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Banana Bread Breakfast Cookies

These Banana Bread Breakfast Cookies fill that need. They are a soft, portable, and nutritious cookie that is ideal for hectic mornings, and they contain all the warm flavor of the classic banana bread.
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Course: Baking, Breakfast, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 ½ cups unbleached all-purpose flour
  • ½ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ cup extra virgin olive oil
  • 1 ¾ cups quick-cooking oats uncooked
  • 2 medium ripe bananas mashed
  • ¼ cup unsweetened applesauce
  • 1 cup raisins

Method
 

Preheat the Oven:
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Mix Dry Ingredients:
  1. In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking soda, salt, and nutmeg.
Add Wet Ingredients:
  1. Stir in the mashed bananas, olive oil, and applesauce until just combined. The mixture will be thick and slightly sticky.
Fold in Oats and Raisins:
  1. Add the quick oats and raisins. Mix until evenly distributed throughout the dough.
Scoop the Cookies:
  1. Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of the spoon or your fingers (they won’t spread much during baking).
Bake:
  1. Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set. Let cool on the pan for 5 minutes, then transfer to a wire rack.
  2. Enjoy!