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If it looks like a cookie, tastes like a cookie, then it must be a cookie! Said Cookie Monster on Sesame Street. It is… sort of. This is a breakfast favorite in our house. Little does my family know that these cookies have protein, fiber, vitamins, minerals, and omega 3s. Sssssshhhhhhhhh! Don’t tell them!
Yield: 12 cookie monster sized cookies
Ingredients
- 1/2 mashed banana (about 1 large)
- 1/2 cup natural peanut butter (or non peanut)
- 1/2 cup honey
- 2 tsp vanilla
- 1 cup rolled oats
- 1/4 cup whole wheat flour
- 1/4 cup ground flax seed (or an add’l 1/4c flour)
- 1/4 cup nonfat milk powder or vanilla protein powder (+2TB of water if dough is too thick)
- 2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 cup dried cranberries or raisins
Directions
- Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
- In a large bowl, stir together banana, peanut butter, honey, and vanilla.
- In a small bowl, combine oats, flour, ground flax, milk powder, cinnamon, and baking soda.
- Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
- Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
- Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
- Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
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Discovered this recipe yesterday and just so happened to have all the ingredients so I made them this morning for breakfast. Enjoying now with my coffee and SO happy I tried. These are SO tasty and I can’t believe there is no butter or added sugar. Thank you MOMables!
Awesome! I always have a batch hanging around during the school year because they make the perfect on-the-go breakfast. Hey, if it’s a “cookie” they eat it! LOL Thanks for letting us know you enjoyed them!
Do you have any nutritional info on these? How many cal, fat g, protein, etc Thx!
We used fresh pb (no sugar)but as follows here is what our chef calculated: Per cookie: calories 180, 6.8g fat, 7g protein, 23g carbs 3g fiber 10g sugar. Note: the recipe is loaded with good for you things (like omega 3s & 9s) from the ground flax seed. Definitely a winner!
BTW, the cookies are BIG. so you can make them half the size too.
I love breakfast cookies! And so do my kids. Can’t wait to try this recipe – It sounds delicious!
You just made our morning so much simpler. They are delish and the kids can even eat them in the car. & nutritious too! Thanks!
THANK YOU Myrna! Love to hear that!!
I’m not a big banana flavor fan. Do these have much of a banana flavor to them? What would you recommend adding instead of banana?
Jenny, I don’t think they have a strong banana flavor but you can substitute 1/2 cup apple sauce.
Any mashed fruit (or veggie.) Zucchini, squash or pumpkin might be fun too. Or carrots. It substitutes for the oil, so these would work in cake mixes, muffins, and other cookie recipes as well.
If it’s a chocolate flavored mix or recipe, you can add virtually anything! I used peas and spinach baby food in my daughter’s chocolate cake mix instead of oil and *no one* noticed. Not even AFTER being told it was in there!
I’m confused! Is the nonfat milk dry? and If using the protein powder – do you use it dry or as a liquid? thanks
Hi Lisa! yes, it’s dry milk powder. if you use it liquid it will make the recipe too runny. you can always use the liquid and add 2-3 TB more oats to thicken it up if you don’t have powder around.
Hey, thanks for this recipe! Its the closest recipe I’ve found to make what I’m currently craving. I’m curious….I have no vanilla extract, but a whole bunch of vanilla whole-milk yogurt. If I added more oats like you suggested above, do you think that would work? I’m asking, but I’m going to go ahead and try it, just because they sound so good. I’ll keep you posted. Thanks for all the suggestions! :)
Kimmie- I’m not sure! Since you went ahead and tries it… Would you let me know how they come out and what you substituted?
If I don’t have the ground flax can I just add more flour? What about adding nuts? Would that effect the dough in a negative way?
if you omit the flax add the same amount in flour. nuts sure! just no more than 1/4 cup per recipe. enjoy! :)
I love the sounds and idea of this cookie, but can not sent nut products to my son’s school, so no good for his breakfast and/or snack there. We have almond butter…but alas…still nut. Any ideas on non-nut substitution for the pb?
Cindy, you can use sunbutter with this recipe! :)
Thanks, never heard of sunbutter before. Just looked up a recipe and have a good use for those raw sunflower seeds in my fridge now too! :) Do you think subbing the milk powder with more ground flax, wheatgerm or bran would be okay?
Cindy, Leave it out completely. if dough is too “wet” then add a bit of extra ground flax. -1TB at a time. :)
Thanks for the tips! Thinking of giving this a try on the weekend, to prep for the crazy weekdays – would be a nice change from muffins I think!
This recipe is so awesome! My kids are so picky and breakfast always stresses me out because they need good nutrition to start the day. They LOVED this recipe!! I used a jar of baby carrots and plum baby food that I had left over instead of the banana. YUmmm!! Thanks for the recipe!!
what a great idea of substituting carrots!!! thank you Cara for letting us know that your kids loved it!
I can’t stop making these! I wanted to let you know that I was almost done putting together the ingredients in a bowl today and realized I had bought quick oats instead of rolled oats. The recipe still turned out. I did end up adding 2 TBSP of water so it wasn’t too thick. But the texture was slightly different. Hmm, less body or texture and instead just soft? It’s hard to describe. Still tasted delicious!
What is the best way to freeze these? Just put them in a ziploc? Or should I wrap them in plastic wrap individually and then put in ziploc? Any advise? I made a double batch today and want to freeze some. Thank you!
So glad you love these! There are two ways of freezing these. 1) mix dough, make cookies lay on cookie sheet and place uncooked cookie sheet in freezer for one hour. then, transfer to zip bag. this way you can pop them in the oven anytime you want (this is what i do most of the time). 2) make cookies. let cool then transfer to cookie tray, freeze and transfer to zip bag. when you need them, pull out, defrost by warming 30sec in microwave.
Thanks so much for the info!
anytime!
My boys loved these! Me too! One asked me to put more raisins in it, so will go with a little more on the next batch.
Thanks!
so glad! i make a batch every other week or so. I love that this recipe is very giving and you can add all sorts of dried fruits and nuts! I made them with blueberries and lemon zest two weeks ago. came out delicious!
These are delicious and I am so thankful to have found this recipe. My daughter loves them, I love them, and my husband who doesn’t like 99% of the ingredients loved them! Thank you for sharing!
awesome!! it’s such a versatile recipe too!
Great breakfast cookie. I made the recipe without the milk powder and they turned out great! Love MOMables!
Another great hit with my family. Had them for breakfast today for the first time. All 3 kids gave them a thumbs up. My hubby even took one to work for an afternoon snack. Thanks so much for the recipe.
So glad this was a hit Netty!!