Ingredients
Equipment
Method
- Preheat your oven to 350 °F (175 °C) and line a baking sheet with parchment paper. This ensures that your cookies won’t stick and makes for easy cleanup.
- In a large bowl, combine the mashed banana, oat milk, honey, peanut butter, and ground flaxseed. Mix these together until you have a smooth consistency.
- In another bowl, mix together the rolled oats, whole wheat flour, cinnamon, baking powder, and salt. This helps distribute the dry ingredients evenly throughout your dough.
- Gradually mix the dry ingredients into the wet ingredients. Stir gently until they are combined, but don’t overmix. You want the dough to be cohesive but still a bit chunky.
- Gently fold in the raisins and crushed walnuts. This step ensures that each cookie has a bit of that delightful crunch and sweetness.
- Using your hands or a cookie scoop, form the dough into 12 balls. Place them evenly spaced on the prepared baking sheet.
- Bake for 10 to 12 minutes or until the edges turn golden brown. Keep an eye on them, as oven temperatures can vary.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Enjoy your freshly baked Oatmeal Breakfast Cookies warm, or store them in an airtight container for later.
Notes
Store these cookies in an airtight container at room temperature for up to a week. They also freeze well!