These oatmeal breakfast cookies are a perfect grab-and-go option for a quick and healthy breakfast. Packed with oats, fruits, and nuts, these cookies are loaded with fiber and protein to keep you energized throughout the morning. They are also gluten-free and can be easily customized with your favorite add-ins. Prepare a batch in advance and enjoy a delicious and guilt-free breakfast every day!
Ingredients
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 2 cups oats (gluten-free if preferred)
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/4 cup mini chocolate chips (optional)
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the mashed bananas, honey or maple syrup, melted coconut oil, and vanilla extract.
- Add the oats, baking powder, cinnamon, and salt to the bowl. Stir until all ingredients are well combined.
- Fold in the dried cranberries, chopped walnuts, and mini chocolate chips (optional).
- Using a cookie scoop or your hands, drop spoonfuls of the dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
- Bake for 15-18 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container for up to 5 days.
