Breakfast Cookies
Kid-Friendly
Breakfast Cookies

Recipe by: Anicia Ngozi

Cook Time: 30 minutes

High fiber!

Summer is wrapping up, and it’s time to get back into a routine. And for me, that means starting the day off with a sweet treat that’s also packed with nutrients! My go-to has been these breakfast cookies — you can make various flavor combinations for yourself, friends, or family. With Great Jones’s new Little Chill cooling racks… they’re ready to eat in no time!

Anicia Ngozi, @aniciangozi

Ingredients

  • 1 cup mashed bananas (2 large bananas)
  • ⅓ cup creamy nut butter of choice
  • ¼ cup pure maple syrup (can use honey)
  • 1 large egg (can use a flax egg)
  • 2 teaspoons vanilla extract
  • 1 cup oat flour (can use almond or coconut flour)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1¼ cups old fashioned oats
  • ¼ cup mix-ins of your choice (recipe works great with chocolate chips, raisins, coconut chips, or dried fruit)
Cookware Used
Little Chill Duo
Quarter-Sheet Nonstick Cooling Rack
$30$25
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Holy Sheet
Nonstick Half-Sheet Pan
$40$30
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Stir Crazy Large Bowl
Large Mixing Bowl
$50
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1. Preheat the oven to 350°F. Line Holy Sheet with parchment paper.

2. In Stir Crazy Large Bowl, combine the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Stir until smooth.

3. Add the oat flour, cinnamon, baking soda, and salt. Stir until just combined. Stir in the oats.

4. At this point you can add in your mix ins. (If you want to use multiple combinations in one batch, divide your dough and then add in mix ins of your choice.)

5. Let the dough sit for about 5 to 10 minutes. This allows the oats to get immersed into the batter.

6. Scoop the dough onto Holy Sheet.

Bake the cookies for 10 to 14 minutes or until they’re set, but still soft.

Remove the cookies from the oven and allow them to chill on the sheet for 5 minutes. After 5 minutes, place the cookies on Little Chill for about 5 more minutes.