Healthy Oatmeal Breakfast Cookies
Healthy Oatmeal Breakfast Cookies are a make ahead breakfast you won’t regret!
These are… well, to die for, if I’m honest! I don’t know about you, but I am NOT a morning person. Back in my hay-day I would get up, hit the gym, go to work, and shine like the fit 25 year old I was. Now, as a mom, I’m tired. I get up, nurse my coffee (that often gets cold before I finish it), and get the kids to school. I wouldn’t trade it for the world, BUT, I do love a good hack that can help my mornings be a tad more tranquil.
Enter, healthy oatmeal breakfast cookies. Honestly, what did we do before them?! They’re all the good things packed into a delicious bundle of cookie…. right?! So, here we have a delicious version of a breakfast cookie that you won’t feel guilty about.
These are life saving on busy weekdays, after a workout, or even to satisfy me during my post-dinner nighttime dessert cravings! They’re all around good stuff that are, dare I say, good for you! I load up my mixer with ingredients like oats, flaxseed, peanut butter, cinnamon, bananas… ok I need to stop. I’m getting hungry! I’ll let the recipe speak for itself.
Healthy Oatmeal Breakfast Cookies
Ingredients
Method
- Preheat oven to 350F
- In a standing mixer, combine mashed banana, egg, maple syrup, & oil. Mix until combined.
- Add peanut butter. Mix until just combined.
- Stir in chocolate chips & craisins.
- Use a small scoop to drop mounds of dough onto sheet pan lined with parchment paper. Press gently with fork (they will not rise or spread).
- Bake for 8 to 10 minutes or until outsides start to brown and inside is still soft.
- Store in airtight container for up to a week (if they last that long).
We always have some of these babies on hand. The kids pop them like candy. They are definitely gone within a few days of baking! I have a feeling your story will be the same. Happy baking! xoxo
For my gluten free friends, swap out flour for a nut version, and get GF oats. Enjoy!
