Delicious & easy Breakfast Cookies with raisins and nuts (but no white sugar). So good!
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
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.
Keywords: breakfast, cookies, rolled oats, peanut butter