Ingredients for Banana Nut Breakfast Cookies
- Applesauce (Not found in recipe)
- Agave Nectar (Not found in recipe)
- Rice Milk (Not found in recipe)
- 3/4 cup (150g) packed brown sugar
- Coconut Oil (Not found in recipe)
- Flax Seed (Not found in recipe)
- Cinnamon (Not found in recipe)
- Salt (Not found in recipe)
- Whole Wheat Flour (Not found in recipe)
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (100g) rolled oats
- Dried Banana (Not found in recipe)
- Almonds (Not found in recipe)
- 1/2 cup (113g) softened butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) mashed ripe banana
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (60g) chopped walnuts or pecans
- 1/4 cup (30g) chocolate chips (optional)
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How to Make Banana Nut Breakfast Cookies
- Preheat oven to 350°F (175°C). Lightly grease a baking sheet.
- 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.
- Beat in 1 large egg, 1 teaspoon vanilla extract, and 1/2 cup (120ml) mashed ripe banana until well combined.
- 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.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup (100g) rolled oats, 1/2 cup (60g) chopped walnuts or pecans, and 1/4 cup (30g) chocolate chips (optional).
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 8-12 minutes, or until the edges are golden brown and the centers are set. (Start checking at 8 minutes).
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
34g
Fat
6g
Carbs
8g
