These one-bowl breakfast cookies are packed with healthy ingredients like apples, carrots and oats. Great to prep ahead and freezer friendly for quick weekday breakfasts.
- 2 large ripe banana
- 1 medium apple, finely grated
- 1 medium carrot, finely grated
- 1/3 cup peanut butter
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 2 cups quick or rolled oats
- ¼ cup ground flax
- 1 tsp cinnamon
- ½ tsp salt
- 1 tsp baking powder
- 1/4 cup raisins
- ¼ (45 g) cup of dark chocolate chips or chopped chunks *optional
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper and put aside.
- Use your food processor or grater to grate the apple and carrot on the smallest setting.
- In a medium sized mixing bowl, add the banana and mash with the back of a fork until a paste is formed. Add the peanut butter and vanilla and mix to combine well.
- Add the remaining ingredients and mix with a fork until well combined. If batter seems too wet, add more oats or flax 1 Tbsp at a time. If ingredients aren’t sticking together, don’t be afraid to get in there with your hands!
- Scoop into 14-16 evenly sized balls. Roll them together to get them to stick and then flatten them out on the baking sheet – these won’t spread so it’s ok if they’re close together.
- Bake for 15-18 minutes, depending on if you like them more soft or crispy. Remove from the oven and let them sit for 10 minutes before packing them up (no one said you have to wait to test one!)
- Sub craisins or goji berries for raisins
- Can replace peanut butter for almond butter or other nut or seed butter of choice
- Category: Baking
- Method: Oven Baked
- Cuisine: North American
Keywords: prep ahead, freezer friendly, kid friendly