Breakfast Cookies

Not just for breakfast, these delicious cookies are a healthy treat any time of day. For sweeter cookies, use riper bananas.


  • 2 large ripe bananas (about 1 cup mashed)
  • 1/3 cup natural peanut butter or other nut/seed butter
  • 2 Tbs low-fat milk or unsweetened almond milk
  • 1 tsp vanilla
  • 2½ cups quick oats
  • 4 Tbs ground flaxseed (choose golden flaxseed–not dark brown–for a lighter taste)
  • 2 tsp cinnamon
  • ½ tsp baking soda
  • 1/3 cup chopped nuts, raisins, dried fruit or mini chocolate chips (optional)


  1. Preheat oven to 350 F. Line two baking sheets with parchment paper.
  2. In a large bowl, mash bananas with a fork. Add peanut butter, milk and vanilla; mix well. Mix in remaining ingredients.
  3. Drop tablespoons of dough onto prepared sheets. Bake 15 minutes or until firm. Makes about 24 cookies.

Per cookie: 60 calories, 3 g fat (0 g sat, 0 g trans), 28 mg sodium, 1 g fibre, 3 g sugar, 2 g protein


  • To make bars instead of cookies, spoon batter into an 8-inch oiled or lined baking dish. Bake 25 minutes.

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