banana almond berry breakfast cookies
banana oat cookies with cranberries and almonds
recipe from Sally's Cookie Addiction cookbook
baked in September 2022
yield: 14 cookies
prep time: 15 minutes
cook time: 17 minutes
difficulty level: easy
Ingredients
- 2 ripe bananas
- 2 and 1/2 cup old-fashioned whole rolled oats
- 1 cup alond butter, room temperature
- 1/3 cup honey
- 1/2 cup sliced almonds
- 1/2 cup dried cranberries
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions
- Preheat oven to 325°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Mash the bananas easily using a handheld or stand mixer fitted with a paddle attachment.
- Once the bananas are mashed, add the oats, almond butter, honey, sliced almonds, cranberries, vanilla extract, cinnamon, and salt.
- Beat together on medium speed until everything is combined.
- Scoop mounds of the mixture, about 1/4 cup of the mixture per cookie, and place 3 inches apart on the baking sheets. You won't want to have more than 6 cookies per baking sheet since they are so large.
- The cookies won't spread much in the oven, so gently press the mounds down to create a flatter shape.
- Bake for 17 to 20 minutes, until lightly browned on the sides.
- Remove from the oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
- Total calories: 3,703
- Calories per cookie: 264
