Your kids won’t believe their ears when you tell them that it’s okay to have cookies for breakfast. And why not? Especially when the ingredients are “breakfast” foods that make these treats an even healthier morning meal option than most cereals.
These cookies are also a great on-the-go breakfast option for those times when you’re running a tad behind schedule for school and work. Or make ahead and enjoy them for a healthy after school snack.
This recipe is gluten-free, egg-free and dairy-free, so it’s a perfect choice for family and friends with dietary restrictions.
Ingredients:
- 3 whole bananas
- 2 cups instant oats
- ¾ cup raisins or ½ cup dark chocolate chips
- 1 tablespoons cinnamon
- 1 teaspoon vanilla
- ¼ cup pure maple syrup (This is not required, but the cookies will not stay together as well without it.)
Step 1: Preheat oven to 350. Mash/blend the bananas. Use a hand-held mixer to ensure that the bananas are smooth. That way your cookies won’t come out lumpy.
Step 2: Add the oats, raisins or chocolate chips, cinnamon, vanilla and maple syrup to the bananas. Stir well.
Step 3 (Optional): Lick the spoon! Why? Because you can! There are no raw no eggs in this cookie dough.
Step 4: Scoop mixture by tablespoons onto a baking stone or greased cookie sheet. This recipe yields approx. 2 dozen cookies.
Step 5: Bake for 10-12 minutes.
Step 6: Cool cookies for 5 minutes.
Step 7: Eat & enjoy
