Healthy Breakfast {or Snack} Cookies

• 分量: 15 servings
• 調理時間: 15 minutes
• 総時間: 33 minutes

材料

2 1/2 cups oats (see note for quick vs old-fashioned)

3/4 cup creamy peanut butter (see note)

1/2 cup mashed banana, about 1 medium (see note for substitutions)

1/4 cup unsweetened applesauce

1/4 cup flaxseed meal

1/4 cup honey

3/4 teaspoon salt (I use coarse, kosher salt)

1/2 teaspoon ground cinnamon

1 cup raisins (chocolate chips, craisins, chopped nuts or other add-ins)

手順

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and lightly grease with cooking spray. Set aside.

In a large bowl, combine the oats, peanut butter, mashed bananas or pumpkin, applesauce, flaxseed meal, honey or syrup, salt, and cinnamon. Mix until mostly combined.

Stir in any add-ins and mix until evenly combined.

Drop by large spoonfuls onto prepared baking sheets (I use a #20 cookie scoop which is about 3 heaping tablespoons). The cookies won't spread while baking so they can be spaced about 1-inch apart. Flatten each cookie dough mound into an even disc about 1/4-inch thick.

Bake for 15-18 minutes until golden but still soft. {You can bake longer for crunchier cookies.}

メモ

Love that the dough is edible for kiddos helping

栄養

• サービングサイズ: 1 Cookie
• カロリー: 168 kcal
• 脂肪総量: 9 g
• 飽和脂肪: 2 g
• ナトリウム: 178 mg
• 炭水化物総量: 19 g
• 食物繊維: 3 g
• 糖質総量: 7 g
• タンパク質: 6 g