Healthy Breakfast Cookies
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.
Servings 20 Cookies
- 2 large Ripe Banana
- ¼ cup Peanut Butter Unsweetened
- ¼ cup Honey
- 1 tspn Vanilla Extract
- 1.5 cup Rolled Oats
- 1 tbsp Chia Seeds
- 2 tbsp Pumpkin Seeds
- 2 tbsp Sliced Almond
- 2 tbsp raisin
- large pinch Cinnamon (optional)
- 2 tbsp Flaxseed meal
- pinch of salt
- 1 tspn Baking Powder
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.
- 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.
Serving: 100g | Calories: 79kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Sodium: 16mg | Potassium: 88mg | Fiber: 1g | Sugar: 3g | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.6mg