I’ve had a major sweet tooth lately, so I knew I needed to make some healthy cookies to munch on stat.
My first batch of these breakfast cookies turned out more like granola i.e., I completely forgot about them and they got just a little toasty. However, the second batch was just perfect!
The combo of almond butter, banana, and oats definitely makes these cookies more of a breakfast food than a traditional cookie, or at least that’s what I’m telling myself to make it okay to eat cookies for breakfast!
Cinnamon Raisin Breakfast Cookies
Makes about 1 dozen
1 large ripe banana
1 cup quick cooking oats
1/2 teaspoon baking soda
1/2 cup almond butter
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon unsweetened vanilla almond milk
1 tablespoon maple syrup
1/2 cup raisins
Pre-heat oven to 350 degrees.
Place banana in large bowl and mash well.
Pour in oats, baking soda, almond butter, vanilla, cinnamon, nutmeg, almond milk, maple syrup, and raisins and mix until completely combined.
Spoon about 2 tablespoons of batter onto a lined cookie sheet, pressing with your fingers to flatten.
Place in oven and bake for 15 minutes, or until they just begin to brown.
Let cool for a few minutes and enjoy!
Time: 25 minutes
Adapted from Aloha