Running the raisins and coconut through a food processor ensures that a little sweetness is in every bite.
I love sweets and carbs, but if I try to start the day with just sweets and carbs, such as a beautiful plate of pancakes and syrup, I will crash almost before I can finish eating. I've got to have some protein and fiber. According to this recipe analyzer, each large Banana Oatmeal Breakfast Cookie has 6 grams of protein and 4 grams of fiber.
Keeping your New Year's resolutions can be delicious.
Banana Oatmeal Breakfast Cookies (Healthy) Print
Makes 28 (2 tablespoon size) or 14 (4 tablespoon size)
1 and 1/2 cups whole wheat pastry flour
1 and 1/2 cups rolled oats, divided use
1 and 1/2 teaspoons baking soda
1/2 teaspoon cinnamon (optional)*
1/4 teaspoon + 1/8 teaspoon salt
1/4 teaspoon nutmeg (optional)*
1 cup raisins
1/4 cup shredded coconut
2 very ripe bananas, mashed well
1/2 cup smooth peanut butter
1/4 cup applesauce (I used unsweetened)
2 tablespoons honey OR real maple syrup
1 tablespoon coconut oil, warmed to liquid, if necessary
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Set aside.
2. In a large bowl, combine flour, 1/2 cup oats, soda, cinnamon, salt, and nutmeg. Stir to combine and set aside.
3. In a food processor, combine the remaining 1 cup oats, raisins, and coconut. Pulse until uniformly chopped to the size of medium crumbs. My food processor is small and tired, so I process in 2 batches. Stir raisin mixture into flour mixture.
4. In a small bowl, combine bananas,eggs, peanut butter, applesauce, honey OR maple syrup, coconut oil, and vanilla. Whisk until smooth and well-combined. Pour into flour mixture and stir just until no traces of flour remain. Mixture will be fairly thick and somewhat sticky.
5. Using a 2 or 4 tablespoon scoop (leveled), drop balls of dough onto prepared cookie sheets. Flatten slightly. Cookies will not spread or flatten further as they bake.
6. Bake for about 13 minutes (2 tablespoon size) or about 17 minutes (4 tablespoon size), or until cookies are set and are just starting to brown a bit around the sides. Do not overbake. Remove from oven and place cookie sheet onto wire rack. Let cool on sheets for 2 minutes, then remove from cookie sheets onto wire racks until completely cool. Store tightly covered. Even better the next day. Can be frozen.
*Notes: Spices are optional. The cookies are very good either way. Without the spices, you taste more of the banana and peanut butter. With the spices, those flavors become less pronounced, and it becomes more of a spice cookie.
Subscribe to Yesterfood by email: