Healthy Breakfast Cookies

No oil, no flour, no sugar, no egg! Made with peanut butter, quick oats and banana, these healthy breakfast cookies are sweetened naturally and packed with nutrition and flavour.

Prep Time20

Cook Time15

Course: cookies

Cuisine: American

Keyword: banana, cookie recipe, cranberries, healthy, No Egg, no oil, Oatmeal Cookies

Servings: cookies

Calories: 96kcal

Author: Jackie Currie

Ingredients

2¼ cups quick oats
2 ripe bananas
1 cup natural peanut butter
¼ cup honey
1 tsp vanilla extract
1/8 tsp salt
1 tsp cinnamon
½ cup dried cranberries chopped
¼ cup pepitas (green pumpkin seeds) toasted (see note)
⅔ cup chopped pecans toasted (see note)

Instructions

In mixing bowl, mash bananas well with a fork.
Add peanut butter, honey, vanilla, salt and cinnamon, and stir until well-mixed.
Stir in oats, chopped cranberries, pepitas and pecans.
Drop by heaping teaspoon onto baking stone or lined baking sheet. Flatten slightly with back of spoon. Note: These cookies don't spread, so you can space them close together.
Bake at 325° for 14-16 minutes until tips start to brown.

Notes

Toasting the pepitas and chopped pecans:

This step is optional, as they can be added raw/untoasted, but toasting enhances their nutty flavour. To toast, add both to a frying pan and heat over medium heat, stirring often until fragrant and browned. (Approx 10 mins.)

Substitutions and other options:

Regular peanut butter can be used in place of natural peanut butter.
Dried cranberries can be replaced with raisins.
Feel free to replace the pecans with walnuts, almonds, peanuts or to add chocolate chips, toasted coconut, or any of your personal favourite add-ins.

Nutrition