Easy and Healthy Breakfast cookies made with Rolled Oats, Banana, nuts, seeds. These are Vegan, Gluten-Free and there is no refined sugar in this.
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 20Cookies
Calories 79kcal
Ingredients
2largeRipe Banana
¼cupPeanut ButterUnsweetened
¼ cup Honey
1tspnVanilla Extract
1.5cupRolled Oats
1tbspChia Seeds
2tbspPumpkin Seeds
2tbspSliced Almond
2tbspraisin
large pinch Cinnamon(optional)
2tbspFlaxseed meal
pinch of salt
1tspnBaking Powder
Instructions
Take a big mixing bowl. Smash the ripe bananas using a fork until there are no big lumps.
Add peanut butter, honey, vanilla extract, salt, baking powder, cinnamon, flax meal to a pureed banana.
Put rolled oats into a food processor and pulse a couple of times to break the grains in half. We don't need very fine texture here. (This step is optional and can be skipped)
Add rolled oats, nuts, seeds, raisins to the banana mixture. Using a spatula mix everything well. Let it rest while you preheat the oven.
Preheat oven to 180 degrees Celsius.
Using a small ice cream scoop take portions of the dough and place it in a baking tray.
With a slightly wet hand press the dough to the desired thickness.
Bake at 180 degrees Celsius for 25-30 minutes.
At the end of baking time, the edges would have been crispy but it will feel soft at the center. But it will harden up once cooled down.
Video
Notes
Because the nut butter was unsweetened, I have used honey. If you are using sweetened nut butter then skip the honey.
if you feel the center of the cookies very soft at the end of baking, try baking it for 5 more minutes.