Breakfast is my favorite meal of the day. It’s even better when it’s cookies. My kids agree – they love these breakfast cookies. Probably because it’s COOKIES! For breakfast! Don’t worry, they have some good-for-you stuff in them too, so you don’t have to feel too guilty about feeding the kiddos cookies for breakfast.
- Nonstick cooking spray
- 1 large banana, mashed (1/2 cup)
- 1/2 cup chunky peanut butter
- 1/2 cup honey
- 1 tsp. vanilla
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/4 cup nonfat dry milk powder
- 2 tsp. cinnamon
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 cup dried cranberries or raisins (or any dried fruit – I’ve used mixed berries that were so tasty!)
Here’s what you do
Preheat the oven to 350 degrees. Lightly coat 2 cookie sheets with spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, baking soda, and salt. Stir the oat mixture into the banana mixture until combined.
Stir in dried cranberries or raisins.
Using a 1/4 cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. If you like a flatter cookie you can use a spatula dipped in water to flatten and spread each mound until about 1/2 inch thick. Bake, one sheet at a time, for 14-16 minutes or until browned. Cool on a wire rack. Store in an airtight container or re-seal-able plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
I like making the dough at night and then just baking them up in the morning. Nothing gets the kids out of bed like the smell of cookies baking!
These were seriously so tasty. . . you’ve got to try them. Who wouldn’t love a healthy breakfast cookie?