Banananutbreakfastcookies Recipes

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BANANA BREAKFAST COOKIES



Banana Breakfast Cookies image

This is a variation of the Healthy Banana Cookies recipe from this site. They are a great alternative to store-bought granola bars!

Provided by Anne

Categories     100+ Breakfast and Brunch Recipes

Time 45m

Yield 12

Number Of Ingredients 5

3 very ripe bananas
2 cups rolled oats
1 cup raisins
⅓ cup plain yogurt
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  • Mash bananas in a large bowl. Add oats, raisins, yogurt, and cinnamon. Mix well and allow to sit for 15 minutes.
  • Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
  • Bake in the preheated oven until lightly browned, about 20 minutes.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 27.4 g, Cholesterol 0.4 mg, Fat 1.1 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 7.4 mg, Sugar 12.4 g

BANANA NUT BREAKFAST COOKIES



Banana Nut Breakfast Cookies image

Make and share this Banana Nut Breakfast Cookies recipe from Food.com.

Provided by Amberlyrose

Categories     Breakfast

Time 23m

Yield 13 large cookies

Number Of Ingredients 14

1/2 cup applesauce
1/2 cup agave nectar
1/3 cup rice milk
1/3 cup brown sugar
1 tablespoon coconut oil
1 tablespoon flax seed
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup rolled oats
3/4 cup dried banana
1/2 cup almonds (chopped)

Steps:

  • Combine first 8 ingredients in large mixing bowl.
  • In a small bowl mix together the flour, baking powder and baking soda; Add to the wet mixture.
  • Stir in rolled oats, then banana and almonds.
  • Drop onto lightly greased baking sheet pressing dough down a bit so the centers will cook properly.
  • Bake 350 for 8-12 minutes when just firm to the touch.
  • Cool on cookie sheet.

Nutrition Facts : Calories 152.5, Fat 4.9, SaturatedFat 1.3, Sodium 195.8, Carbohydrate 25.5, Fiber 3.4, Sugar 8.6, Protein 3.8

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