These breakfast cookies really are so easy and quick to make and quite delicious and filling for a quick on the go breakfast! Often mornings are very hectic and it is all too easy to skip breakfast. This often means by mid-morning you are ravenous, and often grab unhealthy snacks or sweet treats which are not great for your health or your waistline.
Making these cookies takes only a few minutes and you can take a couple to work for breakfast. They are also a good way to use up old bananas.
I always find bananas start to go brown very quickly and this is a great way to use them and to reduce food waste.
These cookies are also vegan and very healthy.
- 2 large or 3 small overripe bananas
- 1 tablespoon coconut oil melted
- 130gms porridge oats
- 2 tablespoons of almond or oat milk
- 4 tablespoons of smooth peanut or almond butter – ( it needs to be creamy not dry)
- handful of raisins, or vegan chocolate chips
- 1/2 teaspoon cinnamon
- Preheat the oven to 180 degrees C
- Place the bananas in a mixing bowl and mash until smooth and creamy
- Add the melted coconut oil, oats, peanut or almond butter, oat or almond milk, cinnamon, raisins or chocolate chips to bowl
- Stir together to make a batter
- Line a baking tray with baking paper and spoon the mixture onto the tray shaping into balls and flatten onto the tray
- Depending on the size you prefer, this recipe should make 6-10 cookies
- Cook for 15 -20 minutes until browning on top
- The cookie will still be soft so use a spatula to lift off the tray onto a cooling rack
Enjoy as an on the run brekkie when working or as a delicious morning or afternoon snack.
These cookies will store well in an airtight container for up to 5 days. They also freeze well.
Recipe from Quick and Easy by Deliciously Ella