Oatmeal Raisin + Banana Breakfast Cookies
These cookies are like a ‘turned-up’ oatmeal raisin cookie. They are soft and chewy and full of texture. They are a perfect grab-and-go breakfast or a pleasant mid-day snack.
The ingredient list is quite simple and is always my go-to recipe to make when I have extra ripe bananas laying around. I love the classic flavor combos in this recipe, peanut-butter + banana and oatmeal raisin. With these trusty flavor duos, you can’t go wrong. Feel free to adapt this recipe with what you have on hand—almond butter in place of peanut butter, chocolate chips in place of cacao nibs, honey in place of agave, etc! Have fun with making them and I hope you enjoy the texture and classic vibes of these as much as I do!
Oatmeal Raisin + Banana Breakfast Cookies
(makes roughly 12 cookies)
Ingredients:
1 extra ripe banana banana, mashed
1/3 cup peanut butter
1/4 cup olive oil
1/4 cup agave
2 tbsp chia seeds
3 tsbp flaxmeal
1 1/2 cups old fashioned oats, blitzed a few times in a food processor for smaller pieces
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
1/4 cup cacao nibs or chocolate chips
1/4 cup raisins (I prefer golden raisins for this recipe)
Instructions:
Preheat your oven to 350 F and line a baking sheet with parchment paper.
In a medium bowl, mash your banana until smooth. Add to the salt, cinnamon, and oil and stir to combine. Add in your agave, peanut butter, and chia seeds and stir again until you have a smooth texture. Set aside for a moment and blitz your oats into smaller pieces (make sure to not over blend into a flour—make sure the texture of the oats is still rough and small pieces remain.)
Add your blitzed oats to your banana mixture, along with your baking powder, flax meal, raisins, and cacao nibs.
Place your batter in the fridge for at least 30 min. (or place in the freezer for 20 minutes for less wait time.)
Form your dough (roughly 2 tbsp batter per cookie) and evenly arrange on your lined baking sheet. Lightly press each cookie down with a back of a fork, creating a small puck shape for each cookie. Place in the oven and bake for 12-15 minutes or until golden brown. Allow your cookies to cool for at least 15min before storing in an airtight container.