Banana Nut Breakfast Cookies Recipe

Ingredients for Banana Nut Breakfast Cookies

• Applesauce
• Agave Nectar
• Rice Milk
• 3/4 cup (150g) packed brown sugar
• Coconut Oil
• Flax Seed
• Cinnamon
• Salt
• Whole Wheat Flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup (100g) rolled oats
• Dried Banana
• 1/2 cup (60g) chopped walnuts or pecans

How to Make Banana Nut Breakfast Cookies

1. Preheat oven to 350°F (175°C). Lightly grease a baking sheet.
2. In a large mixing bowl, cream together 1/2 cup (113g) softened butter and 3/4 cup (150g) packed brown sugar until light and fluffy.
3. Beat in 1 large egg, 1 teaspoon vanilla extract, and 1/2 cup (120ml) mashed ripe banana until well combined.
4. In a separate small bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Stir in 1 cup (100g) rolled oats, 1/2 cup (60g) chopped walnuts or pecans, and 1/4 cup (30g) chocolate chips (optional).
7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
8. Bake for 8-12 minutes, or until the edges are golden brown and the centers are set. (Start checking at 8 minutes).
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.