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Banana Oatmeal Breakfast Cookies
A great source of fiber and protein. These chewy, fruity, delicious cookies are the perfect grab and go breakfast!
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Prep Time
10
minutes
mins
Cook Time
16
minutes
mins
Course
Breakfast
Cuisine
American
Servings
12
servings
Calories
152
kcal
Equipment
Baking Sheet
Mixing Bowl
Parchment Paper
Ingredients
1x
2x
3x
2
overripe bananas
1
egg
1
teaspoon
vanilla
¼
cup
honey
1 ½
cup
almond flour
1
tablespoon
coconut flour
½
teaspoon
baking powder
¼
teaspoon
salt
1
cup
rolled oats
Instructions
Preheat oven to 350 degrees.
Mash the bananas in a mixing bowl.
Add in egg, vanilla and honey. Mix until creamy.
Add in almond flour, coconut flour, baking powder and salt. Using a rubber spatula, mix the dry ingredients in until mixed well.
Add in the rolled oats and fold them into the batter.
Using an ice cream scoop, scoop the cookies onto the parchment paper. They should be about 2 inches in diameter and you should get about 12 cookies.
Baking for 16-18 minutes.
Remove from the oven and place cookies on a cooling rack. Let the cookies cool for 10 minutes before serving.
Notes
Store in a tupperware in the fridge for up to 2 weeks.
Nutrition
Serving:
1
cookie
Calories:
152
kcal
Carbohydrates:
18
g
Protein:
5
g
Fat:
8
g
Saturated Fat:
1
g
Cholesterol:
14
mg
Sodium:
76
mg
Potassium:
104
mg
Fiber:
3
g
Sugar:
9
g
Vitamin A:
32
IU
Vitamin C:
2
mg
Calcium:
47
mg
Iron:
1
mg
Keyword
banana, breakfast, dairy free, fruit, gluten free, oatmeal, paleo
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