Posted by Kathryn Dohertyhttps://www.familyfoodonthetable.com/oatmeal-raisin-breakfast-cookies/
© 2016 Family Food on the Table. All rights reserved.
Oatmeal raisin breakfast cookies
12 cookies adjust servings
Wholesome oatmeal raisin breakfast cookies that are 100% whole grain and naturally sweetened.
- 1 cup old-fashioned oats
- 1/2 cup white whole wheat flour
- 1 teaspoon cinnamon
- 1 large ripe banana, mashed
- 1/2 cup peanut butter (or sub almond butter or sunflower seed butter)
- 1/3 cup honey (or sub maple syrup)
- 2 teaspoons vanilla
- 1/2 cup raisins
- Preheat the oven to 350.
- Combine oats, flour and cinnamon in a medium bowl.
- In a small bowl, mash the banana and add the peanut butter, honey and vanilla. Stir well to combine.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the raisins.
- Drop cookie dough on a parchment paper or silpat-lined baking sheet to make 12 even cookies. Use your fingers (it’s easier if you wet them first) to shape each one into a cookie shape - these do not spread out while baking.
- Bake at 350 for 16-20 minutes, until golden brown and done.
- Store in an airtight container in the pantry for 2-3 days, in the fridge for up to 5 days or freeze for up to 3 months.
The extras freeze beautifully! I put the baked, cooled cookies in a ziploc freezer bag (label it!) and pull them straight out of the freezer as needed. You can reheat the cookies, straight from the freezer, in the microwave for about 15-20 seconds for a quick sweet snack or on-the-go breakfast.
| Nutrition Facts|
|Amount Per Serving||As Served|
|Calories 164kcal Calories from fat 56|
| % Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|