Banana Breakfast Cookies
Super soft and delicious cookies that are perfect for busy mornings!
Ingredients
- 1 cup (120g) gluten free rolled oats
- ¾ cup (111g) gluten free flour blend (I use Bob's Red Mill 1 to 1)
- ¼ teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ¾ cup (150g) brown sugar packed
- 1 tablespoon honey
- 1 banana mashed
- ¼ cup (64g) unsweetened applesauce
- 1 teaspoon vanilla extract
- ¼ cup (38g) raisins
Instructions
- In a small bowl, whisk the oats, flour, baking soda, cinnamon, and salt. Set aside.1 cup (120g) gluten free rolled oats, ¾ cup (111g) gluten free flour blend, ¼ teaspoon baking soda, ¾ teaspoon cinnamon, ½ teaspoon salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar. Add the honey, mashed banana, applesauce, and vanilla extract and mix until combined. Fold the dry ingredients into the wet ingredients. Stir in the raisins.½ cup (113g) unsalted butter, ¾ cup (150g) brown sugar, 1 tablespoon honey, 1 banana, ¼ cup (64g) unsweetened applesauce, 1 teaspoon vanilla extract, ¼ cup (38g) raisins
- Cover and chill the dough in the refrigerator for at least 1 hour.
- Preheat oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into balls and place on the baking sheet, about 2 inches apart. Bake for 18-20 minutes. The cookies may still seem soft and not done, but remove from oven and allow them to cool for 10 minutes.
Notes
- Quinoa flakes may be substituted for the oats.