Eggless Oatmeal Breakfast Cookies
These Eggless Oatmeal Breakfast Cookies are soft, loaded with nutrients and great textures. They’re a deliciously healthy way to start off the day.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 cookies
Preheat oven to 350º F. Line two cookie sheets with parchment paper. Set aside.
In a small bowl, combine oats, flour, apple spices, chia seeds, and baking soda. Set aside.
Stir together, in a large bowl, banana, cashew butter, honey, milk, and vanilla. Stir the oat mixture into the banana mixture until combined. Stir in dried raisins.
Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets.
With small spoon dipped in water, flatten and spread each mound of dough to a 2 1/2-inch round, about 1/2-inch thick.
Bake for 15 minutes, or until browned. Transfer to wire racks to cool completely.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
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Calories: 241kcal | Carbohydrates: 42g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 300mg | Fiber: 3g | Sugar: 15g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1.9mg