Description
These Breakfast Cookies with Banana and Pomegranate are a delicious and nutritious way to start your day. Packed with wholesome ingredients and natural sweetness, these cookies are perfect for a quick breakfast or a satisfying snack.
Ingredients
Scale
For the Cookies:
- 2 ripe bananas (mashed)
- 1½ cups old-fashioned oats
- ½ cup almond butter or peanut butter
- ¼ cup honey or maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- â…“ cup pomegranate arils
- ¼ cup chopped walnuts or almonds (optional)
- 2 tablespoons ground flaxseed or chia seeds (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, nut butter, honey or maple syrup, vanilla extract, cinnamon, and salt until smooth.
- Add dry ingredients: Stir in the oats, flaxseed or chia seeds, and mix until fully combined. Gently fold in the pomegranate arils and nuts.
- Bake: Drop portions of dough onto the baking sheet, flatten slightly, and bake for 12–15 minutes until set and golden.
- Cool and store: Cool on the pan for 5 minutes, then transfer to a wire rack. Store in an airtight container at room temperature or refrigerate.
Notes
- These cookies are naturally sweetened and perfect for breakfast or snacks.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For longer storage, freeze the cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
