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The Ultimate Breakfast Cookie

Ingredients

• 2 Large Bananas, mashed
• 1/2 cup (135g) Natural Peanut Butter, crunchy
• 1/2 cup (170g) White Liquid Honey
• 3/4 cup (185g) Unsalted Butter, softened
• 1/2 cup (40g) Quick Rolled Oats
• 1 cup (120g) Oat Flour
• 3/4 cup (95g) All-Purpose Flour
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 2 tbsp Ground Cinnamon
• 1/2 cup (80g) Sultana Raisins
• 1/2 cup (80g) Dried Cranberries
• 1/2 cup (65g) Pecan Pieces
• 1/2 cup (70g) Pumpkin Seeds
• 1/2 cup (70g) Turkish Figs, diced and optional
• 1/2 cup (80g) Semi-Sweet Chocolate Chips, optional
• 1/2 cup (45g) Blanched Almonds Sliced, optional
• 1/2 cup (40g) Large Flake Oats

Directions

1. Preheat oven to 350°F.
2. In a stand mixer fitted with a paddle attachment, add mashed bananas, peanut butter, honey, and butter.
3. Mix on high for 1 minute.
4. Add in the quick rolled oats and mix for 1 minute.
5. Add in the oat flour, all-purpose flour, baking soda, baking powder, salt and cinnamon. Mix until incorporated on medium speed.
6. Scrape down the sides of the bowl.
7. Add raisins, cranberries, pecans, and pumpkin seeds. Add in the optional ingredients if using. Mix on medium Speed for 30 seconds.
8. Add your large flake oats. Mix for 20 seconds.
9. Using a large cookie scoop, scoop six level scoops of batter onto a baking tray leaving a 2-inch space between each cookie.
10. Flatten the cookies until they are about 3-inch diameter cookies.
11. Bake 12-15 minutes.
12. Allow cookies to cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.

 

NOTES: Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.

 

Prep Time: 15 Minutes
Bake Time: 12-15 Minutes
Total Time: 27-30 Minutes
Yield: 6 Cookies

 

 

 

 

 

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