Breakfast Banana Oat Cookies with Raisins and Chocolate Chips Recipe
Introduction
Start your day with these wholesome breakfast cookies that are both nutritious and delicious. Packed with oats, bananas, and a touch of sweetness, they make a perfect grab-and-go option for busy mornings.
Ingredients
- 1 cup mashed bananas (2 large bananas)
- 1/3 cup creamy almond butter (can use peanut butter)
- 1/4 cup pure maple syrup (can use honey)
- 1 large egg (can use a flax egg)
- 2 teaspoons vanilla extract
- 1 cup oat flour*
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cups old fashioned oats
- 1/4 cup raisins (can use dried cranberries)
- 1/4 cup chocolate chips (optional)
- Flaky sea salt (for sprinkling on top, optional)
Instructions
- Step 1: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- Step 2: In a large bowl, combine the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Stir until smooth.
- Step 3: Add the oat flour, cinnamon, baking soda, and salt. Stir until just combined. Then fold in the oats, dried fruit, and chocolate chips if using.
- Step 4: Let the dough rest for 5 to 10 minutes to allow the oats to soak and soften the mixture slightly.
- Step 5: Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them evenly.
- Step 6: Bake for 10 to 14 minutes, or until the cookies are set but still soft to the touch.
- Step 7: Remove from the oven and sprinkle with flaky sea salt if desired. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Tips & Variations
- Substitute the almond butter with peanut butter or sunflower seed butter for a different flavor.
- Use honey instead of maple syrup for a slightly different sweetness profile.
- Add chopped nuts or seeds for extra crunch and nutrition.
- For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Sprinkling flaky sea salt on top before baking adds a lovely contrast to the sweetness.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 3 months. To reheat, warm in the microwave for 10-15 seconds or enjoy them at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant oats instead of old fashioned oats?
Old fashioned oats hold up better to baking and provide a nice texture. Instant oats can be used, but they may result in softer, less chewy cookies.
What can I use if I don’t have oat flour?
You can make your own oat flour by grinding rolled oats in a food processor until fine, or substitute with whole wheat flour or all-purpose flour, keeping in mind it may slightly change the texture.
Print
Breakfast Banana Oat Cookies with Raisins and Chocolate Chips Recipe
- Total Time: 24 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These wholesome breakfast cookies combine the natural sweetness of bananas and maple syrup with hearty oats and almond butter, creating a nutritious and delicious start to your day. Perfectly soft with a hint of cinnamon and optional chocolate chips, these cookies offer a convenient, grab-and-go breakfast packed with fiber and protein.
Ingredients
Wet Ingredients
- 1 cup mashed bananas (2 large bananas)
- 1/3 cup creamy almond butter (can use peanut butter)
- 1/4 cup pure maple syrup (can use honey)
- 1 large egg (can use a flax egg)
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup oat flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cups old fashioned oats
- 1/4 cup raisins (can use dried cranberries)
- 1/4 cup chocolate chips (optional)
Optional Toppings
- Flaky sea salt for sprinkling on top
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a large baking sheet by lining it with parchment paper or a Silpat baking mat to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, creamy almond butter, maple syrup, egg, and vanilla extract. Stir thoroughly until the mixture is smooth and homogeneous.
- Add dry ingredients: To the wet mixture, add the oat flour, ground cinnamon, baking soda, and sea salt. Stir until just combined to avoid overmixing, then fold in the old fashioned oats, raisins (or dried cranberries), and optional chocolate chips evenly into the batter.
- Rest the dough: Allow the cookie dough to sit for 5 to 10 minutes so the oats can absorb moisture and soften, improving the texture.
- Portion the dough: Use about 2 tablespoons of dough per cookie and place them spaced evenly on the prepared baking sheet.
- Bake the cookies: Bake in the preheated oven for 10 to 14 minutes, or until the cookies are set but still soft to the touch. Avoid overbaking to maintain softness.
- Cool and finish: Remove the baking sheet from the oven and optionally sprinkle the cookies with flaky sea salt. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Substitute peanut butter if almond butter is unavailable.
- Use honey in place of pure maple syrup if desired.
- For a vegan option, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Oat flour can be made at home by grinding rolled oats in a blender or food processor.
- Flaky sea salt on top enhances flavor but can be omitted for less sodium.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast cookies, healthy breakfast, banana cookies, oat cookies, almond butter cookies, easy breakfast recipe, soft breakfast cookies
