Cookies for breakfast? Why not? Made from bananas and oats, these “cookies” are loaded with fiber and potassium, so you’ll find every excuse to eat these for a snack, dessert or breakfast. Just be sure to share!
2 Large, ripe bananas
1 cup dry, quick oats
1/4 cup miniature chocolate chips
Dash of cinnamon
Pinch of salt
1/4 cup unsalted chopped walnuts (optional)
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 1 mg
Total Carbohydrates: 10 g
Protein: 1 g
Preheat oven to 350 degrees. Coat a cookie sheet with non-stick spray.
Peel bananas and place into a large bowl. Using a large fork or potato masher, mash bananas until mostly smooth. There will be a few chunks. Add oats, cinnamon and salt to the bowl and mix evenly. Gently fold in the chocolate chips and walnuts, if using.
Scoop about 1 tablespoon each onto the cookie sheet. You should have about 15-17 cookies. Bake for 15 minutes.