Description
These banana cranberry breakfast cookies are a wholesome and naturally sweetened treat made with oats, flax seeds, bananas, and dried cranberries. Perfect for a gluten-free, fiber-rich breakfast or snack on the go!
Ingredients
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1 cup old-fashioned rolled oats
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1/2 cup ground flax seeds
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1/2 cup dried cranberries (unsweetened)
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1/4 cup pumpkin seeds (raw or roasted)
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1 tablespoon cinnamon
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2 ripe bananas, mashed
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1/4 cup melted coconut oil (or other cooking oil)
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1/4 cup maple syrup (or honey)
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1/4 cup milk (dairy or non-dairy, or water)
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1 teaspoon vanilla extract
Instructions
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Preheat Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment.
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Mix Dry Ingredients: In a large bowl, combine oats, flax seeds, cranberries, pumpkin seeds, and cinnamon.
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Mix Wet Ingredients: In a small bowl, mash bananas and mix in coconut oil, maple syrup, milk, and vanilla.
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Combine: Add wet ingredients to dry and stir until fully combined. Let sit for 10 minutes.
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Shape and Bake: Scoop 1/4 cup of dough per cookie onto baking sheet, shape into rounds. Bake for 20 minutes until edges are golden.
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Cool and Store: Cool on baking sheet for 5 minutes, then transfer to wire rack. Store in fridge up to 1 week or freeze up to 3 months.
Notes
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Add chopped nuts or seeds for extra texture and protein.
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Use water instead of milk for a more budget-friendly option.
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These cookies are naturally gluten-free (ensure certified gluten-free oats).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
