Nicole Ciuppa, RDN
Banana Oat Breakfast Cookies
1 cup quick cooking oats
2 large mashed bananas, ripened
1 teaspoon raw local honey
1/4 cup raisins
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Mash the bananas and add to a large bowl. Add in the uncooked oats, honey, and raisins.
Combine all ingredients together into a sticky mixture. Using a cookie scoop, place even amounts of the mixture onto the prepared baking sheet and bake for 15 minutes or until the cookies are slightly golden brown on the bottoms.
Remove from the oven and transfer the cookies to a wire rack to cool completely.
To store the cookies (if they make it long enough to be stored), I like to keep them in a plastic snack bag or an air tight container.
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