Happy Cookie Friday! Last week I made quite “nasty” American cookies – full of sugar and high in calories. Today’s cookies are pretty much the opposite. If you’ve been here before, you might know I am trying to reduce sugar in my bakes for quite some time already. With few exceptions ;) Today’s cookie recipe works without refined sugar. These Breakfast Cookies are a good example of how to use only a small amount of honey to create sweet and delicious cookies.
I’m no friend of sugar anymore, to be honest. Basically, everything you can buy in a supermarket has sugar added. Well, almost. If you want to avoid sugar in your diet it’s quite annoying if you go shopping and see all these products with added sugar. The only way to avoid added white sugar is actually using only fresh ingredients and skip industrially produced foods completely. Back to basics, I guess ;)
Well… these cookies here work without refined sugar – just a small amount of honey to give some sweetness. You could also use maple syrup if you want or in case you want to skip sugar completely, I assume you could leave the honey out completely. The raisins and banana add already some sweetness, maybe add just a bit more banana to compensate for the moisture the honey would add. Oh and about that peanut butter… make sure you buy one that is sugar-free. They often add sugar even though that is absolutely not necessary. As mentioned before – refined sugar is added almost everywhere ;P
Anyway. The cookies are perfect for a healthier start in the morning, in case you don’t want a big breakfast. They also work fine as a snack in between meals to give you some energy… well, and they are delicious, of course. The most important reason to grab one of these ;) But only if you are ok with raisins. And bananas. The raisins can be replaced with cranberries if you want… the bananas… well. No ;) I know a lot of people that are not really fans of raisins, so I always have some cranberries at hand… just in case ;P
I got some more breakfast cookies here on the blog if you want more – check out the recipes if you like:
INGREDIENTS / ZUTATEN
2 medium ripe bananas, mashed
8 oz. (230g) peanut butter
1 oz. (30g) honey
1 tsp. vanilla extract
1/2 tsp. salt
7 oz. (200g) rolled oats
2.1 oz. (60g) raisins, chopped
3.5 oz. (100g) mixed nuts (almonds, cashews, hazelnuts, etc.), chopped
2 mittelgroße reife Bananen, zerdrückt
230g Erdnussbutter
30g Honig
1 TL Vanille Extrakt
1/2 TL Salz
200g Haferflocken
60g Rosinen, gehackt
100g gemischte Nüsse (Mandeln, Cashews, Haselnüsse, etc.), gehackt
DIRECTIONS / ZUBEREITUNG
2. Add the mashed bananas, peanut butter, honey, vanilla extract, and salt to a large bowl and mix until well combined. Add the rolled oats, chopped raisins, and nuts and fold in. Use a cookie scoop and place dough portions (about 2 tbsp. each) on the baking sheet and flatten them – the cookies will not spread. Bake for 14-16 minutes. The cookies should get some color but still be soft in the center. Take out of the oven and let cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely.
2. Die zerdrückten Bananen mit Erdnussbutter, Honig, Vanille Extrakt und Salz in eine große Schüssel geben und alles gut verrühren. Haferflocken, Rosinen und Nüsse dazugeben und unterheben. Mit einem Cookie Scoop (Eisportionierer) Teigportionen (jeweils etwa 2 EL) auf das Backblech setzen und flach drücken – die Cookies werden die Form nicht mehr groß verändern. Für etwa 14-16 Minuten backen. Die Cookies sollten etwas Farbe bekommen haben, aber in der Mitte noch weich etwas sein. Aus dem Ofen holen und erst auf dem Backblech etwas abkühlen lassen, dann auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Easy Breakfast Cookies (without White Sugar)
- Prep Time: 00:10
- Cook Time: 00:15
- Total Time: 00:25
- Yield: 20 1x
- Category: Cookies
- Cuisine: America
Description
Delicious & easy Breakfast Cookies with raisins and nuts (but no white sugar). So good!
Ingredients
2 medium ripe bananas, mashed
8 oz. (230g) peanut butter
1 oz. (30g) honey
1 tsp. vanilla extract
1/2 tsp. salt
7 oz. (200g) rolled oats
2.1 oz. (60g) raisins, chopped
3.5 oz. (100g) mixed nuts (almonds, cashews, hazelnuts, etc.), chopped
Instructions
1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
2. Add the mashed bananas, peanut butter, honey, vanilla extract, and salt to a large bowl and mix until well combined. Add the rolled oats, chopped raisins, and nuts and fold in. Use a cookie scoop and place dough portions (about 2 tbsp. each) on the baking sheet and flatten them – the cookies will not spread. Bake for 14-16 minutes. The cookies should get some color but still be soft in the center. Take out of the oven and let cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely.
Notes
Enjoy baking!
