Oatmeal Breakfast Cookies
These easy oatmeal cookies are healthy enough for breakfast, yet delicious enough for dessert. They make great energy snacks and lunchbox treats, too! Loaded with fiber and healthy fats, not to mention oil-free, gluten-free and refined sugar-free, you can feel good about reaching for more than one!
Servings: 14 cookies
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Add the mashed bananas, almond butter, maple syrup, almond milk, and vanilla, to a medium mixing bowl and whisk well until smooth.
Add all of the dry ingredients, except for the dried fruit, to a small mixing bowl and stir to combine.
Add the dry to the wet and stir until well incorporated.
Add the dried fruit and stir to distribute evenly.
Scoop up the mixture, about ¼ cup at a time, and form into a round cookie shape. Flatten the cookies out as you place them on the prepared baking sheet as they won't spread while baking.
Bake for 11 to 13 minutes until lightly browned on the bottoms and firm on the tops. Cookies will continue to firm up as they cool, but will stay soft in texture.
Calories: 183kcal | Carbohydrates: 21g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 84mg | Potassium: 170mg | Fiber: 4g | Sugar: 7g | Vitamin A: 100IU | Calcium: 50mg | Iron: 1.6mg