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Healthy Breakfast Cookies

What do you get when you combine the best elements of granola bars and oatmeal cookies?

Course Breakfast
Cuisine American
Keyword Breakfast Cookies, Busy Morning Breakfast, Make Ahead Breakfast, Quick Breakfast
Author Sunup to Sundown

Ingredients

  • 1 cup creamy peanut butter or other nut butter
  • 1/4 cup honey
  • 1 tsp vanilla
  • 2 medium ripe bananas, mashed
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 1/4 cups quick oats
  • 1/2 cup dried cranberries or raisins
  • 2/3 cup chopped nuts almonds, walnut or pistachios

Instructions

  1. Preheat the oven to 325 F. Line a baking sheet with parchment paper or Silpat.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt, and cinnamon.

  3. Add the oats, dried cranberries and nuts and mix until combined. Scoop about 1/4 cup mounds or large cookie scoops of dough onto the baking sheet, flattening each cookie slightly. (The cookies will not spread while baking, so you can space them relatively close together.)

  4. Bake the cookies for 14 to 16 minutes until they're golden brown but still soft. Remove the cookies from the oven then allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.

  5. Store cookies in an airtight container or packaging either on the counter, refrigerator, or freezer.