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healthy breakfast cookies

Breakfast Cookies {Freezer Meal}

  • Author: Thriving Home
  • Yield: 12-15 cookies 1x

Description

Wow your kids by making them breakfast cookies! Packed with fiber, potassium, and calcium, your family is sure to love these!


Ingredients

  • 2 large ripe bananas, mashed (about 3/4 cup)
  • 1/2 cup natural peanut butter (chunky or regular)
  • 1/2 cup organic honey
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 1/4 cup nonfat dry milk powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • optional: 1/2 cup raisins or craisins

Instructions

  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper and set aside.
  3. In a large bowl stir together banana, peanut butter, honey and vanilla.
  4. In a small bowl combine oats, flour, flaxseed, milk powder, cinnamon and baking soda.
  5. Stir the oat mixture into the banana mixture until combined.
  6. Using a cookie scoop or tablespoon, drop mounds of dough 2 inches apart onto prepared baking sheets. Flatten and spread each cookie.
  7. Bake, one sheet at a time, for 10 to 15 minutes or until browned.
  8. Transfer to a wire rack to cool completely.
  9. Store in an airtight container or resealable plastic bag for up to 3 days.
  10. – See more at: https://thrivinghomeblog.com/2010/01/breakfast-cookies/#sthash.u4RRDimx.dpuf

Notes

Freezer Directions:

To Freeze:
Store in airtight container or reusable bag for up to 2 months.

To Prepare:
Thaw overnight, or for several hours, before serving.