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–+ servings

Quick Banana, Oat and Nut Butter Breakfast Cookies

On a rainy Sunday morning, the kitchen at spiilled transforms into a cozy haven, perfect for baking something warm and inviting. As the rain softly taps against the window, I reach for two ripe ba...
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

Ingredients
  • ▢ 2 ripe bananas
  • ▢ 1 TBSP butter melted, sub coconut oil
  • ▢ 2 TBSP nut butter any kind works, optional but ideal to use because it’s a binder instead of eggs
  • ▢ 1-1/4 cup old fashioned oats use GF if needed
  • ▢ 1 tsp cinnamon
  • ▢ 1/4 cup coconut flakes optional
  • ▢ 1 TBSP chia seeds optional
  • ▢ 1/2 cup chocolate chips optional, sub raisins, other kinds of chips or chopped nuts

Method
 

  1. Preheat your oven to 350 F.
  2. Mash the bananas in a bowl, then stir in the butter and nut butter.
  3. Add the oats, cinnamon, coconut flakes and chia seeds. Mix until combined, then fold in the chocolate chip cookies.
  4. Prepare a baking sheet with cooking spray. Form the dough into 6 medium-sized cookies (two per serving) and bake for 25 minutes, until they're firm to the touch and golden brown.
  5. Let cool completely at room temp, then store in the fridge in meal prep containers!

Notes

Incorporating old-fashioned oats not only adds a chewy texture but also provides a hearty base that keeps these cookies satisfying and wholesome. Oats are rich in soluble fiber, which helps to create a satisfying fullness, making them a perfect breakfast option.

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