These Healthy Banana Oatmeal Breakfast Cookies are SO easy to make, have no butter or oil, and have only 165 calories in each cookie + 6g of protein!
Sometimes I am such a dork. I geek out on the weirdest things (or so my older boys tell me ).
I have been dying to make breakfast cookies for forever but just never got around to it for whatever reason. Well, I finally made some and holy breakfast awesomeness! They are amazing! I messed around with the recipe until it was just perfect and I LOVE them!!!
When they were coming out of the oven, I was singing and dancing around the kitchen, I was so thrilled! My two little guys were watching me like I’d gone crazy. Ha!
But can you blame me?! Breakfast cookies are just about the most amazing thing since sliced bread. I mean, first of all – it’s a cookie. Secondly, it’s a cookie for breakfast. Case closed.
From now on? Cookies for breakfast.
These little cuties have no added oil or butter, they have fruit (banana and raisins) and healthy proteins and fiber. They taste like a dessert cookie, meaning my boys will eat them and think I’ve gone even crazier that I’m letting them eat sweets for breakfast! It’s just a total WIN in my book.
So now I ask you – have you made breakfast cookies before? AndÂ is there anything you get super excited about when you bake? (or am I a total weirdo who dances in the kitchen when a recipe turns out great? )
Healthy Banana Oatmeal Breakfast Cookies
¼ cup Truvia Baking Blend (or ½ cup sugar)
¼ cup fat-free milk
¼ tsp. baking soda
Preheat oven to 350Âº F. Spray a cookie sheet with cooking spray, set aside.
In a mixing bowl, smash banana with a fork. Add in peanut butter and mix together. Continue adding the Truvia, vanilla, oats, cinnamon, flour, milk, baking soda and raisins. Lightly mix until blended.
Drop by tablespoon (I used a cookie scoop) onto cookie sheet. Get the bottom of a cup wet with water and smash each cookie down into a flat circle.
Bake for 14-16 minutes or until golden brown. Transfer to rack to cool. Store all leftovers in an airtight container. Enjoy!
Serving size: per cookie (12) Calories: 165 Fat: 7 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 23 g Sugar: 7 g Sodium: 32 mg Fiber: 3 g Protein: 6 g Cholesterol: 0 g
Jen Nikolaus is a recipe blogger and photographer over atÂ Yummy Healthy Easy. She lives in beautiful Southern California with her husband and four boys. You’ll find her sharingÂ healthier, budget-friendly, family-friendly, and easy dishes withÂ some yummy desserts thrown in, too! Thanks for stopping by!
I’ve never made breakfast cookies! I think I need to just so I can have an excuse to eat cookies for breakfast. ðŸ˜‰
I get super excited any time I bake something for the very first time and it turns out right, even after the 3rd or 4th try. I recently had this experience with profiteroles, a huge challenge for me. And when they finally turned out the way they were supposed to, I danced all over the kitchen!
Hello, I just made these and they are delicious. I halved the suggested amount of white sugar (for my conscious -haha!). Also added flax seeds.
Really easy to make with a pint-sized sous chef! We were happy that we could eat as much batter as we wanted… no raw eggs. Thanks!
Will share with ‘eggless’ friends.
I’m married to the coolest guy live in sunny Southern California with our four crazy boys!
I have a passion for cooking and baking and love to share all my new creations. So stick around and get your taste buds ready!
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