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Oatmeal Breakfast Cookies Recipe

American · Breakfast · 22 min total

These wholesome oatmeal breakfast cookies are packed with fiber and protein, perfect for a grab-and-go morning meal. They're naturally sweetened with banana and honey, and studded with dried fruit and nuts.

Ingredients

• 2 ripe bananas, mashed
• 1/3 cup honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix mashed bananas, honey, melted coconut oil, and vanilla until well combined.
3. In a separate bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
4. Add dry ingredients to wet ingredients and stir until just combined. Fold in cranberries and walnuts.
5. Scoop about 2 tablespoons of dough per cookie onto prepared baking sheet, flattening slightly.
6. Bake for 10-12 minutes until edges are golden. Cool on sheet for 5 minutes, then transfer to a wire rack.

Tips

• Store in an airtight container at room temperature for up to 5 days.
• Freeze baked cookies for up to 3 months.
• Substitute dried cherries or chocolate chips for cranberries.
• Use almond flour instead of whole wheat for a gluten-free version.

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