On-the-Go Oatmeal Raisin Banana Breakfast Cookies
Supercharge your morning with my On-the-Go Oatmeal Raisin Banana Breakfast Cookies. They’re nutrient dense and naturally sweetened with bananas, raisins, and coconut sugar to satisfy your sweet tooth. Make them ahead of time and then grab a few and go.
If you’re like me, you want to start your day with a healthy breakfast. But some days, you are lucky if you make it out the door wearing matching shoes. Now, you can supercharge your morning with my On-the-Go Oatmeal Raisin Banana Breakfast Cookies. They’re nutrient-dense to boost energy and naturally sweetened with bananas, raisins, and coconut sugar to satisfy your sweet tooth.
Why You’ll Love This On-the-Go Oatmeal Raisin Banana Breakfast Cookies Recipe:
- It’s naturally sweetened with bananas, raisins, and coconut sugar.
- All the ingredients are easily digestible for a gentle tummy.
- You can make them ahead of time to streamline your morning.
- It’s a delicious way to incorporate superfoods into breakfast.
How Do You Make My Gluten-Free On-the-Go Oatmeal Raisin Banana Breakfast Cookies Recipe?
Step 1: Mash Your Bananas
You can either mash your bananas by hand with a fork on a plate or put them in a medium-sized mixing bowl with the egg, oil, apple cider vinegar, chia seeds, vanilla, and almond extract. Then blend them together until smooth using an immersion blender.
If you mashed your bananas by hand, add the egg, oil, apple cider vinegar, chia seeds, vanilla, and almond extract and mix with a whisk.
Step 2: Add the Dry Ingredients
Add the quick oats, coconut sugar, baking soda, cinnamon, and salt to the mixing bowl. Gently whisk just until the ingredients are blended. You do not want to overmix.
Step 4: Scoop the Cookies
Use a medium-sized cookie scoop or a large spoon to scoop the batter onto your cookie sheet. Gently flatten each cookie into a round cookie shape. The cookies will not flatten while baking, so you can place them closer together.
Step 5: Bake and Cool
Bake at 350°F for 11 minutes. Cool on a wire rack before serving. They can be stored in the fridge for up to ten days and in the freezer for several months.
Gluten-Free On-the-Go Oatmeal Raisin Banana Breakfast Cookies
Ingredients
WET INGREDIENTS:
- 2 ripe bananas
- 2 tablespoons oil extra light olive oil is my fave
- 1 egg
- 2 tablespoons chia seeds
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
DRY INGREDIENTS:
- 1-1/2 cups quick oats
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F.
- You can either mash your bananas by hand with a fork on a plate or put them in a medium-sized mixing bowl with the egg, oil, apple cider vinegar, chia seeds, vanilla, and almond extract. Then blend them together until smooth using an immersion blender.
- If you mashed your bananas by hand, add the egg, oil, apple cider vinegar, chia seeds, vanilla, and almond extract and mix with a whisk.
- Add the quick oats, coconut sugar, baking soda, cinnamon, and salt to the mixing bowl. Gently whisk just until the ingredients are blended. You do not want to overmix.
- Add the raisins and gently mix with a spatula until all the ingredients are evenly distributed. The mixture will not look like typical cookie dough. It will be much wetter. Let the batter sit for five minutes. This will allow time for the chia seeds to soak up some of the moisture.
- Use a medium-sized cookie scoop or a large spoon to scoop the batter onto your cookie sheet. Gently flatten each cookie into a round cookie shape. The cookies will not flatten while baking, so you can place them closer together.
- Bake at 350°F for 11 minutes. Cool on a wire rack before serving. They can be stored in the fridge for up to ten days and in the freezer for several months.
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