Banana breakfast cookies are a quick and easy breakfast idea that provide a healthy and delicious start to your morning. Your family will love these convenient breakfast treats!
1/2teaspoonsaltless if you are using salted almond butter
Mix-Ins:
1/2cupchopped pecans
1/2cupdried tart cherriesor dried cranberries
1/2cupmini chocolate chips(optional)
Instructions
Preheat the oven to 350F. Line a baking sheet with a silicone liner or parchment paper.
In a medium bowl, mash the bananas with a fork until smooth. Add the oats and cider vinegar and mix together. Let sit for 10 minutes for the oats to soften.
In the bowl of a stand mixer (or in a large bowl with a hand mixer), add the egg, almond butter, coconut oil and maple syrup. Mix until evenly combined.
Add the dry ingredients and mix until incorporated. Mix in the banana/oat mixture.
Stir in the oats, pecans, dried cherries, and chocolate chips. Scoop 3 tablespoon sized mounds onto a baking sheet. Spread to flatten slightly before baking. Bake for 13-15 minutes until golden and set. Cool on the rack for a few minutes, then transfer to a rack to cool completely.
Cookies can be kept in an airtight container in the refrigerator for a few days or frozen for a few weeks. Enjoy!
Notes
MAKE IT EGG-FREE: Substitute 1/4 cup applesauce or a flax egg for the egg. HOW TO STORE: These cookies can be kept in an airtight container in the refrigerator for a few days, or frozen for a few weeks.Any nut butter will work in this recipe. My favorites are almond butter or peanut butter!