Freezer Friendly Fruit and Oat Breakfast Cookies
Try this Freezer Friendly Fruit and Oat Breakfast Cookies recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 3/4 tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla
- 2 large ripe bananas mashed
- 2 1/2 cups bob's red mill gf quick oats (or old fashioned pul
- 1 cup peanut butter (you can sub almond)
- 1/3 uphoney ( sub agave for vegan)
- 1 1/2 cups of add ins (i like to use 3/4 cup nut + 3/4 cups d
- Carbohydrate 4.318923 g
- Cholesterol 0 mg
- Fat 0.062266 g
- Fiber 0.564389980061849 g
- Protein 0.205102333333333 g
- Saturated Fat 0.020968 g
- Serving Size 1 1 cookie (19g)
- Sodium 0.225333333333333 mg
- Sugar 3.75453301993815 g
- Trans Fat 0.0216032 g
- Calories 17 calories
Heat oven to 325 and cover a baking sheet with a silicone mat or parchment paper.In a large bowl, use 2 forks to mash bananas.Add oats, salt, cinnamon, nuts, 1½ cups of "add ins", peanut butter, honey and vanilla.Mix until fully incorporated and ingredients form a dough (it will be very sticky).Use a spoon or ice-cream scoop to drop about ¼ cup of dough onto the cookie sheet (do not roll into a ball, these cookies spread very little). Repeat until no dough remains.Bake for 18-22 minutes. Cookies should be golden around the edges.Allow to cool for 5-10 minutes before eating.
