Banana Oatmeal Breakfast Cookies

I don't know about you but I can only have so many scrambled eggs during the week. Time for something new, and something that can be prepped ahead of time...banana oatmeal breakfast cookies!

I tried to make them as healthy as I could I promise. No dairy, gluten-free, and only one egg! Plus, just a little honey and maple syrup are added to sweeten them up.

I may have also used a hefty cup of raisins and cranberries to add a little oomph slash deliciousness to these banana oatmeal breakfast cookies, but you can add or more less depending on your personal taste. You can even nix them entirely if you're not into dried fruit!

I like to make a batch of these on Sundays and have them as quick on the go breakfast or even as that awkward 3:00 pm snack. You know that time where you're starting to regret eating your entire lunch at 11 am and now you have to make it till dinner? These cookies are perfect for that. Just a little bite to tide you over!

Banana oatmeal breakfast cookies. Saving you from snack time cravings everywhere. Scroll down for the recipe!

Banana Oatmeal Breakfast Cookies

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• Author: Aberdeen
• Total Time: 25 minutes
• Yield: 3 Dozen 1x

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Description

A healthier on the go breakfast alternative made with bananas, oats, raisins, cranberries, and all the coconut. Dairy and gluten free!

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Ingredients

Units USM Scale 1x2x3x

• 2 ½ cups gluten free rolled oats
• ½ cup coconut flour
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 large egg, beaten
• 1 cup bananas, mashed (about 2 medium bananas)
• ½ cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 tablespoon natural peanut butter
• ¼ cup maple syrup
• ¼ cup honey
• ½ cup dairy free milk (I used toasted coconut almond milk)
• ½ cup raisins
• ½ cup dried cranberries
• 1 teaspoon chia seeds
• Sea salt flakes, for garnish

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Instructions

1. Preheat oven to 350°F. Prepare a baking sheet with a silpat or parchment paper.
2. In a large bowl, whisk together, oats, flour, baking soda, salt, cinnamon and nutmeg, until combined.
3. In a medium bowl, whisk together the beaten egg, mashed banana, coconut oil, vanilla extract, coconut milk, peanut butter, honey, and maple syrup until smooth.
4. Stir the banana mixture into the oat mixture. Mix until evenly combined.
5. Fold in raisins, cranberries, and chia seeds.
6. Scoop balls of dough, about heaping tablespoon, for each cookie. Gently press down to  flatten on the baking sheet.
7. Bake for 12-15 minutes, until cooked through. Remove to a wire rack and let cool. Garnish with a pinch of sea salt flakes.

• Prep Time: 10 minutes
• Cook Time: 15 minutes