Breakfast Cookies

Name: Breakfast Cookies
Total time: 15 min
Ingredients: 1/2 cup rolled oats; scant 1/2 cup applesauce or mashed banana; 1/4 cup almond or cashew butter OR allergy-friendly sub; 1/2 tsp pure vanilla extract; 1/16 tsp salt; 2-3 tbsp mini chocolate chips or sugar free chocolate chips; 2 1/2 tbsp freeze-dried raspberries OR 2 tbsp dried fruit or more chocolate chips; optional 2 tbsp sugar or pinch stevia ((see note below)); optional add-ins, (such as chia seeds, shredded coconut, etc.)

4.9

(40)

chocolatecoveredkatie.com

Your recipes

Total: 15 minutes

Servings: 18

Author : Chocolate Covered Katie

banana chocolate chips cookies

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 cup rolled oatsscant 1/2 cup applesauce or mashed banana1/4 cup almond or cashew butter OR allergy-friendly sub1/2 tsp pure vanilla extract1/16 tsp salt2-3 tbsp mini chocolate chips or sugar free chocolate chips2 1/2 tbsp freeze-dried raspberries OR 2 tbsp dried fruit or more chocolate chipsoptional 2 tbsp sugar or pinch stevia ((see note below))optional add-ins, (such as chia seeds, shredded coconut, etc.)

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

*Especially if using banana, you can easily omit the added sweetener entirely for a wholesomely delicious taste that's like eating mini muffins in the form of a cookie. If you'd prefer more of a dessert taste, add extra sweetener as desired, starting with the listed 2 tbsp and going from there - if you want to use a liquid sweetener, just cut back on the banana or applesauce.Preheat the oven to 350 degrees. Mash the applesauce or banana with the nut butter until smooth, then stir in all other ingredients until well-combined. Shape into cookies–I used a mini cookie scoop–and bake on a greased cookie sheet for around 15 minutes. Let cool 10 minutes before removing from sheet. This makes 18 mini cookies (as shown in the photos), or 10-12 bigger cookies.View Nutrition Facts