Believe it or not, as far as I can remember, I’ve never made Breakfast Cookies. So when I saw , I knew I had to try it.
Of course, I ended up tweaking it because we didn’t have all of the ingredients on hand. 🙂
And I was super happy with how my tweaked version turned out. They are delicious, healthy, and filling!
Here are the details on how I re-did the recipe:
Homemade Breakfast Cookies
- 2 1/4 cups oats (I used whole oats because that’s what I had. The original recipe calls for quick oats or said you could coarsely grind whole oats in the blender or food processor.)
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup peanut butter (or other nut butter)
- 1/4 cup honey
- 2 bananas, mashed
- 1/2 cup sunflower seeds
- 1/4 cup raisins or dried cranberries
- 1/4 cup chocolate chips
Mix all ingredients together. Drop onto greased cookie sheet and flatten the tops slightly (cookies won’t rise or spread when they bake).
Bake at 325 degrees for 15-16 minutes or until slightly browned. Cool completely and store in an airtight container or freeze in a freezer bag.
Makes 12-15 cookies.
Recipe adapted slightly from .
Have you ever made Breakfast Cookies? What do you put in yours?
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