100% whole grain and loaded with banana and dried berries, these 100 calorie cookies are just what you need for a wholesome breakfast on the go.
I whipped up these simple and nutritious cookies on a rainy afternoon and they went so fast, I kinda wish I’d made a double batch! The good thing is, they really are very quick to throw together. No beaters. No chilling. Just mix it by hand and throw in the oven. 10 minutes later, your kitchen will be filled with the sweet smell of banana, cinnamon, and brown sugar. Hmmmm, Perfect! Right out of the oven, these bites of heaven were super soft and almost reminded me of a hearty muffin top. My 4 year old even loved them (after he picked out the offending dried blueberries) If you’re not a fan of dried cherries and blueberries or can’t find them, feel free to substitute cranberries, raisins, or dates. This recipe is very flexible.
If you have any leftovers or thought ahead and made a double batch, I would highly suggest storing them in little freezer snack bags. I personally LOVE frozen breakfast cookies with my first cup of coffee in the morning (of course that might just be a weird thing of mine) but if you are in a rush out the door, you could easily throw a bag in your purse for a healthy and filling pick me up later in the day. I think the banana berry combo is my favorite. What’s yours?
Banana Berry Breakfast Cookies
Yield: 16 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
1 1/2 cups quick oats (not instant)
3/4 cup white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 over-ripened banana (mashed)
3 tablespoon unsweetened applesauce
2 tablespoons butter (melted)
1 teaspoon vanilla extract
1/3 cup brown sugar (packed)
1/2 cup dried cherries and berries*
Preheat oven to 350
In a small bowl, combine oats, flour, baking soda, and cinnamon.
In a medium mixing bowl, whisk together mashed banana, applesauce, butter, and sugar.
Stir in flour mixture until completely combined.
Stir in dried cherries and berries.
Using 2 tablespoons of dough, place on lined baking sheets.
Bake for 10 minutes or until lightly browned on the bottom.
* raisins, craisins, or dried dates would work well too